The $5 Dinner Mom Breakfast and Lunch Cookbook: 200 Recipes for Quick, Delicious, and Nourishing Meals That Are Easy on the Budget and a Snap to Prepare

Read an Excerpt

ONE

Breakfast Cereals— Oatmeals, Granolas, Rice Puddings, and More

Apple Cinnamon Oatmeal

1 large Honeycrisp apple, cored and diced ($1)

1 teaspoon lemon juice ($.02)

½ teaspoon ground cinnamon ($.02)

¼ cup firmly packed brown sugar ($.06)

1 teaspoon salt

4 cups water

2 cups quick-cooking, rolled oats ($.24)

Milk, cream, or yogurt for serving ($.25)

4 hard-boiled eggs ($.40)

In a small mixing bowl, combine the diced apples and lemon juice. Toss with cinnamon, brown sugar, and salt. Set aside.

In a medium saucepan, bring the water to a boil and then stir in the oats; return to a boil and let cook for 1 minute. After 1 minute, stir in the sweet, apple-cinnamon mixture and then remove the pan from the heat. Cover and let stand for 4 to 5 minutes.

Serve warm Apple Cinnamon Oatmeal with Milk, Cream, or Yogurt and Hard-boiled Eggs.

Makes 4 breakfast servings

Cost $1.99

FRUGAL FACT: If you see a bag of reduced-price apples, or like to stock up during their low-price season, then dice a few of the apples and freeze them. Because the apples will be cooked in the oatmeal, using diced apples from the freezer is a great way to keep costs down on this recipe.

Maple Pecan Oatmeal

4 cups water

2 cups quick-cooking, rolled oats ($.24)

1 teaspoon salt

1/3 cup maple syrup ($.75)

1 cup pecans, chopped ($.75)

Milk, cream, or yogurt for serving ($.25)

Blueberry Smoothies ($1.89)

In a medium saucepan, bring the water to a boil and stir in the oats and salt; return to a boil and let cook for 1 minute. After 1 minute, stir in the maple syrup and chopped pecans and then remove the pan from the heat. Cover and let stand for 4 to 5 minutes.

Serve warm Maple Pecan Oatmeal with Milk, Cream, or Yogurt and Blueberry Smoothies.

Makes 4 breakfast servings

Cost $3.88

FRUGAL FACT: Store pecans in the freezer to preserve their freshess and flavor.

Pumpkin Spice Oatmeal

4 cups water

2 cups quick-cooking, rolled oats ($.24)

1 teaspoon salt

1 cup canned pumpkin pie filling ($.67)

2 teaspoons brown sugar ($.02)

½ cup chopped pecans ($.37)

Milk, cream, or yogurt for serving ($.25)

Fresh fruit ($.50)

In a medium saucepan, bring the water to a boil and stir in the oats and salt; return to a boil and let cook for 1 minute. After 1 minute, stir in the canned pumpkin pie filling and brown sugar, then remove the pan from the heat. Cover and let stand for 4 to 5 minutes. Sprinkle with the chopped pecans just before serving.

Serve warm Pumpkin Spice Oatmeal with Milk, Cream, or Yogurt, and Fresh Fruit.

Makes 4 breakfast servings

Cost $2.05

FRUGAL FACT: If using canned, 100 percent pure pumpkin, add ¼ cup sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ½ teaspoon ground cloves to the pumpkin puree.

Banana Nut Oatmeal

2 ripe bananas ($.40)

1/3 cup firmly packed brown sugar ($.08)

1 teaspoon ground cinnamon ($.05)

4 cups water

2 cups quick-cooking, rolled oats ($.24)

1 teaspoon salt

½ cup chopped walnuts ($.37)

Milk, cream, or yogurt for serving ($.25)

4 hard-boiled eggs ($.40)

On a dinner plate, mash the bananas with a fork until mushy. Stir in the brown sugar and cinnamon. Set aside.

In a medium saucepan, bring the water to a boil and then stir in the oats and salt; return to a boil and let cook for 1 minute. After 1 minute, stir in the mashed bananas and the chopped walnuts and remove the pan the from heat. Cover and let stand for 4 to 5 minutes.

Serve warm Banana Nut Oatmeal with Milk, Cream, or Yogurt and Hard-boiled Eggs.

Makes 4 breakfast servings

Cost $1.79

FRUGAL FACT: A kid-favorite breakfast around our house.

