Science considers breakfast as the most important meal of the day. You can try these best breakfast ideas that your kids will love. These breakfast ideas are perfect for school days or any of the day of the week.
Popsicles for breakfast? It sounds very unusual right. You are going to be the coolest mom ever and why not? These frozen popsicles having yogurt and fruits- that’s it!
You can eat popsicles any time of the day not necessary to eat for breakfast only. A delicious and healthy snack any time of the day.
I simply fall in love with these popsicles, they are beautiful. The all fruit peeking out, it is irresistible feeling now. A non-fat vanilla yogurt is used in these popsicles but you could use any flavors of your choice. We had added blueberries, strawberries and kiwi. Other delicious choices are raspberries, peaches, mangos and pineapple. Simply you have to just freeze them in Popsicle molds for a morning treat. If you don’t have Popsicle mold, no reason for worry, a small paper cup with crafts stick will be sufficient in absence of mold.
- Yogurt( Vanilla or any suitable flavor of your choice)
- Fruit thin sliced
Add a little amount of yogurt to mold, slide fruit slices down the sides it looks very pretty after freezing. Add more amount of yogurt and more fruit until mold is completely filled. Put craft stick and freeze it. Unmold and serve it.
Breakfast Banana Pops
These breakfast banana pops are very easy to make. It’s a delicious kid’s friendly recipe as well. This recipe is ideal alternative for people who hate to cook. These banana pops could be great for breakfast or part of breakfast. It’s good balanced breakfast, especially very good cooling off after a hot morning workout.
- -Bananas (you can also try with strawberries, pineapple, etc.)
- -Yogurt of your choice (Whole soy, Almond dream, Silk etc.)
- -Granola or crushed cookies
- -You can add up mini chocolates chips, coconut shreds, cinnamon sugar, raisins etc.
- -Popsicle sticks or silverware to insert in the bananas
Take 2 Bananas that will make 4 pops. Pour granola into a very shallow dish or plate. Peel off the bananas and cut in half, and insert Popsicle sticks. Dip into yogurt (or you can coat with a knife), then roll into granola and other add-ons. Place on parchment or wax-lined tray and freeze. Keep these pops in the freezer.
Open- Faced Egg and Tomato Sandwich
These thick slices of tomato give this healthy breakfast a hint of sweetness.
- – 1 whole-wheat English muffin, split and toasted
- – 2 thick slices of tomato
- – 1 teaspoon vegetable oil
- – 2 large egg
- – 2 thin slices cheddar
- – Coarse salt and ground paper
- Top each muffin half with tomato and set aside. In a small nonstick skillet, heat oil over medium- low. Gently crack eggs into skillet; cook until whites are almost set, 1 to 2 minutes.
- Top each egg with slice of cheese; cover skillet for 1 minute. Slide one egg onto each muffin; season with salt and pepper.
Chocolate Peanut Butter Breakfast Bars
These crunchy, sweet bars are rich in protein, fiber, antioxidants and omega-3 and omega-6 fatty acids. These are super easy and quick to make. These are too easy and quick to prepare. The tedious part is waiting for them to firm up overnight. I am simply impatience, so I just put the pan in the freezer for an hour and they were too good to eat. When storing the bars in a container, don’t forget to place a sheet of parchment paper between the layers which will prevent the bars sticking together.
- – One and Half cup rolled oats (use gluten free if required)
- – One fourth cup of flax seed meal
- – One eighth cup of chia seeds
- – One fourth cup of sunflower seeds
- – One third cup of pumpkin seeds
- – Half cup of cashews
- – Half cup of almonds
- – Half cup of agave nectar
- – One cup of natural peanut butter (you can use any nut butter of your choice)
- – Half cup vegan, chocolate chips
- Line an 8*8 pan or baking dish along with parchment paper. After lining up, Leave some extra space on the sides to use as handles for removing the bars later.
- In a large bowl, mix the oats, flax seed meal, seeds and nuts.
- Add agave nectar to the mixture and stir it thoroughly until well coated.
