Packed with oats and apples, and sweetened with honey, these soft-baked bars are a nutritious, kid-approved option that works well for grab-and-go breakfasts. Easy to make in batches, they’re a great fit for busy school food programs. 

Derived from: Healthy Apple Oatmeal Bars (Perfect for Breakfast or Snacks)  

Ingredients  

3 cups old-fashioned oats 

¼ cup whole wheat flour 

1 Tbsp. cinnamon 

2 tsp. baking powder 

Pinch of salt 

2 cups thinly chopped apple (about 2-3 medium apples) 

¼ cup melted butter 

½ cup milk 

¼ cup honey 

2 large eggs 

1 Tbsp. vanilla extract 

Directions  

1. Preheat oven to 375°F (190°C).
2. Prepare a 9×13 inch pan with cooking spray or parchment paper. 
3. Cut the apples into thin pieces that are about ½ inch x ½ inch.
4. In a large bowl, mix together the oats, flour, cinnamon, baking powder, and salt. Stir in the chopped apples.
5. In a medium bowl, melt the butter. Add the milk, honey, eggs, and vanilla. Whisk together until combined. Stir wet ingredients into the dry ingredients and mix until combined.
6. Pour the mixture into the prepared baking dish and spread out in an even layer. 
7. Bake for about 20-25 minutes or until cooked through and golden brown.
8. Let cool before cutting into squares.

At Pictou Landing First Nation School, breakfast is more than just the first meal of the day—it’s a foundation for learning, well-being, and cultural pride. 

Nestled in Pictou County, Nova Scotia, this vibrant school serves as a pillar of support for its students, blending strong academics with a deep respect for Mi’kmaq traditions. Since opening its doors in 2020, the school has been dedicated to creating a safe and nurturing environment where high expectations, respect, and a connection to language and culture thrive. 

A Community That Cares 

Walk into Pictou Landing First Nation School, and you’ll immediately feel the warmth of a close-knit community. Here, parents, Elders, and staff work together to ensure that every child starts their day nourished—both in body and spirit. 

Through a partnership with Breakfast Club of Canada, the school has been serving breakfast to 85-90 children every morning since 2023. But this isn’t just about food—it’s about setting students up for success. 

Fueling Minds, Nurturing Futures 

For school principal Haley Bernard, the impact of a healthy breakfast goes beyond the plate: 

“The impact of our school’s breakfast program on our students’ daily routines and academic performance cannot be overstated. Knowing they have access to a healthy breakfast creates a sense of security and stability that often translates to having a good day at school. A well-fed student is one who is primed for success. With their nutritional needs met, students are better equipped to concentrate during lessons and learn.” 

The school takes this commitment to the next level, offering not just breakfast but also lunch every day. From warm oatmeal and fresh fruit to occasional pancake breakfasts and even all-day breakfast lunches, the menu is designed to nourish both the body and the mind. 

Building Healthy Habits for Life 

Students aren’t just eating better—they’re learning lifelong habits. The variety of healthy options encourages them to make better food choices, something that’s especially important as grocery prices continue to rise. 

One standout initiative made possible through the support of Breakfast Club of Canada is the school’s weekly breakfast smoothie program—a favorite among students. Thanks to funding, the school can provide fresh and frozen fruit and yogurt, giving kids a delicious and nutritious way to start their day. 

“The feedback from students has been overwhelmingly positive. They appreciate the variety of options available to them, ensuring they never have to start their day on an empty stomach. Without this support, we would struggle to provide the variety and quality of meals that our students deserve,” says Bernard. 

Pictou Landing First Nation School is proof that when a community comes together, amazing things happen. Through dedication, culture, and care, they’re not just feeding students—they’re empowering them for a brighter future. But nourishment at Pictou Landing goes beyond food; it also includes a deep connection to Mi’kmaq traditions that strengthen students’ sense of identity and belonging.

Honoring Culture Through Smudging

At Pictou Landing First Nation School, cultural traditions play an essential role in shaping students’ daily experiences. One such tradition is smudging, a sacred Mi’kmaq ceremony used to cleanse the mind, body, and spirit. The practice involves burning sacred medicines while gently wafting the smoke over oneself to promote positive energy, respect, and clarity.

