Breakfast Ideas for Kids

Updated on March 18, 2016

Importance of Breakfast for Kids

If your kids are like mine were when they were little, lunchtime was for playing or chatting with friends, and eating was an irritating distraction. Packed lunches came home minus two or three bites, and kids came home hungry and grouchy. I began cooking hearty meals for breakfast to ensure they had enough fuel to last the day.

Breakfast Aids Concentration

Even if your children do eat lunch, a substantial breakfast is a great way to start their day. Children who eat breakfast are better able to concentrate in school, and some schools even have breakfast clubs for kids who weren’t getting fed at home. Many cereals aimed at children are sugary; foods high in sugar are quickly absorbed into the bloodstream and the body then produces more insulin to balance blood sugar levels. This leads to an energy slump.

As kids grow up, instead of neglecting lunch, they often lose interest in breakfast. Therefore I have included some easy to eat (or drink) breakfasts based on fruit and yogurt.

Quick French toast and fruit
Quick French toast and fruit | Source

Speedy Breakfast Ideas (or prepare before)

Most parents don't have time to spend hours in the kitchen in the morning, while also trying to get kids ready for school, so these recipes are either quick to do or can be prepared the evening before.

This article contains recipes:

For younger kids:

  • Homemade baked beans with eggs and sautéed potatoes.
  • Fun, easy (and pretty) French Toast
  • For little Kings and Queens : Purple Porridge (oatmeal)

For teenagers:

  • Fruit salad with yogurt
  • Granola with stewed apples and yogurt
  • Smoothie with avocado and yogurt

Of course it's okay for teenagers to eat the other breakfasts too!


Homemade baked beans

The breakfast I most often fed my kids when they were little was a vegetarian version of the full British breakfast. This has a reputation for being unhealthy, but it doesn’t need to be. A poached egg and home-made “baked beans” have lots of protein to see your little ones through the day and the tomato sauce for the beans provides vitamin C and around 2 portions of your kid’s 5-a-day veg. The baked beans are in quotations because really there is no baking involved, the cooking is done on the stove top or hob.

You can make the beans the day before and reheat, or if you have a slow cooker, you could cook the sauce overnight in that, and add the beans in the morning. (The beans must be fast boiled.)

Cook time and Yield

This will be enough for 6 - 8 servings. It keeps in the fridge for up to 2 days. You can also freeze it.

Preparation time (not including soaking time) is 15 minutes.

Cook time is 30 minutes if using a pressure cooker (this includes cooling time) or

90 minutes is not using a pressure cooker.

Ingredients for the "Baked Beans"

200g/8oz/1 cup grams dried navy (or haricot) beans

water for soaking and fresh water for cooking beans

1 – 2 onions, roughly chopped

1 tablespoon olive oil

1 teaspoon cinnamon

1 teaspoon paprika

600g/21oz tomatoes, any kind

1 tablespoon molasses

Preparing the sauce

Cook the sauce until the tomatoes are soft.
Cook the sauce until the tomatoes are soft. | Source
Puree the sauce before adding the cooked beans.
Puree the sauce before adding the cooked beans. | Source

Approx nutritional values for the Baked Beans with a poached egg

Nutrition Facts
Serving size: 200 gram
Calories 174
Calories from Fat63
% Daily Value *
Fat 7 g11%
Saturated fat 2 g10%
Carbohydrates 19 g6%
Sugar 5 g
Fiber 6 g24%
Protein 10 g20%
Cholesterol 169 mg56%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


  1. Cover the beans with roughly double their volume in water, and soak the beans for at least 8 hours. Drain and rinse, then place in a pan or pressure cooker, again with double their volume of water. They will take around 20 minutes in a pressure cooker or 1 hour to 90 minutes in an ordinary pot. If you use a pressure cooker check instructions as some cookers are faster than others. If boiling in an ordinary pot, the beans are ready when they are soft.
  2. Warm the olive oil in a pan, and add the onion and spices. Cook for 5 minutes.
  3. If using large tomatoes, roughly chop them. There is no need to do this with cherry tomatoes.
  4. Add the tomatoes to the pot and cook until you have a soft but still fairly runny sauce. This will take about 20 - 25 minutes, or you could cook this in a slow cooker overnight.
  5. Add the molasses, and stir round.
  6. Puree the sauce.
  7. Add the beans, warm through and serve.
  8. Serve with a poached egg and sautéed potatoes or toast. To poach the eggs, boil a pan of water, crack the eggs one at a time into a cup and tip into the boiling water. Cook for 3 minutes. To sauté the potatoes, cut into slices, boil for 10 minutes and then fry in a little oil in a wok.

To prepare the evening before

If preparing the evening before, make the beans up all the way through and boil the potatoes. Cool and store in the fridge overnight. Reheat beans and sauté potatoes the morning.

The beans and egg also include around 13% of iron requirements and 24% of vitamin C.

Fun, easy (and pretty) French Toast

Another breakfast my kids love, and that provides protein while being very quick to do is French Toast – or as we British sometimes call it Eggy Bread. My version of this uses wholemeal bread, which most people would say is impossible for French toast, but I’ve found that if you omit the milk it works just fine. Another advantage of missing out the milk is that the bread does not go soggy and so you can make it with a good thick slice for each person.

