September 5, 2016 10:30 am
Updated: September 5, 2016 10:40 am

Back-to-school breakfasts: Full list of recipes

Here's a simple, kid-friendly banana nut breakfast wrap recipe that is easy to prepare and sure to keep everyone feeling full until lunch.

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Global News asked registered dietitians for their go-to breakfast recipes when they’re feeding their kids in a rush. The only criteria? The breakfast meals have to be kid-friendly, easy to make for parents and dietitian-approved for nutrition.

READ MORE: 7 kid-friendly, easy-to-make, dietitian-approved recipes

Here’s a full list of the recipes:

SCHOOL-BREAKFAST_MUFFINS

Ingredients:

  • 2 cups oat flour, packed
  • 1/2 cup chia seeds
  • 1/2 cup raw stevia
  • 3 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1.5 cup zucchini, grated
  • 1 banana, mashed
  • 2/3 cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup walnuts

Directions:

  • Preheat your oven to 350 F and line 16 muffin tins with paper liners.
  • In a large bowl, mix together dry ingredients – oat flour, chia seeds, stevia, baking soda, salt and cinnamon.
  • In a small bowl, mix together wet ingredients – milk, eggs and vanilla extract.
  • Add grated zucchini and mashed banana to dry ingredients. Mix together and then slowly add wet ingredients. Mix until well combined.
  • Pour batter into each muffin tin, filling about 2/3 of the way full. Top with walnuts.
  • Bake for 25-30 minutes or when an inserted toothpick comes out clean. Allow to cool before eating.

SCHOOL-BREAKFAST_PANCAKES (2)

Ingredients:

  • 1 cup oat bran cereal, uncooked
  • ¼ cup dry oats, uncooked
  • ¼ cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ¼ cup chocolate chips
  • 2 ripe bananas, peeled and mashed
  • 1 cup 1% milk
  • 1 large egg
  • Cooking spray

Directions:

  • In a large bowl, combine oat bran, oats, whole wheat flour, baking powder, sugar and salt.
  • Mash two large, ripe bananas in a separate bowl. Add egg, milk to the banana mixture and blend together until combined.
  • Add the egg mixture to the dry ingredients and stir until everything is mixed together. Add chocolate chips into batter and stir.
  • Let pancake batter sit for 10 minutes to allow the oat bran to thicken before putting on the griddle.
  • Heat griddle or large skillet to medium heat. Spray cooking surface with a non-stick spray.
  • Pour ¼ cup of batter for each pancake onto the griddle and flip once when golden brown to cook the other side.

Makes four servings.

SCHOOL-BREAKFAST_OMELETTE (2)

Ingredients:

  • 8 whole eggs
  • 1 cup shredded cheese
  • 1/4 cup diced onion
  • 1 cup spinach, chopped finely (or any favourite veggies that the kids choose – mushrooms, peppers, tomatoes, etc)
  • 1/4 cup milk

Directions: 

Whisk, pour into lined muffin tins. Bake at 350 F for 25 minutes.

Makes 9 mini omelettes.

SCHOOL-BREAKFAST_OATS

Ingredients:

  • 1/2 cup dry oats
  • 2 tbsp chia seeds
  • ½ cup milk
  • ½ cup Greek yogurt
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ cup blueberries
  • ¼ cup sunflower seeds

Directions:

Combine oats, chia seeds, milk, Greek yogurt, vanilla and cinnamon in a bowl (covered) overnight. In the morning, top with blueberries and sunflower seeds.

Makes two servings.

SCHOOL-BREAKFAST_COOKIES (2)

Ingredients:

  • ½ cup chopped walnuts, toasted (try pumpkin or sunflower seeds for an allergy concern)
  • ¾ cup ground flax
  • 1 cup whole wheat flour
  • ½ cup rolled oats
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 2 tsp cinnamon, ground
  • ¼ to ½ tsp ginger, ground
  • 1/3 cup raisins
  • 3 tbsp coconut oil, softened
  • ½ cup maple syrup or honey
  • ¼ cup unsweetened applesauce
  • 1 tsp vanilla
  • 1 cup carrots, grated (apple and/or zucchini works well too, or a combination!)

Directions:

  • Combine dry ingredients in a large bowl (toasted nuts/seeds, flax, flour, oats, b.powder, salt, cinnamon, ginger and raisins).
  • In a smaller bowl, combine the softened coconut oil, maple syrup, applesauce and vanilla. Stir well and add to dry ingredients. Mix until just combined and stir in grated carrot.
  • Scoop batter onto a lined baking sheet, forming 12 cookies.
  • Bake at 350 F for ~15 minutes or until golden and slightly firm to touch.

Makes 12 cookies.

(Graphics courtesy James Waters/Global News)

carmen.chai@globalnews.ca

© 2016 Global News, a division of Corus Entertainment Inc.

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