School is back in session. That means mornings are earlier and more harried. Kids are scurrying and bawking through the new routine. Feeding them a filling, nutritious meal that meets the brief timeframe is an exercise of patience and sorcery.

Free up a little time and make use of your school commute (or bus stop wait) by serving your littles breakfast on the go. These are some of our go-to healthy breakfasts for on-the-move noshing.

1) Berry Smoothie and a Creamy-Strawberry Wafflewich 

SMOOTHIE: Add frozen mixed berries, a bit of frozen chopped kale, orange juice, and a bit of flax meal to a blender cup. Blend until smooth. Pour the mixture into a lidded cup with a straw.

WAFFLEWICH: Toast 1 dairy-free whole grain waffle. Cut the waffle into quarters. Smear 1 quarter with Tofutti Cream cheese, top with 1 sliced strawberry, and a drizzle of honey. Place a naked waffle quarter on top of the honey to cap the wafflewich.

2) Coconut Energy Balls w/ Blueberry Smoothie 

SMOOTHIE: Add frozen blueberries, a bit of frozen kale, apple juice, and a touch of flax meal to a blender cup. Blend until smooth. Pour.

COCONUT ENERGY BALLS: see the recipe here

3) 3-Ingredient Kickin’ Egg Muffin

2 eggs, 3 spoonfuls of pico de gallo (or salsa, if that’s what you have on hand), and a spoonful of Tofutti Sour Cream… that’s all you need to make these little egg muffins. Grease 4 cups in a standard cupcake baking pan and preheat your oven to 350F. Crack the eggs into a bowl and whisk in the pico de gallo and Tofutti. Then pour 1/4 of the egg mixture into each muffin cup. Bake the eggs for 10 minutes. Serve immediately, refrigerate for next day use, or freeze for future fast breakfasts.

4) Chocolate Banana Smoothie

Who doesn’t love the creamy, sweet, decadent flavor combination of chocolate and banana? Here’s a healthy breakfast version sure to fill your little’s tummy. Place 1/2 of a frozen banana, 2 Tbl unsweetened cocoa powder, a splash of cashewmilk, 2 spoonfuls of dairy-free vanilla or plain yogurt, a splash of apple juice, 1 Tbl of flax meal, and 1 Tbl chia seeds in a blender. Blend until smooth, then transfer to a lidded cup with a straw.

5) Mini avocado-egg pocket sandwich 

These easy, filling protein-packed sandwich pockets take just minutes to prepare. Spray the inside of a ramekin with cooking spray. Crack 1 egg into the ramekin, scramble with a fork, and sprinkle with salt and pepper. Microwave the egg for 30-45 seconds until cooked through. (Keep an eye on the egg to avoid a microwave mess.) Carefully remove the ramekin from the microwave and allow the egg to slightly cool while you cut a whole wheat mini pita pocket in half to make 2 pocket sandwiches.  Cut 1 avocado in half and place a sliver of avocado in each pocket half. Next, place half of the egg in each pocket half. Put your pocket sandwiches in a kid-safe bowl and serve with your preferred breakfast beverage for a healthy, portable, filling kids breakfast.