My girls like the French toast with stewed or fresh fruit, but you could also omit the cinnamon and serve it with tomatoes or mushrooms.

French toast served on plates the kids painted themselves

Click thumbnail to view full-size
With apple and blueberryWith banana and maple syrup
With apple and blueberry
With apple and blueberry | Source
With banana and maple syrup
With banana and maple syrup | Source


1 egg per person

a sprinkling of cinnamon (optional)

1 thick slice of wholegrain bread per person

sunflower oil

Beat the egg in a shallow bowl
Beat the egg in a shallow bowl | Source
Place a slice of bread in the egg. Press lightly with a fork to speed up absorption of egg.
Place a slice of bread in the egg. Press lightly with a fork to speed up absorption of egg. | Source
Turn over and let all the rest of the egg absorb.
Turn over and let all the rest of the egg absorb. | Source
Cook on both sides until golden brown.
Cook on both sides until golden brown. | Source
Cut out a circle of toast with a round cutter
Cut out a circle of toast with a round cutter | Source


  1. In a shallow bowl (a cereal bowl is ideal) beat the egg with a fork.
  2. Place the bread in the bowl and let it soak up the egg. It absorbs about half. Turn it over and let it absorb the rest.
  3. Warm a little oil in a frying pan – if you have a spray you can use this, or else swirl about a teaspoon of oil in the pan.
  4. Add the egg and cook over a low-to-medium heat until the underside is golden brown. Then turn over and cook the other side. Cooking over a fairly low heat in this way allows the heat to penetrate right through the bread and so the egg cooks through.
  5. Now comes the fun part:
  6. Transfer the cooked bread onto a plate and with a large round cutter (or an egg ring for frying eggs) cut out a circle. If your cutter is big enough all you will cut away is the crusts. If your cutter is smaller you can use the extra pieces to decorate.
  7. Now let your kids arrange their toast circle and fruit in any way they want.
  8. Watch them wolf it down, while you eat the scraps!

For little Kings and Queens : Purple Porridge (oatmeal).

Some kids love oatmeal; some are not so keen. It looks a bit dull and uninteresting, but it is easy to jazz it up. I have experimented with several fruits, and frozen blueberries are best of all. Adding them to the mix creates the vivid purple shown in the photos. Dried or fresh blueberries don’t produce nearly such a strong color, though you could try stewing the berries first till they released their color before adding the oats.

Purple is the color associated with royalty so your little one will be a king or queen when eating this.

Purple fit for royalty.
Purple fit for royalty. | Source
Pink for a princess.
Pink for a princess. | Source


For each adult or older child:

50 g/2oz/half a cup oatmeal/rolled oats

100ml/4fl oz/1 cup water

2 tablespoons frozen blueberries

To serve: yogurt and honey

(A small child will need around half this quantity, depending on appetite.)


  1. Add all ingredients to the pot and cook over a medium heat for 3 – 5 minutes until the water is absorbed and the berries have painted everything purple.
  2. Transfer to cereal bowls and add yogurt and honey to taste.

For little Princesses – a Pink variation

For a soft pink effect, instead of the blueberries, add about 6 chopped strawberries per person and cook as above.

Breakfasts for Teenagers

Fruit and yogurt-based breakfasts are easy to eat, and have plenty of nutrients and protein. Here are 3 variations. These are also great for kids who have lost their appetite after an illness.

Chop fruit, add juice and eat!
Chop fruit, add juice and eat! | Source

Fruit salad

Allow at least 80 grams/3oz/half a cup of chopped fruit person.

Choose any fruits your teenagers enjoy. We chose 1 apple, 1 banana, 3 apricots, 1 nectarine, 2 plumbs and some strawberries.

  1. Chop into even sized pieces.
  2. Add a spash of apple juice
  3. Serve with 100ml/4fl oz/half a cup of yogurt.

Granola with Yogurt and Stewed Apple

(This recipe makes enough to last for several days. On the first day serve the granola hot from the oven.)

Cook Time

Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: 8 - 10 servings

The granola before cooking

Spread the oats evenly over a deep baking tray before placing in the oven.
Spread the oats evenly over a deep baking tray before placing in the oven. | Source

The Granola when ready

Hot granola with yogurt and fruit
Hot granola with yogurt and fruit | Source

175g/6oz/2 cups jumbo oats (for North American readers: these are bigger than ordinary rolled oats.)

1 teaspoon cinnamon

1 tablespoon runny honey

1 tablespoon sunflower or rapeseed oil

100g/4oz/cup mixed nuts and seeds (use your favorite or vary it from time to time; this time we used sunflowers seeds and pecans)

2 tablespoons unsweetened cereal flakes – eg rice or spelt flakes

Optional: you can also add a tablespoon of coconut flakes or desiccated coconut with the nuts.

To serve:

One apple per person.

