Back To School Breakfast Ideas

Breakfast is the most important meal of the day for kids but it can be difficult to find things to serve (or things that your kids will eat!) on busy school mornings. These back to school breakfast ideas round up healthy breakfast ideas for every child- the ones who like to eat breakfast, the ones who prefer savory, the ones who prefer sweet, and the kids who prefer a lighter meal to start their day!

We all grew up hearing that “breakfast is the most important meal of the day,” and as a registered dietitian, I do stand by that claim especially for school aged kids! Yet, so many kids head to school on an empty stomach. While this can be due to a variety of reasons from limited interest, busy mornings, or even low access to food, it’s important to find ways to get your child nourished early in the morning.

Not only does breakfast provide essential energy and nutrients for growing children, but research also suggests that children who eat a balanced breakfast or meal before school tend to perform better during the school day and have longer attention spans.

We may know that breakfast is important but how do you find the time to serve a healthy breakfast in the busy morning and what are some good back to school breakfast options… especially if your kids all like different things!

I took the guessing out of it and rounded up some healthy back to school breakfast ideas for you. Many of these recipes are meal prep friendly, easy to grab and go, and this list has something for every morning preference from your child!

Let’s get to it:

30 Back To School Breakfast Ideas

1) Blended Cottage Cheese Egg Bites

These cottage cheese egg bites are the perfect back to school breakfast for kids. They are meal prep friendly, loaded with protein and choline (key for childhood brain development!), and reheat easily in the microwave. Serve them with mixed berries or whole grain toast for an easy breakfast.

**Blended Cottage Cheese Egg Bites**

**INGREDIENTS**
8 eggs
1 cup cottage cheese
1/2 tsp seasoned salt
1/4 tsp black pepper
1 cup freshly shredded cheddar cheese
**INSTRUCTIONS**
Preheat your oven to 300 degrees.
Crack all of your eggs into a blender then add your cottage cheese and seasonings. Blend until smooth.
Using a silicone muffin pan (or a classic muffin pan with silicone muffin liners), pour your cottage cheese egg mixture into each slot. Fill each 3/4 full.
Evenly sprinkle your freshly shredded cheddar cheese into each muffin cup.
Bake for 30-35 minutes or until your egg muffins are set. Enjoy.

2) Banana Bread Oatmeal Bake

If you have a child who loves a sweet breakfast in the morning then you need to meal prep this banana bread oatmeal bake for them. It’s meal prep friendly, a great way to use up those old bananas, and can be topped with peanut butter or vanilla greek yogurt for a balanced breakfast in the morning.

**Banana Bread Oatmeal Bake**

**INGREDIENTS**
2 cups old fashioned oats
2 large, over-ripe bananas (or 3 small bananas)
1 egg
1 cup whole milk
1/4 cup brown sugar (or 1/3 if you want it sweeter)
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla extract
1/3 cup chopped walnuts (or chocolate chips!)
**INSTRUCTIONS**
Preheat your oven to 350 and line an 8x8 baking dish with tin foil or parchment paper.
Add your bananas, oats, milk, egg, vanilla, cinnamon, salt, sugar, and baking powder to a blender. Blend until smooth.
Pour your banana oat mixture into your baking dish and top with walnuts. Bake at 350 for 18-22 minutes or until a knife comes out clean. Allow it to cool slightly before slicing into squares. Enjoy as is or top with peanut butter, vanilla greek yogurt, or butter and honey!

3) Cinnamon and Raisin Greek Yogurt Bagels

Have a bagel lover on your hands? Prep these easy cinnamon and raisin greek yogurt bagels that are slightly higher in protein, have simple ingredients, and are delicious topped with cream cheese or cottage cheese for a protein boost.

**Cinnamon Raisin Greek Yogurt Bagels**

**INGREDIENTS**
1 cup full fat Greek yogurt (recommended brand is Fage)
1 cup all purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
2 tbsp brown sugar
1 tsp vanilla extract
Optional: 1 egg for egg wash before baking.
**INSTRUCTIONS**
Preheat your oven to 400 degrees and line a medium baking sheet with parchment paper.
Stir together your flour, brown sugar sugar, baking powder, salt, and cinnamon in a medium mixing bowl.
Add your greek yogurt, raisins, and vanilla extract and begin to stir with a spatula until the dough forms crumbles.
Pour the crumbles out on a cutting board and continue to mix and combine with your hands just until the dough comes together into a solid ball. Be careful not to over-mix.
Cut the ball into 4 equal sections then roll one section into a 6 inch log. From the log, form a bagel shape leaving space in the middle and pinch the ends of the log together well. Repeat until you have 4 bagels.
Add all 4 bagels to your medium baking sheet. Whisk one egg together in a small bowl and brush the tops of each bagel with a light egg wash.
Bake at 400 for 20-22 minutes or until the tops of each bagel are golden brown and the dough is cooked through.
Allow your bagels to cool slightly then slice in half and serve with toppings like peanut butter, honey butter, or cottage cheese and cinnamon. Enjoy!

