Coming up with new and exciting foods for kids to try can be a challenge, especially when you’re on limited time! Breakfast is one of the most important meals of the day, and yet many grownups skip it completely. It’s a good idea to teach children right from the start that breakfast doesn’t have to be boring and that it’s a normal way to start the day. Here are some of my favourite healthy, quick and easy breakfast ideas for children (tried, tested and approved by Miss E), and they’re great for adults too!
No processed sugar, all real ingredients, and with the colder months coming up it’s great to have some warm food options available. Don’t forget to allow all the below recipes to cool a little after cooking before giving the food to kids 🙂
Note: For babies, make sure they are ready to eat the individual ingredients before cooking these recipes for them. You can find more information at www.forbaby.co.nz.
Fruity porridge
- 3 tablespoons rolled oats (may need to add more for older children. As a rough guide an adult’s portion is half a cup)
- 2 tablespoons unsweetened yoghurt (optional)
- 1/4 cup soft or stewed fruit (Fruit such as bananas, blueberries, feijoas and kiwifruit don’t need prior cooking. Apples and pears may need to be stewed to soften them for younger children or alternatively can be grated)
- 1/2 cup water
- Sprinkling of cinnamon
- 1/2 tspn vanilla extract
Place all ingredients in a pot over low/medium heat for around 4-5 minutes, stirring frequently to prevent it sticking to the bottom. Oats should absorb the water and the mixture should be soft; thick but pourable. Boil down further if you want a thicker consistency.
Two-ingredient banana pancakes
- 1 medium/large ripe banana
- 2 eggs, beaten
In a bowl, mash the banana and add the two beaten eggs (to save time I just chuck it all in the one bowl and whip it around with a fork rather than beating the eggs separately). Stir well to combine. Add a little butter or olive oil to a frying pan over medium heat, pour in mixture to create the pancakes of your desired size. Every now and then check the underside (they won’t bubble like normal pancakes at the top) and when lightly browned, flip and cook until other side is also browned.
Makes two normal-sized pancakes or 6-8 smaller pikelet-sized ones. Serve with fresh fruit and yoghurt, or on their own as finger food.
Basic mini omelette
- 2 eggs
- Dash of milk (can be any type – breast milk, soy, cow’s, goat’s etc.)
- 1/2 tspn chopped parsley (and/or other herbs if your child is more adventurous!)
- 1/4 cup grated/finely chopped vegetables (tomatoes, spinach, mushrooms, capsicum, red onion etc. For younger children check which vegetables they are allowed to eat for their age)
- 1 tblspn grated cheese
In a bowl, beat eggs then add milk, parsley and vegetables. Prep a pan over medium heat with a little butter or olive oil, then pour in mixture and cook until eggs are set and base of omelette has browned – you may need to cover your frying pan with a lid for the eggs to set on top. Flip omelette and cook until other side has browned, then serve.
Tips: You can also include meat such as shredded roast chicken, or ham if you wish. If flipping your omelette doesn’t go well, just chop it all up and serve it as scrambled eggs 😉
Eggy toast
- 2 slices wheatmeal bread (grains can be a little tough on small stomachs!)
- 2 eggs
- Sprinkling of cinnamon
- 1/2 tspn vanilla extract
In a bowl, beat the eggs together with the cinnamon and vanilla extract. Turn a slice of bread over in the mixture and allow the eggy mixture time to soak in. Add a little olive oil or butter to a frying pan over medium heat, place egg-soaked bread in pan and cook until underside is browned. Flip, then cook until other side is browned. Repeat with other slice of bread.
Image / NZ Real Health