Tired of the same old cereals and toast? Take a look at our favourite Quick Breakfast For Kids. Let little hands help rustle up these easy recipes at the weekend and busy breakfast times will be a breeze. From speedy pancakes and muffins to baked beans and eggs, we've got a delicious mix of sweet and savoury ideas to keep your little ones happy and energised through the morning.
Start Strong: Quick Breakfast For Kids
1. Three-minute blender pancakes
Impatient small diners will like these fruity pancakes, which take just a few minutes to prepare, do not need scales, and require little cleaning up. They are not only tasty, but also include all of the main dietary categories and no processed sugar. Top with cut strawberries and bananas, then drizzle with maple syrup for a delicious breakfast.
Read also: Easiest Way To Make Garlic Milk Bread
Ingredients
- Use a little knob of butter for cooking.
- 1 banana.
- 1 egg
- 1 heaping tablespoon of self-raising flour.
- ½ teaspoon baking powder
- Optional: Serve with sliced strawberries and banana.
- Maple syrup is optional for serving.
Method:
Step 1
Melt the butter in a nonstick frying pan over low to medium heat. Meanwhile, combine the banana, egg, flour, and baking powder in a blender and pulse for 20 seconds.
Step 2
Pour three little puddles from the blender into the frying pan. fry for 1 minute, or until the tops begin to bubble, then turn with a fork or fish slice and fry for a further 20-30 seconds. Repeat with the remaining ingredients to create three additional pancakes.
Step 3
Top the pancakes with chopped strawberries or banana and maple syrup, if desired.
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2. Flatbreads with brunch-style eggs
Whip up a scrumptious savoury breakfast of homemade wholemeal flatbreads with shakshuka-style eggs. This recipe is perfect for teaching kids simple bread-making processes, from kneading the dough to dividing and rolling it out. Serve alongside a comforting pan of creamy fried eggs with cherry tomatoes and cheese, then prepare to get dunking.
Ingredients
- 110g self-raising flour, with more for dusting.
- 110 gram atta or plain wholemeal flour
- Use 3 tbsp rapeseed oil, plus additional for the bowl and frying.
- Melt a little knob of butter.
- For the eggs.
- 1 tablespoon olive oil.
- 12 cherry tomatoes halved.
- Four big eggs.
- 25 g grated cheddar.
- 2 tablespoons double cream.
Method
Step 1
Sift the flours and 1 teaspoon salt into a large mixing basin. Add 1 tablespoon oil and 150 milliliters of warm water. Make a soft but not too sticky dough (you may need up to 175ml of water). If it seems too moist, add more flour. If it is too dry, add water.
Step 2
Turn onto a floured surface and knead for 4-5 minutes, or until smooth. Place the dough in an oiled basin, cover, and let for 30 minutes.
Step 3
Turn onto a floured surface. Divide into six balls and roll each into a thin, 18-20cm broad circle using a rolling pin. If you want, split into twelve balls and create smaller flatbreads.
Step 4
Cook one flatbread over high heat for 1-2 minutes on each side, or until brown and puffing. Place on a platter and brush with butter. Repeat with the remainder of the dough.
Step 5: In a small non-stick pan, heat the oil and sauté the tomatoes until softened. Season. Crack the eggs into the pan, then add the cheese and cream. Cover and simmer for 2 minutes. Remove the lid. Cook until the egg whites are set, then serve with the flatbreads, allowing the pan to cool somewhat first.
3. Cherry smoothie
Begin your day with a refreshing and delicious combination of cherries, banana, and natural yogurt. Kids will like the tangy flavors and creamy texture of this low-fat, gluten-free smoothie. Frozen cherries are simpler to work with, but fresh cherries are still an option.
Ingredients
- 300g frozen or fresh cherries, pitted
- 150g natural yogurt
- 1 large banana, sliced
- ½ tsp vanilla extract
Method
Step 1
Combine all of the ingredients in a blender and process until smooth. Adjust the thickness to your desire with 50-100ml of cold water. Serve in four glasses or refrigerate for up to 24 hours, stirring well before serving.