4) Raspberry Jam Recipe with Chia Seeds

We all know peanut butter and jelly sandwiches are a back to school staple and you can add some a full fruit serving and a boost of fiber with this delicious homemade recipe. This raspberry jam recipe with chia seeds is a recipe that every parent should have prepped and ready to go in their refrigerator.

If your child does not love raspberries, you can easily make this same recipe into a mixed berry jam by swapping the frozen raspberries for frozen mixed berries instead.

**Raspberry Jam Recipe With Chia Seeds**

**INGREDIENTS**
12 oz frozen raspberries (about 3 cups of raspberries)
2 tbsp chia seeds
Juice of 1/2 a lemon (or to taste)
2 tbsp honey (or to taste)
**INSTRUCTIONS**
Add your raspberries, lemon juice, and honey to a sauce pan and warm over medium heat.
As your raspberries begin to soften, smash them with a fork pr potato masher to create a smooth consistency. Continue to smash your berries and stir them for 8- 10 minutes.
Once you see your raspberry mixture begin to bubble, add in your chia seeds. Reduce the heat to low and continue stir for 15 minutes.
Set aside and allow to cool completely. Store your raspberry chia seed jam in the refrigerator for up to 2 weeks.

5) High Protein Kale and Mushroom Egg Bites

If you want to add some flavor and nutrition to a classic egg bite then these kale and mushroom egg bites are the recipe for you. Loaded with kale and mushrooms then topped with feta cheese, your kid will love getting in those vegetable servings early in the morning.

**Kale and Mushroom Egg Bites (High Protein!)**

**INGREDIENTS**
8 eggs
1 cup cottage cheese
1 cup finely chopped stemless kale
1 cup finely chopped mushrooms
1/4 tsp salt
1/8 tsp pepper
1/2 tsp garlic powder
Feta cheese to top each egg bite
**INSTRUCTIONS**
Preheat your oven to 350.
Add your eggs, cottage cheese, and seasonings to a blender and blend until smooth. Finely chop your kale and mushrooms then stir them into the egg mixture.
Use a silicone muffin sheet and fill each cup entirely with the egg and kale mixture. Top each egg cup with feta cheese to taste.
Bake for 21-23 minutes and enjoy!

6) Avocado Cottage Cheese Toast

Need a quick breakfast idea? Serve cottage cheese avocado toast. This recipe gives the option to make it spicy but avocado cottage cheese toast is the perfect easy school recipe for kids that has protein, healthy fats, and fiber to fuel their day.

**Avocado Cottage Cheese Toast (option to make it spicy)**

**INGREDIENTS**
2 pieces of sourdough bread (or bread of choice)
2/3 cup cottage cheese
1 small avocado, pitted and sliced into thin wedges.
2 tbsp crunchy chili onion (or to taste)
**INSTRUCTIONS**
Toast your sourdough bread until slightly crispy.
To each piece of toast add: 1/2 of the avocado slices, 1/3 cup cottage cheese, and top with 1 tbsp crunchy chili onion. Enjoy!

7) Creamy Strawberry Chia Seed Pudding

If you have a picky eater on hand, they may love the beautiful pink color of this creamy strawberry chia seed pudding in the morning! Kids love fun foods and you’ll love that this breakfast is meal prep friendly, loaded with fruit, and full of protein and fiber.

**Creamy Strawberry Chia Seed Pudding**

**INGREDIENTS**
1 cup chopped strawberries (about 8 large strawberries)
1/2 cup cottage cheese
3/4 cup milk (do 1/2 cup if you prefer a thicker chia pudding)
2 tbsp brown sugar
1 tsp vanilla extract
1/4 cup chia seeds
**INSTRUCTIONS**
Dice your strawberries then add your strawberries, cottage cheese, milk, brown sugar, and vanilla extract to a blender or blender cup. Blend until smooth.
Pour your creamy strawberry mix into a medium glass bowl then stir in your chia seeds. Cover and refrigerator for a minimum of 4 hours or overnight.
In the morning, spoon your chia pudding into two separate bowls and top with whipped cream, vanilla greek yogurt, fresh strawberries, or other toppings of your choice. Enjoy!

8) 4 Ingredient Banana Oatmeal Cookies

Need some toddler back to school breakfast ideas? Try making these 4-ingredient banana oatmeal cookies that have no added sugar. These are easy to prep, toddler friendly, and can be served as a breakfast cookie or put into a lunchbox for a fun treat.

