Once you become a parent, everything changes, and if anything can exemplify the drastic difference after having kids, it’s the work-week morning routine. By 7:30 am you’ve already done sixteen things and the house has exploded in mess. If you’re a mom, you know what we’re talking about. CHAOS!

A recent survey conducted by Quaker revealed 89% of Canadian parents agree that getting their children to eat breakfast is one of the most important morning to-dos. But it can also be the most difficult, trying to get your kids to focus on eating and actually finishing their breakfast, while you’re winding through a time-sensitive obstacle course of to-dos (hair, teeth, getting dressed, finding shoes). It’s especially hard when they stop eating, turn to you and say, “Mommy, I don’t like this.”

To make mornings run a little more smoothly, Quaker has developed some yummy and healthy #SpoonDrop breakfast recipes that are easy, even with the usual chaos is unfolding in the background. (We don’t ride our scooter inside the house! Remember what I said about using Mommy’s pens?)

Here are three easy Quaker #SpoonDrop recipes that we think the whole family will love.

  • Oat Smoothie Swirl
  • Avocado Toast with Savoury Oat Crumble
  • Oatmeal Toaster Waffles

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Oatmeal Smoothie Swirl

The goodness of oatmeal meets the coolness of a smoothie in this morning mash-up. Have fun with the garnishes and look for tasty in-season fruits.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Makes: 4 servings

Ingredients:

4 packets (28 g each) Quaker® Regular Instant Oatmeal

2 1/2 cups (625 mL) skim milk, divided

1/4 cup (60 mL) honey

1 1/2 cups (375 mL) frozen mixed berries, divided

1 banana, peeled and sliced

Directions:

In microwave-safe bowl, stir instant oatmeal with 2 cups (500 mL) milk; microwave for 2 to 3 minutes or until tender.

Meanwhile, in blender, combine remaining milk, honey, 1 cup (250 mL) berries and banana; purée until smooth. Divide oatmeal evenly among 4 bowls; top evenly with smoothie and swirl with spoon. Garnish with remaining berries.

Tip: Sprinkle each serving with chia seeds or hemp hearts if desired.

Tip: Garnish with a variety of fresh fruit, such as diced mango, kiwi or pineapple.

Tip: Top with toasted shredded coconut if desired.

Nutrition Facts

Per 1 smoothie bowl

Calories 280

Fat 2.5g

Cholesterol 5mg

Sodium 65mg

Carbohydrate 57g

Fibre 5g

Sugars 33g

Protein 10g

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Avocado Toast with Savoury Oat Crumble

Avocado toast makes a nutritious, tasty breakfast, especially with the delicious added texture of an oat crumble to complete the dish.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Makes: 2 servings

Ingredients:

1 ripe avocado, peeled and pitted

1 tbsp (15 mL) lemon juice

1/4 tsp (1 mL) salt

2 slices multigrain bread, toasted

1/4 cup (60 mL) halved cherry tomatoes

Oat Crumble:

1/2 cup (125 mL) Quaker® Quick Cook Steel Cut Oats

1 tbsp (15 mL) olive oil

1/2 tsp (2 mL) dried parsley

1/4 tsp (1 mL) dried thyme

Pinch each garlic powder, onion powder, paprika and salt

Directions:

Oat Crumble: Preheat oven to 350°F (180°F). Toss together oats, olive oil, parsley, thyme, garlic powder, onion powder, paprika and salt. Spread on parchment paper–lined baking sheet. Bake, mixing occasionally, for 8 to 10 minutes or until golden and toasted. Let cool.

Mash together avocado, lemon juice and salt; spread evenly over toast. Arrange cherry tomatoes over top. Sprinkle each serving with 1 tbsp (15 mL) Oat Crumble. (Refrigerate remaining Oat Crumble in airtight container for up to 1 week.) Serve immediately.

Tip: Add 1/4 tsp (1 mL) sriracha or hot sauce to avocado if desired.

Tip: Use additional oat crumble as a savoury topping on soups, stews or salads.

Nutrition Facts

Per 1/2 recipe

Calories 430

Fat 21g

Cholesterol 0mg

Sodium 630mg

Carbohydrate 52g

Fibre 8g

Sugars 2g

Protein 12g

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Oatmeal Toaster Waffles

To save time on those busy mornings, these waffles can be made ahead and frozen, then popped into the toaster as part of a complete breakfast.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes (+ reheating)

Makes: 4 servings

Ingredients:

1 1/2 cups (375 mL) all-purpose flour

1 1/2 cups (375 mL) Quaker® Regular Instant Oatmeal

1/4 cup (60 mL) cornstarch

2 tbsp (30 mL) granulated sugar

1 tbsp (15 mL) baking powder

1/2 tsp (2 mL) baking soda

Pinch salt

1 3/4 cups (425 mL) milk

3 eggs

1/2 cup (125 mL) melted butter

Toppings:

1 cup (250 mL) fresh blueberries, raspberries or strawberries

2 tbsp (30 mL) maple syrup

Directions:

In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs and melted butter; whisk into flour mixture until smooth.

Heat and grease waffle iron. Cook waffles, using scant cupful of batter at a time, according to manufacturer’s instructions. Let cool completely on rack.

Stack waffles between pieces of parchment paper;  freeze in resealable plastic bag or airtight container for up to 2 weeks.

To reheat: Toast frozen waffles in toaster until golden and heated through. Serve with berries and maple syrup.

Tip: Add cinnamon to batter for cinnamon waffles.

Tip: Serve with sliced bananas, chocolate sauce and whipped cream for a slightly decadent dessert.

Tip: Substitute Quaker® Quick Cook Steel Cut Oats for Quaker® Regular Instant Oatmeal.

Nutrition Facts

Per 1/4 recipe

Calories 700

Fat 31g

Cholesterol 210mg

Sodium 750mg

Carbohydrate 89g

Fibre 6g

Sugars 22g

Protein 19g

For more Quaker #SpoonDrop recipes, go here!

This post was generously sponsored by Quaker Oatmeal, but the thoughts and opinions are my own.