Peaches ’n Cream Oatmeal

4 cups water

2 cups quick-cooking, rolled oats ($.24)

1 teaspoon salt

2 peaches, pitted and diced ($.50)

3 tablespoons sugar ($.06)

Cream or yogurt for serving ($.25)

Mango-Raspberry Smoothies ($2.04)

In a medium saucepan, bring the water to a boil and then stir in the oats and salt; return to a boil and let cook for 1 minute. After 1 minute, stir in the diced peaches and sugar. Remove the pan from the heat. Cover and let stand for 4 to 5 minutes.

Serve warm Peaches ’n Cream Oatmeal with Cream or Yogurt and Mango-Raspberry Smoothies.

Makes 4 breakfast servings

Cost $3.09

FRUGAL FACT: Grab an extra bag or two of peaches when you see them on sale for 3 pounds for $1.50 or less. Slice and freeze the slices on a rimmed, baking sheet and then place them into a plastic freezer bag once frozen. Frozen peaches are great for this oatmeal and for smoothies.

Cinnamon Swirl Oatmeal

1 tablespoon ground cinnamon ($.15)

1 teaspoon ground nutmeg ($.05)

½ teaspoon ground ginger ($.03)

¼ cup firmly packed brown sugar ($.06)

4 cups water

2 cups quick-cooking, rolled oats ($.24)

1 teaspoon salt

Milk, cream, or yogurt for serving ($.25)

Fresh fruit ($.50)

In a small mixing bowl, combine the cinnamon, nutmeg, ginger, and brown sugar.

In a medium saucepan, bring the water to a boil and then stir in the oats and salt; return to a boil and let cook for 1 minute. Stir in the spice mixture and remove the pan from the heat. Cover and let stand for 4 to 5 minutes.

Serve warm Cinnamon Swirl Oatmeal with Milk, Cream, or Yogurt and Fresh Fruit.

Makes 4 breakfast servings

Cost $1.28

FRUGAL FACT: Toss a few spices into a basic oatmeal recipe for a yummy and frugal breakfast treat.

Slow Cooker Raisin Oatmeal

2 cups steel-cut oats ($1.50)

1/3 cup firmly packed brown sugar ($.08)

1 tablespoon ground cinnamon ($.15)

1 teaspoon salt

8 cups hot water

1 teaspoon vanilla extract ($.05)

1 cup raisins ($.75)

½ cup chopped walnuts ($.37)

Milk, cream, or yogurt for serving ($.25)

Fresh fruit ($.50)

Toss together the steel-cut oats, brown sugar, cinnamon, and salt in the base of a slow cooker. Stir in the hot water and vanilla.

Set the slow cooker on low and cook the oats for 9 to 10 hours, or overnight for 8 to 10 hours. Stir in the raisins and chopped walnuts just before serving.

Serve Slow Cooker Raisin Oatmeal with Milk, Cream, or Yogurt and Fresh Fruit.

Makes 4 breakfast servings

Cost $3.65

FRUGAL FACT: Keep an eye out for newspaper and Internet coupons for steel-cut oats.

Make-Ahead Oatmeal Packets

Want to make your own oatmeal packets for much less than buying them in the store?

Cranberry Oatmeal

½ cup quick-cooking, rolled oats ($.06)

3 tablespoons dried cranberries ($.25)

1 teaspoon nonfat milk powder ($.02)

1 teaspoon brown sugar ($.01)

½ teaspoon ground cinnamon ($.02)

Pinch of salt

Cinnamon Raisin Oatmeal

½ cup quick-cooking oats ($.06)

3 tablespoons raisins ($.15)

1 teaspoon nonfat milk powder ($.02)

2 teaspoons brown sugar ($.01)

1 teaspoon ground cinnamon ($.02)

Pinch of salt

Blueberries and Cream Oatmeal

½ cup quick-cooking, rolled oats ($.06)

¼ cup dried blueberries ($.40)

2 teaspoons nonfat milk powder ($.02)

1 teaspoon brown sugar ($.01)

Pinch of salt

In addition to the directions below, stir in ¼ cup milk, cream, or yogurt after adding the water.

Maple Pecan Oatmeal

½ cup quick-cooking, rolled oats ($.06)

2 tablespoons chopped pecans ($.20)

1 teaspoon nonfat milk powder ($.02)

1 teaspoon brown sugar ($.01)

½ teaspoon ground cinnamon ($.02)

Pinch of salt

In addition to the directions below, stir in 2 tablespoons maple syrup after adding the water.

