Parents face many challenges. One of the big hurdles to overcome is getting children to eat a healthy breakfast. Picky eating habits and time constraints make getting a nutritious breakfast easier said than done.
Spokesman Calais Campbell, Cardinals defensive lineman, notes the objective is to help children eat the right kinds of foods and to get 60 minutes of physical activity every day.
The benefits far outweigh the morning hassle. Eating a balanced breakfast will help students:
- Have more energy, better concentrate and stay alert. Classroom behavior, participation and grades also may improve.
- Eat healthy the rest of the day. Research shows that those who start with a balanced breakfast have better overall nutrition and health, continue to eat healthier throughout the day and are more successful maintaining weight loss.
Here is a breakfast recipe that is nutritious and delicious.
• Nonstick cooking spray
• 2-1/2 cups quick cooking oats
• 1 quart Greek yogurt, vanilla, fat free, divided
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 2 tablespoons cornstarch
• 4 cups blueberries, fresh or frozen, divided
• Flour, as needed
1. Heat oven to 350ºF.
2. Coat 9 x 9 x 2-in. pan with nonstick cooking spray.
3. In a bowl, mix oats, 3/4 cup yogurt, and brown sugar.
4. Press out oat mixture evenly in bottom of pan.
5. In a large bowl, whisk egg and cornstarch.
6. Add rest of yogurt and white sugar; stir until blended.
7. If using frozen blueberries, toss 1 3/4 cup in flour until lightly coated; discard excess flour.
8. Gently fold 1 3/4 cup berries into batter; pour evenly over crust.
9. Bake for 1 hour or until toothpick inserted into the center comes out clean.
10. Cool at room temperature for 30 minutes; refrigerate for at least 2 hours before serving.
11. Cut into 9 pieces.
12. Garnish each piece with 1/4 cup blueberries
About the Fuel Up to Play 60 Program