Mornings are very busy in our home as I am sure many people can relate. When you have to get yourself ready, kids out of bed, hair and teeth brushed, and breakfast made for everyone it can be a daunting task. When I transitioned my family to healthier meals, breakfast was the last meal that I tackled.
At first it seemed impossible to make a healthy breakfast not only given time restrictions but also the food restrictions we were facing. My son is highly sensitive to gluten and dairy. So this made it even more challenging. And as if that didn’t seem hard enough I also wanted to have variety. I am a big fan of variety as I think that is what will keep everyone excited and loving the food they eat.
I first made the decision that I was going to take on this mission…and then I took action. I searched for recipes on the web, in books, asked friends and experimented over and over. Then I started to create my own recipes. And now (after a year or so) I have a good variety of healthy, quick and easy breakfast options.
I make most of the breakfast recipes in the evening and then cut into portions and freeze. In the morning I just pop a few portions in the toaster oven to heat up and serve. It never takes me more than 5 minutes to get breakfast on the table. I often add fresh fruit, coconut yogurt, granola or nuts on top of the breakfast squares…still it all gets done in less than 5 minutes.
Here is one of my kids’ favourite breakfast options. They call it a treat for breakfast as they do to many of my breakfast recipes…so I think I can safely say mission accomplished.
Sweet Mama Healthy Breakfast Squares
Makes 12 squares
1 can chickpeas (BPA free can recommended)
½ cup of nut or sunflower butter
¼ cup coconut nectar or maple syrup
5 dates, de-pitted & chopped
1/3 cup chia seeds
2 ripe bananas
½ tsp. salt
½ tsp. baking powder
½ cup pecans or almonds, chopped (optional)
1/4 cup dark chocolate chips
¼ cup large flake coconut (optional)
In a food processor or powerful blender add the chickpeas and mix until smooth.
Add the nut/sunflower butter, coconut nectar/maple syrup, dates, chia seeds, bananas, salt, and baking powder to the chickpea mixture and mix all together in the food processor or blender.
Add the chopped nuts, chocolate chips and mix in with a wooden spoon.
Line a 9×13 baking dish with parchment paper and pour batter into baking dish. Spread the batter evenly with a spatula.
Bake at 350 degrees F for 20 minutes.
Add the coconut flakes on top and return dish to the oven for 5-7 minutes.
Let it cool for about 1 hour then cut into 12 squares and enjoy or freeze for storage.