We have here 5 delicious breakfast ideas for picky toddlers that will be of interest to you.
If you have a picky toddler at home, you know how challenging it can be to come up with ideas for healthy and delicious breakfasts.
Fortunately, there are plenty of creative breakfast options that are sure to please a picky eater. Here are 5 delicious breakfast ideas for picky toddlers that you can make at home.
Each recipe includes easy-to-find and nutritious ingredients that are sure to make your little one’s morning meal a success.
With these five delicious breakfast ideas, you can ensure that your picky toddler starts their day off right. Below are 5 delicious breakfast ideas for picky toddlers with their recipes.
1. Baked Pancakes with Peaches and Strawberries
Are you looking for delicious breakfast ideas for picky toddlers? If so, you’ll love this great recipe for Baked Pancakes with Peaches and Strawberries.
This breakfast is sweet and tasty, easy to make, and fun to assemble. Plus, it’s a great way to get your toddler to eat healthy and nutritious food, as it’s packed full of vitamins and minerals.
This breakfast is also customizable. If your toddler doesn’t like peaches and strawberries, you can switch it up for apples, raspberries, blueberries, or bananas.
To make this breakfast, simply layer ready-made pancakes with canned peaches and strawberries, and then pop them in the oven.
You can even let your toddler help you with the assembly process, for a fun and interactive experience.
This tasty breakfast recipe is sure to tantalize your toddler’s taste buds and get them excited about eating breakfast.
With its delicious and healthy ingredients, you can’t go wrong. So, give it a try today and see what your little one thinks.
Preparation time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients
- The use of the nonstick spray in the kitchen
- 21/4 cups of all-purpose flour
- Measure out 3 tablespoons of granulated sugar.
- A measure of baking powder equal to 1 tbsp
- a pinch of salt
- an equivalent to a quarter teaspoon of ground cinnamon
- Approximately 2 cups of buttermilk
- Two huge eggs
- one-half of a teaspoon of real vanilla extract
- Sliced and pitted 2 peaches
- Half a cup and a half of sliced strawberries
- Servings of maple syrup with powdered sugar
Method of Preparation
- First, have a 425°F oven ready. Prepare a baking sheet by lining it with parchment paper and spraying both the paper and the sides of the sheet with nonstick spray.
- Then, combine the dry ingredients (flour, sugar, baking powder, salt, and cinnamon) in a separate large basin and whisk until smooth. Add the buttermilk, eggs, and vanilla using a whisk.
- Next, after the batter has been mixed, it should be poured onto the baking sheet and spread out evenly. Spread the fruit out on the top, peaches, and strawberries.
- Bake for 12-15 minutes, or until the middle of the pancake bounces back when softly touched.
- You can dust the pancake with powdered sugar, cut it into squares, and serve it with maple syrup.
Read also: Strategies for Making Healthy Baby Food on a Budget
2. English Muffins
English muffins are a great way to start the day for picky toddlers. They are easy to make, inexpensive, and provide a source of whole grains that are important for their development.
To make English muffins more appealing to picky eaters, try toasting them and topping them with butter or cream cheese, jam, honey, or peanut butter.
To add an extra boost of nutrition, try adding fresh fruit, diced veggies, or a sprinkle of cheese to the top of the muffin before serving.
For a convenient option, English muffins can be prepped ahead of time and frozen, so they’re ready to be reheated for a quick and easy breakfast. These delicious English muffin breakfasts are sure to please any picky toddler.
Preparation time: 20 minutes
Cook time: 10 minutes
Rinse time: 1 hour
Total time: 1 hour, and 30 minutes
Ingredients
- 3 and a half cups of bread flour (330g)
- 2 1/4 teaspoons of instant or rapid-acting yeast, one packet
- 1 teaspoon of salt
- 2 tablespoons of sugar
- 3/4 cup of milk (180ml)
- 1/2 glass liquid (120ml)
- 1 stick of butter (42g)
- Large egg, one, at ambient temperature
- Duster grains like cornmeal or Semolina
Method of Preparation
- Warm the milk, water, and sugar to 110 degrees Fahrenheit, whisk, and then add the yeast and stir again in a glass dish or measuring cup. Let alone for five minutes to seven minutes, or until a frothy head forms.
- At the time the yeast is activating, put the flour and salt in the mixer and whisk them together before attaching the paddle.
- Blend the milk, egg, and melted butter together, and then gradually add the liquid to the flour while the mixer is set on low speed. Turn the mixer up to medium-high and knead the dough for 7 minutes, or until it is smooth and elastic.
- Place in a big bowl and cover with plastic wrap before adding oil. Relax in a warm place as it expands by a factor of two (about an hour). The dough can be stored in the refrigerator overnight; if so, bring it to room temperature before proceeding.
- Spread the dough out on a floured surface and pat it down until it’s about an inch thick. Spread some cornmeal or semolina on two baking pans lined with parchment paper.
- Cut the muffins with a round cutter that is 3 inches in diameter, and then use a spatula or your hands to carefully move them to the baking sheets. You can use up all the dough if you just keep rolling the scraps back out and cutting from them. Wrap with plastic wrap and let rise in a warm location for approximately half an hour.
- A big pan should be heated over a low flame. When the bottom of the pan is hot to the touch when your hand is held a few inches above it, dust it with cornmeal or semolina and set 3 or 4 muffins on it gently. Keep the lid on for the next 5-6 minutes. After 5-6 minutes, carefully flip and continue cooking.
