Supermom’s top 10 Healthy Approved Breakfast for Kids:
1. Breakfast Banana Pops
So easy-to-make breakfast banana pops are like summer on a popsicle stick! It’s a super-kid-friendly recipe as well.
Breakfast Banana Pops by Chocolate Covered Katie
- (2 bananas makes 4 pops)
- bananas (Or try this idea with strawberries, pineapple, etc.)
- yogurt of choice (Wholesoy, Almond Dream, Silk, etc.)
- granola of choice, or crushed cookies or Healthy Graham Crackers
- add-on ideas: mini chocolate chips, coconut shreds, cinnamon sugar, raisins, etc.
- popsicle sticks or silverware to insert in the bananas
- Pour granola into a very shallow dish or plate.
- Peel bananas, cut in half, and insert popsicle sticks.
- Dip into yogurt (or coat with a knife), then roll into granola and add-ons. (I stuck the chips on by hand, after rolling in the granola.)
- Place on a parchment or wax-lined tray and freeze.
- Keep uneaten pops in the freezer.
2. French Toast With Berries
Simple French Toast is wonderful enough, but add berries and cottage cheese and you’ve got an awesome treat!
- 4 slices hearty whole grain or gluten free bread sliced 1/2″ thick
- 2 large eggs
- 2 Tablespoons milk or vanilla almond milk
- 1 cup strawberries or assorted fresh berries of your choice
- 1/4 cup real maple syrup
- 1/2 teaspoon vanilla paste or extract
- 1/4 cup organic full fat cottage cheese
- 1-2 Tablespoons butter
Whisk together eggs, vanilla and (almond) milk, set aside.
Whisk together vanilla and maple syrup
Heat pan on medium heat till hot, add butter to pan.
When pan is hot and butter is melted, dip bread in egg/almond milk mixture and set in pan.
Cook for about three minutes, until golden brown and then turn and cook other side till golden.
One word of advice… don’t burn it. You can’t put a price on the kind of wisdom I share people.
Spoon organic cottage cheese on one slice of French toast and top with berries.
Drizzle with the syrup/vanilla paste mixture, serve
3. Vegan Chocolate Peanut Butter Banana Smoothie
A chocolate peanut butter banana smoothie is a healthy filling breakfast or healthy treat that everyone will love. It’s thick, creamy, and easy-to-make!
Chocolate Peanut Butter Banana Smoothie by Erin Collins
- 1 cup almond milk
- 1 banana can be frozen – just add a little less ice
- 2 tablespoons peanut butter
- 1 tablespoons cocoa powder
- 2-3 dates depending on desired sweetness
- 1/2-1 cup ice cubes (about 6-8 ice cubes)
Place all ingredients in a blender and blend until smooth. Add more ice cubes if you like it thicker.
- Dark leafy greens (like spinach and kale- their flavors are mostly masked by the sweet ingredients)
- Protein powder (choose one that is unflavored and not sweetened)
- Nuts and seeds (this would include other nut or seed butters)
- Chia or flax seeds
MAKE IT NUT-FREE: Use coconut milk in place of the almond milk and sun butter instead of peanut butter.
4. Blueberry Pie Oatmeal
BLUEBERRY PIE OATMEAL by Apple of My Eye
- 1 cup frozen blueberries
- 1½ tbsp water
- 1 tbsp honey
- ¼ tsp vanilla extract
- pinch of salt
- ½ tsp cornstarch
- 1 cup dried oats, cooked
- In a small saucepan, combine the blueberries, water, honey, vanilla extract, and pinch of salt. Stir to combine, then sprinkle on the cornstarch and mix evenly.
- Bring to a boil, then let simmer for 5 minutes, or until thickened.
- Serve on top of oatmeal.
*Top with whatever your heart desires! Nuts, powdered sugar drizzle, raisins, you name it. The world is your oyster!
5. Easy Cheesy Egg Roll-Ups
- 2 eggs
- 1 tbsp milk
- 2 tbsp cheddar cheese shredded
- 1 tsp oil butter or spray
Pre-heat a small non-stick pan over medium-low heat. Spray the skillet or grease with 1/2 teaspoon of oil or butter.
In a small bowl, whisk the eggs and milk together.
Spoon half of the egg mixture into the pan and cook for 2 minutes.