- Scoop up the mixture into the prepared pan/baking dish and press firmly until it is evenly distributed. Original recipe instructs to allow mixture to then sit overnight (to firm up) before cutting into bars. I am impatient – I put mine in the freezer for an hour or so and it seemed to work just fine.
- Using the parchment paper handles, remove the entire block from pan/baking dish, then cut into bars as per size you desire.
French toast with Berries
A decent breakfast packed with full of nutrition is French toast with Berries. When it comes to food, the French know how to prepare food right. They simply take awesome bread and make it really more awesome buy soaking it in eggs and cooking it in butter. Also add cottage cheese, berries and real maple syrup.
When you think about French toast, it’s all about the bread. I had to use a thick and hearty flaxseed Ciabatta or a nice artisan bread for this recipe. It’s better to use a day old bread.
Syrup and Vanilla Paste
Real maple syrup is tapped and obtain from trees. I always used vanilla paste instead of extract.
- -2 slices hardy whole grain bread sliced ½ thick
- -1 Egg
- -2 Tablespoon vanilla almond milk
- -½ cup assorted fresh berries
- -1 Tablespoon maple syrup
- -½ teaspoon vanilla paste (or extract)
- -2 Tablespoons organic cottage cheese
- -1 pat butter to top, and more for pan
- Mix together egg, vanilla and almond milk and, set aside.
- Mix together vanilla and maple syrup
- Heat pan on medium heat till hot and add butter to the pan.
- When the pan is hot and butter is melted, dip bread in egg/almond milk mixture and set in pan.
- Cook for about three minutes, till golden brown and then turn and cook another side until golden.
- Spoon organic cottage cheese on one slice of French toast and top with berries.
- Then place the second slice of bread on top of that and Sprinkle with the syrup/vanilla paste mixture.
- Top up with a pat of butter, serve.
Egg in a Paper
Serve one of the finest combination of eggs and vegetables to your kids.
- Slice a paper as shown in the picture.
- Crack in an egg.
- Add in extra spices or herbs.
- Cook for desired time.
Fruity Breakfast Parfaits
You just need to select some of favourite fruits of yours, some plain Greek yogurt, and a topping of your choice and a glass jar to hold it all!
A healthy breakfast that can be easily taken to your workplace is sometimes a challenge. So one of my prime work to do on Sunday afternoon is a batch of breakfast parfaits in jars. I am using mason jars and canning jars, and just fill them with layered fruit and yogurt. Then during following the week, we can just take a jar from the fridge, a small container of nuts or granola. Presto! A pre-made, convenient, and yet very healthy breakfast.
This is an especially most appropriate option when summer fruits and berries are available in large quantity. But during the autumn and winter months, you can use dried or frozen fruits and barriers, which work perfectly as well. Our local market is normally having a large number of different types of fruits, this can help you to prepare a different parfait every day of the week. I make up several batches of granola on the weekend which will last the entire week. This is a good crunchy topping that has grains, nuts and seeds to add to the nutritional value of yogurt and fruits. In all, you have a complete meal that will keep you full for hours.
All you need is a selection of your choice of favourite fruits, some plain Greek yogurt (Thicker), and your favourite topping. Layer the fruit and yogurt in the jars- we usually put fruit on the bottom and yogurt on top, but you can create as many as layers you would like in whatever order you want. Store them in the fridge and when ready to eat, just add your favourite crunchy topping and there you have it. It’s breakfast on the go that doesn’t feel like breakfast on the go.
7 best combinations that I like most
- Strawberries and pistachios
- Blueberries and walnuts
- Meyer lemon curd or lemon preserves with almonds
- Blackberries and raspberries with homemade granola
- Peaches and Cheerios
- Apricots, Cherries and cashews
- Dates and pecans
Breakfast Burrito Bites
Breakfast burrito bites- Healthy kids always eat Healthy Breakfast.
Some Mornings your kids just need something little but healthy breakfast. These mini breakfast burritos are most preferred breakfast for those kids who actually don’t like to eat breakfast, yet you want to get a little healthy food in their tummy.
So, the simple concept is
We had taken some peppers, cooked an egg, rolled it in a whole wheat tortilla, and cut ways like sushi.
