Mother's Day Brunch Ideas: Three Simple + Easy Recipes
Mother’s Day is almost here and this year it’s going to look a lot different. But that doesn’t mean it won’t be just as special. One way you can brighten the mom in your life’s day is by making her breakfast and letting her get some extra rest!
Or maybe that’s just my dream morning...I’m going to have to send this post to my husband.
I chose three breakfast recipes to share that are simple + easy. I made sure they were easy enough that anyone can make them without messing up! Two of them you can even prep ahead.
So gather the kiddos, get cooking, and make her feel extra special this Mother’s Day with a yummy breakfast.
Berry Breakfast Crisp
Yes, crisp for breakfast! And you literally can’t mess this up! Plus, you can use your favorite frozen/fresh fruit or whatever you have on hand!
Prep it the night before and then bake in the morning for a delicious breakfast in bed option. It’s delicious by itself or paired with plain unsweetened yogurt.
Berry Breakfast Crisp
Ingredients:
3-4 cups frozen fruit
3 cups dry oats
1/3 cup pure maple syrup
1/3 cup coconut oil
1/4 cup chia seeds
1/2 cup almond flour
1/3 cup unsweetened coconut flakes.
Directions:
Add fruit to the bottom of a 9x13 baking dish. Mix the rest of the ingredients together until well combined. You may need to add more coconut oil if it’s not wet enough. Add topping to the fruit and spread evenly. Bake at 350 for 25-30 minutes or until the fruit is bubbly and the topping is browned.
Strawberries & Cream French Toast Bake
This French toast bake is easy to make and can be thrown together last minute or made ahead the night before. I love simple, delicious breakfast options that taste like dessert and require little prep work. Although this recipe calls for simple flavors, they really come alive in this French toast bake. The coconut milk adds extra flavor so be sure to get canned coconut milk – you can find it anywhere.
Strawberries & Cream French Toast Bake
Ingredients:
1 loaf gluten-free bread, cut in 1-inch cubes
6 eggs
1 can coconut milk
1/4 cup pure maple syrup
1 tsp cinnamon
2 cups strawberries, sliced (frozen works great, just let thaw for a few minutes so it’s easier to cut)
coconut oil
Directions:
1. Preheat oven to 350.
2. Lightly grease a 9 x 13 baking dish with coconut oil.
3. In a bowl. whisk together the eggs, coconut milk. maple syrup, and cinnamon until well combined.
4. Spread bread cubes evenly in the baking dish.
5. Add the strawberries slices.
6. Pour the egg mixture evenly over the bread cubes and strawberries.
7. Bake for 40-50 minutes.
Birch Benders Pancakes
If the first two options weren’t easy enough, this last option is for the dad who’s cooking doesn’t usually extend beyond pouring a bowl of cereal.
I love using Birch Bender’s pancake mixes because all you have to do is add water! We love the Banana Paleo and Gluten-Free mixes and love adding in blueberries or chocolate chips if we want to get fancy!
Pancakes
Follow the directions on the package to add the correct amount of water. Option to add in blueberries or chocolate chips. When pancakes are cooked, top with fresh berries. Bonus points if you add some So Delicious Coconut Whip!