By Eli Landau

Now that school is back in session it is especially important to remember to stay healthy and to put good nutrition into our bodies.  Cooking isn’t everyone's favorite activity, let alone early in the morning when we are getting ready for school.

Following are some recipes to meal-prep or whip up in 5 minutes, so you don’t have to worry about cooking your breakfast right when you wake up.

Banana Baked Oatmeal:

This recipe will last in your fridge for one week.

Ingredients:

2 cups rolled oats

½ cup pecan pieces (optional)

1 teaspoon baking powder

1 ½ teaspoon allspice

½ teaspoon salt

¾ cup mashed banana or 2 very ripe bananas

1 ¾ cup milk (can be dairy or plant milk)

¼ cup maple syrup

1 tablespoon pure vanilla extract

Toppings: Banana, almond/peanut butter, or pecans

Steps:

1. Preheat the oven to 375° Fahrenheit.

2. In a medium sized bowl, mis together the rolled oats, pecan pieces (optional), baking powder, cinnamon, allspice, and salt.

3. Grease an 8x8” or 9x9” pan with canola oil then pour contents into the pan.

4. Mash the bananas.  In the same bowl, whisk together the bananas, milk, maple syrup, and vanilla.  Drizzle this mixture over the oats.  Stir lightly with a fork to make sure everything gets incorporated.

5. Back 40 to 45 minutes or until the top is nicely golden and the oat mixture has set.

6. Remove from the oven and allow to cool for at least 10 minutes.

7. Before serving, add your toppings of almond/peanut butter, banana slices, and pecans.

Overnight Oats (Basic Recipe):

This recipe is best the next day but can last up to 3 days

Ingredients:

¾ cup rolled oats

¾ cup milk (dairy or plant)

1 tablespoon maple syrup

½ teaspoon vanilla extract

⅛ teaspoon salt

Toppings: berries, banana slices, apple, strawberry, peanut butter

Steps:

1. Place the oats, milk, maple syrup, vanilla extract, and salt in a small jar with a cover and stir to combine.

2. Leave in the refrigerator overnight and eat it cold the next day (or microwave for 40-60 seconds)

3. Add your topics if you’d like (my favs are banana, peanut butter, and berries)

Berry Almond Smoothie Bowl:

Takes 5 minutes to make.

Ingredients:

⅔ cup frozen raspberries

½ cup frozen sliced banana

½ cup plain unsweetened almond milk

5 tablespoons sliced almonds, divided

¼ teaspoon ground cinnamon

⅛ teaspoon ground cardamom

⅛ teaspoon vanilla extract

¼ cup blueberries

1 tablespoon unsweetened coconut flakes (optional)

Steps:

1. Blend raspberries, banana, almond milk, 3 tablespoons of almonds, cinnamon, cardamom and vanilla in a blender until very smooth.

2. Pour the smoothie into a bowl and top with blueberries, the remaining 2 tablespoons of almonds and coconut.

Perfect Strawberry Smoothie:

This recipe can be served immediately or be stored in a covered jaw in the refrigerator for 2 days.

Ingredients:

1 cup of milk (dairy or plant)

¼ cup of Greek yogurt (can be plain, vanilla, or strawberry)

1 ½ tablespoons of maple syrup, honey, or agave

2 cups of frozen strawberries

1 ripe banana (room temperature)

½ cup of ice

Steps:

1. Place all ingredients in a blender (breaking the banana into pieces) and blend until creamy and frothy, stopping a few times to scrape down the sides.

2. Taste and adjust sweetness as desired. 🐾