- -1 teaspoon – Olive Oil
- -3 tablespoon – Bell pepper, red
- -3 Large – egg
- -1 tablespoon – water
- -2 medium – tortilla, whole wheat
- Add oil to a medium skillet and heat.
- Chop bell paper and add to skillet. Cook for 1-2 minutes, then remove from pan.
- Whisk together eggs and water; add to the same skillet. Cook but do not scramble.
- Move eggs inward until cooked through, then flip so have a large “fried egg”
- Cut into quarters; place one section of egg onto each tortilla, add peppers, then roll up.
- Cut cross-ways like sushi.
|Nutrition per Servings
|Fiber: 0 g
|Sugar: 0 g
Almond Butter and Banana Open Sandwich
This is how it looks? A peanut butter and banana sandwich. I really feels not bad at all. Actually, it tastes really mouthwatering.
I had used almond butter instead of peanut butter simply just because I really like the taste of almond butter better. I wanted a simple, small, early snack that will power up my morning and my jogging and give enough nutrition for my muscles, bones and other tiny cells working 24/7 and 365 days.
Banana open sandwich
Prep Time: 5mins
Total Time: 5mins
- -1 Big banana
- -2 tablespoon almond butter
- -1 tablespoon raw honey/agave/maple syrup
- -1 tablespoon tahini
- -Toppings of choice: walnuts, raisins, almond flakes, sesame, chia seeds
- Slice one Banana lengthwise
- Mix almond butter with tahini and sweetener of your choice
- Layer it all
Frozen Breakfast Quesadillas
- 1 Large egg
- 3 egg whites
- ½ cup canned black beans, rinsed and drained
- ½ cup canned corn, rinsed and drained
- ¼ cup red onion, minced
- 2 tablespoon cilantro, chopped
- ¾ cup reduced fat shredded cheddar cheese
- ½ tablespoon taco seasoning
- 3 low carb tortillas
- Whisk the egg whites and egg together. Scramble in a skillet coated with cooking spray and set aside.
- In a large bowl combine the black beans, corn, scrambled eggs, onion, cilantro, shredded cheese, and taco seasoning
- Place 1/3 of the mixture in each tortilla and overlay.
- Place in the freezer on a plate or baking sheet lined with parchment for one hour. Remove and wrap individually to store or place in a freezer safe bag.
- To reheat, take out the quesadilla and microwave until cheese is melted. To reheat in a skillet, first microwave it to defrost and then warm in a skillet to get the outside nice and crispy.
Overnight Oats with strawberries and Chia Seeds
Prepare the oatsthe night before.
- ½ cup gluten-free rolled oats
- ½ cup unsweetened almond milk
- ½ cup nonfat Greek yogurt
- 1 tablespoon chia seeds
- 1 teaspoon honey
- 4 large strawberries, cored and thinly sliced
Mix all ingredients until thoroughly combined. Store in an airtight container for at least 6 hours and up to 24 hours.
No- Bake Quinoa Crumble Bars
Prep Time – 30 minutes
Total Time – 2Hours and 30 minutes
Servings- About 12 Bars
- 1¼ cups granola I used original
- 1 Cup cooked quinoa cooled
- 1 cup coarsely chopped raw almonds
- ½ cup ground flaxseed
- ¼ teaspoon salt
- 1/3 cup honey
- ¼ cup
Take a large bowl and in that large bowl, mix together quinoa, granola, almonds, flaxseed and salt and stir to mix well. Fold in chocolate chips and/or pomegranate seeds.
Stir in honey, coconut butter and vanilla extract, mixing well with a spoon until uniform mixture is formed. Place the mixture in the microwave for at least 45 seconds. Allow to cool slightly for a while and pour over the dry ingredients mix until entire mixture is moistened. If you feel that it still seems too dry, add additional honey 1 tablespoon at a time, but make sure you don’t want it to be too wet.
Take a baking dish and Line a 9×9 in the baking dish with plastic wrap or parchment paper. Firmly press the mixture into the pan, into all the corners and evenly top it off with a spoon. You will need it packed as tightly as possible. Refrigerate for at least 2 hours, then remove and lift granola bars out of the pan, cutting into 12 squares. These work best when refrigerated.