- After removing the old cornmeal, a new layer may be added to the pan and the remaining muffins can be cooked. Get toasty. If you have never baked muffins before, it is recommended that you cook a test muffin first.
Read also: 20 Easy Baby Food Combinations
3. French Toast Sticks
French toast sticks are a great breakfast option for picky toddlers. Not only are they a classic favorite, but they’re also easy to eat and protein-packed.
French toast sticks are perfect for little hands to hold and dip into syrup, making them great finger food for small children.
Plus, they are filled with protein to help fuel your toddler’s day. Serve with a side of eggs or yogurt for an even more nutritious meal.
French toast sticks are sure to please even the most discerning taste buds, making them a perfect breakfast option for picky toddlers.
Preparation time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 6-inch thick slices of bread Pieces of stale brioche, challah, or sourdough bread
- 3 eggs
- 3 cups of milk
- Vanilla extract, 1 teaspoon
- 1/4 teaspoon sugar
- 1/4 cup ground ginger
- 4 tablespoons of butter, cut in half
Method of Preparation
- Be careful to let the bread lay out for a day before using it so it can get stale.
- Remove the bread’s crust and slice it in half lengthwise to make three thick slices.
- Put off In a wide bowl, whisk together the eggs, milk, and vanilla.
- Mix some sugar and cinnamon together and put them in a bowl. Remove from consideration
Prepare the egg mixture, and completely submerge the sticks. - Bread cubes should be cooked in 2 tablespoons of melted butter over low to medium heat until golden brown on both sides.
- Coat thoroughly in the cinnamon sugar mixture using tongs.
- Keep the bread slices toasting, adding extra butter as necessary.
- Warm syrup can be served alongside.
Read also: Yummy Banana Baby Food
4. Bacon-wrapped Eggs
Breakfast is one of the most important meals of the day, especially for picky toddlers. While it can be a challenge to get kids to eat a healthy breakfast, there are plenty of delicious options out there.
One of the best breakfast ideas for picky toddlers is delicious bacon-wrapped eggs. The bacon adds a flavorful crunch and the egg provides protein and other important nutrients.
Plus, this breakfast can be easily customized for toddlers with different tastes. For example, you can use milder cheese or skip the bacon altogether.
Cooking the eggs in a muffin tin helps to keep them from slipping out of the bacon wrap, making them easier and more fun for picky toddlers to eat.
Bacon-wrapped eggs are a great way to make breakfast more fun and nutritious for picky toddlers.
Preparation time: 8 minutes
Cook time: 22 minutes
Total time: 30 minutes
Ingredients
- A dozen pieces of bacon
- A dozen huge eggs.
- Finely powdered black pepper for seasoning
Method of Preparation
- Spray a nonstick muffin tray with coconut oil cooking spray and place it in a preheated oven at 400 degrees Fahrenheit. Putting aside.
- Then, on each muffin, make a “basket” for the egg by wrapping one piece of bacon around it. Spread the bacon inside the muffins so that it reaches all the way to the edges. Then, snip the remaining bacon with a pair of scissors.
- You can line your basket with this extra slab of bacon. Continue the process with the remaining bacon.
- Cook the bacon for around 7 minutes at 400 degrees Fahrenheit. Take them out before they become too crunchy.
- A single egg should be cracked into each bacon basket. Always use large eggs; extra-large eggs will make the muffins overly heavy.
- If you want your eggs on the runnier side, bake them for a shorter amount of time.
- Add pepper for flavor, and then dig in.
Read also: Easy and Delicious Vegetarian Baby Food
5. Healthy Chocolate Zucchini Muffins
First up is Healthy Chocolate Zucchini Muffins. These muffins are an easy grab-and-go breakfast option that toddlers absolutely love.
Not only are they delicious, but they’re also packed with healthy ingredients such as zucchini, oats, and cocoa powder.
They’re a great way to sneak in some extra veggies into your toddler’s diet and can be made ahead of time and stored in the freezer.
They’re full of fiber, protein, and healthy fats to keep your little one full and energized throughout the day. Plus, they’re super easy to make and require minimal ingredients. Serve them warm for an extra special breakfast treat.
Preparation time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- White whole wheat flour equivalent to 1 1/2 cups
- 1/3 cup of cocoa powder, sugar-free
- One Teaspoon of Baking Soda
- Just a Half a Teaspoon of Baking Powder
- A Pinch of Salt
- Almond milk, vanilla flavor, 1/3 cup
- To a quarter cup of melted and cooled coconut oil
- 1/3 of a cup of 100% maple syrup
- 2 little eggs (or flax egg)
- Extract Vanilla, One Teaspoonful
- Shredded Zucchini, 2 cups
- Half a cup and a third of chocolate chips
Method of Preparation
- Set oven temperature to 350 degrees. Prepare a muffin tin by lining it with paper liners or spraying it with cooking spray. Putting aside.
- Mix together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl using a whisk. Putting aside.
- Mix the almond milk, coconut oil, maple syrup, egg, and vanilla extract in a large bowl. Blend the shredded zucchini in well.
- Don’t overmix after adding the dry ingredients to the zucchini mixture. Mix with a half cup of chocolate chips.
- Put equal amounts of batter into the muffin tins. Top each muffin with a sprinkling of the remaining chocolate chips.
- For best results, bake for 20–24 minutes, or until a toothpick inserted into the center of a muffin comes out largely clean.
- There may be some chocolate flavor because of the chocolate chips, but that’s fine. If you touch one of the muffins gently, it should bounce back into place. Take out of the oven, and allow cool for 10 minutes before serving. Enjoy…