4-Ingredient Banana Oatmeal Cookies

**INGREDIENTS**
2 large spotted bananas
2 1/2 cups old fashioned oats
3/4 cup creamy peanut butter
1/2 tsp cinnamon (or to taste)
**INSTRUCTIONS**
Preheat your oven to 350 degrees
Add your bananas to a mixing bowl and smash until completely smooth.
Warm your peanut butter for 20 seconds in the microwave, or until runny, then add the peanut butter, oatmeal, and cinnamon to your bowl with the bananas. Stir until completely combined.
Line a large baking sheet with tin foil and form your oatmeal mixture into 12-15 cookies shapes. Bake at 350 for 10-12 minutes or until golden brown.
Allow these cookies to cool completely and store in the refrigerator to best maintain their shape. Enjoy!

9) Honey Cottage Cheese Toast (2 ways!)

Another quick breakfast idea that is ready in under 5 minutes is a honey cottage cheese toast. Serve your cottage cheese on bread or a cinnamon and raisin bagel then let your child top it with some honey for a protein packed breakfast with a slightly sweet bite.

**Honey Cottage Cheese Toast**

**INGREDIENTS**
1 Daves Killer Bread Cinnamon Raisin Bagel
1/2 cup Good Culture Cottage Cheese (or preferred brand)
1 tbsp honey
Optional: 1 tsp red pepper flakes
**INSTRUCTIONS**
**Plain Honey Cottage Cheese Toast**
Toast your bagel then evenly divide your cottage cheese over the two halves.
Evenly drizzle your honey over the two halves. Enjoy!
**Hot Honey Cottage Cheese Toast**
Toast your bagel then evenly divide your cottage cheese over the two halves.
Evenly drizzle your honey over the two halves then sprinkle your red pepper flakes, adding more if desired. Enjoy!

10) Chocolate Raspberry Chia Seed Pudding

Is your child a chocolate lover? Then this chocolate raspberry chia seed pudding could be just the thing to serve to them in the morning! It’s high in protein and secretly loaded with raspberries for a fiber rich breakfast that is sweet and nutritious.

**Chocolate Raspberry Chia Seed Pudding**

**INGREDIENTS**
1 Fairlife Chocolate Core Power (use only 1 cup if you prefer a thicker chia pudding)
1 cup fresh raspberries
1 tbsp cacao powder
1 to 2 tbsp maple syrup (to taste)
1/4 cup chia seeds
Optional: Chocolate chips for topping
**INSTRUCTIONS**
Add your core power, raspberries, cacao powder, and maple syrup to a blender or blender cup and blend until smooth.
Pour your chocolate raspberry mixture into a bowl then stir in your chia seeds. Refrigerate for a minimum of 4 hours or overnight. In the morning, top with fresh raspberries and optional chocolate chips and enjoy!

11) Blended Banana Cinnamon Overnight Oats

If you want to meal prep overnight oats but have a child that does not love the texture of overnight oats, you need to try this blended banana cinnamon overnight oat recipe. All of the ingredients are blended together to give you a smooth texture but with all of the convenience in the morning.

Blended Banana Cinnamon Overnight Oats

**INGREDIENTS**
1 banana
1/3 cup milk
1/2 cup old fashioned oats
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp brown sugar
**INSTRUCTIONS**
Add all of your ingredients to a blender or blender cup and blend until smooth.
Pour into a glass container and refrigerate for a minimum of 4 hours, or overnight. Enjoy in the morning!

12) Jalapeño Cheddar Cottage Cheese Bagels

If you have a savory bagel lover then these jalapeño cheddar cottage cheese bagels are the recipe to make. Cottage cheese bagels are slightly higher in protein than other bagels and this recipe can easily be topped with a fried egg for an extra protein boost and a flavorful breakfast.

**Jalapeño Cheddar Cottage Cheese Bagels**

**INGREDIENTS**
1 cup cottage cheese, blended
1 cup self rising flour
1/2 cup freshly shredded cheddar cheese (plus more for topping)
1 fresh jalepeno, seeded and finely diced (plus some slices for topping)
**Optional:** 1 egg for an egg wash before baking.
**INSTRUCTIONS**
Preheat your oven to 375 degrees and line a medium baking sheet with parchment paper or tin foil.
Add your cottage cheese to a blender or blender cup and blend until smooth. Then, freshly shred your cheddar cheese and de-seed then dice your jalepeno.
Add ALL of your blended cottage cheese, self rising flour, cheddar cheese, and diced jalepeno to a bowl and mix with a spatula until it forms crumbles. Pour the mixture out onto a large cutting board and begin to knead and fold the dough together until it forms a well combined dough ball (this will take about 1 minute... do not worry, the dough DOES come together).
Cut your dough ball into 4 equal sections. Take one section and roll it into a smaller ball then form it into a bagel form making sure to make the center hole large enough so that the bagel maintains its shape as it bakes. Repeat until you have 4 bagels.
Whisk an egg in a small bowl and top each bagel with a light egg wash (you could also spray with avocado oil spray) and then sprinkle on additional cheddar cheese and jalepeno slices.
Bake at 375 for 25-28 minutes or until the tops are golden and the dough is fully cooked through. Enjoy!