DIRECTIONS FOR EACH PACKET

Each set of ingredients make an individual, single-serving packet. Simply mix the ingredients in a small plastic container or in a plastic sandwich-size storage bag with a zipper seal. To use, add in 1 to 1¼ cups boiling hot water, and stir vigorously for 20 to 30 seconds. (Note any additional ingredients to be added after the water—see recipes above.) Store homemade packets in an airtight container for up to 4 weeks.

Cost $.25 to $.50 per individual packet

FRUGAL FACT: Set up an assembly line with 20 to 30 plastic ziplock bags and a large box of quick-cooking, rolled oats to save time in preparing the packets. Label the bags, then clean and reuse them again after using the contents.

Baked Oatmeal with Pecans

2 large eggs ($.20)

½ cup applesauce ($.12)

½ cup granulated sugar ($.05)

1½ cups milk ($.15)

3 cups quick-cooking, rolled oats ($.36)

1/3 cup whole wheat flour ($.09)

1 tablespoon baking powder ($.15)

1 teaspoon salt

½ cup chopped pecans ($.37)

3 tablespoons brown sugar ($.03)

1 teaspoon ground cinnamon ($.05)

Milk, cream, or yogurt for serving ($.25)

Fresh fruit ($.50)

Preheat the oven to 350 degrees. Lightly coat a 9 × 13-inch glass baking dish with nonstick cooking spray.

In a large mixing bowl, whisk together the eggs, applesauce, granulated sugar, and milk. Stir in the oats, whole wheat flour, baking powder, and salt until a batter forms. Fold in the chopped pecans. Pour the batter into the prepared baking dish.

In a small mixing bowl, stir together the brown sugar and cinnamon. Sprinkle the brown sugar–cinnamon mixture over the top of the batter in the baking dish.

Bake the oatmeal in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Let cool on a wire rack a few minutes before slicing.

Serve Baked Oatmeal with Pecans and Milk, Cream, or Yogurt and Fresh Fruit.

Makes 8 breakfast servings

Cost $2.32

FRUGAL FACT: Slice the baked oatmeal and cool completely before freezing the slices in a plastic freezer bag.

FREEZER FRIENDLY

Blueberry Baked Oatmeal

2 large eggs ($.20)

½ cup applesauce ($.12)

½ cup granulated sugar ($.08)

1½ cups milk ($.15)

3 cups quick-cooking, rolled oats ($.36)

1 tablespoon baking powder ($.05)

1 teaspoon salt

2 cups fresh blueberries ($1)

2 tablespoons brown sugar ($.05)

1 teaspoon ground cinnamon ($.05)

Milk, cream, or yogurt for serving ($.25)

4 hard-boiled eggs ($.40)

Preheat the oven to 350 degrees. Lightly coat a 9 × 13-inch glass baking dish with nonstick cooking spray.

In a large mixing bowl, whisk together the eggs, applesauce, granulated sugar, and milk. Stir in the oats, baking powder, and salt until a batter forms. Fold in the fresh blueberries. Pour the batter into the prepared baking dish.

In a small mixing bowl, stir together the brown sugar and cinnamon. Sprinkle the brown sugar–cinnamon mixture over the top of the batter in the baking dish.

Bake the oatmeal in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Let cool on a wire rack a few minutes before slicing.

Serve Blueberry Baked Oatmeal with Milk, Cream, or Yogurt and Hard-boiled eggs.

Makes 8 breakfast servings

Cost $2.71

FRUGAL FACT: Substitute fresh raspberries, strawberries, or dried cranberries or cherries for the blueberries. To prepare this recipe with dried fruit, soak the dried fruit in a large bowl with hot water for 5 to 10 minutes. Drain and pat dry before folding into the batter.

FREEZER FRIENDLY

Tropical Granola

½ cup honey ($.80)

1 can (15 ounces) sliced pineapple with juice ($1)

6 tablespoons butter or margarine ($.60)

1 teaspoon salt

5½ cups rolled oats, old-fashioned or quick-cooking ($.66)

1 cup sweetened coconut flakes ($1)

Milk, cream, or yogurt ($.25)

Preheat the oven to 325 degrees.

In a large saucepan, heat the honey, pineapple juice, butter or margarine, and salt until the mixture starts to bubble. Remove the pan from the heat and stir in the oats and sweetened coconut flakes. Toss until evenly coated.

