Super Bowl Breakfast Challenge

The Fuel Up to Play 60 Campaign just ended the Super Bowl Breakfast Challenge.  Students were challenged to use oatmeal to create a healthy breakfast that their whole school would enjoy.  Our school had two students that took the challenge and created recipes.  Third Grade students Jillian Lux and Ryen Zenner both created recipes.  

Jillian created a grab and go oatmeal cookie with the help of her Grandpa and Grandma who have lots of oatmeal recipes.  The Pumpkin Cranberry Oatmeal Breakfast Cookies are great for any kid on the go in the mornings.

Pumpkin Cranberry Oatmeal Breakfast Cookies

1/2 C Brown Sugar
1/2 C Sugar Substitute
1 1/4 C Rolled Oats
2 C Whole Wheat Flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cloves
1/2 tsp ginger
1 - 1 1/2 tsp cinnamon
15 oz can pumpkin puree
2 egg whits
3/4 tsp vanilla extract
1/2 C dried cranberries
1/2 C walnuts (optional)

Preheat oven to 350.  Spray cookie sheets.  Stir all ingredients in bowl until combined.  Use 3" cookie scoop.  Spray tops of cookies lightly with cooking spray and flatten with fork (crisscross) to about 1/2" thick.  Bake 14 minutes.  Makes 36 cookies.

Ryen wanted to combine his favorite fall and winter dessert, pumpkin pie, with oatmeal and he created Touchdown Pumpkin Pie Oatmeal.

Touchdown Pumpking Pie Oatmeal

1/2 C Quick Cooking Quaker Oats
1/4 C Low-fat Milk
1/4 C Canned Pumpkin Puree
1/8 tsp pumpkin pie spice
1 tsp pure Maple Syrup
Real Dairy Whipped Cream for topping if desired.

Combine all ingredients except whipped cream in a bowl and blend well.  Microwave for 1 minute.  Let cool a little bit.  Add whipped cream topping if desired.

Great job to both of these students for taking the Fuel Up Challenge.  They are entered into the running for family tickets to the Super Bowl.  Winners will be announced around December 17th.  Good Luck Ryen & Jillian!!