13) Blackberry Baked Oatmeal

One thing that is really helpful on back to school mornings is to be able to pull a healthy breakfast out of the freezer when you are in a pinch for time. This blackberry baked oatmeal can be baked and served immediately or reheated from the freezer for a healthy and convenient soft breakfast bar.

Blackberry Baked Oatmeal

**INGREDIENTS**
**Dry Ingredients**
2 1/4 cup old fashioned oats
3/4 cup whole wheat flour (or 1 cup oat flour)
1/2 cup chopped walnuts
1/2 cup brown sugar
2 tbsp ground flax seed
2 tbsp chia seeds
2 tsp cinnamon
1 tsp salt
2 tsp baking soda
12 oz fresh blackberries (or frozen)
**Wet Ingredients**
2 eggs
1 cup plain Kefir
1/3 cup maple syrup (or honey)
1/2 cup neutral oil (like vegetable oil, canola oil, or avocado oil)
1 tsp vanilla extract
**INSTRUCTIONS**
Preheat your oven to 350 degrees.
In a large bowl, stir together all of your dry ingredients.
In another smaller bowl, whisk together all of your wet ingredients until combined. Add your wet ingredients to your dry ingredients and gently stir until well incorporated.
Gently fold in your blackberries until they are evenly distributed throughout the oat mixture. Pour your oat mixture into a lined 9x13 baking dish and spread it evenly throughout the dish.
Bake at 350 for 30-35 minutes or until a knife comes out clean. You can serve this immediately as a crumble OR allow it to cool and then cut it into individual squares which are best served warm.
Top with vanilla greek yogurt, peanut butter, or butter and honey and enjoy!

14) Peanut Butter Chocolate Protein Chia Seed Pudding (blended!)

Want to meal prep chia seed pudding but have a child that doesn’t like the texture? You can blend it into a smooth bite with this peanut butter chocolate protein chia seed pudding. Chia seeds are full of healthy fats and protein and this recipe is a creative way to get them onto your childs plate!

**Peanut Butter Chocolate Protein Chia Seed Pudding**

**INGREDIENTS**
1/3 cup chia seeds
2 cups low fat Fairlife milk (or any milk you prefer)
1 scoop chocolate protein powder
1 tbsp cocoa powder
2 tbsp peanut butter
**INSTRUCTIONS**
Add all of your ingredients to a blender and blend until your chia seeds reach a smooth texture. This will take about 2-3 minutes and you may need to scrape down the sides of your blender to keep the chia seeds near the blades.
Add your blended protein chia pudding to two glass containers and refrigerate for at least 4 hours, or overnight. Enjoy in the morning!

15) Blueberry Cottage Cheese Muffins

Skip the sugar loaded blueberry muffins in the morning and make these blueberry cottage cheese muffins instead. Loved by kids of all ages, these muffins are slightly lower in added sugar than other muffins and have cottage cheese in them for a boost of nutrition, protein, and moisture.

**Blueberry Cottage Cheese Muffins**

**INGREDIENTS**
1 cup small curd cottage cheese
2 eggs
1/4 cup neutral oil (like avocado or vegetable)
1/4 cup butter, melted
1/3 cup honey
1 tsp vanilla extract
**Dry Ingredients**
1 1/2 cup all purpose flour
1/3 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 tablespoon fresh lemon juice + 2 tbsp lemon zest (optional)
1 1/2 cups fresh blueberries (or frozen)
**INSTRUCTIONS**
Preheat your oven to 350.
Add all of your wet ingredients to a large mixing bowl and mix until combined.
Stir in your sugar, baking powder, baking soda, cinnamon, and salt then slowly add in your flour, mixing well but be careful not to over-mix your batter.
Then, stir in your lemon juice and zest (optional) and add your blueberries. Gently stir until just incorporated.
Line a muffin tin with liners and fill each cup at least 3/4 full, or to the brim, with your batter. Bake at 350 for 22-25 minutes or until a toothpick comes out clean. Serve warm with butter and honey and enjoy!
*This recipe makes 15-18 muffins so you may need to bake them in batches or use two muffin tins.

