Kids’ Breakfast Recipes

A healthy breakfast contains a mix of complex carbohydrates and protein to fuel your little one until he eats again. Try pairing whole grains such as oatmeal, whole-wheat toast, or whole-grain cereal with a protein source such as milk, yogurt, peanut butter, eggs, or cheese. Add in a side of fruit for a boost of vitamins and minerals, and your child is ready for the day.

Serve our Banana Breakfast Smoothie with a handful of whole-grain dry cereal or a granola bar for a filling breakfast.

Young Chefs Can:
• Peel banana
• Pour ingredients into blender with assistance

Older Chefs Can:
• Help slice banana with dinner knife
• Push buttons to process ingredients

Silken tofu gives this drink a smooth, creamy consistency. If your kids don’t like the seeds in blackberries, substitute frozen blueberries.

Young Chefs Can:
• Place blackberries in measuring cup
• Pour ingredients into blender with assistance

Older Chefs Can:
• Drain mango slices
• Measure ingredients
• Push buttons to process ingredients

Flaxseed is a great source of omega-3 fatty acids, which are essential for both the brain development and heart health of your child. Serve in a bowl with milk, as a topping for yogurt or oatmeal, as a snack by itself.

Young Chefs Can:
• Measure nuts and raisins
• Combine dry ingredients

Older Chefs Can:
• Line pan with foil
• Combine ingredients in saucepan
• Stir in raisins

We call these “power” muffins because they’re loaded with B vitamins from whole-wheat flour, calcium from milk and yogurt, antioxidants from blueberries, and heart-friendly monounsaturated fat from almonds and canola oil.

Young Chefs Can:
• Measure blueberries and add to batter
• Sprinkle streusel over batter

Older Chefs Can:
• Combine dry ingredients
• Help spoon batter into muffin cups

This sandwich packs protein from egg, calcium from cheese, and fiber and B vitamins from the whole-wheat muffin. For a touch of sweetness, spread your favorite jelly or jam over the bottom half of each sandwich.

Young Chefs Can:
• Place muffin halves on baking sheet
• Sprinkle cheese on muffins

Older Chefs Can:
• Coat pan with cooking spray
• Assemble sandwiches

These tender, old-fashioned biscuits are much lower in fat and sodium than fast-food biscuits and are just as tasty.

Young Chefs Can:
• Help cut dough with biscuit cutter
• Place biscuits on baking sheet

Older Chefs Can:
• Help cut butter into small pieces with dinner knife
• Knead dough and measure dimensions with a ruler

Sweet potato gives these pancakes a healthy dose of beta carotene, an antioxidant that also keeps eyes healthy. For convenience, roast a sweet potato the night before, or use canned mashed sweet potato. Drizzle with maple syrup and butter, and serve with a side of fresh fruit.

Young Chefs Can:
• Measure pecans
• Help add dry measured ingredients to mixing bowl

Older Chefs Can:
• Combine milk and wet ingredients
• Whisk milk mixture
• Measure sweet potato

Crown these lightly spiced waffles with cinnamon sugar, sliced bananas, and/or a drizzle of maple syrup.

Young Chefs Can:
• Peel banana
• Help add dry measured ingredients to mixing bowl

Older Chefs Can:
• Mash banana
• Crack eggs

Brown sugar and cinnamon make a gooey sweet filling while powdered sugar dissolves into a creamy glaze that’s drizzled over the top of these breakfast treats.

Young Chefs Can:
• Sprinkle raisins over dough
• Help roll up dough

Older Chefs Can:
• Help knead dough
• Combine brown sugar and spices, and sprinkle over dough
• Help drizzle glaze

This quick and healthy burrito is a great way to get kids to eat breakfast, even if they are dashing toward the bus stop.

Young Chefs Can:
• Sprinkle cheese on eggs
• Roll up burritos

Older Chefs Can:
• Crack eggs
• Combine and whisk first five ingredients