Smudging is a voluntary practice at the school, often taking place in group settings such as talking circles or opening ceremonies. Many students are already familiar with the process and help lead the ceremony, using an eagle feather to guide the smoke as a final blessing. This meaningful tradition fosters a sense of connection, well-being, and cultural pride, reinforcing the school’s commitment to nurturing both the academic and spiritual growth of its students.

Special thanks to Haley Bernard and the entire Pictou Landing First Nation School team for their incredible work.

In preparation for a long school break over the summer or during the holidays, consider the following tips to use up any ingredients you have left or to store food properly. 

1. Plan ahead  

Find recipes that use the ingredients you have on hand. For example, you can make pancakes with leftover applesauce and oats. If you have leftover eggs, make some sandwiches!  

2. Adapt recipes to what you have  

Switch out the fruits or veggies called for in a recipe with what you have on hand. You can do this with other ingredients as well, like flour or oil.  

3. Make smoothies, sauces and compotes  

Smoothies, sauces and compotes are the perfect way to use leftover fruit! Freeze leftover fruit from a few breakfasts and when you have enough, throw it into a smoothie, sauce or compote. 

4. Host a theme day or celebration breakfast 

Celebrating with a special breakfast will help you use up ingredients in new recipe and menu ideas. 

5. Cook and freeze in bulk  

As summer approaches, cook big batches and freeze them. You’ll see that your inventory of fresh ingredients is going to get smaller and smaller.  

6. Shop smarter  

Toward the end of the year, order only what you need. Reduce quantities in your final weeks to avoid leftover food and minimize waste. 

7. Try mix & match menus 

Use up a variety of small-quantity items by offering flexible, build-your-own options like yogurt parfaits, breakfast wraps or toast stations. It’s a fun way to let students choose while reducing waste. 

8. Don’t forget your egg coupons! 

Check your supply and redeem any remaining egg coupons before summer. 

For many children, breakfast is more than just the first meal of the day—it’s the foundation for a successful day of learning, playing, and growing. At Killam Public School, the breakfast program ensures that every student starts their day with access to a nutritious meal. But behind the scenes of this essential initiative are dedicated volunteers like Morgan Cox, whose passion and commitment make a real difference in the lives of students. 

A Simple Yet Powerful Approach 

Since its launch in 2018, the breakfast program at Killam Public School has followed a “grab-and-go” model, ensuring that nutritious options like milk, bread, yogurt, and fruit are always available for students. Occasionally, with the support of staff and funding from the program, students also get the chance to bake muffins or make smoothies—turning meal prep into an interactive and engaging experience. 

Morgan finds it incredibly rewarding to know that every student has access to these resources, removing a critical barrier to learning and well-being. 

From Inspiration to Action 

Morgan’s journey as a volunteer began after hearing stories of students who didn’t have lunch at school. That reality was a wake-up call—one that inspired action. 

“Seeing the staff and students work together is inspiring. The students get first-hand experience of how their hard work impacts their school,” Morgan shares. 

Beyond serving food, the program fosters a spirit of community and teamwork, showing students that their efforts can create meaningful change. 

A Family Affair: Making an Impact Together 

Volunteering is not just something Morgan does alone—it has become a family effort. From picking up groceries to stocking shelves, Morgan’s children have been actively involved in the program, watching firsthand as their parent problem-solves and pours passion into a project that benefits their peers. 

This experience has not only shaped Morgan’s children’s understanding of community service but has also instilled in them the values of compassion and responsibility. 

Why Volunteering Matters 

When asked if they would recommend volunteering with a school breakfast program, Morgan’s response was immediate: Absolutely. 

“Many kids don’t have access to breakfast, and this is an easy way to make a positive impact in someone else’s life.” 

It’s a simple action with a powerful ripple effect—ensuring that no child starts their school day on an empty stomach and reinforcing the strength of a community that looks out for one another. 