4. Raspberry, almond & oat breakfast cookies
These nutritious, energy-boosting cookies are a simple breakfast or snack for youngsters. They are quick and easy to make with just five ingredients, and tiny chefs can assist shape the batter into balls before baking. These golden oat nuggets are best served with a piece of fruit and yogurt. They may be stored for up to three days or frozen, ensuring that you always have an emergency supply of cookies.
Ingredients:
- 2 ripe bananas, mashed.
- 150g porridge oats.
- 2 tablespoons ground almonds.
- 1⁄2 teaspoon cinnamon.
- 100 gram raspberries (fresh or frozen)
Method:
Step 1
Preheat the oven to 200C/180C fan/gas 4 and line two baking pans with parchment paper. If you're using an air fryer, you may skip the preheating step.
Step 2
Combine banana, oats, almonds, cinnamon, and salt to form a sticky dough. Gently whisk in the raspberries, taking care not to split them up. Scoop up tbsps of the mixture and form into balls. Place them on the prepared baking pans and flatten with your hands. Proceed to the following step using the air fryer.
Step 3
If using an oven, bake the cookies for 15 minutes until firm and golden brown. If using an air fryer, warm it to 180°C for 4 minutes. Arrange the cookies in a single layer in the air fryer basket. You may need to perform this in two batches. Air fried for 8-10 minutes, or until firm around the edges and golden brown.
Step 4
Let the cookies cool. They may be kept in an airtight container for up to three days.
5. Cuddly egg men
Make breakfast a little brighter with our adorable handmade bread guys and cooked eggs. They are not only lovely, but also a lot of fun to prepare in the kitchen with kids. There is some cutting and shaping necessary, so younger bakers should use caution when using scissors. To get the 'cuddling' impression, place an egg on each dough man's abdomen, then curl the arms over it and seal with water. Bake till golden brown, then cool and peel the egg.
Ingredients
- 400g strong white flour
- ½ tsp salt
- pinch of sugar
- 7g sachet fast-action dried yeast
- 2 tbsp olive oil
- 4 large eggs, at room temperature
Method:
Step 1
In a large bowl, combine the flour, salt, sugar, and yeast. Mix in 250ml of water and oil to form a soft dough. If needed, add a bit more water.
Step 2
Knead the dough for a few minutes until smooth. location in a bowl, cover, and leave in a warm location for approximately 1 hour or until doubled in size.
Step 3
Preheat the oven to 200C/180C fan/gas 6. Turn the dough out onto a board, knead slightly, and then cut it in four. Take one piece and cut off a quarter to form a ball for the head. Shape the remaining portion into a sausage. Use a little amount of cold water to attach the head to the body.
Step 4
Place the dough on a nonstick baking sheet. Using a sharp knife, cut the bottom half of the sausage into two legs, then into the sides up to the shoulders to form two arms. Using scissors, cut at regular intervals across the top of the head to form hair, then make one snip for the lips. Use a wooden skewer to create two eyes.
Step 5
Place one egg on the dough man's stomach. Fold the arms over the egg and fasten with little cold water. Make three additional egg guys out of the leftover dough. Allow to prove for around 10 minutes.
Step 6
Bake for 20 minutes until risen and golden. Cool on a wire rack for a few minutes before peeling the egg and serving with the heated bread.
6. Carrot cake porridge
Calling all carrot cake lovers! We've reimagined this traditional dish as a warm bowl of porridge filled with characteristic ingredients like shredded carrot, raisins, cinnamon, and nutmeg. Oats have slow-release energy, so children will be energized throughout the morning. We like this with a dab of nut butter and honey.
Ingredients
- 2 small carrots, peeled and grated
- 180g porridge oats
- 1 tsp cinnamon
- grating of fresh nutmeg
- 75g raisins
- 850ml milk (cow’s or plant milk work well)
- 1 tbsp nut butter, such as almond (optional)
- honey, to serve (optional)
Method:
Step 1
In a skillet, combine all of the ingredients except the honey and simmer over medium heat for 10-15 minutes, stirring often, until the oats and carrots are tender and the porridge creamy.
Step 2:
If the mixture is too thick, add extra milk while cooking. If desired, serve with a splash of milk and a sprinkle of honey.
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