Small Plates

47 Breakfast Recipes Kids Will Love

Whether you're rushing out the door or having a leisurely weekend breakfast, kids will love these bars, pancakes, waffles, and smoothies.
Pancakes with a pat of butter and maple syrup on bluerimmed plates.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks
  • Raspberry and coconut breakfast loaf on a white rectangular plate.
    Photo by Martin Poole
    1/47

    Raspberry and Coconut Breakfast Loaf

    Breakfast loaves are so great for grabbing on-the-go, and this deliciously sweet loaf is a favorite of ours in the morning.

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  • Photo by Paige Green
    2/47

    Granola Bark

    An egg white and plumped flax seeds help bind the granola and make it extra crispy, doing the job that additional sweetener often does. Enjoy this bark over yogurt with fruit for breakfast, or add it to a lunchbox as a healthy snack.

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  • Photo by Chelsea Kyle, food styling by Rhoda Boone
    5/47

    Classic Easy Banana Bread

    Who doesn’t love banana bread? This one is incredibly reliable, just sweet enough, and comes together in less than 10 minutes.

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  • Photo by Gentl & Hyers, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski
    6/47

    Coconut-Date Power Breakfast Bars

    Five different types of coconut go into our quintuple-threat breakfast (or snack) bars. Nutrient-dense and sweet enough to satisfy even the youngest members of your household.

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  • Peden & Munk
    9/47

    Crunchy Cashew-Sesame Bars

    These nut- and seed-packed bars are better than anything you'll find at the grocery store.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    10/47

    Overnight Waffles

    Resting yeast-raised waffle batter overnight enhances their flavor and makes their texture wonderfully crisp and fluffy.

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  • Photo by Tara Donne, food and prop styling by Ali Nardi
    21/47

    Bacon, Egg, and Tomato Toast

    Fry up bacon, tomatoes, and eggs all in the same skillet for this upgrade on the classic breakfast sandwich.

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  • Maren Caruso
    22/47

    Fruit and Seed Bars

    A great on-the-go breakfast your kids can grab and devour on the way to school.

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  • Photo by Eva Kolenko
    23/47

    Almond, Kale, and Banana Smoothie

    In this fail-safe green smoothie recipe, the sweetness of the bananas and dates balances out a big handful of virtuous kale.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    24/47

    Easy Everyday Pancakes

    It’s amazing how quickly you can whip up this batter. Store it, covered, in the refrigerator for up to 2 days.

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  • Rogério Voltan
    25/47

    Gluten-Free Orange Almond Coconut Muffins

    A combination of brown rice flour, almond flour, and arrowroot replaces wheat flour in these delicious gluten-free muffins. The flavors of orange, coconut, and almond blend nicely here, with maple syrup adding a subtle back note of sweetness.

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  • Photo by Chelsea Kyle, prop and food styling by Ali Nardi
    26/47

    Breakfast Taco Foil Packs With Black Beans, Zucchini, and Corn

    These make-ahead packs are perfect for camping trips as well as quick and easy breakfasts on the go. The Mexican-inspired ingredients are topped with baked eggs and served with tortillas for a hearty morning meal.

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  • Photo by Eric Wolfinger
    31/47

    Chia-Berry Shake

    As thick and smooth as a milk shake, this berry freeze actually gets its creaminess from chia and avocado, not milk and ice cream.

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  • Photo by Bryan Gardner
    32/47

    Granola

    On those mornings when you don't want to do anything but get up, pour coffee, and sit with your face in the sun, homemade granola is a good thing to have around. This version is delicious—and not too sweet.

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  • Catherine McCord
    33/47

    Very Berry Muffins

    Bursting with berries, these hearty, filling muffins are also packed with fiber-rich oats.

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  • Photo by Chris Court and William Meppem
    34/47

    Quinoa and Sweet Potato Bakes

    Make these gluten-free quinoa and sweet potato "muffins" ahead of time for a quick breakfast or energizing mid-day snack.

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  • photo by Elinor Carucci
    41/47

    Blueberry Oat Scones

    If fresh blueberries are out of season, don't hesitate to use frozen—just fold them into the batter straight from the freezer.

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  • Photo by Catherine McCord
    42/47

    Strawberry Cream Cheese Waffle Sandwiches

    Oh man, this is a decadent Sunday morning breakfast. But make extra anyway and freeze them—without the fruit and cream cheese, they're not too sweet.

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  • Catherine McCord
    45/47

    Apple Applesauce Muffins

    Using white whole wheat flour instead of all-purpose adds fiber without compromising texture and taste.

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  • Christina Holmes
    46/47

    Hot Oat & Quinoa Cereal

    If you think quinoa is only good for savory salads and pilafs, you're missing out. Pair it with steel-cut oats to amplify its hearty flavor. A little maple syrup brings out its sweet side.

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