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    Healthy Breakfast Ideas

    Healthy Breakfast Ideas For Kids

    Breakfast Cookies

    If you’re finding it difficult to get the kids to sit down at the breakfast table each morning, it might be time to shake up the menu a bit. As adults, we often tend to think of breakfast as a rather basic and functional mealtime (although it needn’t be - check out some of our Easy Breakfast Ideas & Recipes!), but this can quickly lead to brekkie boredom for children.

    Obviously, none of us want to be putting together anything especially complicated first thing in the morning. It’s important to keep things nutritious and relatively low sugar, too - we don’t want them crashing an hour after eating.

    With both these things in mind, below you’ll find a couple of weekday-friendly easy, fun and healthy breakfast ideas for kids.

    Oat Breakfast Cookies

    Peanut Butter and Banana Oat Breakfast Cookies

    These aren’t just for the kids, of course - they’re ideal for all the family to snack on with a breakfast coffee at home, or for adding to a lunchbox for when you’re out and about on workdays. This recipe makes about 12 pieces, but feel free to double up the ingredients for a larger batch; the baked biscuits will last about a week in a sealed tin or tub.



    • 2 ripe bananas
    • 3 tbsp peanut butter
    • 3 tbsp apple sauce
    • 1 tsp vanilla extract
    • 300g oats
    • 50g chopped nuts, whichever kind you like - pecans are especially good here
    • Optional: 30g carob or dark chocolate chips


    1. Preheat the oven to 180C (350F, Gas Mark 4). If using a fan assisted oven, drop the temperature by around 10 degrees.
    2. In a large bowl, mash the bananas until smooth, then add the peanut butter, apple sauce and vanilla extract, mixing until thoroughly combined.
    3. Add in your oats and nuts, along with chocolate/carob chips (if using), and stir well to mix everything together. You should end up with a thick and fairly dry dough. You can add a tiny splash of milk (or non-dairy alternative) if it’s overly crumbly and not holding together well - just be very sparing with it, as the mixture mustn’t be at all soggy.
    4. Let the dough rest for 10-15min, then spoon cookie-sized dollops onto a lightly greased baking tray, or sheet of non-stick baking paper. Press to flatten slightly, aiming for about 1cm thickness all around.
    5. Bake for 20-30 min, depending on how soft or crunchy you’d like the end results to be. Once done, leave to rest and cool for 5 min before transferring to a wire rack for another 10-15 min. Store cooled cookies in a sealed, airtight container, where they’ll stay fresh for up to a week.
    Eggy vegetable muffins

    Eggy vegetable ‘muffins’

    These are a fantastic way to make something as potentially mundane as morning eggs seem a bit more fun for kids, while also smuggling some additional veggies into their breakfast.

    Again, they can be made ahead of time if you store them in an airtight container in the fridge for up to five days. They’re great to eat cold, of course, which makes them ideal for lunchboxes - but if you’d prefer to serve something quick and warm at breakfast, they’re equally easy to heat for 30 seconds in a microwave.

    The recipe itself could hardly be simpler: just roast or boil any veggies you’d like, chop them up nice and small, add them to a basic egg and cheese mixture, and bake in a muffin tray. You can swap out almost any of the non-egg ingredients we’ve suggested below for whichever veg/cheese alternatives you have lying around.


    To make 12 small ‘muffins’:

    • 12 eggs
    • 450-500g cooked and finely chopped vegetables
      (you can use peas, carrots, broccoli, courgette, spinach, sweetcorn, mushrooms, peppers, onion - anything they’ll reliably eat without picking the muffins to bits!)
    • Optional: 150g cheese, grated (for cheddar etc) or diced/crumbled (for feta or goat’s cheese)
    • 75ml milk (or non-dairy alternative)
    • A little oil, for greasing a muffin tray
    • Salt and pepper to taste - you can also add additional seasonings like mustard powder and paprika if your kids enjoy them


    1. Preheat the oven to 180C (350F, Gas Mark 4). If using a fan assisted oven, drop the temperature by around 10 degrees.
    2. Chop/dice the vegetables into fairly small (0.5cm) pieces, and cook them however you prefer - lightly boiled, fried in a small amount of oil, or roasted for 15-20min until tender.
    3. Combine the cooked chopped vegetables and cheese (if using) in a large bowl, and mix gently to combine well.
    4. Divide this veg/cheese mixture evenly among the 12 cups of a standard muffin tray, until each cup is about 2/3 filled.
    5. Using the now-empty bowl, lightly whisk the eggs, milk and seasonings together until combined. Grab a cup, mug or ladle to scoop out a little of the egg mix at a time, and pour it evenly into each of the vegetable-filled 12 muffin cups until they’re topped right up.
    6. Bake for 20-22 minutes, or until the egg has properly set throughout - test with a skewer in the middle of one muffin; if it comes out clean, they’re done.
    7. Leave them to cool for five minutes in the tray, then remove them and either eat warm, or let them finish cooling on a plate before storing in an airtight container in the fridge. They’ll keep for around 5 days like this once cooked.

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