Healthy Breakfast Ideas for Kids

Yogurt Parfait

Yogurt parfaits are a fantastic choice for a quick, simple, and nourishing breakfast making it our first of many healthy breakfast idea for kids. Just mix your favorite granola, fruit (fresh or frozen), nuts, or nut butters with your yogurt. You can make it the night before or in the morning. If you prep it the night before, just wait to add the granola until you’re ready to eat so it stays crunchy. Yogurt, especially Greek yogurt, is packed with protein and essential vitamins and minerals. The best part is you can customize it with all sorts of toppings like fruits or nut butters to make it just the way you like it!

What you’ll need for 1 serving

• ½ cup yogurt
• ½  cup banana (sliced)
• ¼ cup blueberries (fresh or frozen)
• ¼ cup strawberries (fresh, sliced)
• ¼ cup granola
• Feel free to add or substitute fruits for others such as raspberries, peaches, pineapple and/or mangos or any other toppings such as nuts, honey or nut butters

Instructions

• In a mason jar or bowl, layer yogurt, banana, and berries. Top with granola right before eating.

Recipe from MyPlate

 

Banana Pancakes

Who doesn’t love a stack of fluffy pancakes in the morning? If you have a sweet tooth, these banana pancakes are perfect for you! Not only are they delicious, but they’re also packed with nutrients, making them a great start to your day. The best part? You can whip them up in under 15 minutes! Made with ripe bananas, they offer natural sweetness and a boost of potassium. Add a touch of cinnamon for extra flavor, and top them with your favorite fruits, nuts, or a drizzle of maple syrup. These pancakes are a quick, nutritious, and tasty way to kick off your morning!

What you’ll need for 1 serving (4 pancakes)

• 1 cup all-purpose flour
• 1 tablespoon baking powder aluminum-free
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 ½ large banana ripe, mashed
• 1 large egg
• ¾ cup milk
• Banana slices for serving
• Maple syrup for serving

Instructions

1. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In another, larger bowl, beat the banana and egg together until blended. Whisk in the milk until combined, then whisk in the dry ingredients. The batter will be slightly lumpy.
2. Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
3. Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
4. Serve with banana slices and maple syrup.

Recipe from Feel Good Foodie

 

Pesto Eggs on Toast

Sweet breakfasts are great, but if you prefer something savory, pesto eggs on toast is a perfect choice for you! This dish is incredibly tasty and packed with flavor.Picture a perfectly cooked egg with a deliciously runny yolk, topped with vibrant green pesto, all on a slice of warm, crispy toast. The pesto adds a rich, herby flavor that goes perfectly with the creamy egg. The best part? It’s quick and easy to make in just a few minutes. If you’re looking for a satisfying breakfast, these pesto eggs on toast may become a new favorite!

What you’ll need for 1 serving

• 2 tablespoons pesto
• 2 eggs
• pinch of kosher salt
• pinch of ground black pepper
• pinch of red pepper flakes
• 2 pieces sourdough bread
• 2 ounces herbed goat’s cheese or any spreadable cheese you enjoy

Instructions

1. Heat a medium frying pan over medium heat. Once hot, spread the pesto in a thin layer across the pan.
2. When the pesto is warm, crack the eggs into the pan. Sprinkle with salt, pepper, and red pepper flakes. Cook the eggs for 4 to 5 minutes or until the whites are set and no longer translucent.
3. Meanwhile, toast the bread and spread the cheese on it.
4. Remove the eggs from the pan and place them on the toast.
5. Serve immediately and enjoy!

Recipe from This Healthy Table

 

Overnight Oats

Overnight oats make a nutritious, grab-and-go breakfast that’s perfect for busy mornings. Just spend about 10 minutes assembling them the night before, and you’ll have a delicious, creamy bowl or jar of oatmeal ready to eat in the morning. Depending on how much you make, it can last all week! This easy, convenient breakfast is perfect for summer since it’s usually eaten cold and is packed with nutrients. The fun part is you can mix it up with different toppings like fruit or nut butter to keep things interesting.

This recipe from Feel Good Foodie is fantastic because it offers various flavors to match your mood, whether you’re craving something fruity, chocolatey, or nutty. Plus, all the options are packed with the protein and fiber you need to start your day strong!

 

Egg Muffins

If you’re looking for a savory breakfast you can prep ahead of time, egg muffins are the way to go! These delicious little bites are not only nutritious but also packed with protein to keep you fueled all morning. The best part? You can customize them with any mix of fresh veggies, meats, and cheeses you love. They’re perfect for busy mornings since you can make a batch in advance and just grab one on your way out the door. These egg muffins are a true lifesaver for a quick, healthy breakfast!

What you’ll need to meal prep 12 muffins

• 1 cup lightly packed baby spinach chopped
• ¾ cup finely diced red bell pepper about 1 small pepper
• ¾ cup finely diced green bell pepper about 1 small pepper
• ¾ cup quartered cherry tomatoes or grape tomatoes, about 1 cup whole tomatoes
• 6 large eggs
• 4 large egg whites
• ¼ teaspoon kosher salt
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• Pinch ground black pepper or cayenne pepper if you like a little kick!
• ¼ cup crumbled feta cheese plus additional to sprinkle on top
• Optional toppings: avocado salsa, hot sauce, freshly chopped parsley

Instructions

1. Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).
2. In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.
3. Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later. If storing in the fridge, place them in an airtight container in the refrigerator for up to 3 days. 

Recipe from Well Plated

 

Breakfast Smoothie

This is a basic one but it’s a quick way to get in fruits and vegetables without even noticing. The best part is you can mix and match different ingredients based on what you’re craving that day. For an extra boost of nutrients and protein, you can add yogurt or cottage cheese. It’s a fun and delicious way to start your day and wraps up our list of healthy breakfast ideas for kids.

What you’ll need for 1 serving

• 1 medium banana (fresh or frozen) 
• ½ cup sliced strawberries, blueberries or chopped mangos

• ¼ cup plain 2% Greek yogurt
• 1 tablespoon almond butter
• ½ cup baby spinach
• ½ cup unsweetened almond milk
• 1-2 basil leaves, 2-3 mint leaves or 1/2 teaspoon peeled, chopped ginger (optional)

Instructions

• Place banana, strawberries (or blueberries or mango), yogurt, almond butter, spinach, almond milk and basil (or mint or ginger, if using) in a blender; process until smooth.

Recipe from Eat Well