As a dietitian and mom of three, these are my go-to easy, healthy breakfast ideas for kids—all meal prep- and freezer-friendly for the win!
Hi friends!
Today’s post isn’t about perfectly styled food photos—it’s about what I actually feed my kids as a dietitian mom of three. These three recipes are packed with nutrient-dense ingredients like oats, bananas, eggs, and whole grains. They’re ridiculously easy, budget-friendly, and you can make a big batch in a short amount of time—total win for both time and money.
With summer starting this week, I was chatting with an HH client about what she planned to feed her kids, and it hit me—this would make a great post. So, I’m sharing a few of our tried-and-true favorites from the last six and a half years. These recipes are always a hit in our house, and I keep coming back to them again and again.
The best part? The first two are freezer-friendly, perfect for stocking up, and the last one is great for weeks when I have a bit more time for meal prep. It’s a system that works for us—and I hope it helps you too!
#1 Freezer-Friendly Healthy Waffles
Below is the recipe for my go to healthy waffles. I also have these baby waffles (with sweet potato) and these gluten-free oat flour waffles.
Why You’ll Love Making Healthy Waffles from Scratch:
- Keeps kids fuller, longer. No shade to store-bought waffles, but my kids are always hungry again five minutes after eating them. I usually have to add eggs or something more filling. But the waffles I make (like the recipe below and all my HH versions) are packed with fiber and nutrition, meaning real staying power.
- Made with nutrient-dense, everyday ingredients. These waffles use pantry staples to create something you can actually feel good about serving—even with syrup on top. (Because let’s be honest, maple syrup is not the enemy… unless your 4-year-old tries to drink it straight from the bottle. True story. He's okay now that the syrup buzz wore off.)
- Way more budget-friendly. Those healthier store-bought waffles? Usually $7+ for a box of six. Making them at home saves a ton and tastes better, too.
Healthy Waffle Recipe
Equipment
Ingredients
- 2 large eggs
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1.5 cup unsweetened vanilla almond milk
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup coconut oil melted
- 1 tsp vanilla
- 1 large banana (ripe)
Instructions
- Preheat the waffle iron. Combine all ingredients in a blender or food processor, and blend until smooth.2 large eggs, 1 cup rolled oats, 1 cup whole wheat flour, 1.5 cup unsweetened vanilla almond milk, 1 teaspoon baking powder, ½ teaspoon salt, ¼ cup coconut oil, 1 teaspoon vanilla, 1 large banana (ripe)
- Spray the waffle iron with cooking oil or cooking spray. Follow the waffle maker manufacturer's instructions. Mine took 6-8 minutes per batch of waffles. See notes for freezer info.
Video
Notes
Nutrition
Plus, this recipe has over 35 five star reviews on it's original post 🙂
#2 Freezer Friendly Healthy French Toast
The amount of times I've made two full loaves of bread into French Toast is beyond counting at this point. My Healthy French Toast recipe is below and will be exactly what you need for a freezer friendly option everyone will love. If you are looking for a higher protein option for you, I recommend my egg white french toast.
Why You’ll Love This Healthy French Toast Recipe:
- Lower sugar, still delicious. This version uses less sugar than typical French toast recipes—so topping it with maple syrup won’t feel like sugar on sugar. Plus, maple syrup has a lower glycemic index than table sugar, meaning it won’t spike blood sugar quite as quickly.
- More fiber, thanks to whole grains. I love using honey whole wheat bread from Great Harvest (they’re nationwide!), which is made with 100% whole grains and has that perfect thick-cut texture for soaking up the batter. High-quality store-bought options like Dave’s Killer Bread also work great. Whole grains mean more fiber and more staying power.
- Freezer-friendly and meal prep approved. Make a big batch and freeze the extras for a quick, wholesome breakfast—or even snack, lunch, or dinner—any time you need it.
Healthy French Toast
Equipment
- Large Nonstick Skillet
Ingredients
- 2 large eggs
- ⅓ cup vanilla unsweetened almond milk or any milk
- 1 tablespoon maple syrup optional
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ teaspoon nutmeg optional
- 1 tbsp salted butter, divided or vegan butter
- 5 slices 100% whole-grain bread I used Dave's Killer
Instructions
- In a medium bowl, whisk eggs, almond milk, maple syrup, vanilla, and cinnamon until frothy.
- Heat 1 teaspoon butter or vegan butter on a skillet on medium. Quickly dip one piece of bread in the egg mixture, turn it over to make sure it's fully coated, and then place it on the heated buttered skillet. Repeat with another piece of bread. Cook on the skillet until the side facing down is golden brown, about 2-4 minutes. Turn bread pieces over and allow to finish cooking until both sides are golden brown. Remove bread slices from the skillet and repeat with the remaining bread slices.
- Top with more butter, fresh fruit, maple syrup, or any other toppings you want!
Video
Notes
- When you remove french toast from the skillet, allow them to cool on a cooling rack. When fully cooled, french toast can be stored for 3-5 days in the refrigerator or up to 3 months in the freezer.
- For best results, reheat in the microwave, then crisp again by pan-frying or placing french toast pieces in the toaster oven.
Nutrition
#3 Blender Pancakes
Although these don’t freeze well, they’re my go-to for a fun, easy breakfast I can prep ahead for the entire week. My kids love them hot or cold—I make a few plain for my toddler and add sprinkles or chocolate chips for the big kids. They stay fresh in the fridge all week, so they’re perfect for busy mornings!
Why You’ll Love This Recipe:
- Quick, blender-friendly batter. Just a handful of pantry staples tossed into the blender, and you’re ready to go. It’s so simple, even the kids can help—without turning your kitchen into a disaster zone.
- Wholesome ingredients. Oats, bananas, and eggs are the stars here—packed with nutrients, fiber, and protein to keep little bellies full and energy steady.
- Meal prep approved. They might not be freezer-friendly, but they hold up beautifully in the fridge for up to a week. Great for prepping ahead and grabbing on the go!
Banana Oat Blender Pancakes
Ingredients
- 1 banana
- ⅓ cup oats
- 1 large egg
- ¼ tsp baking powder
- ½ teaspoon vanilla extract
Instructions
- Preheat the griddle or nonstick pan.
- Place all ingredients in the blender or food processor and blend until smooth.1 banana, ⅓ cup oats, 1 large egg, ¼ teaspoon baking powder, ½ teaspoon vanilla extract
- Spray the griddle or nonstick pan with cooking spray or oil or melt butter and spread across it. Pour pancake batter directly from the blender making 3-4 inch diameter pancakes. One batch will make 4-6 pancakes.
- If desired, evenly sprinkle chocolate chips or any other add-in on top of the pancakes. Flip pancakes when bubbly and able to easily slide the spatula underneath them to flip, about 1-2 minutes after cooking. Cook for an additional 1-2 minutes. Remove from heat.
Video
Nutrition
I hope this gives you some fresh breakfast ideas for the summer or next school year! These recipes have been my go-to for years and total lifesavers during busy mornings. Of course, we also do plenty of eggs (each kid likes them a different way, naturally), bacon, fruit, and more—but these are the ones I keep coming back to again and again, so I wanted to share! Let me know if you try anything!
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