Spread the mixture evenly in a thin, single layer on 2 ungreased, rimmed, baking sheets.

Bake in the preheated oven for 30 to 45 minutes, or until the granola is crisp and golden brown, turning the granola every 10 to 15 minutes to prevent burning around the edges. Let cool before eating.

Serve Tropical Granola with Milk, Cream, or Yogurt and Sliced Pineapple.

Makes 4 breakfast servings

Cost $4.31

FRUGAL FACT: This is a great way to use up the extra pineapple juice from canned pineapple: If you don’t plan to use the juice right away, don’t pour it down the sink. You can also freeze the juice in ice cube trays and use them to sweeten up your favorite smoothies.

Overnight Honey Nut Granola

½ cup canola or vegetable oil ($.20)

2/3 cup honey ($1.10)

1 teaspoon vanilla extract ($.05)

1 tablespoon ground cinnamon ($.15)

5 cups rolled oats, quick-cooking or old-fashioned ($.60)

1 cup sliced almonds ($.75)

1 cup chopped pecans ($.75)

Milk, cream, or yogurt for serving ($.25)

Fresh fruit ($.50)

Preheat the oven to 300 degrees.

In a small bowl, whisk together the oil, honey, vanilla, and cinnamon.

In a large bowl, combine the rolled oats, sliced almonds, and chopped pecans. Pour the honey mixture over the oat mixture. Toss until evenly coated.

Spread the mixture evenly in a thin, single layer on 2 ungreased, rimmed, baking sheets.

Bake in the preheated oven for 10 minutes. Turn off the oven and leave the granola in the oven overnight.

In the morning, remove the granola from the oven and serve.

Serve Overnight Honey Nut Granola with Milk, Cream, or Yogurt and Fresh Fruit.

Makes 4 breakfast servings

Cost $4.35

FRUGAL FACT: Be sure to match up the coupons for rolled oats and other oatmeal products with a sale price to get the very best deal.

Overnight Spiced Granola

½ cup butter or margarine, melted ($.80)

½ cup honey ($.80)

1 tablespoon ground cinnamon ($.15)

1 teaspoon ground nutmeg ($.05)

3 cups old-fashioned, rolled oats ($.36)

3 cups quick-cooking, rolled oats ($.36)

Milk, cream, or yogurt ($.25)

Fresh fruit ($.50)

Preheat the oven to 300 degrees.

In a small bowl, whisk together the melted butter, honey, cinnamon, and nutmeg.

Add the oats to a large bowl and pour in the honey mixture. Toss until coated evenly.

Spread the mixture evenly in a thin, single layer on 2 ungreased, rimmed, baking sheets.

Bake in the preheated oven for 10 minutes. Turn off the oven and leave the granola in the oven overnight.

In the morning, remove the granola from the oven and serve.

Serve Overnight Spiced Granola with Milk, Cream, or Yogurt and Fresh Fruit.

Makes 4 breakfast servings

Cost $3.27

FRUGAL FACT: Granola will “clump” better if you use a half-and-half combination of old-fashioned, rolled oats and quick-cooking rolled oats.

Slow Cooker “Cran-ola”

½ cup firmly brown sugar ($.12)

½ cup butter or margarine ($.80)

3 cups old-fashioned, rolled oats ($.36)

3 cups quick-cooking, rolled oats ($.36)

1 tablespoon ground cinnamon ($.15)

1 cup dried cranberries ($.75)

Milk, cream, or yogurt ($.25)

Strawberry-Banana Smoothies ($1.74)

In a small, microwave-safe bowl, cook the brown sugar and butter or margarine in the microwave on high for 1 to 1½ minutes, or until the butter has melted. Whisk briskly just before pouring over the oats.

Add the oats and cinnamon into the base of a slow cooker and stir together. Pour the brown sugar–butter mixture over the oats and toss until evenly coated. Stir in the dried cranberries.

Set the slow cooker on high and cook the granola for 3 to 4 hours. When placing the lid on the slow cooker before cooking, place it at a slight angle, leaving a small vent for the steam to escape. Stir the mixture every 45 minutes to an hour. Failure to stir can result in burning the cranberries.

Once the granola clumps have formed, turn off the slow cooker and let cool before serving.

Serve Slow Cooker “Cran-ola” with Milk, Cream, or Yogurt and Strawberry-Banana Smoothies.