Sprinkle the cheese on top of the eggs, cover the pan with a lid, and cook for 2 more minutes.
Using a spatula, carefully slid the flat egg onto a cutting board. Let cool slightly for 1-2 minutes but no more or the egg will be too cool to roll.
Starting on one side of the egg disc, start rolling the egg as tightly as you can until completely rolled up. Place seam side down and let cool slightly. As it cools, the egg roll-up will hold it’s shape.
Repeat cooking process with remaining egg mixture.
Age: 9+ months
Add-Ins: you can add in 1 tablespoon of any finely chopped veggie or herbs you prefer to the egg mixture before cooking.
6. Granola Cups
Best for the crunchy morning bite for kids.
- Preheat oven to 350°. In a large mixing bowl, combine oats, coconut, pistachios, olive oil, egg whites, honey, cinnamon and salt. Coat muffin cups with cooking spray. Press some of the granola mixture into each muffin cup, forming a bowl shape. Bake until lightly golden around the edges, 12 to 14 minutes.
- Refrigerate 20 minutes, then use a butter knife to gently remove each granola cup from the muffin tin. Top each one with Greek yogurt, a drizzle of honey, and sliced strawberries.
7. Breakfast muffins
Creating a healthy muffin with mashed bananas and applesauce for natural sweetness, plus blueberries and beans for extra hit nutritious
Breakfast muffins by bbcgoodfood.com
2 large eggs
150ml pot natural low-fat yogurt
50ml rapeseed oil
100g apple sauce or pureed apples
(find with the baby food)
1 ripe banana, mashed
4 tbsp clear honey
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats, plus extra for
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp cinnamon
2 tbsp mixed seed (we used
pumpkin, sunflower and flaxseed)
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12
large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce,
banana, honey and vanilla. Tip the remaining ingredients, except the
seeds, into a large bowl, add a pinch of salt and mix to combine.
- Pour the wet ingredients into the dry and mix briefly until you have a
smooth batter – don’t overmix as this will make the muffins heavy.
- Divide the batter between the cases. Sprinkle the muffins with the extra
oats and the seeds. Bake for 25-30 mins until golden and well risen,
and a skewer inserted into the centre of a muffin comes out clean.
- Remove from the oven, transfer to a wire rack and leave to cool. Can be
stored in a sealed container for up to 3 days.
8. Bacon-Wrapped Eggs
Breakfast will be much better if every bite of eggs including bacon. Well, folks, let’s make a dream come true with recipes this bacon-wrapped egg cup.
Bacon-Wrapped Eggs by
16 bacon strips
Salt and freshly ground black pepper
1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil, then arrange the bacon on it.
2. Bake the bacon until the fat has begun to render and the strips are partially cooked. Cool until it’s cool enough to touch.
3. In the muffin tin, line the perimeter of one cup with 2 bacon strips. Repeat with the remaining strips of bacon until you have prepared eight cups.
4. Crack an egg into each bacon-lined cup. Season with salt and pepper. Place the muffin tin in the oven and bake until the egg whites are set and the yolks are still jiggly, 10 to 12 minutes. The bacon should be very crispy.
5. Run a paring knife around the edge of each bacon cup to help release it from the pan. Serve warm.
9. Summer Fruit Breakfast Bagels
Delicious gluten free breakfast bagel with peanut butter or cream cheese and topped with fresh summer fruit.
Summer Fruit Breakfast Bagels by
- Plain or Cinnamon & Raisin Bagels
- Peanut butter
- Cream cheese
- Fresh fruit of your choice
- Cut the bagels in two and toast in the toaster or under the grill.
- Spread the bagels with peanut butter or cream cheese.
- Add any fresh fruit of your choice and serve immediately.
10. Pumpkin Waffles
Cooking with Your Kid: Pumpkin Waffles by
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 pinch salt
- 2 eggs
- 1/4 cup firmly packed brown sugar
- 1 cup canned pumpkin puree
- 1 2/3 cups milk
- 4 tablespoons butter melted and cooled
- Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
- In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
- Gently fold in the flour mixture.
- Cook according to your waffle iron directions.
- I do these in my belgian waffle iron and it uses about 1 cup batter and takes 4-5 minutes to bake.
They come out a nice deep, golden brown. These are great with a little bit of syrup, but would also be great with honey butter.
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