I spent most of last year wondering how to take the stress out of school mornings. Getting kids up, dressed, fed, teeth and face cleaned, and out of the door in time for school is a mad rush in our house, it’s no fun for the kids and I’m always left feeling totally frazzled by the time I get to my desk. But I’ve now discovered the simplest trick to take the stress out of the school run madness (sorry if I’m late to the party on this, you may already all know this trick): pre-made, super healthy, eat-on-the-go breakfasts!

Inspired by the amazing naturopath Lucinda at NatureDoc Kids, who stresses the importance of cooking everything from scratch, I’ve been trying out a few recipes: all have been really easy to make (less than 10 mins prep time), free of refined sugar, immune-boosting, nutrient packed and the children love them. Plus, most of them can be frozen too, so you can make in batches and store in the freezer for a different breakfast each day. Here are my top stress-busting breakfasts for kids:

BANANA AND CARROT BREAKFAST MUFFINS

Ingredients

  • 3 large carrots, finely grated
  • 3 large bananas, mashed
  • 3 free range eggs
  • 1 cup of wholemeal self-raising flour
  • Squeeze of honey (leave this out for kids under 1)
  • Sesame seeds to decorate

Method

Combine all the ingredients in a mixing bowl

Pour into a muffin tray, pre-prepared with muffin cases

Decorate with sesame seeds and a drizzle of honey

Bake for 35 minutes

Allow to cool before storing in an air tight container. These freeze really well too!

DATE, OAT AND SEED BARS

Ingredients

  • 300g pitted medjool dates
  • 60g organic butter (or coconut oil)
  • 2-3 cups of oats (recommend using organic as oats can have high levels of chemicals from farming)
  • 1 cup of mixed seeds (or any seeds)
  • Optional extra, 2 grated apples
  • Pinch of good quality salt

Method

Soak the dates in boiling water (enough to just cover them) for 10 minutes

Pour off half of the water and save, then blend the soaked dates with the butter until smooth. Add back the reserved date water until it’s the consistency of runny honey

Combine the date syrup with the oats, seeds, and apples (if using). Add more oats until the mixture is well combined with no excess syrup

Bake for 25 minutes

Allow to cool slightly before cutting into squares

Keep in an air tight container in the fridge or freezer

BANANA, APPLE AND CARROT BREAD FROM @LITTLES_LONDON

Ingredients

  • 3 medium bananas, mashed
  • 1 medium carrot, grated
  • 2 apples, grated
  • 120ml organic oat milk (or whatever milk you use)
  • 120ml liquid coconut oil
  • 4 pitted dates
  • 250g wholemeal flour (or spelt flour if you prefer)
  • 50g organic oat flour
  • 1tsp each baking soda and baking powder
  • Cinnamon and vanilla essence to taste

Blend the dates with the milk, oil, vanilla essence

Stir in the carrots, apple and banana until well combined, then add all the dry ingredients and stir

Pour into a greased loaf tin, top with some sliced apple to decorate and bake for 40-45 mins

Leave to cool before slicing

JAMIE OLIVER’S BREAKFAST MUFFINS

I couldn’t write a food blog without including something from my all time favourite chef and campaigner for healthy food for kids, Jamie Oliver!

Ingredients

  • 3 medium carrots, finely grated
  • 2 medium sweet potatoes, finely grated (I used squash instead and it worked fine)
  • 3 large bananas, cup up small
  • Handful of raisins (I used cranberries)
  • 250 grams of wholemeal self raising flour
  • 6 free range eggs
  • Squeeze of honey
  • Flaked almonds to decorate (I swapped these for sesame seeds to make them nut-free / school friendly)

Method

Combine all the ingredients in a mixing bowl

Pour into a muffin tray, pre-prepared with muffin cases

Decorate with flaked almonds (or any seeds of your choice for school friendly version) and a drizzle of honey

Bake for 35 minutes

*If you’d rather watch Jamie’s video on how to make these, then click here

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