Unique Packed Lunches: Breakfast for Lunch

September 1, 2010


Breakfast for Lunch
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    For a burst of energy, enjoy wholesome, homemade granola, yummy fruit kabobs and creamy yogurt dipping sauce for lunch. Learn how to make all the items ahead of time, then get tips for packing them together.

Trail Mix Granola
Makes 5 cups
Prep time: 15 minutes
Cook time: 20 minutes

INGREDIENTS
3 cups old-fashioned oats
1/2 cup shredded unsweetened coconut, optional
1/4 cup canola oil
1/4 cup honey
1/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 cups add-ins*

*Tip: For the add-ins, combine your favorite snacks. We love to use nuts, chocolate chips and dried fruit. Experiment with different combinations, like pistachios and cranberries or walnuts and figs.

INSTRUCTIONS
    1. Preheat oven to 325°F. Line a large, rimmed baking sheet with parchment paper, then set aside.
    2. In a large mixing bowl, combine oats and coconut. In a separate bowl, whisk together oil, honey, brown sugar, vanilla, cinnamon and salt. Pour over the oat mixture, then toss to mix thoroughly.
    3. Spread granola on prepared baking sheet. Bake, stirring and tossing every 5 minutes, for 20 minutes or until golden brown. Let cool completely. Transfer to a large mixing bowl, then stir in add-ins.
Tip: If you’re tight on time, purchase pre-made granola at your local grocery store. Choose one that contains ingredients your child likes—from peanuts to banana chips, you’re sure to find something your youngster will love!

How to Make Ahead
Bake granola, store in an airtight canister and use within 2 weeks. Or divide evenly into re-sealable plastic bags and use them as needed in lunches or as an easy, on-the-go snack.

Fresh Fruit Kabobs with Creamy Yogurt Dipping Sauce
Makes 1 serving
Prep time: 5 minutes

INGREDIENTS
1 cup plain Greek yogurt
2 tablespoons fruit preserves*
Assorted bite-sized pieces of fruit**

*Tip: Use your favorite preserves, or whatever you have on hand. Try raspberry or peach, or combine a few flavors to create a customized sauce.

**Tip: Opt for snack-friendly fruits, like grapes and berries or cut larger fruits, like pineapple or kiwi, into bite-size pieces.

INSTRUCTIONS
    1. Whisk together yogurt and preserves.
    2. Using toothpicks as skewers, make kabobs with fruit. Serve with a side of yogurt dipping sauce.
How to Make Ahead
Bundle fruit kabobs in plastic wrap, then scoop dipping sauce into an airtight container. Store refrigerated and use within 2-3 days.

Assemble the Lunch
In an insulated lunchbox, place a bag of prepared granola, wrapped fruit kabobs and small container of yogurt dipping sauce. Complete the lunch with a frozen orange juice box, which doubles as an ice pack.

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