School mornings always seem to be a little (or a lot) chaotic with everyone looking for backpacks, shoes, coats, homework and lunchboxes, so a little bit of planning is needed to make sure that your kids get a healthy breakfast each day! Here are some ideas for quick and healthy breakfasts for your kids; most of them require a little planning ahead, but with a little bit of effort you can cut down on your time in the kitchen each morning and ensure that your kids are getting a filling and healthy start to their day!

Yogurt with Toppings – Offer plain low-fat yogurt but set out plenty of toppings for them to dress up their yogurt. Jam, honey, nuts, dried fruit and homemade granola (recipe below) all make for healthy options that should keep them full until lunch.

Breakfast Quesadillas – Heat up whole-wheat tortillas in a skillet and fill them with apples and cheese, peanut butter and bananas, or strawberries and cream cheese.

Tortilla Roll-Ups – These are a great way to use up your leftovers while also providing kids with protein and vegetables for breakfast – two very important food groups that are often overlooked at the first meal of the day. Just take whole-wheat tortillas and fill them with sausage, ham or turkey, scrambled eggs, cheese and leftover vegetables or salsa.

Fruit and Spinach Smoothies – Gather your ingredients the night before so you only have to blend them in the morning. Here’s a simple and healthy recipe that we love:

– 3 cups baby spinach

– 3 medium frozen bananas

– 1 1/2 cups frozen blueberries

– 2 tablespoons flaxseed

– 2 cups almond or coconut milk

Blend until combined in a high-powered blender.

Granola – Use this granola on yogurt or eat with milk as cereal:

– 3 tablespoons packed light brown sugar

– 3 cups rolled oats

– 1/2 teaspoon ground cinnamon

– 1/4 teaspoon kosher salt

– 1/3 cup honey

– 1/4 cup vegetable oil

– 1 teaspoon vanilla extract

– 1/2 cup small-dice dried fruit

– 1/2 cup coarsely chopped raw or toasted nuts or seeds

Heat the oven to 300°F and arrange a rack in the middle. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. Add the fruit and nuts or seeds to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks.


Muffins – Bake muffins ahead of time and then freeze them. The night before, just pull out however many you need and allow them to thaw overnight.

Pumpkin Zucchini Muffins

– 2 cups old-fashioned oats

– 1 ½ cups whole wheat flour

– ½ cup all-purpose flour

– 1 cup raisins

– 2 T baking powder

– 2 teaspoons pumpie pie spice

– 1 tsp baking soda

– 2 cups grated zucchini

– 1 cup canned pumpkin

– 1 cup almond milk

– ½ cup agave nectar

– 4 eggs beaten

– ¼ canola oil

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line them with paper liners. Combine oats, whole wheat flour, all-purpose flour, raisins, baking powder, pumpkin pie spice, and baking soda in a bowl. Mix zucchini, pumpkin, almond milk, agave nectar, eggs, and canola oil in a separate bowl; stir into dry ingredients until just combined. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

What’s your favorite healthy breakfast item to feed your kids when you’re in a hurry?

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