Makes 4 breakfast servings

Cost $4.53

FRUGAL FACT: Start this Slow Cooker “Cran-ola” just as you are finishing up dinner. Keep an eye on it throughout the evening, stirring as indicated. Leave it in the slow cooker overnight and serve for breakfast the next morning.

Peanut Butter–Chocolate Cream of Wheat

4 cups water

1 teaspoon salt

¾ cup Cream of Wheat ($.99)

Pinch of salt

¼ cup firmly packed brown sugar ($.06)

2 tablespoons natural peanut butter ($.20)

½ cup semisweet chocolate chips ($.37)

Milk or cream for serving ($.25)

Fresh fruit ($.50)

In a saucepan, bring the water to a boil and add the 1 teaspoon salt. When the water is boiling, slowly pour in the Cream of Wheat, whisking continuously until all of it has been added. Add a pinch of salt. Whisk until the mixture returns to a boil. Let boil for about 2 minutes, then whisk in the brown sugar, peanut butter, and chocolate chips. Stir continuously for 30 seconds, then remove from heat. Let cool a few minutes before serving.

Serve Peanut Butter Chocolate Cream of Wheat with Fresh Fruit.

Makes 4 breakfast servings

Cost $2.27

FRUGAL FACT: Since there are rarely coupons for name-brand Cream of Wheat, consider buying the store brand and stock up when the store brand goes on sale.

Overnight Green Chile Grits

1 tablespoon canola or vegetable oil ($.02)

8 cups boiling water

2 cups old-fashioned grits ($1.99)

2 teaspoons salt

1 can (4 ounces) green chilies, chopped ($.59)

1 cup shredded Monterey Jack or Mexican blend cheese ($.75)

4 eggs, hard-boiled, poached, or fried ($.40)

Add the oil to the base of a slow cooker. Pour in the 8 cups of boiling water. Whisk in the grits and the salt. Stir in the green chilies. Set the slow cooker on low and cook the grits for 8 to 9 hours. Just before serving, stir in the shredded cheese and let it melt.

The grits can also be prepared in a large saucepan on the stovetop. Bring the water and oil to a boil, then whisk in the grits and salt. Reduce the heat and simmer for 15 to 20 minutes, stirring frequently. Once the grits begin to thicken, add the green chilies and the shredded cheese. Let cool slightly before serving.

Prepare the eggs as you prefer, hard-boiled, poached, or fried.

Serve Overnight Green Chile Grits with your favorite style of Eggs.

Makes 4 breakfast servings

Cost $3.75

FRUGAL FACT: Start these grits in the slow cooker in the late evening and they’ll be ready just in time for breakfast in the morning.

Vanilla Brown Rice Pudding

4 cups cooked brown rice ($.60)

2 cups milk ($.20)

¼ cup sugar ($.03)

1 tablespoon vanilla extract ($.15)

1½ teaspoons ground cinnamon ($.07)

1 teaspoon ground nutmeg ($.05)

1 large egg white ($.10)

¼ cup milk ($.02)

Pumpkin Smoothies ($1.25)

In a large saucepan, stir together the cooked brown rice, milk, sugar, vanilla, cinnamon, and nutmeg. Bring to a boil and let cook at a rolling boil for 5 to 7 minutes.

In a small bowl, whisk together the egg white and milk. Stir the mixture into the cooking rice pudding. Reduce the heat and let simmer for 15 to 20 minutes. Let cool slightly before serving.

Serve Vanilla Brown Rice Pudding with Pumpkin Smoothies.

Makes 4 breakfast servings

Cost $2.47

FRUGAL FACT: When writing your meal plan, make extra brown rice for dinner, and use the leftover rice to prepare this for breakfast.

Baked Apple Brown Rice Pudding

2 small Granny Smith apples, peeled, cored, and diced ($.50)

1 teaspoon lemon juice ($.02)

¼ cup firmly packed brown sugar ($.02)

1 egg ($.10)

1 tablespoon ground cinnamon ($.15)

1½ cups cooked brown rice ($.30)

2½ cups milk ($.25)

1 teaspoon vanilla extract ($.05)

Spinach (“Green”) Smoothies ($1.20)

Preheat the oven to 350 degrees. Lightly coat an 8 × 8-inch glass baking dish with nonstick cooking spray.

