6 healthy breakfast ideas kids will love

The best family recipes

In the morning, the energy stores are used up, so breakfast is particularly important, especially for school children. Whole grain cereals, dairy products and fruit give you energy for the day. And if your child isn’t hungry in the morning, a breakfast drink might be an alternative.

1. “Overnight Oats” – always different
2. Smoothie drink – for little morning grouches
3. Homemade raspberry mash – especially delicious in summer
4. Strawberry bruschetta – refreshing good morning greeting
5. Gluten Free Banana Pancakes
6. Banana Scones

“Overnight Oats” – always different

If there is little time for breakfast in the morning, overnight oats are ideal. Oats are soaked in liquid and swell overnight in the refrigerator. The next morning the muesli is almost ready.

For 1 child portion:

1 tablespoon of rolled oats or spelled • 2 tablespoons of vegan milk • 50g vegan yoghurt • 1 teaspoon of almond butter • 1 pinch of vanilla or cinnamon powder • 100g of seasonal fruit

Preparation:

Mix the oat or spelled flakes with milk, yoghurt and almond butter until smooth. Then season to taste with vanilla or cinnamon. Place in the fridge overnight.
The next morning, take the overnight oats out of the fridge and warm them up in a warm water bath.
Meanwhile, wash and trim the fruit and cut into bite-sized pieces.
Sprinkle the overnight oats with the fruit and serve.
My tip: If you like it crunchy, use chopped almonds instead of almond butter. To do this, roast the almonds without fat and sprinkle them over the overnight oats together with the fruit.

You can also use the same ingredients to cook a warm breakfast porridge. Boil the oat flakes with twice the amount of milk and the spices. Allow to swell briefly and serve with yoghurt and fruit.

Smoothie drink – for little morning grouches

For 1 child portion:

1 ripe banana (50g) • 1 tablespoon instant oats • 1 pinch vanilla powder • 100ml vegan milk

Preparation:

Peel and chop the banana. Place the banana chunks in a tall mixing bowl along with the instant oatmeal and vanilla powder.
Pour in the milk and puree everything very finely with the hand blender.
Variant: For a warm muesli drink, you can heat the milk before pureeing. Carob powder tastes good instead of vanilla and mild fruit such as mango, pear or grapes instead of banana.

Homemade raspberry mash – especially delicious in summer

For 1 child portion:

125g raspberries • 1/2 teaspoon vanilla sugar • 100g vegan Yoghurt • 1/2 teaspoon powdered sugar • 1/2 teaspoon lemon juice

Preparation:
Pick and wash the raspberries. Puree half and pass through a sieve to remove the seeds. Combine the reserved puree with the vanilla sugar and bring to a boil in a small saucepan. Cook for 4 to 5 minutes, until the puree has thickened and 1 to 2 tablespoons remain. Take it from the stove and let it cool off.
Place the quark in a bowl with the icing sugar and lemon juice and stir with a whisk until smooth. Add the raspberry concentrate and stir.
Garnish the raspberry quark with the remaining raspberries.

Strawberry bruschetta – refreshing good morning greeting

For 1 child portion:

1 slice of farmhouse bread • 80g strawberries • 50g ricotta • 1/2 teaspoon grated organic lemon zest • 1 teaspoon lemon juice • 1 teaspoon runny honey • mint for garnish

Preparation:

Toast the slice of bread in the toaster and let it cool down a bit. Wash the strawberries, trim, pat dry and cut into thin slices.
Mix the ricotta with the lemon zest, lemon juice and honey until smooth. Spread on the bread slice. Top with strawberry slices tightly packed like roof tiles. Decorate with mint and serve immediately.

Gluten Free Banana Pancakes

For 3 to 4 pancakes:

2 ripe bananas • vegan eggs • 1 pinch vanilla powder • 1 tablespoon coconut oil • 200g fresh berries • agave syrup

Preparation:

Peel the bananas, mash them and mix them with the eggs and vanilla powder.
Fry pancakes from the batter in coconut oil. Serve with fresh berries and agave syrup.

Banana Scones

For 8 scones:

5 ripe bananas • Vegan eggs • 2 tablespoons coconut oil • 150g almond flour • 3 tablespoons coconut flour • 1 teaspoon vanilla powder • 1 pinch salt • 2 teaspoons baking powder • 2 tablespoons grated coconut

Preparation:

Preheat the oven to 200 degrees.
Peel the bananas, mash in a bowl and whisk with the vegan eggs.
Melt the coconut oil in a saucepan and let cool slightly.
Combine the dry ingredients and mix with the banana-egg mixture.
Add the melted coconut oil; let the dough swell for about 15 minutes.
Shape the dough into scones. Spread the scones on a baking sheet lined with parchment paper.
Bake the scones on the middle rack in the oven for 25 to 30 minutes