16) Peanut Butter Air Fryer Granola

If your kid loves cereal but you want to give them a breakfast that will keep them fuller for longer then you can try serving this peanut butter air fryer granola instead! It’s full of high fiber oats and satiating peanut butter and delicious served in a bowl with milk or on top of a Greek yogurt parfait.

**Peanut Butter Air Fryer Granola**

**INGREDIENTS**
3 cups old fashioned oats
1/4 cup butter, melted
3/4 cup creamy peanut butter
1/3 cup maple syrup (or honey)
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla extract
**INSTRUCTIONS**
Melt your butter in a large saucepan over low/medium heat.
Over low heat stir in your peanut butter, maple syrup, cinnamon, salt, and vanilla extract until combined and smooth.
Mix in your oats and stir until the oats are fully covered in peanut butter mixture.
Remove the tray from your air fryer basket and pour in your oat and peanut butter mixture. Air fry at 300 for 20 minutes, shaking the bin every 5-10 minutes to ensure even cooking. Store in an air tight container and enjoy!
***Note-*** *You can also leave the tray in your air fryer basket if you prefer but you will have oat pieces fall through that may not cook evenly.*

17) Chocolate Chip Cookie Oat Bars

Who said cookies for breakfast can’t be nutritious? These chocolate chip cookie oat bars take a healthy spin on a chocolate chip cookie and are a healthy back to school breakfast option for a child who prefers a sweet breakfast or even one that is celebrating a birthday in the morning!

**Chocolate Chip Cookie Oat Bars**

**INGREDIENTS**
2.5 cups old fashioned oats
1 small banana
2 eggs
1/2 cup milk
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 tsp baking powder
1 tsp vanilla
1/4 cup honey or maple syrup
1/2 cup chocolate chips (or to taste)
**INSTRUCTIONS**
Preheat your oven to 325 degrees.
Aside from the chocolate chips, add all of your other ingredients to a blender and blend until semi-smooth, leaving small chunks of oats for a better texture.
Line an 8x8 baking dish with parchment paper and pour in your oat mixture. Evenly spread your chocolate chips over the top of your oats.
Bake at 325 for 20-25 minutes or until a knife comes out clean. Serve warm and enjoy!

18) Salted Caramel Medjool Date Protein Balls

If you have a child that isn’t hungry in the morning but still needs a little bit of fuel then these medjool date protein balls could be the perfect back to school breakfast idea. Made with protein powder, these protein balls are great for older school aged kids and easy to enjoy as a light breakfast on the go.

**Medjool Date Protein Balls**

**INGREDIENTS**
1/2 cup milk
1/2 tsp salt
1/4 cup peanut butter (or nut butter of choice)
10 medjool dates, pitted
2 tbsp maple syrup
2 scoops vanilla protein powder (or unflavored)
1 1/2 cup old fashioned oats
1/4 cup chia seeds or to taste
Course sea salt for topping
**INSTRUCTIONS**
Add your milk, salt, medjool dates, peanut butter, and maple syrup to a food processor and blend until smooth. This should make about 1 cup of medjool date salted caramel.
Add your medjool date salted caramel to a large bowl then add your chia seeds, oats, and protein powder. Mix until fully combined.
Roll into 12-15 small balls and place on a lined cookie sheet. Refrigerate for at least 2 hours then top with drizzled peanut butter and lightly sprinkle with course sea salt. Enjoy!

19) Pumpkin Banana Bread Muffins

Lean into fall flavors with these delicious pumpkin banana bread muffins. These muffins are lower in added sugar than many other muffin recipes, are loved by kids of all ages, and great to prep and freeze for a convenient breakfast option throughout the week.

Pumpkin Banana Bread Muffins

**INGREDIENTS**
1 cup 100% pumpkin puree
2 large, very ripe bananas
1/3 cup vegetable oil
1 egg
1 tsp vanilla extract
1/2 cup brown sugar
1/4 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 cups all purpose flour
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/8 tsp nutmeg (or to taste)
**INSTRUCTIONS**
Preheat your oven to 375 and line a 12 muffin tin with liners, silicone liners, or spray with non-stick spray.
In a large bowl, thoroughly mash your bananas with a fork. Then add your pumpkin puree, oil, egg, and vanilla extract and mix until combined.
Stir in your sugar, brown sugar, cinnamon, pumpkin pie spice, and nutmeg.
In another bowl, mix together your flour, salt, baking powder, and baking soda. Slowly stir in the flour mixture to your pumpkin banana mixture. Stir until just combined.
Distribute your batter evenly among the 12 muffin liners, filling about 3/4 of the way full.
Bake at 375 for 21-23 minutes or until a toothpick comes out clean.

20) Savory Cottage Cheese Toast

Cottage cheese toast is a healthy breakfast idea that takes almost no time to prep. Top your cottage cheese toast with fresh tomatoes, sliced cucumber, and some basil for a colorful back to school breakfast idea.

