Get psyched for breakfast again with these quick and healthy kid-friendly recipes.
Berry Rolled Oat Rounds
1 cup (250ml) plus 1 Tbsp. (15ml) chilled mixed berry juice beverage
1 cup (250ml) frozen mixed berries
1 Tbsp. (15ml) cornstarch
1 1/4 cups (300ml) all-purpose flour
1/2 tsp. (2ml) salt
1/2 cup (125ml) unsalted butter, cold and cubed
2 cups (500ml) large flake rolled oats
3/4 cup (175ml) packed brown sugar
1/2 cup (125ml) mixed berry juice beverage
1/2 cup (125ml) dried cranberries
1/2 cup (125ml) dried cherries
In saucepan over high heat, bring 1 cup (250ml) of juice beverage and berries to boil. Reduce heat to medium-high and keep at high simmer until reduced by about one-third, about 15 minutes.
Whisk 1 Tbsp. (15ml) remaining juice beverage with cornstarch until no lumps remain; add to saucepan and stir over low heat until thickened, about 30 seconds. Let cool completely. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
In bowl, whisk flour with salt. Using pastry blender, cut in butter until in fine crumbs with a few larger pieces. Stir in oats and brown sugar. Mix in juice beverage, cranberries and cherries until dough holds together but is still slightly crumbly.
Using scant 1/3 cup (75ml) dough for each round, shape into 8 discs about 1-inch (2.5 cm) thick. Holding edge of disc with fingers, press gently with thumbs and shape into well in centre; place 2-inches (5 cm) apart on parchment paper-lined baking sheet. Bake in 350F (180C) oven for about 20 minutes or until rounds no longer look wet and bottoms are browned. Let cool on baking sheet.
Spoon about 1 Tbsp. (15ml) jam into centre of each round. (Make-ahead: Store in single layer in airtight container for up to 3 days.)
Makes 8-10 serving.
Animal Pancakes with Berry Syrup
1 cup (250ml) all-purpose flour
3/4 cup (175ml) whole wheat flour
1 Tbsp. (15ml) granulated sugar
1 Tbsp. (15ml) baking powder
1/4 tsp. (1ml) salt
1 1/2 cups (325ml) milk
1 1/2 Tbsp. (22ml) vegetable oil (approx.)
2 tsp. (10ml) vanilla
Berry Syrup (recipe follows)
In bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder and salt. In large liquid measure, whisk together eggs, milk, 1½ Tbsp. (22ml) oil and vanilla; pour over dry ingredients and mix until just incorporated.
Heat nonstick skillet over medium heat; brush with more vegetable oil. For small metal cookie cutters, grease insides and place on hot pan. (For silver dollar pancakes or dipsticks, use tablespoon to pour batter into circles or oblong shape.) Pour enough batter into cookie cutter (approx. 5 cm in size) to cover bottom. Cook for 1 to 1-1/2 minutes or until bubbles begin to break on top but do not fill in. Using tongs, carefully remove hot cookie cutter. Turn pancakes and cook for 1 more minute or until underside is golden. (Make-ahead: Layer between waxed paper and freeze in airtight container for up to 2 weeks. Reheat frozen in toaster.) Serve with Berry Syrup.
Makes: 24 to 48 (depending on shape)
Tip: If pancake batter thickens as it sits, whisk in 1 tsp. (5ml) water to keep it pourable.
4 cups (1L) plus 2 Tbsp. (30ml) chilled mixed berry juice beverage
4 cups (1L) mixed frozen berries
1 Tbsp. (15ml) cornstarch
1 tsp. (5ml) lemon juice
In saucepan over high heat, bring 4 cups (1L) of juice beverage and berries to boil. Reduce heat to medium-high and keep at high simmer until reduced by half, about 30 minutes. Whisk 2 Tbsp. (30ml) remaining juice beverage with cornstarch until no lumps remain; add to saucepan and stir over low heat until thickened, about 30 seconds. Remove from heat; stir in lemon juice. Serve warm with pancakes. (Make-ahead: Refrigerate in airtight container for up to 3 days; reheat over medium-low heat.)