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Best Healthy Breakfast for Kids

Breakfast for Kids

Foods for Kids Breakfast-

1.Breakfast Banana Pops

How amazing are these Breakfast Banana Pops from @choccoveredkt?! These make breakfast FUN for kids and are a sure way to fill their bellies in the morning. 

(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

Procedure: 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.English-Muffin Egg Pizzas

These mini breakfast pizzas will soon become a family favorite. You can hard-cook eggs in advance and store unpeeled in the refrigerator for a week, which will shave off plenty of prep minutes in the morning.

Ingredients

4 English muffins olive oil tomato slices 2 hard-cooked eggs, sliced grated mozzarella oregano kosher salt

Directions

Make Hard-Cooked Eggs.

Toast 8 English-muffin halves and place on a cookie sheet.

Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt.

Broil 5 minutes or until the cheese melts.

3.Blueberry-Maple Muffins

Whole-wheat flour and flaxseeds give these maple syrup-sweetened blueberry muffins a delicious, nutty flavor. Compared to a traditional version of the recipe, they have four times the dietary fiber and substitute healthful monounsaturated fat (canola oil) for saturated fat (butter).

4.Quick Sticky Buns

These sweet treats have a surprise topping—thinly sliced bananas, along with chopped pecans and melted brown sugar. It’s easy to create individual buns using a muffin tin and pre-sliced refrigerated biscuits.

Ingredients

1 1/2 tablespoons unsalted butter, cold and thinly sliced into 10 pieces 1 medium banana, thinly sliced 1/2 cup (2 ounces) pecans, chopped 3 tablespoons dark brown sugar 1 7.5-ounce tube refrigerated buttermilk biscuits

Directions

Heat oven to 375° F.

Drop a piece of butter in the bottom of each of 10 compartments of a muffin tin. Arrange the banana slices on top. Sprinkle the pecans and brown sugar over the bananas. Top each compartment with a biscuit. Bake until golden brown, 8 to 10 minutes. Remove from oven.

Place a baking sheet on top of the muffin tin while the buns are still hot. Carefully flip the tin over, tapping the bottom to release the buns. Transfer to a platter. Serve warm.

5.OVERNIGHT OATS WITH STRAWBERRIES AND CHIA SEEDS

Prepare oats the night before.

Ingredients

1/2 cup gluten-free rolled oats

1/2 cup unsweetened almond milk

1/2 cup nonfat Greek yogurt

1 tablespoon chia seeds

1 teaspoon honey

4 large strawberries, cored and thinly sliced

Procedure

Mix all ingredients until thoroughly combined. Store in an airtight container for at least 6 hours and up to 24 hours.

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