**Savory Cottage Cheese Toast Recipe**

**INGREDIENTS**
1 large slice of sourdough toast
1/2 cup cottage cheese
1/3 cup diced grape tomatoes
1/3 cup finely diced cucumber
1/4 tsp garlic salt
1 tsp Italian seasoning
1/2 tbsp chopped fresh basil
Drizzle of balsamic glaze
**INSTRUCTIONS**
Toast your sourdough then top with your cottage cheese.
Finely dice your tomatoes and cucumbers and add them to a bowl. Add your seasonings and basil then stir until combined.
Add your tomato mixture to the cottage cheese toast and evenly drizzle on your balsamic glaze. Cut your toast in half and enjoy!

21) Chocolate Chip Pancake Muffins

If you child loves pancakes but you don’t always have the time to make them in the morning then these chocolate chip pancake muffins are the perfect recipe for you! Simply bake your pancake muffins, store them in the fridge, and serve them to your pancake lover all week long.

**Chocolate Chip Pancake Muffins**

**INGREDIENTS**
2 cups pancake mix of choice
1 cup milk
1 egg
1/4 cup honey
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup mini chocolate chips
**INSTRUCTIONS**
Preheat your oven to 350 degrees.
Add your milk, egg, and honey to a large bowl and stir until well combined. Then stir in your pancake mix, vanilla, and cinnamon.
Gently stir in your chocolate chips.
Line a 12 muffin tray with muffin tins OR spray with non-stick cooking spray and evenly distribute your batter between the 12 cups. *Tip: spray the tin liners with spray or use silicone liners to help the pancake mix separate easier.
Bake for 16-18 minutes or until a toothpick comes out clean. Enjoy!

22) Brown Sugar Cinnamon Oatmeal

A morning classic, this brown sugar cinnamon oatmeal is the perfect recipe to get your child to enjoy some high fiber oats. It’s loaded with cozy flavors and the perfect oatmeal recipe to add healthy toppings to like pumpkin seeds or fresh berries.

**Brown Sugar Cinnamon Oatmeal**

**INGREDIENTS**
1 cup old fashioned oats
2 cups milk
1/4 cup light brown sugar
1 tsp cinnamon
1 tsp vanilla extract
1/8 tsp salt (just a sprinkle)
**INSTRUCTIONS**
Add all of your ingredients to a medium sauce pan and cook over low to medium heat for about 10-15 minutes, stirring often.
Once your oatmeal has absorbed all of the liquid and is fully cooked, add the oatmeal to a bowl and serve it warm with your favorite toppings.

23) 3-Ingredient Peanut Butter Oatmeal Balls

A toddler back to school breakfast idea, these peanut butter oatmeal balls have only 3 ingredients and are great when served as a small breakfast with an egg or can be used as an easy lunchbox snack idea.

**Easy Peanut Butter Oatmeal Balls**

**INGREDIENTS**
3 cups old fashioned oats
1 1/4 cup creamy peanut butter
1/2 cup maple syrup
**INSTRUCTIONS**
Add your oats, peanut butter, and maple syrup to a large bowl and mix until well combined. *Pro tip- warm your peanut butter in the microwave for 20 seconds to make it easier to stir.
Grab a small amount of the oat mixture and roll into 1 to 2 inch balls, pressing the oat mixture firmly together.
Store in an air tight container and refrigerate. Enjoy!

24) Apple Slices with Peanut Butter Yogurt Dip

If you have a child who doesn’t love to eat breakfast in the morning but you still want to give them some fuel early in the morning then some apple slices with a greek yogurt peanut butter dip may be the perfect breakfast option.

It’s small, like a snack, but loaded with fiber from the apple, healthy fats from the peanut butter, and protein and probiotics from the greek yogurt. Your kids do not need a heavy breakfast in the morning to be successful, a well-balanced snack can check the same box.

**Easy Peanut Butter Yogurt Dip**

**INGREDIENTS**
**Peanut Butter Yogurt Dip**
3/4 cup vanilla greek yogurt
1 tbsp peanut butter
**INSTRUCTIONS**
Stir your peanut butter and yogurt together in a small bowl.
Serve with fresh fruit, pretzels, or enjoy on its own!

25) Ultimate Pigs In A Blanket

Have a child who prefers savory but doesn’t like eggs? Serve them these baked pigs in a blanket instead! This recipe is generally used as a gameday appetizer but it’s actually the perfect savory back to school breakfast that is a fun spin on a kolache in the morning.

