The weekday rush is practically a rite of passage for parents. For many of us, having school-aged kids means chaotic mornings of lunch packing, shoe scavenging, and trying not to miss the first bell. One way to ease the pain of getting little ones out the door? Simple, healthy grab and go breakfasts! They’re portable, flavorful, and can be eaten in the car or on the walk to school. Bonus points if they’re healthy, too. Here are some of our family favorites.

Banana Oatmeal Chocolate Chip Muffins

Got 20 minutes and some brown bananas on the counter? Whip up a batch of healthy banana-based muffins for the ultimate grab and go breakfast or snack!

You may not know that Greek yogurt gives baked goods a protein boost while keeping them fluffy and tender. Pair this protein powerhouse with bananas and oats, and you have a balanced breakfast or snack the whole family will enjoy.

We always have healthy homemade muffins on hand. This version, adapted from Running with Spoons, is a staple in my household.

2 small or 1.5 large ripe bananas
1 cup plain Greek yogurt (quality organic lowfat or fat free Greek yogurt works too)
2 eggs
2 cups rolled or old-fashioned oats
¼ cup brown sugar
1 ½ tsp baking powder
½ tsp baking soda
1 tsp vanilla extract
½ tsp cinnamon (optional)
1/3 cup chocolate chips
Preheat oven to 400 degrees and spray a muffin tin with cooking spray. Note: these muffins can stick to the pan without proper greasing. If you don’t have silicone muffin liners, I highly recommend them! Baked goods pop right out and don’t require pre-greasing.

Starting with the banana and wet ingredients, layer everything but the chocolate chips into the base of a blender and blend for about a minute. Once the batter is smooth, stir in the chocolate chips with a spoon. Pour into muffin tin and top with additional chocolate chips, if desired. Bake for about 20 minutes or until the tops are golden brown. Cool on a wire rack before serving. Bonus: these muffins freeze well, if you like to plan ahead!

Superhero Power Smoothie

When my son was a toddler, his favorite breakfast was a “Hulk smoothie” — named for the Incredible Hulk and filled with greens for nutritional punch.

1 cup milk of choice
½ frozen banana
Frozen mango and pineapple chunks
1 Medjool date or a splash of maple syrup or honey (optional, for sweetness)
Large handful of spinach

Add all ingredients to a high-powered blender and blend until smooth. You can add chia or flax seeds for an extra power boost. Not a fan of superheroes or blended greens? You can find lots of other kid-friendly smoothie recipes over at Weelicious.

Protein-Packed Energy Bites

What’s not to love about a healthy no-bake breakfast recipe that’s easy enough to make with kids and tastes like a chewy, chocolatey treat?

2/3 cup natural almond, peanut or cashew butter (no added sugar)
1 cup old-fashioned oats
¼ cup ground flaxseed meal
¼ cup mini chocolate chips (more if desired)
2 tablespoons maple syrup (you can use honey as well)
½ tsp vanilla extract

Mix all ingredients together and roll into 1-inch balls with your hands. Freeze for an hour or refrigerate for at least 3 hours on a baking sheet to set. These sweet treats are the ideal on-the-go breakfast or after school snack!

Easy 3-Ingredient Oatmeal Breakfast Cookies

Did someone say milk and cookies for breakfast? YES – when they’re made with oats, mashed bananas and chocolate chips! The browner and spottier your bananas are, the sweeter these cookies will be. Since we aren’t adding any additional sweeteners, it’s best to use overripe fruit.

2 ripe bananas, mashed with a fork
1½ cups rolled or old-fashioned oats
½ cup chocolate chips
Preheat oven to 350 degrees. Mash banana with a fork. Mix in oats and chocolate chips. If the batter is too wet or thin, you can add more oats. Bake for 12-15 minutes on a parchment-lined cookie sheet until golden brown. You can customize these oatmeal breakfast cookies with dried fruit, walnuts, shredded coconut, raisins, or any other add-ins your kids like.

Baked Ham and Cheese Egg Cups

If your kids prefer savory over sweet, these easy, flavorful egg muffins belong in your breakfast repertoire.

Olive oil spray (or other cooking spray)
10 large eggs
1/3 cup milk
1 cup diced ham (can sub with turkey bacon)
1 cup shredded cheddar cheese, divided (can sub with mozzarella, Colby or Monterey jack cheese)
¼ cup finely chopped onion or pinch of onion powder (optional)
Salt & pepper
Preheat oven to 350 degrees and spray a 12-cup muffin tin with olive oil spray. If using silicone muffin liners, you can skip the spray.

Whisk together eggs, milk, onion (if using) and seasonings. Fold in ham and half a cup of shredded cheese. Divide evenly into egg cups and top with remaining cheese. Bake for 20 minutes or until set. Let cool slightly before serving. Store in refrigerator and reheat in the microwave for 10-15 seconds when ready to serve.

No time to make portable breakfast recipes from scratch? No problem. Here are a few quick ideas you can throw together for what we’re declaring ‘throw and go’ breakfasts (let’s make it a thing)!

Waffle Sausage Sandwich
2 small toaster waffles + 1 chicken maple sausage patty = one delicious handheld meal.

Tortilla Breakfast Rollups
Start with your favorite plain tortillas (soft flour or spelt tortillas work best for rolling purposes). Add one of the following combinations and roll your way to a healthy handheld breakfast.

Almond or cashew butter + thin sliced apples
Nutella + sliced bananas
Peanut butter + sliced bananas
Ricotta + sliced strawberries + drizzle of honey

Happy days start with happy bellies. Here’s to timesaving breakfasts and easier mornings for all!

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