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13 Grab-and-Go Breakfasts for Back to School

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Romulo Yanes

It’s not just us, right? It really is harder to get up this time of year? Luckily, breakfast doesn’t have to keep us from getting out the door. These breakfasts are all super-portable, and come together in less than 10 minutes, or else can be made in a big batch and rewarmed before hitting the road.

  • French Toast Muffins
    Recipe

    Overnight French Toast Muffins

    A true crowd pleaser, this dish offers the best of two breakfast favorites: the classic flavor of French toast packaged in the easy grab-and-go shape of muffins. Since the preparation can be done the night before, all you need to do in the morning is pop the muffin tin in the oven.

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  • Recipe

    Peanut Butter-Banana Smoothie

    This classic smoothie has all the perfect breakfast items blended into the perfect drink. If you prefer, try it with almond or sunflower butter instead of peanut butter.

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  • Recipe

    Granola Bars

    These crispy, yet slightly chewy granola bars are endlessly adaptable as long as you keep the ratio of dry to wet ingredients the same. Try the two variations below or create your own granola bar flavors.

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  • Recipe

    Vegan Vanilla-Mixed Berry Muffins

    In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

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  • Recipe

    Savory French Toast

    The Parmesan-infused savory custard makes for a delicious (if surprising) French toast. Bake a batch and refrigerate, then warm up in the toaster to go. (To make it grab-and-go, skip the tapenade and salad.)

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  • Recipe

    Breakfast Burrito

    Burritos come from the north of Mexico, where flour tortillas are king. These make a complete breakfast in a package. They can be wrapped in foil to keep them warm.

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  • Recipe

    Green Power Smoothie

    This classic green smoothie balances the power of spinach and chia seeds with the sweetness of grapes and apples. If your grapes aren’t frozen when you add them, add three or four more ice cubes for a thicker texture.

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  • Recipe

    Pumpkin Seed, Walnut, and Blueberry Muesli

    Muesli is granola’s healthier and less-time-consuming cousin; you can make a big batch in a couple of minutes and enjoy it for the rest of the week.

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  • Recipe

    Vegetable & Potato Frittata

    Prep this frittata on the weekend, then rewarm wedges in the microwave, to eat either on its own or on toast for a lightning-quick egg sandwich.

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  • apple-raisin pockets
    Recipe

    Apple-Raisin Pizza Pockets

    This easy 5-ingredient snack puts warm apple-raisin goodness in your hands lighting-fast.

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  • Recipe

    Apricot-Flax Oat Bars

    High in fiber and omega-3 fatty acids, flaxseeds combine with oats and almonds to give these caramelly bars a rustic chunkiness, while the honey lends a wonderful toffee-like texture. If you’d prefer them chewier, you can cook the syrup to 250°F to 260°F, but the flavor will be more like butterscotch than caramel. To preserve the texture, store in an airtight container.

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  • Recipe

    Sourdough Snacking Cake

    Inspired by morning glory muffins, this one-bowl cake is just a little sweet and loaded with other good stuff. It’s earthy flavor comes from the discarded sourdough starter and additional whole-wheat flour, making it satisfying and filling. It’s delicious for breakfast, as a snack, or with an afternoon coffee break.

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  • Recipe

    Dairy-Free Orange Sunrise Smoothie

    This refreshing, dairy-free oatmilk-based eye-opener deserves a regular spot in your morning routine.

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