Welcome to our essential list of healthy make ahead breakfasts for kids – you’re going to thank us! Mornings are a rush no matter what time you wake up…or are woken up by your little ones. Breakfast can often be so hurried and stressful that you sometimes don’t even get to sit down to eat it. If you just spend a little time preparing something on the weekends, or the night before, mornings might just go a little smoother (I can’t help you with that missing shoe, though, sorry!).
The Essential List of Healthy Make Ahead Breakfasts
Breakfasts can get a little repetitive in our house.
We don’t have to do an early mad rush out the door (yet!), but I take awhile to function first thing in the mornings. I don’t want breakfast to be fussy and time-consuming. Not until I’ve at least had my coffee!
So, having some healthy make ahead breakfasts for the kids is a lifesaver for me. If it’s something Mr 5 can get up and grab from the fridge himself (and give me five more minutes in bed), even better. I know there’s already enough for you to do in the evenings to prepare for the next day, but I promise you’ll be giving yourself a high five in the morning if breakfast is already sorted!
I’ve always tried to make breakfast a really nutritious start to the day. Most days. So, my kids are generally pretty adventurous and love a variety of different options. However, I know that there are many parents out there who struggle to get their kids to happily eat breakfast. If this is you – check out our Facebook support group.
To help everyone out and inspire some creative breakfasts that will give your family a nutrition boost, I have put together a list of the ultimate healthy make ahead breakfast ideas. These have been tried and tested and loved by my kids, so I hope your kids will enjoy them, too.
If you want to save time in the mornings while giving your kids a healthy start to the day, this is the list for you.
Ingredients (makes 12 cups)
- 1 cup of filling of choice e.g. finely chopped capsicum, baby spinach, ham, mushrooms, grated zucchini and carrot
- 3/4 cup of grated cheese (or dairy-free alternative)
- 10 free-range eggs, whisked
- Preheat oven to 180°C
- Grease a muffin tray
- Combine the filling, eggs, and cheese
- Fill muffin cups 3/4 full and bake for 20-25 minutes until centres are set and
no longer runny
- To reheat in the morning, simply microwave in 10 second increments, or
cover and reheat in the oven until warmed through
Ingredients (3-4 servings, leftovers keep in the fridge for 3 days)
- 1 cup of rolled oats or steel cut oats (not instant, they’re highly processed)
- 1 1/3 cup of milk of choice (unsweetened almond or coconut milk makes it tasty)
- One tbsp chia seeds (optional. They thicken it, and provide extra nutrients)
- 1 tsp of vanilla extract
- 1 tbsp of sweetener of choice eg. pure maple syrup, honey (for 12 months plus), or chopped dates
- Toppings of choice: nuts, seeds, fresh/frozen/stewed fruits of choice, coconut flakes, butter, nut or seed butter, cinnamon
- In a bowl or jar, stir together oats, milk, chia seeds (if using), vanilla, and
- Tightly cover, and refrigerate for at least 5 hours or overnight
- Eat cold, or heat in the microwave or in a saucepan until warmed through
- 4. Add more liquid if necessary, and add your toppings of choice. The kids can
get involved in this part
Note: For a gluten-free option, use buckwheat instead of oats in the same way
Ingredients (4-6 servings, leftovers keep in the fridge for 3 days)
- 3 cups of unsweetened milk of choice
- 1/2 to 3/4 cup of chia seeds
- 1-2 tbsp of sweetener of choice eg. pure maple syrup or honey (12 months plus)
- Whisk the milk, chia seeds, and sweetener in a bowl or Mason jar, ensuring
there are no clumps. Add more milk for a runnier pudding
- Cover and chill overnight in the fridge
- Stir well before serving. Portion into bowls and add your desired toppings (see
Overnight Oats recipe for ideas), and extra milk if necessary.
Ingredients (2-3 servings)
- 2 ripe bananas, sliced and frozen (for banana ‘nice’ cream), or 2 cups of frozen berries (for berry ‘nice’ cream), or 2 ripe bananas, sliced and frozen, plus 2 tbsp of raw cacao powder (for chocolate ‘nice’ cream)
- 1/2 cup of milk of choice (optional, for creamier texture)
- Toppings or mix-ins of choice, such as chopped nuts, dark chocolate chips, honey, maple syrup, seeds, nut or seeds butters, coconut, cinnamon, fresh chopped mint, other chopped fruit
- Freeze the fruit the night before
- In the morning, add frozen fruit to a food processor and blend, adding milk if
- Occasionally scrape down sides and continue to blend until smooth
(approximately 3-5 minutes)
- Scoop into a bowl, and add toppings or mix-ins. The kids will love getting
involved in this part!
