Whether you’re looking to surprise a loved one with breakfast in bed or cooking for a crowd, make Mother’s Day brunch simple, tasty and healthy with our ideas below. Don’t forget the coffee, tea or fresh-squeezed juice!
Granola/Muesli Parfait Bar
If you’re hosting a crowd and need something you can make ahead for minimal day-of prep, a granola or muesli bar is a great option. Make your own granola to cut down on processed sugar and fat, and serve with your favorite Greek yogurt and cut up fruit. You can also put out carafes of dairy and non-dairy milk to give your guests the ultimate brunch treat.
For granola, combine 2 cups of old-fashioned rolled oats with ¼ cup unrefined oil of your choice (melted coconut oil is a great option), ¼ cup your choice of liquid sweetener (maple syrup, honey or agave nectar), up to 1-1 ½ cups mix-ins of your choice and up to 2 teaspoons of spices, like cinnamon or ginger.
Once combined, spread on a baking sheet covered with parchment paper for 25 minutes, or until golden brown and almost dry to the touch, at 325℉, turning the granola half way through the baking time. Remove from oven and allow to cool on the baking sheet.
The granola will continue to crisp as it cools. Store in an airtight container. Granola can be made in advance, but be sure to eat within a week for maximum freshness and crunch.
Mix-in options: chopped walnuts, chopped pecans, sliced almonds, pepitas (green pumpkin seeds), sunflower seeds, raisins, dried fruit of any kind, dates and coconut flakes (* add coconut flakes in last 5 minutes of cooking time and monitor closely to toast)
For muesli, follow granola recipe as above, omitting oil and sweetener. Combine and store in an airtight container and can be made up to two weeks in advance.
Easy Egg Casserole
Make this egg casserole the night before, cover and refrigerate and then bake in the morning before serving. This recipe can be easily customized to suit various tastes and dietary preferences, or to use local, in-season produce.
Whisk together 12 large eggs, 1 cup dairy or nondairy milk of your choice, 1 teaspoon salt, ½ teaspoon ground black pepper and other herbs or spices as desired. To this mixture, add up to 2 cups chopped raw vegetables (like bell pepper, broccoli, or spinach or other greens), 1 lb of sauted crumbled breakfast sausage (optional) and up to 1 cup of cheese (optional). Chopped onions and mushrooms can also be sauteed with or without the meat and added to the casserole. Be sure to drain any excess liquid they may put off while cooking. Bake in a greased 9x13 pan at 350℉ for 30 minutes or until middle is set and a knife or toothpick inserted into the middle comes out clean. Allow to cool slightly, then slice and serve.
Mother’s Day is all about spending time with loved ones--not spending all day in the kitchen. Fix up a brunch your loved ones will enjoy and celebrate the awesome mothers in your life.
Sara Vallejo is a self-confessed happiness, health and self-development junkie from Chicago. She writes professionally in a business development and marketing capacity, and as a volunteer for a digital nonprofit. Miss Vallejo is a passionate mental and holistic health advocate who believes that good health is an ongoing journey best undertaken with supportive peers. Sara’s areas of expertise include nutrition, weight loss, women’s health, mental health and disability issues. She is returning to weight loss and fitness following orthopedic surgery and is excited to encourage and inspire fellow Azumio community members and readers to achieve the best health they can.
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