Recipe

3 Easy Back-to-School Breakfast Recipes

September 8, 2020

Because breakfast is the most important meal of the day, The District Kitchen wants to teach you three easy breakfast recipes to make in five minutes or less!

These recipes will help students get ready for a day of learning, whether that’s in a classroom setting, at home, or in their dorm away from home.

INGREDIENTS

  • 5- Minute Breakfast Sandwich
  • 1 egg
  • Salt and pepper (to taste)
  • 1 slice cheese (American works well)
  • 1 tsp oil
  • 1 English muffin, toasted
  • 1 slice ham (optional)
  • 1 slice tomato (optional)


No-bake Power Balls

  • 1.5 cups rolled oats
  • 1/2 cup nut butter (or wow butter)
  • 1/3 cup honey or maple syrup
  • 2 tsp vanilla extract
  • 1/2 cup mix ins of your choice. Any combination of: raisins, nuts, seeds, dried cranberries, chocolate chips, chia seeds, flax seeds, coconut flakes, cinnamon, cocoa powder


Chocolate Chip Cookie Overnight Oats

  • 1/2 cup steel cut oats
  • 1 cup milk or milks of choice 
  • 2 tbsp sweetener
  • Pinch of salt
  • 1 tsp vanilla extract
  • 1 dash cinnamon
  • 2 tbsp chocolate chips
  • 2 tbsp cookie butter


TOOLS 

  • Bowl 
  • Measuring cup 
  • Microwave safe container 
  • Microwave 
  • Fridge 
  • Toaster 
  • Knife (optional) 
  • Cutting board (optional)


Q&A WITH ALEXANDRA LAI 

Alexandra Lai is the Kitchen Coordinator at The District Kitchen.

SHOULD I USE SWEETENED OR UNSWEETENED ALMOND MILK IN THE OVERNIGHT OATS?

AL: It really depends on what you like. Today I am using a lightly sweetened almond milk because I like things to be sweet. If you are watching your sugar intake, go with unsweetened.