In a medium mixing bowl, toss the diced apples with the lemon juice. Add the brown sugar and cinnamon and toss. Pour the apple mixture into the prepared baking dish.

In the same bowl, stir together the cooked rice, milk, eggs, and vanilla. Pour the rice mixture over the top of the apples in the baking dish.

Bake the pudding in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes. Let cool on a wire rack before serving.

Serve Baked Apple Brown Rice Pudding with Spinach (“Green”) Smoothies.

Makes 4 1-cup servings

Cost $2.59

FRUGAL FACT: Be sure to coat the apples with the lemon juice to prevent the apples from browning.

Protein-Packed Cereal Bars

1 cup natural peanut butter ($.56)

½ cup firmly packed brown sugar ($.12)

½ cup milk ($.05)

1 teaspoon vanilla extract ($.05)

3 cups quick-cooking, rolled oats ($.36)

½ cup slivered or sliced almonds ($.37)

1 teaspoon ground cinnamon ($.05)

½ cup raisins or dried cranberries ($.37)

Fresh fruit ($.50)

Preheat the oven to 350 degrees. Lightly coat an 8 × 8-inch glass baking dish with nonstick cooking spray.

In a mixing bowl, stir together the peanut butter, brown sugar, milk, and vanilla. Stir in the oats, almonds, cinnamon, and raisins; the batter will be thick. Press the batter into the prepared baking dish using the bottom of a measuring cup or the back of a large serving spoon.

Bake in the preheated oven for 15 to 20 minutes. Let cool on a wire rack before slicing. Slice into 4 rows on one side, and then one slice down the middle on the other side, making 8 bars.

Serve Protein-Packed Cereal Bars with Fresh Fruit.

Makes 8 breakfast bars

Cost $2.43

FRUGAL FACT: The perfect quick, filling, and nutritious on-the-go breakfast.

Raspberry Cereal Bars

CEREAL CRUST

1½ cups whole wheat flour ($.49)

2 cups rolled oats, old-fashioned or quick cooking ($.24)

½ cup firmly packed brown sugar ($.12)

1 teaspoon ground cinnamon ($.05)

½ teaspoon baking soda ($.01)

¼ teaspoon salt

1 cup butter or margarine, softened ($1.60)

RASPBERRY FILLING

1 cup fresh raspberries ($1)

1/3 cup sugar ($.03)

1 teaspoon vanilla extract ($.05)

4 hard-boiled eggs ($.40)

Preheat the oven to 350 degrees. Lightly coat a 9 × 13-inch glass baking dish with nonstick cooking spray.

In a large mixing bowl, combine the flour, oats, brown sugar, cinnamon, baking soda, and salt. Cut the softened butter into the dry ingredients using a pastry blender or serving fork.

Prepare the raspberry filling. Add the raspberries, sugar, and vanilla to a blender or food processor and puree.

Add about one-half of the oat-flour mixture to the prepared baking dish. Press the crust into the bottom of the dish, using the bottom of a measuring cup or the back of a large serving spoon. Pour over the raspberry filling and spread evenly to cover the crust. Add the remaining oat-flour mixture on top of the raspberry filling. Press lightly using the measuring cup or large serving spoon, to form a top crust.

Bake in the preheated oven for 25 to 30 minutes, or until the top begins to turn golden brown. Let cool on a wire rack before slicing.

Serve Raspberry Cereal Bars with Hard-boiled Eggs.

Makes 12 to 16 cereal bars

Cost $3.99

FRUGAL FACT: Substitute a cup of strawberries, blueberries, or apples for the cup of raspberries to create a new flavor of homemade cereal bar.

Peach-Raspberry Breakfast Parfait

2 cups store-bought plain or vanilla yogurt ($1)

2 cups Overnight Spiced Granola ($.90)

1 cup raspberries ($.99)

1 cup peaches, pitted and diced ($1)

¼ cup honey ($.40)

Assemble 4 tall glasses on the countertop. Add 2 tablespoons of the yogurt, 2 tablespoons of the granola, and a few raspberries and diced peaches to each glass. Drizzle honey over the fruit. Then repeat the layering of yogurt, granola, fruit, and honey in each glass.

Serve Peach-Raspberry Breakfast Parfait.

Makes 4 breakfast servings

Cost $4.29

FRUGAL FACT: This parfait is an excellent choice for when the granola stash is running low. This recipe can stretch the last of the granola to feed the whole family.

Copyright © 2010 by Erin Chase