Ingredients (4 servings)
- 2 cups of cooked brown rice and/or quinoa (following packet instructions)
- 1 1/3 cups of milk of choice
- 1/2 tsp of ground cinnamon
- 1-2 tbsp of pure maple syrup, honey (over 12 months), or chopped dates
- Fruit and other toppings of choice (see Overnight Oats recipe), or make it savoury like congee (Chinese rice porridge) and add a boiled egg, grated carrot, and herbs.
- Place all ingredients in a bowl and mix together
- Cover and refrigerate overnight. Serve warm or cold with your favourite
Ingredients (makes 12 muffins)
- 2 ripe bananas
- 2 apples
- 125g butter (or coconut oil for dairy free)
- 2 eggs
- 1 1/2 cups wholemeal flour
- 1 tsp baking powder
- 1/3 cup rice malt syrup or maple syrup (or your preferred sweetener, maple syrup works really well too
- Preheat oven to 180 degrees and place 24 silicone muffin moulds on 2 baking trays.
- Melt butter (or coconut oil if using the dairy free option).
- Pour melted butter in to mixing bowl and then add 1/3 cup of rice malt syrup and combine.
- Whisk 2 eggs in a separate bowl and then add to butter & rice malt syrup and mix together.
- Mash banana with a fork until a smooth consistency is reached. Add bananas to mixture.
- Grate 2 apples and add to mixture. Combine all ingredients together well.
- Slowly add 1 1/2 cups wholemeal flour and 1 teaspoon of baking powder to mixture and combine until all ingredients are mixed well.
- Place 2-3 spoonfuls of mixture into each muffin mould (each mould should be two-thirds full).
- Bake in preheated oven for 15-20 minutes. Test with cake skewer, and if skewer comes out clean, then muffins are ready. When ready, remove from oven and place on wire rack to cool.
This wonderful muffin recipe was contributed to Little Peeps Eats by Mel from Nourishing Your World. If you’d like a savoury healthy make ahead breakfast muffin recipe, you might enjoy our Cheesy Vegetable Muffins
Frozen Yoghurt Bark/Popsicles/Mini Cups
- 500g of natural Greek yoghurt (or dairy-free yoghurt)
- 2 tbsp. of honey or pure maple syrup
- Fruit of choice – frozen berries work well
- Mix-ins of choice (see ‘Nice’ Cream toppings for ideas)
- Use either a baking tray lined with baking paper (one that will fit in the freezer)
to make yoghurt bark; or use silicone popsicle moulds; or a muffin tray lined with paper muffin cups to make mini yoghurt cups
- Mix all ingredients together in a bowl, and either thinly cover the baking tray,
fill the moulds, or fill the muffin cups with the mixture
- Freeze for at least three hours. Use a sharp knife to break bark into small
pieces (which can be then stored in a container in the freezer). The moulds or underneath the muffin tray may need a little warm water to loosen the frozen yoghurt.
Sweet Potato Toast
Ingredients (4-5 servings, leftovers can be stored in the fridge for 2-3 days)
- 1 very large sweet potato (washed and dried)
- Sweet or savoury toppings of choice: avocado, smoked salmon, nut butter, seed butter, banana slices, yoghurt, fresh berries, bacon, maple syrup etc.
- Preheat oven to 180°C
- Place a wire rack onto a large baking tray
- Trim both ends of the sweet potato, and keeping the skin on, slice it lengthwise to about 1/2 cm thickness
- Arrange slices on the wire rack in a single layer
- Bake in the oven for 15-20 minutes or until they’re tender but not fully cooked (they need to stay a little firm to go into the toaster in the morning)
- Allow to cool, and store in an airtight container in the fridge until breakfast
- In the morning, place sweet potato slices in the toaster and cook until hot and the edges are crispy
- Top with your favourite toppings. Let the kids get involved here! A tasty
combination is almond butter, sliced bananas, and cinnamon.
Ingredients (2-4 servings, leftovers can be frozen in an ice-cube tray and added to future smoothies)
- Berry smoothie: 2 handfuls of baby spinach, 2 cups of frozen berries, 1 cup of yoghurt of choice, 1 cup of milk of choice
- Banana breaky smoothie: 1/2 cup of rolled oats, 2 bananas (sliced and frozen), 2 tsp LSA (ground linseed, sesame seeds, and almonds) or other ground seeds/nuts, 2 cups of milk of choice, 2 tsp honey
- Pear and vanilla smoothie: 2 pears (chopped), 1 tsp cinnamon, 1 cup of ice or frozen coconut water cubes, 1/2 avocado, 1 tbsp of chia seeds, 2 tsp vanilla extract, 2 cups of milk of choice, 1 tbsp pure maple syrup
If you like these healthy make ahead breakfast smoothie recipes, check out our list of Healthy Smoothies for Kids – the perfect Lunchbox snack!