Morgan’s story is just one of many that highlight the incredible impact of school breakfast programs across the country. If you’ve ever thought about giving back to your community in a tangible way, consider getting involved with Breakfast Club of Canada. Whether through volunteering, donating, or simply spreading awareness, every effort contributes to making sure all children have access to the nourishment they need to thrive. 

Breakfast Club of Canada coordinator Alicia recently travelled to Winnipeg to visit several schools supported by BCC in the Louis Riel School Division (LRSD). During the visit, Darcy Cormack, LRSD Assistant Superintendent, invited Alicia to tour the René Deleurme Centre (RDC) Commissary. 

LRSD schools have access to low-risk, pre-packaged menu items and nutritious, ready-to-eat meals from the RDC Commissary, which operates a centralized commercial kitchen. This kitchen provides an extensive, culturally diverse menu aligned with Manitoba food safety regulations and serves all 40 schools in the division. 

Deliveries are made throughout the week by the divisional food driver. At the same time, the culinary team prepares a diverse range of foods that cater to the unique needs of each school, whether it’s breakfast, snacks or lunch, averaging 1,000 sandwiches, 1,000 muffins, 500 bannock pieces, 500 individually portioned meals, 500 vacuum-sealed meals packaged in bulk for rethermalization at school sites, 300 breakfast sandwiches and vegetable platters serving approximately 500 students per week.  

The commissary not only enhances student nutrition but also supports community development. It offers kitchen skill-building opportunities for community members and hands-on learning experiences for high school students involved in meal preparation. 

Nutrition is a core value of the program. Meals align with the division’s nutrition policy and provincial guidelines, and student feedback is actively used to guide meal development. 

The RDC Commissary does not aim to replace in-school meal preparation but rather supports school autonomy while offering additional flexible and accessible options. Schools with health permits may continue preparing meals on-site and supplement with commissary items. Those equipped with combi ovens can even rethermalize vacuum-sealed meals delivered in bulk. 

By centralizing food preparation, the commissary ensures consistent nutritional support while respecting the unique needs and autonomy of each school. It saves time, increases efficiency and enhances the daily dining experience for students. 

As the school year winds down and we head into summer, we’re sharing one last recipe to inspire your breakfast table. Huevos rancheros is a vibrant, protein-packed dish that’s quick to prepare and easy to adapt with whatever ingredients you have on hand. Made with eggs, salsa and warm tortillas, it’s a fun and flavourful option that is sure to be a hit with students. 

Ingredients

• 4 large eggs  

• 4 corn or whole wheat tortillas 

• 1 c. (250 ml) homemade or canned refried beans 

• 1 c. (250 ml) homemade or store-bought salsa 

• Salt and pepper to taste  

• Queso fresco or mozzarella cheese and cilantro for garnish (optional) 

Preparation
  

1. Heat the oil in a frying pan and lightly cook the tortillas. Pat dry excess oil with a cloth and set tortillas aside on a plate.  

1. Heat the refried beans in a pan and spread the desired amount on the tortillas.  

1. Cook eggs sunny side up to desired doneness. Place on tortillas covered with beans.  

1. Top with salsa, queso fresco or mozzarella and fresh cilantro if desired.  

Adapted from https://www.mylatinatable.com/best-huevos-rancheros/. 

Did you know that there’s a program in place to recycle the packaging used for the Babybel cheese minis that your breakfast program may be receiving? And Pierrefonds Community High School in Pierrefonds, QC, has also found a very clever way of turning the protective wax into something useful! 

To recycle the various items used to package the cheese, all you have to do is sign up for the free program run by TerraCycle and collect whatever is left over after the cheese itself has been enjoyed. For more information go to https://www.terracycle.com/en-CA/brigades/babybel-en-ca. 

You can also opt to reuse the wax that encases the cheese and turn it into tea light candles. Pierrefonds Community High School (Pierrefonds, Quebec) recently sent us pictures of some of the candles that their students made, with their teachers’ help, using the Babybel wax retrieved from their breakfast program. This is an ingenious way of doing something helpful for the environment while making a beautiful gift for Mother’s Day in May.  

This initiative was proposed by John – a student at the school – and the whole crew of student volunteers pitched in for this activity!