**Ultimate Pigs In A Blanket**

**INGREDIENTS**
4, 8 oz Pillsbury Crescents (they come in 8 sheets)
28 ounce beef lil’ smokies
1 pack Swiss cheese
1 stick butter, melted
1 tbsp Dijon mustard
1 tbsp poppy seed
1/2 tbsp Worcestershire sauce
1 tsp dried minced onion
1/2 tsp honey
**INSTRUCTIONS**
Preheat oven to 375 degrees Fahrenheit. Prep a large baking sheet by adding parchment paper OR spraying with non-stick spray.
Open your crescent rolls and unroll them into flat sheets. They will be precut into triangle sections. Separate out each individual triangle and set aside
Lay one triangle flat and add ½ a slice of cheese and 2 lil smokies at the larger end of the triangle. Then, roll the crescent around the cheese and lil smokies to form a stuffed roll. Repeat this step to form all of your pigs in a blanket.
Line your pigs in a blanket up on your prepped baking sheets leaving about two inches between each roll to allow the crescents to expand in the oven. *If you want to make easy pigs in a blanket, you can bake these as they are at 375 for 10-12 minutes or until the crescents are golden brown.
Melt the butter in a microwave safe dish for about 30 seconds, or until completely melted. Stir in your Dijon mustard, poppy seeds, Worcestershire sauce, dried minced onion, and honey until well combined.
Brush the sauce onto each pig in a blanket, coating the top and sides well. If your sauce hardens, warm in the microwave for 10 seconds to keep it spreadable.
Bake at 375 for 15-20 minutes or until dough is golden brown on the top and cooked all the way through. Serve warm and enjoy!

26) Single Serve Baked Chocolate Chip Oatmeal

This single serve chocolate chip baked oatmeal tastes just like you are enjoying a chocolate chip cookie in the morning… but it’s really blended and baked oats! This is the perfect recipe for kids who love something sweet in the morning but you want a healthy breakfast idea.

**Single Serve Chocolate Chip Baked Oatmeal**

**INGREDIENTS**
1/2 cup old fashioned oatmeal
1/2 a banana
1 egg
1/4 cup milk
1 tbsp ground flaxseed (optional)
1 tsp baking powder
1 tsp honey
Sprinkle of cinnamon
1/4 cup chocolate chips
**INSTRUCTIONS**
Add your oats, banana, egg, milk, ground flaxseed, baking powder, honey, and cinnamon to a blender cup and blend until smooth.
Stir in your chocolate chips then add your batter to two pre-greased ramekins.
Bake at 350 for 22-25 minutes or until a toothpick comes out clean. Enjoy warm!

27) Healthier Peanut Butter Caramel Fruit Dip

If you have a child that prefers a lighter breakfast in the morning then you can try serving them this healthier peanut butter caramel dip with fresh fruit. It’s naturally sweetened with maple syrup and medjool dates and can be served with apple slices or even French toast sticks.

**Healthier Peanut Butter Caramel Fruit Dip**

**INGREDIENTS**
1/2 cup milk
1/2 tsp salt
1/4 cup peanut butter (or almond butter)
10 medjool dates
2 tbsp maple syrup
Optional: course sea salt for garnish
**INSTRUCTIONS**
Add all of your ingredients to a food processor and blend until smooth.
Top with a sprinkle of course ground sea salt and serve with apples or fruit of choice

28) 2 Ingredient Chocolate Chia Seed Pudding

School breakfasts don’t need to be complicated and this 2-ingredient chocolate chia seed pudding could not make it easier to serve a healthy breakfast on school days. With only 2 ingredients, this breakfast checks all the boxes of sweet, nutritious, and meal prep friendly.

**2 Ingredient Chocolate Chia Seed Pudding**

**INGREDIENTS**
3 tbsp chia seeds
1 cup Fairlife Chocolate Milk
**INSTRUCTIONS**
Add your milk to a glass container then stir in your chia seeds until well combined.
Refrigerate overnight, stir in the morning, and enjoy!

29) Apple Crisp Granola Recipe

This homemade apple crisp granola is a great back to school breakfast idea to serve to kids who love cereal or ones who like yogurt parfaits. It’s loaded with fiber rich oats, baked apple chips, and walnuts that give your child healthy fats early in the morning. Plus, it can be enjoyed as a snack!

**Apple Crisp Granola**

**INGREDIENTS**
2 1/2 cups old fashioned Oats
1/2 cup oat flour
1/3 cup chopped walnuts
1/4 cup butter
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup maple syrup
1/2 tsp salt
1 cup baked apple chips
**INSTRUCTIONS**
Add your butter to a medium sauce pan and warm over medium heat until your butter begins to bubble and foam. Continue to stir your butter and as the bubbles and foam begin to subside, you will notice the butter beginning to turn golden brown and smelling nutty and delicious. This will take ~12 minutes.
Turn heat to low then stir in your maple syrup, brown sugar, cinnamon, nutmeg, and salt until it is all melted together and fragrant. Remove from the heat and set aside.
Add your old fashioned oats, oat flour, and walnuts to a medium mixing bowl then pour in your butter mixture. Stir all of your ingredients together until everything is thoroughly coated.
Line a medium baking sheet with parchment paper and add your granola, tightly pressing it in to an even, thin layer.
Bake at 325 for 25-30 minutes, no stirring. Allow it to cool completely then break it into clusters and sprinkle in your baked apple chips. Enjoy!

