Healthy Breakfast Ideas For Toddlers

4 min readMar 11, 2024

Here are some healthy breakfast ideas for toddlers to brighten your hectic mornings! Use simple dishes and innovative strategies to nurture your children while instilling healthy eating habits. Mix and combine these generally nutritious, always tasty child favorites to get your day started right.

As a mother of three little children, I understand that breakfast is the most crucial meal of the day. Once the kids go for school, I no longer have control over what they consume. I strive to set the tone and instill excellent behaviors wherever possible.

My goal for this article was to provide as many “true meal ideas” as possible utilizing basic recipes and smart approaches. Anyone can compile a list of toddler snacks and serve string cheese with grapes, but I wanted to go further.

What we all need is a list of easy-to-prepare, small-batch, nutritional meals that we can cycle often. The pancakes yield just 3 or 4 servings, plenty for a few youngsters or a toddler and a parent (and begin with a dry mix stored in the pantry). The French toast is done in 5 minutes or less with just a few ingredients, and the Egg Cup is microwaved in a cup.

Not every kid will eat everything, but the younger they are, the more you can attempt. It will never be simpler to raise excellent eaters, so stick at it and encourage diversity wherever feasible. battle with this on a daily basis! We all need to keep trying. I hope this list of ten Toddler Breakfast Ideas helps you in your mission to raise adventurous eaters.

Read also: Dutch Baby Pancake Recipe

Healthy Breakfast Ideas For Toddlers

1. Pancakes.

Prepare the dry mixture: In a large bowl, combine 3 cups whole wheat flour, 1 cup all-purpose flour, 1/2 cup wheat germ, powdered milk, corn meal, bran, and ¼ cup buckwheat flour, potato flour, oat flour, or coconut flour. Keep in airtight container at room temperature.
To make three (4-inch) pancakes: In a medium mixing bowl, combine ¾ cup dry pancake mix, ½ cup milk, 1 egg, 1 teaspoon baking powder, and 1 teaspoon olive oil. Whisk until combined, then thin with water to your preferred consistency.
Preheat a skillet to medium-high heat. Pour ¼ cup pancake batter at the time. Cook until the batter begins to firm around the edges and the pancake is gently browned on the skillet side, approximately 3 to 4 minutes.
Flip the pancake and cook for another 2 to 3 minutes, or until the second side is golden and cooked through. Transfer to a plate, and repeat with the remaining batter.

Yield: 3 pancakes (4 inches each)

Serving suggestions: Pair with butter and maple syrup or strawberries and whipped cream.

2. Scrambled eggs.

In a small nonstick skillet over medium-high heat, melt 1 teaspoon butter until foaming subsides, then swirl to cover the bottom. Add 2 tablespoons chopped frozen broccoli (approximately 1 big floret), thawed.
Meanwhile, in a small bowl, quickly whisk one egg. Pour the egg into the middle of the pan and decrease the heat to medium. Sprinkle with 1 tablespoon of shredded cheddar cheese.
Using a rubber spatula, gently rotate the egg from one side of the pan to the other until it is fully cooked, which should take 1 to 3 minutes. Remove from the pan.

Yield: one egg.

Serving suggestion: Serve with a piece of wheat bread and jelly.

3. Baby Banana Muffins.

Preheat the oven to 350 degrees. Spray a tiny muffin pan with nonstick spray. In a medium bowl, combine 1 cup flour, 1/2 teaspoon baking soda, and a sprinkle of salt. Set aside.
In a medium bowl, combine 2 tablespoons butter and ⅓ cup sugar. Whisk until frothy. Whisk in one egg. Mix in ½ teaspoon vanilla and 1 ¼ cups bananas (approximately 2–3 big). Add the flour mixture in two batches, stirring until just combined (do not overmix).
Divide the batter into 24 tiny muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean with just a few crumbs attached.
To make 12 regular-sized muffins, use one standard muffin tray. Continue with the same recipe, but bake for 25 minutes longer.

Yield: 24 tiny muffins.

Serving suggestion: Pair with a slice of string cheese and fresh cantaloupe.

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