No junk apple and strawberry muffins
These no junk muffins have delicious taste, goodness and sweetness of apples with a taste maple syrup makes it a great kid’s friendly recipe. They are the healthy alternative to the average muffin.
This is novel idea to reduce junk from kid’s food.
- 2 Apples
- 3 Eggs
- 100g gluten free self-raising flour
- 2 teaspoon cinnamon
- 2 teaspoon maple syrup
- 80 to 120 ml coconut oil/olive oil (Add oil as per your requirement)
- 50g Dried strawberry pieces
- Preheat oven to 200◦C
- Whisk together the eggs with maple syrup, cinnamon and olive oil ( or gently melted coconut oil)
- Grind the apples and stir with the egg mixture with strawberry pieces.
- Then fold in the self-raising flour with a metal spoon.
- Spoon into greaseproof muffin tins,and bake for approximately 20 minutes, until golden and cooked in the Centre.
- Stick a knife in the Centre of a muffin to check they are cooked – it should come out clean.
Blueberry Pie Oatmeal
A pie is one the most integral part of my life. My love pie and hence pie is very dear to me.
It is the one food, I am crazy about pie.
- Preparation Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Serve all the flavour and yumminess of pie with the goodness of oatmeal!
- Recipe Type: Breakfast
- Serves: 2
- 1 Cup frozen blueberries
- 1½ tablespoon water
- 1 tablespoon honey
- ¼ tablespoon vanilla extract
- Pinch of salt
- ½ teaspoon cornstarch
- 1 Cup dried oats, cooked
- In a small saucepan, mix the blueberries, water, honey, vanilla extract, and a pinch of salt. Stir to mix thoroughly, then sprinkle with the cornstarch and mix evenly.
- Bring to a boil, then let simmer for 5minutes, or until thickened.
- Serve on top of Oatmeal.
- Serving size: ½ recipe
- Calories: 225
- Fat: 3.5g
- Saturated Fat: 0g
- Carbohydrates: 45g
- Sugar: 16g
- Fiber: 6.1g
- Protein: 5.4g
- Cholesterol: 0mg
Easy Peanut and Banana Roll
A powerful breakfast that your kid can eat on the way to the bus. Take the whole wheat tortilla and spread peanut butter on it, put some bananas and add few dark chocolate chips. You can add berries or nuts to up the nutrition.
Gluten-Free Mexican Mini Quiches
- Gluten-free, non-stick cooking spray
- 1 rotisserie chicken, shredded
- 1½ cup shreddeddairy-free cheeseorcheddar cheese alternative shreds
- 1 (4 ounces) can mild green chillies, diced
- ½ cup gluten-free all-purpose flour
- ½ teaspoon baking powder
- ½ cup buttermilk or ½ cup dairy-free milk with 1 teaspoon lemon juice stirred into it
- ¼ cup sour cream or the dairy-free sour cream alternative plus more for serving
- 2 large organic, pastured eggs, lightly beaten
- 2 tablespoons fresh chives, minced (minced then measured)
- ¼ cup cilantro leave, minced (minced then measured) plus more serving
- 1 cup prepared salsa
Preheat oven to 375 degrees. Lightly spray a standard muffin pan with cooking spray.
In a large mixing bowl combine all the ingredients with a spoon until well mixed. Spoon the mixture into the prepared muffin tins.
Bake for 30 minutes or until browned and set. Run a dinner knife around the edges of the quiches, remove from the pan and serve with your favourite salsa, some extra sour cream, and cilantro.
This Gluten Free Mexican Mini Quiches recipe serves around 6 (Serving size, 2 each)
Vegan Chocolate Peanut Butter Banana Smoothie
A delicious, easy and healthy option for special treat. It is a treat but simply much healthier than a chocolate milkshake. I had used dark chocolate almond milk rather than dairy. This smoothie is great to serve to the children because it is like a treat for them and still having protein and fruits in it!
Serving size: 2
- 1 cup Dark chocolate almond milk
- 1 Banana (Can be frozen)
- 2 tablespoon almond or peanut butter
- 7-8 Ice cubes
Place all ingredients in blender and blend until smooth. Add more ice cubes if you like it thicker.
