Preparing a fun and different breakfast for the kids! It’s easier than you think!

Children may be the best thing in the world, but sometimes they are such a hassle… Kids should start the day with a meal that gives them energy and mood. Check this breakfast idea for kids.

Recipe for a fun breakfast with oatmeal

Ingredients:

• Water
• Milk
• Coconut oil or butter
• Oatmeal
• Salt
• Blueberries
• Orange
• Strawberry

How to prepare

In a saucepan, combine the water and milk and bring to a boil over medium heat. Simultaneously, melt the coconut oil or butter in a pan, also over medium heat, and add the oats.

Cook, stirring occasionally, until the oats are golden brown, over about 2 minutes. Stir in the oats with the boiling water and milk. Lower the heat to medium-low and let it simmer for 20 minutes, stirring occasionally, until the mixture is thick.

Season with salt and continue mixing, lowering the heat if necessary so it doesn’t stick to the bottom, and cook for another 10 minutes until the oatmeal is creamy.

Remove from the heat and let the mixture set for five minutes before serving. Divide the oatmeal among the plates and then let your imagination run wild!

How about making a smiley face on the porridge? The blueberries can be the eyes and hair, the orange becomes the mouth and a little bow and the strawberry… a hat!

Other 8 healthy options you can try

Healthy breakfasts for children should be anything but small. That is, they should be rich in energy and nutrients to enhance the proper functioning of the body for the rest of the day. It is essential to choose healthy and nutritious alternatives, such as the ones we suggest here.

1 – OATMEAL AND BANANA PANCAKES

Ingredients:

1 egg
1 ripe banana
5 tablespoons oatmeal (preferably gluten-free)
Cinnamon (optional)
Seeds (e.g. chia, flaxseed)

How to prepare:

1 – In a bowl, mash the banana.
2 – Add the oats. Add the egg, cinnamon, and seeds. Stir well.
3 – Let sit for 10/15 minutes.
4 – Make the pancakes in a non-stick pan (no need to add any fat).

2 – ALFARROBA PANCAKES

Ingredients:

2 medium eggs
2 tablespoons carob flour
3 tablespoons almond flour (can swap for coconut/oilseed/oat flour)
2 tablespoons ground flaxseed (can swap coconut/almond/oat flour)
1 tsp. cake starter
Pinch of salt and 1 drop of vanilla essence

How to prepare:

1 – Mix all ingredients with a hand blender.
2 – Cook in a covered non-stick pan on low heat (about 2 minutes on one side and 30 seconds on the other).

3 – YOGURT WITH FRUIT AND HOMEMADE MUESLI

Ingredients:

1 natural Greek yogurt
Kiwi q.b.
Mango to taste
Muesli of dried fruits and cinnamon
Raspberries and blueberries

How to prepare:

1 – In a bowl, place a layer of natural yogurt.
2 – Cover the layer with kiwi and mango.
3 – Put another layer of yogurt.
4 – Cover the last yogurt layer with muesli and red fruits.
5 – To accompany it you can also make a natural fruit juice.

4 – SCRAMBLED EGGS

Ingredients:

2 eggs
25 ml milk
1 dessert spoon of butter
Salt to taste
Chives to taste

How to prepare:

1 – In a bowl pour the eggs and milk, season with salt and beat lightly.
2 – Heat a non-stick frying pan, add the butter and let it melt.
3 – Add the beaten eggs and cook, stirring slightly and cutting with a spatula.
4 – Remove to a plate, sprinkle with chopped chives and serve.

5 – PUMPKIN MUFFINS

Ingredients

1 flaxseed “egg” (1 tablespoon ground flaxseed + 3 tablespoons water)
1 + ½ cups pumpkin puree
1 tablespoon of yeast
½ teaspoon vanilla essence
3 tablespoons sunflower oil
½ cup brown sugar
2 + ½ teaspoon honey
½ teaspoon salt
1 teaspoon cinnamon
¾ cup vegetable drink
2 + ¼ cup spelt flour
1 cup fine flaked oat flakes
½ cup coarsely chopped pecans

How to prepare

1 – To prepare the pumpkin puree, start by cooking the diced pumpkin (420 g raw pumpkin) for about 15-20 minutes or until the pumpkin is tender. Drain the water and mash with a fork or a hand blender. Allow to cool slightly.
2 – Preheat the oven to 190 degrees. Meanwhile, line a tray or muffin pan with baking paper (or spread with butter and sprinkle with flour).
3 – In a bowl mix the linseed with water and let sit for 5 minutes to form a gel. Then add the pumpkin puree, yeast, vanilla, oil, sugar, honey, salt and cinnamon. Mix everything very well.
4 – Add the vegetable drink and stir again. Finally, add the flour, the oats, and the chopped walnuts until you have a homogeneous dough.
5 – Divide the dough between the molds. Bake for about 30 minutes. Allow to cool completely and they are ready to serve.

6 – GREEN SMOOTHIE

Ingredients

1 banana
150 g grapes
1 yogurt
1/2 apple
50 g spinach leaves

How to prepare

1 – Grind all ingredients in a blender until desired consistency.
2 – If you think the smoothie is too thick, add water or ice cubes, blending again until you get the desired smoothie.

7 – YOGURT CAKE

Ingredients:

2 plain yogurts (from 120 -125 ml)
2 eggs
1 cup brown or coconut sugar
1 cup barely full of vegetable oil
1 teaspoon vanilla essence or flavoring (optional)
4 cups wheat or spelt flour
4 teaspoons of cake yeast

How to prepare

1 – Preheat the oven to 180 degrees. Grease a baking pan with oil.
2 – In a bowl place the yogurt, eggs, sugar, oil and vanilla essence. Mix with the whiskers.
3 – Add the flour and the baking powder. Mix until there are no lumps.
4 – Pour the dough into the baking pan.
5 – Bake for 30-35 minutes or until toothpick comes out clean.

8 – PUMPKIN AND COCOA COOKIES

Ingredients

100 g brown rice flour
60 g nuts or other dried fruit
100 g pitted dates
120 g pumpkin puree
2 tablespoons raw cocoa powder
3 tablespoons coconut oil
1 teaspoon organic yeast

How to prepare

1 – Soak the dates for 30 minutes to hydrate.
2 – Preheat the oven to 180 degrees and line a baking tray with baking paper.
3 – In a food processor add the soaked dates (and without the water), the pumpkin puree, the walnuts and the coconut oil. Blend at maximum speed until it becomes a homogeneous cream.
4 – Add the rice flour, cocoa powder, and baking powder. Mix until everything is well incorporated.
5 – With damp hands make small balls with the dough and place them on the baking tray.
6 – a spoon to flatten the balls in order to make the shape of the cookies.
7 – Bake in the oven for 20 to 25 minutes (depending on the power of the oven), or until the cookies are golden brown.
8 – Store in a glass jar with an airtight seal for up to 2 weeks.

Try offering the young ones these 8 carbohydrate- and protein-rich breakfast ideas for kids that are healthy, delicious, and full of color.