Mom spends the whole year taking care of her family, so why not treat her to a fabulous treat for Mother’s Day? Kick-off her favorite day with an epic breakfast in bed, and she’ll be beaming with joy all day. Even better, you can treat her to some of her favorite breakfast treats and customize the experience. Here are a few tips for planning a Mother’s Day breakfast in bed.

Planning a Deluxe Mother’s Day Breakfast In Bed

Plan, Plan, Plan Ahead

Surprising mom with breakfast in bed on Mother’s Day can be hard because let’s face it, she always seems to know what is going on. With a bit of preplanning, you can make her morning special and a surprise.

  • Pick a Theme – Does your mom have a favorite place to travel? Or a favorite meal? Take time to pick a fun theme that you can plan your whole meal around.
  • Plan the Menu – Decide on a recipe or two that you are going to make. Pick some of her favorites or try out something new. Maybe even have the kids write out and decorate the menu for a personal touch.
  • Serve a Signature Drink – Make sure to have a special drink on the menu for mom to enjoy while she starts her day. A fancy coffee drink or a special cocktail or mocktail is a great way to enhance her experience.
  • Pick a fun serving tray – When planning for your breakfast in bed, you will want to take some time to pick a special serving tray. You want to make sure that mom is as comfortable as possible.
  • Be sure to use the best ingredients – perfectly ripe fruit, the best pancake syrup, fresh-baked bread. You can always taste the difference and she will appreciate the effort.

The meal doesn’t need to be complicated to be impressive. Whether your mother is a fan of sweet or savory — or likes a mix of both!—We’ve got recipes she’ll love.

Maple Glazed Banana Bread

Recipe adapted from A Latte Food

Ingredients:

For the Bread:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3-4 medium bananas, or 2 large bananas
  • 2 tbsp brown sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon

For the Maple Glaze:

Instructions:

For the bread:

  1. Preheat the oven to Bake at 350°F. Grease one 9×5 pan or two 8×4 pans.
  2. In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon.
  3. In a large bowl, cream butter and sugar together until light and fluffy.
  4. Add in eggs and beat until mixed.
  5. To the wet ingredients, sift in the flour, baking soda, and salt.
  6. Stir until just combined.
  7. Pour in mashed bananas, and mix until combined.
  8. Bake for 35-40 minutes (for two 8×4 pans) or until the cake tester comes out clean with just a few moist crumbs stuck to it. If using one 9×5 pan, bake at 350°F for 30 minutes; then lower the temp to 325°F and bake for 15-20 or until the cake tester comes out clean with just a few moist crumbs stuck to it.
  9. Allow it to cool for 10 minutes. Move to a wire cooling rack.

For the glaze:

  1. Melt butter, maple syrup, vanilla extract, and cinnamon over low heat.
  2. Once melted together, pull off the heat. Sift in powdered sugar, and whisk until fully combined.
  3. Allow it to cool for 8-10 minutes so the glaze can thicken.
  4. Once the glaze has thickened, give it a quick stir and pour it over the loaf(ves) of bread.
  5. Allow the glaze to harden completely before cutting into slices.

Strawberry Shortcake Maple Blondies

Ingredients:

For the Blondies:

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 sticks unsalted butter
  • 1 cup maple sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup unsweetened coconut

For the Topping:

  • 1 1/2 cups chopped fresh strawberries
  • 3 tbsp maple sugar

Instructions:

For the blondies:

  1. Preheat the oven to Bake at 350°F.
  2. Line a 7 x 11 baking dish with foil.
  3. Whisk together flour, baking powder, and salt in a medium bowl.
  4. Beat the melted butter and maple sugar until well combined then add in the eggs and vanilla. Stir in flour mixture and coconut just until combined, careful not to over-mix.
  5. Spread it evenly in the pan. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cool completely on a wire wrack.
  7. Once cool, spread with strawberry topping.
  8. Cut into bars and enjoy!

For the topping:

  1. Combine the strawberries and maple sugar in a small saucepan.
  2. Cook over medium-high heat, stirring occasionally until it cooks down to a jam consistency.
  3. Once cool, add an additional 1/2 cup of chopped strawberries

Maple Bourbon Cold Brewed Iced Coffee

Ingredients:

Instructions:

  1. Prepare your favorite coffee and chill overnight in the refrigerator (12-15 hours).
  2. In a tall glass or mason jar, add 8 oz coffee, 1 1/2 oz bourbon, 1 tbsp maple syrup, and cream to taste.

Champagne Maple Cocktail

Ingredients:

  • 1 tsp maple syrup
  • dash angostura bitters
  • dry champagne, chilled*
  • orange peel

Instructions:

  1. Pour maple syrup and bitters in a champagne glass and top with champagne.
  2. Twist orange peel over glass and drape peel on rim.

