Wednesday, July 9, 2008

quick freezer breakfast

Today the kids had apricot and pear oatmeal with banana bread french toast. I had made the oatmeal several days ago and the banana bread almost a month ago, and stored them both in the freezer.

apricot and pear oatmeal:
Combine 1 cup whole milk, 1/2 cup rolled oats, and 6-8 finely chopped dried apricots in a saucepan. Cook about 3 minutes then add 1 chopped pear. Blitz with an imersion blender for a smoother consistency.
To store, divide among several plastic baby food containers and stick in a labeled ziploc bag in the freezer.
To reheat, add a couple of tablespoons of whole milk to the oatmeal and pop in the microwave in 20 second intervals. Voila! Fast and tasty.

When I put away the bread, I cut it into narrow slices and stored them in a ziploc bag. The first few weeks the defrosted bread was just as good as (if not better than) when it was fresh. However, this morning I noticed that although it still had a pleasing taste the bread had become dry.

banana bread french toast:
combine 1 egg, slightly beaten, 1/3 cup whole milk, and a dash of nutmeg in a shallow dish. Dip each side of defrosted bread in mixture and place in a skillet on medium heat. cook about 2 minutes on each side. Let cool then chop into bite size pieces. The bread will still hold it's shape and is now as moist as ever.


Jen said...

Your kids eat *so* much better than I usually do! I can't remember the last time I had either oatmeal or french toast. I have two breakfasts, alternating every day: scrambled eggs and cereal. (In the summertime, though, I might get a little crazy and mix it up with a smoothie.)

I need to learn to do the same thing you do for the kids: make good meals and freeze them in individual servings!

Margaret said...

Yeah, there's some wisdom in this "do several day's cooking on a Sunday afternoon, and freeze it all" method. I'll have to try it sometime!