I think it’s safe to say that everyone’s morning routine is going to be different than usual this fall. Usually with September comes that feeling of starting over and even the air smells different early in the morning when the grass is still wet. I’ve always counted on this refresh to have a positive start to a new school year, but things are not as they’ve always been. For one, I’m starting the year teaching remotely. I’m grateful for this despite all the challenges virtual learning brings. And if I’m being honest, something I’m really grateful for is the flexibility to create a morning routine I can actually (hopefully) stick to, starting with eating breakfast.
But let’s be real. Even though I’ll be home I know myself well enough to know I’ll need something easy. Something grab-and-go. Something filling. Something nutritious. Enter: waffles!
Waffles are a great make ahead option for breakfast if smoothies, eggs, and overnight oats aren’t your thing. I like to make a big batch (8-ish) on a Sunday, let cool on a cooling rack, then keep in Ziplock bags in the fridge for the week. Just pop them in the toaster for a few minutes, top with whatever–I like peanut butter and honey–and that’s it! These also make for delicious snacks and even dessert.
Here’s what I like to put in my batter to doctor it up:
- Any pancake/waffle mix. Lately I’ve been using this one.
- Almond milk
- A half cup or so of rolled oats (the quick-cook kind are fine, but the old fashioned ones give a heartier texture)
- A scoop of protein powder (optional). I love the Tone It Up protein options.
- A diced banana
- Fresh or frozen blueberries
- Some chocolate chips
Mix everything according to the cooking instructions on the pancake mix bag. Add a little extra almond milk if needed.
Here’s to realistic morning routines!