Four on the go breakfast ideas for kids

Photograph of Chantelle Ellem
Chantelle Ellem 31 Jan 17 Raising children

Breakfast can be hard, especially with the before school hustle and bustle. So here are four on the go breakfast ideas for kids.

Mornings can be a crazy time for most families. There's the before school rush, the packing of bags, the finding of lost school shoes, and the begging of kids to brush their teeth. And then there's breakfast. 
 
One of my kids is a breakfast enthusiast (like her mother) and likes to eat as soon as she wakes, and my other child would prefer to wait until the last minute before eating anything. 
 
I've created four delicious, healthier breakfast recipes that you can whip up on the weekend or the night before, and just grab quickly to help make your morning routine a little easier. 
 
The muffins and banana bread freeze beautifully. You can heat them up in the microwave in the morning, or even toast the banana bread. The vegetable muffins have the perfect amount of cheesy goodness on top to delight the kids, and the pink smoothie; well who doesn't love a pink drink before school?

Download the recipes here.

Banana muffin

Banana muffins

Makes: six

Ingredients

  • 1 cup wholemeal flour
  • 1/4 cup olive or canola oil
  • 2 eggs
  • 2 large ripe bananas, mashed with a fork
  • 1 teaspoon baking soda
  • 1 tablespoon honey
  • 1 teaspoon of ground cinnamon

Method

  1. Preheat oven to 180°C. Prepare six muffin cases, either on a tray or in a muffin tray.
  2. In a large mixing bowl add all the ingredients. Mix until combined and smooth, using a hand mixer.
  3. Spoon the batter evenly into the muffin cases and bake for 10-15 minutes, or until cooked through.
  4. Allow to cool before eating, or freezing.
Eggy muffins

Egg and vegetable muffins 

Makes: 12

Ingredients

  • 3 carrots, grated
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 8 large eggs
  • 1 cup shredded cheese

Method

  • Preheat oven to 180ºC. 
  • Place 12 muffin cups onto a baking tray.
  • In a bowl add carrots, peas, corn and toss to combine. 
  • Place a spoonful of the mixture into each muffin cups.
  • In a jug, crack the eggs and lightly beat with a whisk. 
  • Pour about 2-3 tablespoons of egg into each muffin hole until 3/4 full.
  • Top with a bit of cheese.
  • Bake for about 18 to 20 minutes, or until muffins are cooked through, and lightly golden. The muffins will puff up when cooking, then settle when cooling.
Pink smoothie

Breakfast smoothie 

Serves: 1

Ingredients

  • 6 strawberries
  • 2 tablespoons of rolled oats
  • 2 tablespoons of Greek yoghurt
  • 1/4 cup almond milk
  • half frozen banana
  • 3 ice cubes

Method

Place all ingredients into a blender, and blend until smooth. Enjoy.

Banana bread

Banana bread 

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1/3 cup honey
  • 2 eggs
  • 2 large ripe bananas, mashed
  • 1/4 cup milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 3/4 cups wholemeal flour

Method

  1. Preheat oven to 165°C and line a loaf pan with baking paper.
  2. In a bowl, beat the oil, honey and eggs together with a whisk. Add in the mashed bananas and milk. Mix to combine.
  3. Add the baking soda, vanilla and cinnamon, and combine. Add in the wholemeal flour and stir until just combined.
  4. Pour the batter into the prepared loaf pan.
  5. Bake for 55 to 60 minutes, or until a skewer inserted into the centre comes out clean. Once the bread has cooled slightly, turn out onto a cooling rack and cool for 20-30 minutes before slicing.

Make little moments matter

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