Breakfast ideas for students on the go

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Photo by http://veganyackattack.com

Breakfast Parfait Yogurt Granola Fruit of your choice Jars with tight-fitting lids Instructions: Alternate layers of your yogurt, granola and fruit until your jar is full.

Everyone knows that breakfast is the most important meal of the day. But, to a busy MATC student, breakfast is usually not the most important item on the agenda. Skipping breakfast can hinder your ability to focus in the classroom and lead to overeating later in the day.

A study   by the Institute of Education Sciences titled “Irregular Breakfast Eating and Associated Health Behaviors: A Pilot Study Among College Students” reported, “More than 60 percent of the irregular breakfast eaters stated there was not enough time as the major reason for skipping breakfast.”

When you have class, homework and sometimes a job on top of that, nutrition can take a back seat. With lack of time being an important factor, here are some time-saving breakfast recipes that taste good and won’t make you late to class.

Overnight Oats

1 cup milk

1 cup old-fashioned oats
     (quick cooking will not work)

Optional: Sugar or other
     sweetener

Toppings of your choice
     (Apples, raisins, peanut butter,
    berries)

Instructions: Pour milk over oats in a jar with a tight-fitting lid. Refrigerate overnight. You can warm the oatmeal up when you are ready to eat.

Easy Granola

3 cups rolled oats

1 cup sunflower seeds

1 cup chopped nuts

1 cup pumpkin seeds

1 cup honey

½ teaspoon of salt

1 teaspoon of spice of your
     choice

(To make your granola less
     sweet use ½ cup of coconut oil
     and ½ cup of honey combined.)

Instructions: Preheat oven to 300 F. Mix all of your ingredients. Line a baking sheet with parchment paper and spread the mixture out in an even layer.

Stir your granola every 15 minutes until golden brown (40-45 minutes). Add milk to your granola for cereal!

Baked Pancakes

1 box of pancake mix

Maple syrup

Optional toppings: Bananas,
     chocolate chips, berries.

Instructions: Mix the pancakes according to the instructions on the box.  Preheat your oven to 350 F. Grease muffin tins. Pour your batter into the tins and bake for around 20 minutes or until a knife comes out clean from the center. Serve with syrup and toppings. These can be frozen or stored at room temperature for two days.

Breakfast Egg Muffins

½ cup of your choice of meat

1 dozen eggs

1/4 cup milk

½ cup of spinach

½ shredded cheese

½ teaspoon salt

½ teaspoon pepper

Optional: ½ cup of onions or
      peppers

Instructions: Preheat oven to 350 F. Grease a muffin tin. If you are using meat, pre-cook it before you add it to your eggs. Beat the eggs and add in your ingredients. Fill the muffin cups and place them in the oven for 20-25 minutes or until firm in the middle.  

 

Photo by www.theidearoom.net