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Breakfasts For Champions: Getting the School Day Started Right

annabel karmel breakfasts for kids
EatPost Category - EatEat - Post Category - Eating InEating In - Post Category - RecipesRecipes

Annabel Karmel’s New Book Has Some Delicious Breakfast Recipes For The Whole Family

Annabel Karmel’s new Baby-Led Weaning Recipe Book is filled with 120 quick, easy and nutritious recipes, essential advice and tips – AND, what’s even better, is that most of the recipes are delicious for the whole family! If your little one isn’t a huge fan of breakfast or  is simply bored of the usual toast/cereal combos then check out these breakfast ideas and get their school day started right.

Read More: Why Smoothie Bowls Are A Great Breakfast Option For Kids

Banana-carrot-seed-bread

Banana, Carrot and Seed Bread

Who doesn’t love banana bread? Packed full of grated carrots, sultanas, and seeds, this is a delicious breakfast or snack and a great way to use up overripe bananas.

Prep time: 15 minutes
Cook time: 1–1¼ hours
Makes: 1 loaf
Freezable

Ingredients

  • 150g / 5oz softened unsalted butter
  • 2 large eggs
  • 200g/ 7oz ripe bananas, peeled and mashed
  • 125g / 4½oz grated carrot
  • 25g / 1oz sultanas
  • 125g / 4½oz soft dark brown sugar
  • 225g / 8oz self-raising flour
  • ½ teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • 1 teaspoon ground ginger
  • 25g / 1oz pumpkin seeds
  • 25g / 1oz sunflower seeds
  • Butter, for spreading and greasing

Topping:

  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds
  • Icing sugar, for dusting (optional)

Method

  1. Preheat the oven to 170°C/340°F/Gas 3, grease a 900 g/2 lb loaf tin and line it with baking parchment.
  2. Place all of the ingredients, except the topping, in a large mixing bowl. Whisk together with an electric hand-held whisk for 1–2 minutes until light and fluffy. Alternatively, use a stand mixer fitted with the paddle or whisk attachment.
  3. Spoon the mixture into the tin and level out the top.
  4. Sprinkle with the extra seeds and bake for 1–1¼ hours until golden, well risen and a skewer inserted comes out clean.

Almond-milk-porridge

Almond Milk Porridge with Berries

The king of all breakfasts! A bowl of porridge makes for a great start to the day and will give you and your little ones long-lasting reserves of energy thanks to the slow release of complex carbs. Sweetening it with fresh fruit and a drizzle of maple syrup gives it extra appeal.

Prep time: 10 minutes
Cook time: 10 minutes
Makes: 3 child portions
Dairy Free

Ingredients

  • 80g / 3oz blueberries
  • 1 tablespoon maple syrup
  • 80g / 3oz raspberries
  • apple, banana, blueberries and strawberries, to decorate (optional)

Porridge

  • 40 g/1½ oz porridge oats
  • 300 ml/10 fl oz almond milk
  • 1 tablespoon maple syrup

Method

  1. Put the blueberries in a small saucepan with the maple syrup. Stir over the heat for a few minutes until the blueberries are just starting to soften, then remove from the heat and add the raspberries. Set aside.
  2. Place the oats in a small saucepan with the almond milk. Bring to the boil over a medium heat then reduce the heat and simmer for 4–5 minutes until thickened. Add the maple syrup.
  3. Spoon the porridge into bowls and top with the warm fruits.
  4. If you like, create an owl face by topping each portion with two apple slices for wings, sliced halves of banana for feathers, a wedge of strawberry for a nose, and slices of bananas topped with blueberries for eyes.

Sweetcorn-fritters

Sweetcorn Fritters

Fritters are a firm family favourite and a great way to encourage kids to eat their veggies. Halloumi cheese has a very high melting point so it works well in a fritter. The fresh basil and sweet chilli sauce give these a delicious flavour.

Prep time: 15 minutes
Cook time: 5 minutes
Makes: 20 small fritters

Ingredients

  • 198g / 7oz tin sweetcorn, drained
  • 100g / 4oz wholemeal flour
  • 1 teaspoon baking powder
  • 2 large eggs
  • 3 tablespoons sweet chilli sauce
  • 4 spring onions, roughly chopped
  • handful of basil, chopped
  • 10 cherry tomatoes, roughly chopped
  • 100g /4oz grated halloumi cheese
  • sunflower oil for frying

Method

  1. Blend 100 g/4 oz of the sweetcorn in the bowl of a food processor, or in a mixing bowl with a stick blender, until finely chopped.
  2. Combine the flour, baking powder and eggs in a bowl. Whisk in the sweet chilli sauce and finely chopped sweetcorn. Add the remaining ingredients including the remaining whole, unblended sweetcorn kernels. Season to taste (if using).
  3. Heat a little oil in a frying pan. When hot, fry heaped tablespoonfuls of the fritter mixture for 1–2 minutes on each side until golden and cooked through. Transfer to kitchen paper.

So there you go, mamas, send your kids off to school on a breakfast for champions!

Featured Image by Tesco Baby Club. All other images and recipes by Annabel Karmel.

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