When I was a kid, my favorite part of visiting my grandparents was breakfast. At my maternal grandparents’ home we got to eat cold cereal for breakfast and all the sugary sweet flavors that my mom didn’t allow at her house. A trip to Grandma Dorothy’s house meant Fruit Loops and Apple Jacks for breakfast, which felt like such a treat.
At my paternal grandparents’ home, however, breakfast meant a warm, toasted slice of Grandpa’s family famous homemade whole wheat bread with butter and honey. I can still conjure up the texture and flavor of those thick homemade bread slices eaten around Grandma’s cozy kitchen table. There would also be Raisin Bran and Shredded Wheat, but it’s the bread I really loved.
Now, with kids of my own, I understand completely why my mom never fed us the cold cereal and my kids are in the same boat. That being said, coming up with healthy breakfasts that everyone here will enjoy and that I have time to get on the table on a busy morning can be a real challenge. Sometimes it’s eggs, sometimes it’s oatmeal, and often it’s toast. Ideally it would always be a slice of Grandpa’s homemade whole wheat bread, and when I’m really on my game I make and freeze loaves of his beloved recipe for just that purpose. Sometimes, it’s not homemade bread, but a healthy alternative. Either way, it’s best warm, toasted, and served with honey.
This Honey Yogurt Butter with Flax Seed Oil is my favorite thing to serve at the breakfast table. It’s a nutrient packed butter that is perfect on Sourdough Toast, Whole Wheat Bread, Muffins, Bagels, Waffles, and even a spoonful stirred into a bowl of Oatmeal or Brown Rice Cereal. The honey is sweet and wholesome and the kids love it, but the yogurt and flax oil add protein and nutrients that make this mama happy. I think Grandpa would have liked it too.
Honey Yogurt Butter with Flax Oil
1/2 cup butter, softened
1/2 cup plain yogurt (Greek yogurt works well too)
1/4 cup flax oil
1/4 cup honey
Combine all ingredients in a medium bowl and mix, using a hand mixer or standing mixer, until thoroughly combined. You can use the butter right away or refrigerate for up to a week.
Recipe adapted from Chef Brad