Whole Wheat Banana Pancakes
It is made with Greek yogurt, ripe banana and whole wheat flour. They taste very healthy!
In this beautiful world I am not one to sacrifice great taste for health food, so if you are looking for a great treat to keep your taste buds and your tummy happy…you have chosen the right place.
Making these pancakes is actually too easy and simple. Just plain day to day useful ingredients like whole wheat flour, egg, mashed banana, milk and yogurt. I had used cinnamon as a flavouring agent and vanilla extract (and banana) and very lightly sweetened with brown sugar.
There are some important tips about this pancake recipe that is very important for their texture and taste.
- Don’t think about to leave out the brown sugar; your pancakes will not taste good. They will taste like health food only and you will never think about it to make them again. There are only 2 tablespoons of brown sugar required for the entire 8 pancake recipe.
- You must use an extra ripe banana. You will require using 1 banana for a pancake. And maybe one more to serve on top. The brown banana having the sweeter taste which will make your pancake very sweet.
- You should take care that your pancake will not over mix. Over mixing of pancakes will turn them into dense, heavy pancakes.
- Make sure your pan is hot before placing pancake, I am simply placing drops of water on the preheated griddle, once drops starting evaporating immediately it is right time to place pancakes.
- Spray your pan between each pancake and batch of pancakes. You can use butter.
Serve the pancakes plain with sliced bananas on top, or with pure maple syrup, jam, honey, strawberry Greek yogurt, apple butter, etc.
These whole wheat pancakes nearly similar as fluffy as buttermilk pancakes. This is very healthy breakfast guys.
Banana pancake is a very delicate recipe in nature. Any slight changes you will make in this recipe will result in a different pancake. I urge that kindly use this prescribed recipe or alternate that I had suggested.
- 1 and 1/3 cups (167g) whole wheat flour (or white whole-wheat)
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 large egg (or 2 egg whites)
- 1 cup (240ml) milk
- ½ cup mashed ripe banana (about 1 large banana)
- 2 Tablespoons packed light or dark brown sugar
- ¼ cup (63g) Greek yoghurt
- 1 teaspoon vanilla extract
- ½ cup add-ins like chocolate chips or fruit, optional
- Mix the flour, salt, baking powder, and cinnamon together in a large bowl. Set aside. In the second medium bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
- Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just mix. Make sure you should not over mix the batter otherwise your pancakes will become very tough and very dense. Add any mix-ins you prefer, but again- do not over mix the batter.
- Heat a pan over medium heat. Coat with either oil, butter or cooking spray. Once pan very hot place about ¼ cup of batter on the griddle. Cook until the edges look dry and bubble starting to begin on the center or sides, near about 1 minute. Flip the batter and cook on the other side until it cooked completely near about 2 minutes. Coat skillet once again with nonstick spray for each pancake or batch pancakes.
- Keep pancakes warm until all pancakes are cooked, suitably placing all pancakes in preheated 200F degree in the oven. Serve them immediately. Pancakes taste best when they are served immediately after they made. You can preserve pancakes up to 2 months when you freeze them well.
English muffin with Apple and cheddar
A nutritious alternative is a muffin topped with apple and cheese rather than any other more sugary recipe. You can use a whole-wheat or oat-bran English muffin, or a whole-wheat bagel.
1 English muffin, split
½ thinly sliced apple
3 tablespoon grated cheddar
- The cut side of muffins place upside in a toaster or on a baking sheet under the boiler. Toast English muffins until it turns into lightly browned.
- The lightly browned muffins, Top each muffin half with half of the apple and half of the cheese. Broil until cheese is melted.
Peanut-Butter Apple Muffin
A good way to start your day is a combination of peanut butter and apple on an English muffin. This combination is very popular one.
- ¼ cup chunky peanut butter, preferably natural
- 2 tablespoons toasted wheat germ
- 2 whole-wheat English muffins, split and toasted
- 1 apple, halved, cored, and thinly sliced
Spread peanut butter or muffin halves which are divided evenly. Sprinkle the muffin halves with wheat germ; then top muffin halves with apple slices. Serve it open-faced.
