Food / 8 March, 2023 / My Baba
10 Easy Breakfast Recipes For Family Life On The Go
If you’re looking for easy breakfast ideas you’ve come to the right place. We’ve pulled together ten healthy recipes that are super simple to prep or make on the day.
A naturally sweet and creamy chocolate smoothie sweetened with dates, banana and vanilla is a super easy breakfast idea. In fact, this is yummy slurped through a straw at breakfast, mid-morning or after a busy day at school. A perfect way to give your cheeky monkeys a sweet chocolatey drink without a big sugar rush!
- 240 ml milk (of choice – we like coconut for this recipe)
- 2 Medjool dates (stones removed)
- 1.5 tbsp cacao powder (or cocoa powder)
- 1 banana (frozen & cut into chunks)
- 2 tbsp almond butter
- 0.25 tsp wanilla essence (optional)
- 1 handful ice (optional)
- Place all ingredients into a blender and whizz up until smooth (around a minute)
- If using ice, add to blender and whizz again or pour the smoothie over the ice in a glass.
This granola recipe is a comforting and deliciously easy breakfast that will cheer up your morning. Home-made granola is super quick and easy to make, and this recipe supercharges it with sunflower seeds and chia seeds to boost up the fibre, choline and calcium. It makes a simple, tasty and nutritious base for the yummy rhubarb and blood orange compote topping.
Rhubarb and blood orange make the most scrumptious combination; and reduced into a fruit compote together with Greek yoghurt is a perfect granola topping. An ideal compote for early to late spring, using seasonal forced rhubarb and blood oranges. Make it at other times of the year using standard juicy oranges.
- 4 tbsp runny honey
- 3 tbsp coconut oil (with a neutral flavour)
- 300 g rolled oats
- 60 g sunflower seeds
- 20 g chia seeds
- 400 g rhubarb
- 4 blood oranges
- 4 tbsp coconut sugar
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Melt the honey and coconut oil together in a large saucepan over a gentle heat and stir well.
- Pour the rolled oats and sun?ower seeds into the saucepan and coat well with the honey mixture.
- Transfer over a large baking tray and scatter evenly.
- Bake in the oven for 20–25 minutes, shaking every 5 minutes so that it browns evenly.
- Remove the tray from the oven, scatter in the chia seeds, and leave to cool.
- Whilst the granola is baking, chop up the rhubarb into 1 inch chunks and pour into a saucepan.
- Squeeze in the juice from the blood oranges.
- Spoon in the coconut sugar
- Bubble away for about 15 minutes until the compote is nice and thick
- Leave to cool. It is actually delicious when still a bit warm. Serve with a tablespoon or two of Greek yoghurt.
Oat bran is just the bran of the oat; it is a brilliant source of fibre and soluble fibre and has a creamy and sweet “oaty” richness. Lately, I have been soaking oat bran overnight so that in the morning I can save time. As a mum of two, I struggle to assemble much in the mornings, before the school run but my daughter loves oats and they make a great breakfast idea before a busy day of school, so this recipe has become a go-to option for us in the week.
Soaked oat bran
- 90g oat bran
- 200g natural yogurt*
- 200ml milk*
- 1 tablespoon desiccated coconut
- 1/2 teaspoon vanilla bean paste
*contains dairy, you could opt for a plant based milk/ yoghurt if you prefer
Frozen berry smoothie topping, per portion
- 1 pitted date
- 1 banana
- 1 small handful frozen raspberries
- 1 tablespoon water/ or milk*
To prep the soaked oat bran
- Take a bowl, or glass-bottomed container: add the ingredients (oat bran, natural yogurt, milk, desiccated coconut, vanilla bean paste) and combine well. Then cover with a lid and place in the fridge overnight (for 12 hours).
- Remove from the fridge and serve a portion 1-2 tablespoons of the soaked oat mix in a bowl, or cup. If it’s firm and you prefer a looser mix, then add a little milk/ yogurt/ water until its a consistency you like. Once you are happy with oats you are ready to blend the quick berry smoothie.
- Take a small blender: add the date, banana, frozen berries and either 1 tablespoon milk/ water, then blend. Top the oats with the smoothie topping. You are ready to serve.
Eggy bread is also a great time-saver if you’re looking for an easy breakfast idea, and let’s face it, there are plenty of mornings when you’re too tired or there isn’t time. But as breakfast recipes go, this is an easy one. You can use any bread you like and if you have a multigrain loaf don’t worry, it will work, just cut the crusts off to make the end result softer and easier to eat. This warm eggy bread served with berries is a taste from my childhood and I love making this for my kids, it evokes happy memories.
- sliced bread is best
- organic eggs, cracked and lightly beaten
- splash of milk (dairy or non-dairy)
- pinch of cinnamon
- vegetable oil, for cooking
- Cut the bread into shapes.
- Next, take a shallow bowl: add a splash of milk and a pinch of cinnamon to the eggs and lightly whisk, until combined. Submerge the bread in the egg mix, and shake off any excess liquid.
- Gently fry in a frying pan in a little veg oil and butter until golden then turn to cook on the other side. Enjoy the golden eggy cinnamon bread! Serve warm with instant berry syrup (see below), or maple syrup, or fresh fruit.
Little ones and grown-ups need to refuel, so these Super Fast Scrambled Egg Quesadillas from Annabel Karmel are a nutritious, fun, quick and easy breakfast idea that you and your tot can enjoy together. One recipe for both means less cooking and washing-up for you, and more time spent eating good food together.
