Back-to-school breakfast

Labor Day marks the end of the Minnesota State Fair and the beginning of a new school year. With that in mind, I thought I would share some warm, healthy breakfast recipes. There is nothing here deep fried or on a stick, but maybe it’s a different twist on how to enjoy a warm breakfast before the bus arrives — or maybe it is a sweet lunch snack to get through the day. Enjoy.

Breakfast pizza pockets

Makes 2 servings

3 eggs, divided

2 sheets frozen pie dough, thawed

Pinch each of salt and pepper

1 tablespoon butter

1/4 cup pizza sauce

16 pepperoni slices

1/4 cup shredded mozzarella cheese

1/2 cup ranch dressing

Heat oven to 350 degrees and line baking sheet with parchment paper. Unroll pie crusts. Cut four 4-inch squares from each round of pastry to make a total of eight squares. Whisk together 2 eggs, salt and pepper. Heat butter in skillet over medium heat. Cook eggs for 3-5 minutes or until set and soft curds form. Let cool slightly.

Spread pizza sauce over half of the pastry squares; top with pepperoni, mozzarella and scrambled eggs. Whisk remaining egg with 1 teaspoon cold water; brush edges of rectangles with some of the beaten egg. Top with remaining pastry squares and press edges to seal with tines of fork. Brush tops with beaten egg mix. Place pockets on baking sheet. Bake 25-30 minutes or until golden brown and crisp. Serve with ranch dressing for dipping.

Healthy granola

4 cups old-fashioned rolled oats

1 1/2 cups nuts or seeds (pecans, sunflowers, etc.)

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup melted coconut oil or olive oil

1/2 cup maple syrup or honey

1 teaspoon vanilla extract

2/3 cup dried fruit, chopped if large

Optional add-ins: 1/2 cup chocolate chips or coconut flakes

Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. In a large bowl, combine oats, nuts, seeds, salt and cinnamon. Stir to blend. In another bowl, combine oil, maple syrup or honey and vanilla. Pour over oatmeal until every oat and nut is lightly coated. Pour granola onto prepared pan and use a large spoon to spread it in an even layer. Bake until lightly golden, about 21-24 minutes, stirring halfway.

For extra clumpy granola, press the stirred granola down with your spatula to create a more even layer. The granola will further crisp up as it cools. Let granola cool completely, undisturbed (at least 45 minutes). Top with dried fruit and chips if using. Break granola into pieces with your hands if you want to retain big chunks or stir it around with a spoon. Store in an airtight container 1-2 weeks. I use this granola in my oatmeal pancake recipe in place of some of the oatmeal.

Oatmeal pancakes

2 cups oatmeal (combined quick oats or old-fashioned rolled oats)

1/2 cup flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 cups buttermilk (or mix yogurt and milk to equal 2 cups)

2 eggs, slightly beaten

1/4 cup butter, melted and cooled

Mix dry ingredients. Add buttermilk; mix. Add eggs and mix. Stir in butter. If too thick, add more buttermilk. Pour ¼ cup batter on hot greased griddle. Flip when bubbles start to form in pancakes.

Granola muffin frittatas

Makes 12 muffins

8 eggs

2/3 cup milk

3 1/2 cups granola with nuts and dried fruit

Heat oven to 350 degrees. Coat inside of 12 paper cupcake liners generously with cooking spray. Place liners in muffin pan.

Beat eggs, milk and salt in bowl until blended. Add granola and mix well. Spoon into liners. Bake 20-25 minutes. Remove cups from pan, cool on wire rack and serve warm.

As their four children pursue dairy careers off the family farm, Natalie and Mark Schmitt started an adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.