Back to School Breakfast Ideas

1:34 PM, Aug 29, 2013   |    comments
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(4) Back-to-School Breakfasts

Cinnamon Apple Baked Oatmeal

Blueberry Peachy Lemon Smoothies

Perfect Egg Cupcake

Whole Wheat Toast w/Peanut Butter, Apple & Honey

Start your kid's day off right with these healthy breakfast recipes packed with fiber, protein and slow-burning carbohydrates. These healthy kids breakfast recipes will help your kids stay alert and engaged throughout the school day.

Cinnamon Apple Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Yield: 8 servings


  • 2 cups old fashioned oatmeal
  • 1/2 teaspoon fine Sea Salt
  • 1 teaspoon Baking Powder
  • 2 teaspoons ground Cinnamon
  • 8 ounces unsweetened Applesauce
  • 1 egg
  • 3 cups fat free Milk (or any milk you like, vegan options great too)
  • 14 ounce can of unsweetened Light Coconut Milk
  • ½ cup sugar
  • 1 large Apple (175 grams) diced

Toppings Can Include

  • Sliced Apple, Raisins' Chopped Nuts,Brown Sugar, Maple Syrup, Greek Yogurt, Coconut Milk, Coconut Flake


  1. Pre heat oven to 350 degrees F with the rack in the middle of the oven. Spray an 11 x 13 bake safe dish with cooking spray. Whisk together dry ingredients in a large bowl. Combine the applesauce, milk, coconut milk, egg, sugar and diced apples in another bowl. Combine both the wet and the dry.
  2. Let the mixture sit to absorb some liquid for 10-15 minutes. Set the toppings aside.
  3. Put the oatmeal mixture in the baking dish. Bake for about 45 minutes. The oatmeal might appear not done when you take it out of the oven. Remove from the oven and let it cool to room temperature. Put it in your refrigerator overnight for best results. It will thicken nicely in there.


  1. You can use Old Fashioned Rolled Oats or Steel Cut Oats, simply adjust the amounts liquids according to package directions.
  2. Cook this oatmeal the night before you plan on serving it so it has time to thicken in the refrigerator. Re-heat portions before serving.

Blueberry Peachy Lemon Smoothies

Rating: 5

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 11 minutes

Yield: 16 ounces (1 or 2 smoothies)





  • 1/4 cup Peaches
  • 1/2 cup frozen Blueberries (plus extra for topping)
  • 1 tablespoon Lemon Juice
  • 3/4 cup unsweetened Almond Milk
  • Handful of Ice
  • Honey, Agave or Maple Syrup to taste
  • Sliced peaches and blueberries



  1. Blend all ingredients together. Sweeten to taste if needed. Garnish with peach slices and blueberries.

Ham, Egg, Cheese Cupcake


  • 8 eggs
  • 1 cup milk
  • 1- 1 2/2 cup diced ham
  • 1 cup grated cheddar cheese
  • 1/2 cup diced peppers (optional)
  • 1/4 cup diced scallions (optional) I often use scallions but they didn't make it into this batch.



  1. Heat oven to 350 degrees (325 for dark nonstick pan)
  2. Mix eggs in large bowl. (A large measuring bowl with a spout works well for for pouring into pan) Add milk, and cheese peppers/scallions and mix well.
  3.  Pour into prepared cupcake pan (lightly grease pan). Bake for 10-12 minutes, or until eggs are firm.

Makes 12 breakfast cupcakes.

Apple, Peanut Butter & Honey Sandwich



  • whole wheat toast
  • organic peanut butter
  • sliced apples
  • honey



  1. Spread peanut butter on toast. Top with sliced apples. Drizzle honey on top

Courtesy of:

Food Blogger, Donna Sawyer


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