Read on for the exact instructions, which were shared with us by Pierrefonds Community High School. 

Ingredients: 

– Babybel protective wax, torn or cut into strips  

– Baking sheet 

– Metal tea light holders or a candle mould  

– Candle wicks 

– Small saucepan 

– Water 

– Glass measuring cup (1 or 2 cup size) 

– Optional: Essential oils (to make scented candles).  

Note: You can add extra wax if you don’t have enough Babybel wax. We combined ours with soy wax.  

Instructions: 

1) Remove the paper pull tab from the wax.  

2) Place the tea light holders on a baking sheet to catch any melted wax that might overflow.  

3) Place the wicks in the middle of the tea light holders.  

4) Boil a small amount of water in the small saucepan and place the glass measuring cup inside, making sure the cup doesn’t come in direct contact with the saucepan.  

5) Add enough of the wax strips to the measuring cup to reach the 1 cup (250 ml) line.  

6) Stir as the wax melts, until it liquefies completely.  

7) Add 4 drops of essential oil if you wish to create a scented candle.  

8) Keep stirring.  

9) Carefully pour the hot wax into the tea light holders, making sure the top of the wick isn’t covered by the wax (without burning your fingers).  

10) Let stand for 24 hours.  

Do you have any earth-friendly ideas to share with us and other breakfast programs around the country? Let us know: testimonials@breakfastclubcanada.org. 

At Waabgon Gamig First Nation School on Georgina Island, Ontario, the breakfast program is more than just a meal — it’s a collaborative undertaking that relies on school staff and brings students together to learn, grow and connect. Each morning, staff dedicate extra time to help prepare and serve breakfast, creating a hands-on, educational experience that benefits the entire school community. 

The breakfast program also offers key educational opportunities for students. Measuring ingredients strengthens math skills, reading recipes and food labels enhances literacy, and discussions about food choices promote nutrition awareness. Staff support learning beyond the kitchen, too, engaging students in the school’s gardens and greenhouse to explore sustainability and the journey of food from soil to plate. 

Many programs across the country depend on the dedication of staff members, who go the extra mile to make breakfast a meaningful experience. Sharing a meal each morning fosters teamwork and a sense of belonging, which leads to a positive start to the day. The program at Waabgon Gamig First Nation School is an excellent example of how staff involvement in breakfast programs can be a powerful way to support learning, develop skills and nurture a connected school community. 

The original recipe was shared by Ruth Betts Community School in Flin Flon, Manitoba, and adapted by our Nutrition team.  

Ingredients 

2¼ cups (560 ml) quick oats 

½ tbsp (7.5 ml) baking powder 

½ cup (125 ml) brown sugar 

1 tbsp (15 ml) cinnamon 

1 cup (250 ml) quinoa, cooked in 2 cups/500 ml of water* 

1½ cups (350 ml) frozen blueberries 

¾ cup (175 ml) frozen raspberries 

¾ cup (175 ml) frozen strawberries 

2½ cups (625 ml) milk or dairy-free milk  

3 eggs (or 3 chia eggs)** 

½ cup (125 ml) unsweetened apple sauce 

¼ cup (60 ml) maple syrup 

Directions 

1. Preheat oven to 350°F (170°C). 

1. In a large bowl, mix the oats, baking powder, brown sugar and cinnamon.  

1. Make a well in the centre and add the cooked quinoa, fruit, milk, eggs, apple sauce and syrup. Stir well to combine.  

1. Pour into a 9’ x 13’ (23 cm x 33 cm) baking dish.  

1. Bake for 45 to 60 minutes.  

*To cook quinoa: Combine 1 cup (250 ml) of quinoa and 2 cups (500 ml) of water in a saucepan. Bring to a boil over medium-high heat, then reduce heat to simmer, and cook covered for 15 minutes until the water is absorbed. You can prepare the quinoa the day before and store in the fridge until ready to use in this recipe. 

**To prepare chia eggs: For each chia egg, mix 1 tbsp (15 ml) of chia seeds and 3 tbsp (45 ml) of water in a bowl. Let sit for 10 minutes, until it becomes jelly-like. For this recipe, triple the quantities to make 3 eggs. 