- Chop, prepare, or measure out any ingredients the night before to make
smoothie preparation quick in the morning. You can even slice up any fruit and put it into a container in the freezer
- Put all ingredients for your smoothie of choice into a food processor and blend until very smooth.
Mini savoury or sweet pancakes
Ingredients (4-6 servings, leftovers can be stored in the freezer in an airtight container)
For savoury pancakes:
- 3/4 cup of self-raising flour (or gluten-free equivalent)
- 1/2 tsp baking powder
- 1 large egg
- 1/4 cup of milk of choice
- 1 small carrot (grated)*
- 1/2 small zucchini (grated)*
- 1/2 cup of grated cheese (or dairy-free equivalent)
- 1 tbsp olive oil/butter/coconut oil for pan frying
For sweet pancakes:
- Replace the vegetables from the savoury recipe with the equivalent of grated apples/pears or finely chopped berries (see our healthy blueberry pikelet recipe)
- Replace the cheese with 1 mashed banana
- 1 tbsp butter/coconut oil for pan frying
- For either sweet or savoury pancakes, combine all ingredients except the fruit/vegetables. Then add them in and mix to combine. If it looks too runny, add a little more flour or some almond meal or chia seeds to thicken the batter.
- Set aside for 5 minutes
- Heat butter or oil in a frying pan on a low heat
- Transfer a heaped tablespoon of mixture into the pan, and then repeat until
you have several well-spaced pancakes
- Fry for 2 minutes on each side until golden. Repeat with the rest of the
- Reheat in the morning either in the microwave or preheated oven. Top with
your favourite ingredients. They’ll store in the fridge in an airtight container for 3 days or the freezer for 2 weeks.
* For the savoury pancakes, you can substitute with any vegetables, such as peas, corn, finely chopped spinach, and you could experiment with different cheeses.
If you like these healthy make ahead breakfast pancake recipes, you’ll love our Wholesome Family-Friendly Blueberry and Honey Bars – a beautiful recipe contributed to Little Peeps Eats by Andrea from The Cooking Collective.
We also love to make Chocolate Peanut Butter Oatmeal Breakfast Bars from our friends at Radical Strength. They taste truly decadent but are also wholesomely nutritious!
Making breakfast less stressful
While it’s totally fine to reach for the convenience options in the mornings like cereal and toast, it’s also important to try to offer variety at breakfast time when you can.
Involving your children in the process, especially allowing them to choose their own toppings for options like overnight oats, rice porridge, sweet potato toast, and frozen yoghurt bark, can help them to be more likely to try it. Letting them choose and chop fruit and veggies for smoothies using a kids knife and muffins gives them a sense of independence and pride. Let them join you at the bench top on a Kitchen Helper Tower! We want these positive associations when it comes to food!
If any (or all) of these healthy make ahead breakfast options are new to your kids, you could pair them with familiar foods. You could offer a smoothie with toast and nut/seed spread. Or, egg muffins alongside their usual cereal. They might even be interested in trying some overnight oats mixed in with their weetbix, for example.
Putting these make-ahead breakfasts in the middle of the table in the mornings for them to serve themselves will take away any pressure the kids might feel to eat it. It also takes the stress away from you if they refuse it. Hey, you’ve made the effort so you’d understandably be frustrated if they don’t eat it. So, sit down and eat some yourself. You’ll be modeling great eating habits and you won’t be wasting food, or your time and effort.
The best thing you can do is try to add variety whilst providing a healthy start to the day. Most importantly, have some fun with it and get your kids involved in the preparation. You could even pop some of these options into lunchboxes just to keep up that positive exposure and get them familiar and comfortable with any new foods.
If you have some more ideas for awesome and healthy make ahead breakfasts we’d love to hear them, so make sure you comment.
Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.
Kara Wilson is the Online Brand Manager of Little Peeps Eats. She is a parenting writer, editor, and Melbourne mum to two kids under 5.. After working with small kids for many years, she’s picked up a few tips and tricks to raising adventurous eaters. Little Peeps Eats helps families take the stress out of mealtimes by providing healthy, kid approved recipes, as well as fussy eating tips and tricks. Their website hosts a directory of nutritionists, resources and mealtime products to ensure that you have everything you need at your fingertips when it comes to feeding your family.