2 -3 tablespoons of yogurt per person


  1. Preheat oven to 160°c/325°/gas mark 3
  2. Place the oats and cinnamon in a bowl.
  3. Add the honey and oil and mix well.
  4. Spread evenly in a greased baking tray and bake for 15 minutes.
  5. Carefully remove the tray from the oven, add the nuts and flakes, stir in and return to the oven for 10 more minutes.
  6. Meanwhile stew the apples. To do this, peel, core and chop apples, and place in a pot with about a tablespoon of water per apple. Cook until soft and then mash with a potato masher. (To save time in the morning you could cook the apples the night before or serve with raw fruit such as berries or bananas.)
  7. Layer the apple yogurt and granola in a sundae dish. (Or just serve in a cereal bowl.)

Serve with sunshine on a summer's morning!
Serve with sunshine on a summer's morning! | Source

Mango and Avocado Smoothie - Serves 4 (or 2 hungry teens)

The fruit suggested here create a smoothie that is high in vitamin C, and has around 18% of daily fiber requirements. While at only 135 calories it is not likely to fill your teenager up for long, it is better than going to school on an empty stomach and then eating doughnuts!


1 small avocado

1 mango

10 strawberries

1 banana

3 - 4 tablespoons low fat yogurt

half a cup of coconut water (ordinary water will do if you don’t have any)


Blend all ingredients together. Add more liquid or yogurt if needed, and serve.

With thanks to Kelley Ward, whose recipe Cherry Jam Milkshake introduced me to the idea of using avocado in smoothies.


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    • Melovy profile image

      Yvonne Spence 4 years ago from UK


    • Firdousia Sudheer profile image

      Firdousia Sudheer 4 years ago from Dammam, Saudi Arabia

      voted up and useful...

    • Melovy profile image

      Yvonne Spence 5 years ago from UK

      shalini sharan, thanks.

    • Melovy profile image

      Yvonne Spence 5 years ago from UK

      Ishawaryaa, this granola is very easy to make. Hope you enjoy it.

      Thanks for your kind comment and for voting up!

    • shalini sharan profile image

      shalini sharan 5 years ago from Delhi

      this is really helpful, i have tried some and intend to try others

      shared across

    • ishwaryaa22 profile image

      Ishwaryaa Dhandapani 5 years ago from Chennai, India

      A list of tasty breakfast dishes! The french toast brought back my childhood memories. I like eating baked beans with thin bread. I would like to try your homemade granola recipe as I am very fond of granola. Your recipes along with helpful photos are well-explained. You clearly stated that breakfast is very important for growing children and I completely agree with you! Well-done!

      Thanks for SHARING. Useful & Awesome. Voted up & Socially Shared

    • Melovy profile image

      Yvonne Spence 5 years ago from UK

      Purple porridge rocks Margie! All the cool people like it! :-) Thanks for your comment.

    • Mmargie1966 profile image

      Mmargie1966 5 years ago from Gainesville, GA

      I LOVE the purple porridge!

    • Melovy profile image

      Yvonne Spence 5 years ago from UK

      Hubert, I think that's a great idea! Thanks for your comment.

    • Melovy profile image

      Yvonne Spence 5 years ago from UK

      Marcy, that was exactly my reasoning behind feeding my kids beans for breakfast. Once my younger daughter brought home a packed lunch with one bite out of the sandwich and her tub of chopped veg was untouched. I don't know how they did it, I'd be fainting with hunger!

      Thanks for your comment and vote up and these are great for adults too!

    • Melovy profile image

      Yvonne Spence 5 years ago from UK

      Brian, We usually had Ready Brek as kids, and certainly 5 different breakfasts would be a bit much. I don't always cook for my kids in the morning, but sometimes it's nice.

      Thanks for your comment!

    • Melovy profile image

      Yvonne Spence 5 years ago from UK

      Vespawoolf, the granola is probably my favourite. I hope you make it! Thanks for your comment.

    • Melovy profile image

      Yvonne Spence 5 years ago from UK

      Hi Bill, the purple porridge is such fun. Actually now my kids are hitting the teen years I like it more than they do, so I bet your son is just the right age for it again now! (Just like kids go through a phase when they refuse to wear Winnie the Pooh pyjamas because it's not cool, and then they go to college and it's cool again.)

    • profile image

      Hubert Williams 5 years ago

      My son is too old for this food. I'l just have to eat it myself.

    • Marcy Goodfleisch profile image

      Marcy Goodfleisch 5 years ago from Planet Earth

      I love the idea of baked beans for breakfast! They're filling and have terrific amounts of protein and fiber. Great tip! Thanks for this interesting hub - I may make these for myself! Voted up and up!

    • BRIAN SLATER profile image

      Brian Slater 5 years ago from England

      Oh my, breakfasts have come a long way since I was at school. I remember porridge oats soaking overnight in a salty mixture. I can taste it now, yuk. Thank heavens for quick quaker oats which I really like and is good if you have high cholesterol. Not sure my mum had time to make five different breakfasts before school for each of us, but it would have been nice. Great hub Melovy.

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      All of these sound so delicious and healthful. I especially like the sounds of the granola, purple porridge and smoothie! Thanks for some great ideas.

    • billybuc profile image

      Bill Holland 5 years ago from Olympia, WA

      I love the purple porridge! :) This hub is about twenty years too late for me and my son but a great hub for parents.