Claudine Bissonnette is the lead volunteer for the breakfast program at Sacré-Coeur School in Mont-Saint-Michel, Quebec, and has been for the past eight years. Every morning since the program started up, she has been coming in and rolling up her sleeves, with the help of her husband, to ensure that the children she serves — of whom there are currently 34 — get a nutritious start to the school day. She loves to make them a hot meal, even though she doesn’t have a lot of room to work with. Her homemade crêpes are always a popular dish. A wheeled cart serves as her prep table, and she has come up with plenty of creative solutions to make the most of the limited space. It just goes to show that it doesn’t take a huge kitchen to put a delicious, nutritious morning meal on the table.  

Waste isn’t an option at Mont-Saint-Michel School. Claudine (“Madame Bissonnette” to the students) uses breakfast time to raise nutritional awareness and encourage students to gauge their own hunger and fullness when filling their plates. She helps them develop healthy habits, prompting them to try new foods and make mindful decisions. She guides the younger children to see beyond the colourful presentation at the serving table and make their choices based on what their bodies are telling them.  

Claudine is also determined to keep the amount of waste produced to a strict minimum. Her freezer is always full. It’s where she tucks away any leftover applesauce, fruit compote and yogurt and turns it into yummy breakfast pops — one of the tips she picked up during our spring info session on waste reduction. The breakfast area has a series of clearly labelled bins (complete with pictograms for younger students) to help with waste sorting and recycling efforts.  

Claudine is an enthusiastic volunteer who takes her role to heart. She intends to stay on and keep feeding students every morning, for as long as her health allows.  

Thank you, Madame Bissonnette, for your remarkable dedication and generous spirit.  

Interested in taking a page from Claudine’s book and helping students develop healthy eating habits? 

Here are a few tools you can refer to and use at your school. 

• Nurturing Healthy Eaters

• Food waste webinar

• Food neutrality info sheet

• Food Neutral Classroom poster

Did you know that the story of cocoa begins with ancient civilizations and sacred rituals? Cocoa, derived from the tropical cacao tree, has travelled through time, from the frothy, spiced drinks of the Mayans and Aztecs to many of the sweeter treats we love today. However, that doesn’t mean it can’t be incorporated into a nourishing breakfast.   

The history of cocoa — the source of chocolate — spans thousands of years. Cocoa is made from the seeds, or beans, of the cacao tree (Theobroma cacao), a small evergreen that grows in the tropics. It is native to the rainforests of Central and South America. The earliest evidence of the use of cacao beans comes from the Olmecs, one of the oldest civilizations in Mesoamerica, around 1500 BCE. The Mayans and Aztecs are thought to be among the first to cultivate and use them. Today, most cacao beans are grown in tropical regions near the equator, especially in West Africa (with Côte d’Ivoire and Ghana as the top producers), Latin America and Southeast Asia. 

The Olmecs, Mayans and Aztecs primarily used cacao to make a bitter, frothy beverage often flavoured with spices like chili and vanilla. This drink was considered sacred and was used in religious ceremonies and as a luxury drink for the elite. 

The most common use of cocoa today is in chocolate production. The beans are fermented, dried, roasted and processed into cocoa mass, cocoa butter and cocoa powder, which are then used to make chocolate bars, drinks and various confections, including the Cocoa Chia Seed Pudding you can find in our cookbook! 

Main ingredients:  

• Soy milk 

• Chia seeds 

• Cocoa powder 

• Mashed banana 

• Vanilla extract 

Where to include students: 

Students can assist in making the pudding by measuring the ingredients. They can help combine the ingredients in a bowl and divide the mixture into individual serving cups. Students can also clean and cut fruit and prepare granola to be used as a decorative topping. 

Link to recipe: Recipe Book Breakfast Club of Canada – Cocoa Chia seed pudding

Sources:

https://www.history.com/topics/ancient-americas/history-of-chocolate

https://worldcocoafoundation.org/from-bean-to-bar

https://apps.worldagroforestry.org/treesandmarkets/inaforesta/history.htm