Our Three Favorite Toddler-Approved Breakfast Recipes!

Oh toddlers…They certainly don’t make meal time (or anything) easy on us.  Luckily, Jack is a pretty good eater, but he definitely has his favorites.  But more than anything, I don’t have a ton of time (or skill) to whip up a culinary masterpiece.  And I definitely have no desire to do so when I’m not sure if my little dude will throw it on the floor in protest.  I’m always on the hunt for easy recipes that can be frozen and reheated for a quick toddler-approved breakfast.  I’ve rounded up the top three breakfast recipes that I’ve perfected over the past two years.  Recipes, instructions, and freezing instructions are all below.  Enjoy!

1

Almond Butter Banana Muffins

Ingredients:

  • 1/2 cup almond butter
  • 2 large eggs (can use egg replacer for vegan)
  • 2 large ripe bananas
  • 1 teaspoon vanilla extract
  • 1/2 cup milk of choice (I use almond.)
  • 2 tablespoons melted coconut oil
  • 1.5 cups flour of choice (I use almond.)
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup sugar of choice (I use coconut.)

Instructions:

  • Preheat oven to 350 and line a muffin tin with muffin liners OR spray with cooking spray.  Set aside.
  • In a medium bowl, whisk together dry ingredients.  Set aside.
  • In a large bowl, whisk together all wet ingredients minus the melted coconut oil.  Then transfer dry ingredients into the wet ingredients and mix until combined.
  • Finally, add in melted coconut oil and give the batter a final mix.
  • Transfer batter into muffin tin, filling each muffin about 2/3 of the way full.
  • Bake muffins for 16-18 minutes or until fully cooked.
  • You can also mix in blueberries, nuts, diced or shredded vegetables, or anything else of your choosing before baking.

Banana Blueberry Baked Oatmeal

Ingredients:

  • 1 cup (2 bananas) mashed banana + 1 additional sliced banana for topping
  • 1 cup blueberries
  • 2 eggs (can use egg replacer for vegan)
  • 1 cup milk of choice (I use almond.)
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 tsp cinnamon
  • 2 ½ cups old fashioned rolled oats
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Sprinkle cinnamon on top to taste

Instructions:

  • Preheat oven to 350.  Spray a 9×13 pan with nonstick cooking spray.
  • In a large bowl, mix together mashed banana, eggs, milk, coconut oil, and vanilla until mostly smooth.  Next, add in rolled oats, baking powder, cinnamon, and salt until well combined.  Finally, gently fold in blueberries.
  • Pour mixture into prepared pan and top with banana slices, spread out evenly.  Sprinkle cinnamon on top, to taste.
  • Bake for 25-35 minutes until edges start to become slightly golden brown.
  • I have also added in two scoops of protein powder for a quick protein bump or riced cauliflower for some extra veggies.

Carrot and Blueberry Breakfast Cookies

Ingredients:

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • Pinch sea salt
  • 1 egg (can use egg replacer for vegan)
  • ½ cup maple syrup
  • 1 tablespoon vanilla extract
  • ½ cup melted coconut oil
  • 1½ cups grated carrots (approx. 2 carrots)
  • 1 cup raw walnuts, roughly chopped (OPTIONAL)
  • 1 cup blueberries

Instructions:

  • Preheat oven to 350, spray a cookie sheet with nonstick cooking spray.  Set aside.
  • Place the oats, flour, baking powder, cinnamon, nutmeg, ginger, and salt into a large bowl.  Whisk to combine.
  • Add the egg, maple syrup, vanilla, coconut oil, carrots, walnuts, and blueberries and stir to combine.
  • Use an ice-cream scoop to shape the cookies.  Arrange on the cookie sheet and bake for 10-12 minutes or until golden.  Allow to cool on the tray.

 

These all freeze and reheat very well.  Wait for everything to cool completely, then store in individual sandwich bags.  Place all sandwich bags in a large gallon freezer bag and store in the freezer.  When ready to eat, place in microwave for 1-2 minutes, depending on microwave.

 

I hope you and your littles enjoy these recipes, and I would love to hear your favorites too!

 

XOXO,

Molly B.

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