Healthy Breakfast ideas for kids

[Katie Derusha]

Healthy Breakfast ideas for kids


Oatmeal + Blueberries

1 cup steel cut oats to 2 cups of filtered water. Cook on medium heat for 20 minutes stirring frequently. If you soak the grains over night, steel cuts will cook in 5 minutes.

Top the oatmeal with

Blueberries
Flax seeds
Pumpkin seeds
Chia seeds
Drizzle of unpasteurized honey

ages 8-10 months put the cooked oatmeal in a food processor so it is smooth and easy to chew. Grind the seeds in a grinder and mix in the smooth oatmeal. Do not use honey under 12 months of age.

ages 12-24 months Grind the seeds as they are still hard to chew without all teeth and molars. Drizzle of honey is now OK.

Ages 2 + Oatmeal and seeds as is.




Flax cakes (gluten free)

1/4 cup sorghum flour
1/4 cup tapioca flour
3 tbsp arrowroot powder
1 free range organic egg
1/3 cup freshly ground flax seeds
1 tbsp melted coconut oil
1 tbsp unpasteurized honey
1/4 cup freshly juiced apples
1/4 tsp vanilla extract
1/2 tsp non- aluminum baking powder
Dash of cinnamon, nutmeg and coriander

If mixture seems too dry, add a little water until desired consistency. Mix all together and cook in a frying pan as you would a pancake. This makes about 10-12 small flax cakes. Great for breakfast and to pull out of the fridge for a quick and healthy snack later.





Potato pancakes

1 sweet potato
1/2 zucchini
1 free range organic egg
1 tsp sweet basil
1 clove of pressed garlic
2 tsp arrowroot powder (optional, better for binding)
Pinch of sea salt

Grate the Potato and zucchini and add to a bowl along with all the other ingredients. Spoon the mixture onto a frying pan greased with ghee or coconut oil. Make whatever size pancakes you desire. Cook for about 4 minutes per side on medium heat, keep the pan well greased.