Weet-Bix strawberry Delight
You can imagine your healthy breakfast options with Weet-Bix. You can try out the combination of strawberry, yoghurt and chia seeds.
-4 Fresh strawberries (Large)
-100 ml Natural Yogurt
-1 tablespoon chia seeds
- In a bowl, place Weet-Bix and add yoghurt, strawberries and chia seeds on top.
- If you require, pour milk or any other suitable milk alternative of your choice.
French toast Bowls
You will surely like a bowl of French toast topped with ripe berries rather than a bowl of cereal.
Yields: 8 servings
Prep Time: 15mins
Total Time: 1:05
- 3 ½ tablespoon unsalted butter (at room temperature), and some more quantity for the pan
- 1 ½ cup whole milk
- 4 large eggs
- 1/3 cup and 1 rounded tablespoon granulated sugar
- 2 tablespoon pure vanilla extract
- ½ tablespoon kosher salt
- 12 slices white sandwich bread
- 1 6 oz. pkg. small raspberries
- 1 6 oz. pkg. small blueberries
- Heat butter in a baking dishes of an oven at 350° F.
- In a large bowl, mix the milk, eggs, 1/3 cup sugar, vanilla, and salt.
- First remove the crusts from all the bread, then spread butter one side of each piece. Make the triangle by cutting each piece from half involving cross corners. Arrange some of the bread keeping buttered side up around baking dish. Now top with the berries, make sure to keep the bread around the edges of the dish.
- Now pour the custard mixture over the bread and berries (about 2/3 cup per dish). Sprinkle with the rounded tablespoon of sugar (About 1 teaspoon per dish) and now it is time to place bowls on a baking sheet.
- With the help of foil cover the dishes loosely and bake for 20 minutes. Uncover and continue baking until the custard is set and the bread turns into light golden brown, near about 30 to 35 minutes more.
Per Serving Nutritional Value
- 263 Celeries
- 11 g Fat (5.5g Sat Fat),
- 111 mg Cholesterol
- 355 mg Sodium
- 8g Protein
- 34g Carbohydrates
- 3g Fiber
When cupcakes meet the breakfast! This easy to make waffle cakes recipe will have your kids at the breakfast table quickly.
- Yields: 8 Servings
- Total Time: 0:55
- 1½ cup all-purpose flour
- 1½ teaspoonful baking powder
- ¼ teaspoonful kosher salt
- ½ cup (1 stick) unsalted butter, at room temperature
- ¾ cup granulated sugar
- 2 large eggs
- ½ teaspoonful pure vanilla extract
- ¾ cup whole milk
- Firstly heat oven to 350° F. Line a 12-hole muffin pan with 8 paper liners.
- In a medium bowl, mix together the flour, baking powder, and salt.
- With the help of electric mixer beat the butter and sugar in a large bowl until it becomes light and fluffy approx. 3 minutes. Now lower the speed to medium and add the eggs, one at a time, beating each until incorporated before adding the nest. Beat in the vanilla.
- Lower mixer speed to low and add the flour mixture in three parts, you can also be alternating with the milk and beating just continue until incorporated.
- Reserve ¾ cup batter, then divide the remaining batter among the paper liners (about ¼ cup and 1 tablespoon each). Bake until a wooden pick inserted into the centre comes out clean, 18 to 20 minutes. Transfer to a wire rack and let sit until cool enough to handle.
- Make the waffle cakes: Heat a waffle iron and gently push a cupcake, top side down, into the batter. Repeat 3 more times, depending on how big your waffle iron is. Cook, uncovered until the batter becomes golden brown and it would no longer wet on the side facing up, 4 to 5 minutes. Finally, allow the waffle iron to come back to temperature, then repeat with remaining batter and cupcakes.
- Top with fresh berries and whipped cream, or Nutella, bananas, and peanuts.
I hope now you don’t need to think about breakfast for your kids and kids also not say no to tasty food. I can also include your favorite recipes please share your recipe in comment. If you like these Breakfast ideas then share with your friends.