30) Simple Cinnamon Overnight Oats

These simple cinnamon overnight oats have no added sugar and are the perfect “blank slate” back to school breakfast for your child to add their own flavors to. Meal prep these overnight oats the day before and let your child pick their own toppings for a healthy breakfast that checks everyones boxes.

**Simple Cinnamon Overnight Oats**

**INGREDIENTS**
1/2 cup old fashioned oats
1 cup milk
1/2 tsp ground cinnamon
**INSTRUCTIONS**
Get one small glass container for your overnight oats.
Add your oats, milk, and cinnamon and gently shake or stir to combine.
Cover and refrigerate overnight, or for at least 4 hours. Enjoy cold or warm in the morning!

Does Eating Breakfast Improve School Performance?

Now that you have your back to school breakfast ideas, let’s talk about why it it is important to consistently serve your child breakfast in the morning. According to research, breakfast is incredibly important for school aged kids to start their day with because it:

May help them perform better in school: From better attention spans to higher test scores, research consistently shows that children who eat breakfast have improved school performance.
This could be because food provides essential energy (calories!) to children in the morning which fuels clear thinking as well as stabilizes their blood sugar which could increase their attention and lower fatigue. Additionally, kids who ate will be less distracted by hungry bellies!
May help with weight management: Research suggests that children who consistently eat breakfast tend to have lower body weights. This could be because they start their day with a nutritious breakfast that helps them stay AHEAD of their hunger, instead of playing catch up with non-nutritive snacks throughout the day.
Helps with nutrient balance: Children who consistently eat breakfast tend to have better a nutritional status overall with fewer deficiencies. Breakfast provides an opportunity to add essential nutrients like protein, vitamins, minerals, and fiber to your child''s plate instead of relying on snacks and later meals to hit all of their nutritional needs.

So with all of the research showing that eating breakfast improves school performance, why do so many children skip it? The answer is likely not as simple as you think it is and could include reasons like limited food acceptance, limited food accessibility, or even lowering calorie intake for weight loss.

My biggest piece of advice as a registered dietitian is to consider your own personal reasons why breakfast does not end up on you or your childs plate and come up with active solutions as possible. Here are a few of my simple suggestions that can hopefully kickstart some ideas for you:

Ran out of time or kids over slept: Try meal prepping your breakfasts like overnight oats, energy balls, and egg muffins that are easy to grab and go in the morning. You can also buy pre-portioned items from the store like hardboiled eggs or drinkable yogurts that make it easy!
Child has limited acceptance: Remember that SOME calories are better than NO calories in the morning and I personally will stand firm in that view of food. Try to offer your child safe foods or make it FUN for them to make their breakfast by including them in the prep or adding fun items like sprinkles.
We have limited access to food: This is unfortunately so many children’s realities so hopefully a few of these suggestions can help if you do not have access to a school breakfast program. There are many shelf stable, affordable options that can hopefully be an option for you such as shelf-stable ultra-filtered milk, oats, and peanut butter that can be used in a breakfast.
Other affordable options to keep in the refrigerator would be eggs, yogurt, and cottage cheese. I will also suggest choosing fruits and vegetables that have longer shelf lives in your refrigerator like carrots, apples, oranges, and potatoes to include in your breakfast as you can.
I will also suggest getting in contact with your school to see what school breakfast programs or meal options they have to offer.
Child is cutting calories for body image: Your child may be skipping breakfast for reasons beyond lack of interest in food or running out of time. The conversation around weightless and body imae begins at a very early age and this could be a driving force behind them skipping breakfast.
I always think it’s good to touch base with your child and go into it with questions instead of solutions. I like to focus on all of the attributes that food has beyond just calories and weight such as building strong muscles, helping us play sports, or even it’s role in visiting with friends around a lunch table. If you need more help here, you can absolutely work a dietitian who has guidance!

The takeaway:

Children who eat breakfast in the morning consistently perform better in school, have lower body weights, and a better nutritional status overall. Even though we know that breakfast is an important part of the day, so many children go to school without fueling up in the morning.

While school mornings can be incredibly hectic, you can use some of these realistic healthy back to school breakfast ideas to help get food on you and your childs plate in the morning.

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