*Note: Another sparkling wine, such as prosecco can be used.

If mom leans more towards the savory side of life, planning a brunch or lunch in bed may be more her speed.

Pumpkin Spice and Everything Nice Salad

Recipe adapted from Austin360

Ingredients:

For the roasted sweet potato and chickpeas:

  • 3 medium sweet potatoes
  • 1 (14-ounce) can chickpeas, drained and rinsed (1 1/2 cups)
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp Sugarman of Vermont Organic Maple Syrup
  • 2 tsp pumpkin pie spice, homemade or store-bought, plus more for serving
  • 1/2 tsp fine sea salt, plus more for serving

For the marinated kale salad:

  • 1 medium bunch curly kale, stemmed and chopped (6 cups)
  • 1 medium garlic clove, finely grated on a microplane
  • 1 tbsp extra-virgin olive oil
  • 1 tsp pure maple syrup, or to taste
  • 1/4 tsp fine sea salt
  • 3 tbsp fresh lemon juice
  • 1 tbsp tahini
    1/2 cup roasted salted pepitas, for garnish

Instructions:

Prepare the roasted sweet potato and chickpeas:

  1. Heat the oven to Bake at 400°F degrees.
  2. Line an extra-large baking sheet (or two large baking sheets) with parchment paper.
  3. Peel the sweet potatoes and chop them into small 1-inch cubes (you should have about 5 1/2 cups).
  4. Place the drained chickpeas and sweet potato on the prepared baking sheet.
  5. Drizzle with the oil and toss until thoroughly coated.
  6. Drizzle 1 tbsp of the maple syrup and toss again to coat.
  7. Spread the sweet potatoes and chickpeas into a single layer on the pan.
  8. Sprinkle the pumpkin pie spice and salt all over the sweet potatoes and chickpeas.
  9. Roast, uncovered, for 32 to 38 minutes, until the sweet potatoes are fork-tender and golden brown on the bottom and the chickpeas are a bit shriveled. Don’t flip them or rotate the pan during baking.

Meanwhile, prepare the kale salad:

  1. Place the kale in a very large bowl.
  2. In a small bowl, whisk together the garlic, oil, maple syrup, salt, lemon juice, and tahini until smooth.
  3. Pour the dressing over the kale and massage it into the leaves with your hands until fully coated. Let the kale marinate in the dressing while the sweet potatoes and chickpeas roast.
  4. When the chickpeas and sweet potatoes are finished roasting, remove the baking sheet from the oven and drizzle the remaining 1 tablespoon maple syrup over them.
  5. With a spoon, gently toss to coat.
  6. Taste and season with more pumpkin pie spice and salt, if desired.
  7. Portion the kale into bowls, top with the warm roasted sweet potatoes and chickpeas, and garnish with the roasted pepitas.
  8. Serve warm.

Maple Bourbon Apple Cider

Recipe adapted from Self Proclaimed Foodie

Ingredients:

Instructions:

  1. In a medium-size saucepot over low heat, or in a slow cooker set to low, combine all ingredients and stir.
  2. Ladle into cups and serve warm, not hot.
  3. If serving cold, combine ingredients in a cocktail shaker with ice or a pitcher. Stir or shake to combine, then serve over ice.

Maple-Cranberry Sweet Potatoes

Recipe adapted from Co-op, Welcome to the Table

Ingredients:

  • 2 sweet potatoes
  • 1 tbsp vegetable oil
  • 1/2 cup peeled and minced shallots
  • 1 tsp peeled and minced fresh ginger
  • 3 1/2 cups cranberries (fresh or frozen)
  • 1 orange – juice, and zest
  • 3 tbsp maple syrup
  • 1 tbsp unsalted butter
  • salt
  • ground black pepper

Instructions:

  1. Preheat the oven to Bake at 400°F.
  2. Pierce the skin of each sweet potato several times with a fork and place on a baking sheet. Bake the sweet potatoes for 45 to 60 minutes or until completely tender, then remove from the oven.
  3. While potatoes are baking, begin heating the oil in a small saucepot.
  4. Add the shallots and ginger and sauté over medium-high heat for 2 to 3 minutes.
  5. Add the cranberries, orange juice and zest, maple syrup, and a pinch each of salt and black pepper.
  6. Bring to a boil, reduce the heat and simmer on low for 10 to 15 minutes until the cranberries have broken down and the sauce is thickened. Remove from heat and stir in butter. Taste for salt.
  7. Cut the baked sweet potatoes in half lengthwise, spoon warm cranberry sauce over each half and serve.

No matter what you get up to for the rest of the day, if you start off by pampering Mom from the moment she gets up, you’ll make her feel like the queen she is—which is the goal, after all.