Tips for feeding kids a good breakfast

I noticed something pretty important recently.

On the days I feed my girls a hearty breakfast, they don’t get as hungry or grumpy during the day, and they don’t ask for as many snacks.

In fact it makes such a difference to how our days go, that I try to prepare them a cooked breakfast every day.

I don’t do this first thing in the morning mind. My oldest daughter nibbles on fruit and drinks raw milk while I get myself sorted for the day, and my youngest still starts her day with a bottle. I find this tides them over till I’m ready to fire up the stove.

You might feel daunted by the idea of cooking breakfast every day. It’s definitely easier to throw cereal and milk into a bowl, but there’s not much in boxed cereal to recommend it as being part of a balanced diet, let alone being the meal to see kids through the day.

Trust me when I say it doesn’t take that much more work to give your kids a really good breakfast that will truly fuel their mornings.

Here are my tips and tricks for feeding kids a good breakfast:

Prepare some breakfasts the night before

Two of my favourite breakfasts to prepare the night before are Blender Oat Pancakes and Soaked Apple and Cinnamon Porridge.

To make the Blender Oat Pancakes, I chuck most of the ingredients in the blender and whiz them up the night before. Then I leave them in the blender till morning when all I need to do is whiz through a couple more ingredients to finish off the batter. This recipe makes about six to eight large pancakes, but my girls only need one each for breakfast so we usually eat the rest for lunch.

Blender oat pancakes

The Soaked Apple and Cinnamon Porridge I make is not your standard porridge by any means, as it has many more ingredients than rolled oats. The beauty of this porridge recipe is that by soaking the ingredients overnight, you unlock many more nutrients in the oats, nuts and seeds than your body would be able to digest if you cooked them without first soaking. Also, by preparing most of the ingredients the night before, you save valuable time and brain power in the morning.

Once a week I mix up a big batch of porridge mixture in an Agee jar and leave it overnight to soak. The first morning I scoop out a third and cook it up for breakfast, and then I pop the jar in the fridge so I can pull it out for quick breakfasts another two mornings that week. I love the convenience of this recipe stretching to three breakfasts. And my girls love eating it.

Have some quick, cooked breakfasts up your sleeve

If I haven’t prepared anything for breakfast the night before, we usually default to one of four cooked breakfasts which I can make on autopilot:

  1. Baked beans on toast
  2. Fried or scrambled eggs on toast
  3. Banana Coconut Pikelets (Gluten free)
  4. Leftover Asian Mince on Rice (Gluten free)

The baked beans are a favourite of my eldest daughter, who doesn’t like eggs. I heat up a couple of spoonfuls in a small pot for her and serve them on buttered toast with grated cheese. I empty the rest of the tin of baked beans into a clean salsa jar and keep it in the fridge so that it’s no trouble to spoon out another small portion the next morning for breakfast too. In this way, one tin will stretch to several days worth of breakfasts for my eldest and we don’t end up throwing most of a tin into the compost bin.

I can’t eat baked beans because they upset my gut so I usually cook eggs as well for me and my youngest daughter. As soon as the eggs are served, I throw hot water into the frying pan and leave it to soak. That way cleanup never becomes too difficult.

The Banana Coconut Pikelets use just three ingredients – bananas, desiccated coconut and eggs – all mixed together with a fork. They don’t take long to cook and taste lovely served with homemade yoghurt and berries.

If we have Asian Mince on Rice for dinner, I always set some aside in the fridge or freezer to reheat for breakfast or lunch another day. It’s so quick to reheat in a pot on the stove with just a splash of water. My eldest daughter never turns down this breakfast, and I feel happy knowing she’s eating a complete meal with some protein, carbohydrates and vegetables.

 

What’s your go-to breakfast at the moment?

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