- 1 tbsp olive oil
- ¼ red onion, finely chopped
- ¼ red pepper, finely diced
- 4 cherry tomatoes, chopped
- A knob of butter
- 2 large British Lion eggs, beaten
- 1 tbsp milk
- 2 tbsp Cheddar cheese, grated
- 2 mini tortilla wraps
- Heat the oil in a small frying pan. Add the onion and red pepper and fry for 3 to 4 minutes. Add the tomatoes and fry for 30 seconds, then spoon onto a plate.
- Beat the British Lion eggs and milk together in a bowl. Wipe the pan clean then add the butter. When the butter is foaming, add the eggs and stir over the heat until lightly scrambled and spoon onto a plate.
- Put one wrap onto a board. Top with the egg and diced vegetables. Sprinkle with the cheese. Top with the second wrap and press down.
- Place in a frying pan and heat until golden on both sides. Slice into three triangles.
My Go-Go Granola will have your engines revved and ready for the day! Oats are packed with crunchy goodness, so why not have a second helping after school, too? It’s also a good recipe for breakfast in bed on Mother’s Day. This is an exclusive recipe from Annabel’s best-selling Fun, Fast & Easy Children’s Cookbook.
- 175g rolled oats
- 70g pecans, chopped
- 20g unsweetened desiccated coconut
- 50g soft brown sugar
- ¼ tsp salt
- 2 tbsp sunflower oil
- 4 tbsp maple syrup
- 50g raisins
- Preheat the oven to 170°C/Fan 150°C/Gas 3 and line a baking tray with non-stick paper.
- Tip the oats, pecans, coconut, sugar and salt into a large bowl and mix together well.
- Measure the oil and maple syrup into a small bowl and whisk together.
- Pour the oil mixture over the oat mixture and use your hands to scrunch everything together.
- Spread the granola out evenly on the prepared tray and bake in the oven for 40 minutes, turning with a spatula every 10 minutes, until lightly golden.
- Remove from the oven and transfer to a bowl. Stir in the raisins and leave to cool.
- Tip into an airtight container until ready to serve.
Enjoy a healthy, easy breakfast that will keep you satisfied for longer, with eggs and vibrant green broccoli and courgettes for protein, vitamins and minerals
- 140g courgettes, grated
- 3 medium eggs
- 85g broccoli florets, finely chopped
- small pack dill , roughly chopped
- 3 tbsp gluten-free flour or rice flour
- 2 tbsp sunflower oil , for frying
- Squeeze the courgettes between your hands to remove any excess moisture, or tip onto a clean tea towel and twist it to squeeze out the moisture.
- Beat the eggs in a bowl, add the broccoli, courgettes and most of the dill, and mix together. Add the flour, mix again and season.
- Heat the oil in a non-stick frying pan. Put a large serving spoon of the mixture in the pan, then add 2 more spoonfuls so you have 3 fritters. Leave for 3-4 mins on a medium heat until golden brown on one side and solid enough for you to flip over, then flip over and leave to go golden on the other side. Repeat to make 3 more fritters (there is no need to add any more oil to the pan after the first batch). Scatter with the remaining dill to serve.
Full of warming and nourishing ingredients, this creamy breakfast bowl can be ready in just 10 minutes.
- 10cm/4in fresh turmeric , or 2 tsp ground turmeric
- 3 tbsp coconut milk yogurt (we used Co Yo), or the cream skimmed from the top of canned coconut milk
- 50g gluten-free oats
- 1 tbsp cashew butter (or a handful of cashews)
- 2 bananas , peeled and roughly chopped
- ½ tsp ground cinnamon
- 1 tbsp chia seeds or chopped nuts, to serve
- Peel the turmeric root, if using, and grate. Put all ingredients in a blender with 600ml water and blend until smooth. Serve in a bowl with chia seeds or some chopped nuts sprinkled over.
These are the simplest pancakes to make with kids. You don’t even need scales to weigh out the ingredients – all you need is a cup or a mug!
- 1 large free-range egg
- 1 cup of self-raising flour
- 1 cup of milk
- sea salt
- 200 g blueberries
- olive oil
- 4 tablespoons natural yoghurt
- To make the batter, crack the egg into a large mixing bowl.
- Add the flour, milk and a tiny pinch of sea salt.
- Whisk everything together until you have a lovely, smooth batter.
- Fold through the blueberries, if using.
- Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.
- Carefully tilt the pan to spread the oil out evenly.
- Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.
- Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
- When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
- Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
- Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.
When it comes to easy breakfast ideas these are the best – if you have time to prep. Although they’re quick to throw together, they do take nearly an hour to bake, so what I suggest is, make a batch at the weekend and then you will have the oaty, chewy bars ready and waiting for those days when you have to snatch breakfast on the hoof.
- 1 x 397 grams can condensed milk
- 250 grams rolled oats (not instant)
- 75 grams shredded coconut
- 100 grams dried cranberries
- 125 grams mixed seeds (pumpkin, sunflower, sesame)
- 125 grams natural unsalted peanuts
- Preheat the oven to 130°C/110°C Fan/gas mark ½/250ºF, and oil a 23 x 33 x 4cm / 9 x 13 inch baking tin, or use a throwaway foil one.
- Warm the condensed milk in a large pan.
- Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute.
- Spread the mixture into the tin and press down with the spatula or, better still, your hands (wearing disposable vinyl gloves to stop you sticking), to even the surface.
- Bake for 1 hour, then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely.
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