GoCampingAmerica.com | Posted September 2nd, 2016
September is National Better Breakfast Month!
Happy Camper Blog
Eating a healthy breakfast can help give you and your family the energy you need to get your day off to a great start. And since September is National Better Breakfast Month, we thought we’d celebrate by offering you a few delicious and nutritious recipes to try on your next camping trip.
Oatmeal Pumpkin Pancakes
To save time, mix the following dry ingredients together before you leave home and store the mixture in an airtight container:
- 1 cup whole wheat flour
- ½ cup rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- One pinch each of the following seasonings: nutmeg, ginger and salt
- ½ cup sweetener or sugar
- 1/3 cup finely chopped pecans, toasted (optional)
When you’re ready to make the pancakes, add the following ingredients and stir until combined:
- 2/3 cup canned pumpkin
- 2 eggs
- 2 tablespoons canola oil
- ¾ cup low fat milk
Coat a large frying pan with a small amount of oil and heat over medium heat. Spoon some pancake batter onto the hot pan, fry the pancakes a few minutes until set on one side, then flip them over and cook until done. Serve with your choice of sugar-free maple syrup or agave syrup.
Grilled Peanut Butter and Banana Quesadillas
Makes two servings:
- 2 whole wheat 8” flour tortillas
- 1 banana
- Cooking oil
Spread peanut butter on one side of each tortilla. Place sliced bananas on one tortilla, then place the second tortilla on the top, peanut butter side down. Oil a skillet and heat over medium heat. Cook the quesadilla until lightly browned, about three minutes per side, then cut into two servings. You can also add raisins to the peanut butter/banana mixture if desired.
Whole Wheat Breakfast Burritos
- 4 eggs
- ¼ cup low-fat milk
- ¼ cup shredded cheese
- ¼ cup salsa
- 3 links low-fat sausage of your choice, cut in to bite-sized pieces
- ¼ cup diced bell pepper
- 4 whole wheat tortillas or whole wheat pita pockets
Sauté peppers and sausage in a skillet. Beat eggs and milk together, add pepper to taste and scramble the mixture. Add cheese and salsa just before serving. Place about ¼ cup of the mixture onto each tortilla, roll up and enjoy!
Here are a few healthy breakfast recipes you can make at home and bring with you, so you’ll be all set for that first morning at your campsite:
Cookies for breakfast? Sure, they’re a good idea — as long as they’re healthy!
- 2 cups quick oats
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup peanut butter or almond butter
- ¼ cup pure maple syrup or honey
- ¼ apple butter
- 1 large banana, mashed (about ½ cup)
- ½ cup dried cranberries
- ½ cup dried cranberries
- ½ cup shelled pumpkin seeds
- ½ cup raisins
- ¼ cup ground flaxseed, optional
Preheat oven to 325 degrees. Combine all of the ingredients in a large bowl using a stand mixer or hand mixer. The dough will be very stiff. Line a large cookie sheet with parchment paper or a silicone baking mat. Place ¼ cup of the dough on the pan for each cookie and flatten each cookie to your desired thickness. Bake for 15-16 minutes until edges are slightly browned. (Please note that these cookies do not spread in the pan.) They will stay fresh at room temperature for up to a week or can be frozen for up to three months.
Healthy Banana Bread
Banana bread has always been a breakfast favorite, and this recipe is healthier than the traditional versions.
- 6 tablespoons unsweetened applesauce
- ¼ cup honey
- 2 tablespoons dark brown sugar
- 2 large eggs
- 3 large ripe bananas, mashed, about 1 ½ cups
- 1/4 cup unsweetened almond milk
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 1 ½ cups white whole-wheat flour
Heat oven to 325 degrees and grease an 8 x 4-inch loaf pan. In a large bowl, combine the applesauce, honey and brown sugar. Add the eggs and beat well. Stir in the bananas, almond milk, baking soda, vanilla extract and cinnamon. Gradually add the flour to the banana mixture until just combined. Do not overmix. Pour the batter into the prepared pan and bake for about 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cover the top with foil if it begins to brown too quickly. Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely. Wrap in aluminum foil.