5 Mummy & Me Breakfasts for Toddlers

Feeding a little person can be time consuming! If you are not following a Baby Led Weaning approach then you can end up spending a LOT of time in the kitchen. A few months ago I found myself making different breakfasts and lunches for myself and Skye and then making different dinners for myself, Skye AND my husband. That’s 7 different meals a day! What the eff was I thinking?! So I put on my thinking cap and found a menu that worked for all of us and reduced my prep time enormously. Now breakfast is often something I have prepared ahead and in a small batch, as is lunch. Which equates to a grab ‘n go speed but with optimum nutrition for us all. Because Skye needs it – she is growing like a weed and me, well I’m just tired (#mumlife).

So here are 5 of our favourite breakfasts, complete with sneaky vegetables and loaded with fibre, slow release carbs, healthy fats, antioxidants, vitamins, minerals and yumminess.



Chia Pudding

Chia puddings are great because they can be adapted to suit you child’s chewing abilities. If you have a confident eater who could gnaw through wood then you can add chunks of fruit to your pudding mix, but if your little one is just mastering the chew, you can blend the fruit with your liquid of choice before adding it to the chia and make a nice, smooth mix.

Vanilla and Blueberry Chia Pudding
Serves 1 Mama & 1 Bubba

3tbsp Chia
1/2c Blueberries
2/3c Milk of your choice
1tbsp Almond butter
2tbsp Yoghurt of your choice (eg. Coconut, cows, goats, almond etc)
1/2tsp Cinnamon
Few drops of vanilla essence

Place milk, blueberries, cinnamon and vanilla in a blender and blend until smooth. Place into a bowl.
Add chia to milk mixture and gentle whisk until its starts to thicken. Allow to stand on the bench for 10 minutes. Give 1 more gentle whisk before covering and placing in the fridge to set overnight or for at least 1 hour.
When you are ready to serve, top with almond butter and yoghurt.


Eggs on Toast (with a twist)

Eggs are incredibly nutritionally dense and loaded with nutrients that nourish both your and your kiddies brains. I like to up the nutrient density of the old faithful “eggs and toast” by using some alternatives.

Power Eggs
Serves 1 Mama & 1 Bubba

2 Eggs
½ Medium avocado
2 slices seed bread (*see links below) OR 2 slices sweet potato (sliced ½ cm thick)
Salt and Pepper

Place 2 eggs in saucepan and cover with cold water. Place on the stove and bring to the boil. Boil anywhere between 4 minutes for a slightly gooey and soft yolk to 9 minutes for a super hard yolk.
Place seed bread in toaster. If trying the sweet potato “toast” then, depending on your toaster, cook for anywhere from 4 minute+.
Peel the eggs, season with a small amount of Himalayan salt pepper and serve with avocado and toast.
* for making your own seed bread I like this recipe and for buying it ready made i’m a big fan of Judy’s Organic Multiseed Loaf

You can, of course, just use whatever bread you like.


Overnight Oats

These oats can be made a couple of days ahead which means you can prep 2 or 3 breakfasts at once. The banana may darken a little as time goes on but don’t be worried by that.

I use banana instead of the refined sweeteners to this, but something like a raw, organic honey would be a fine substitute if your fam prefers. You can, of course, use any fruit you like depending whats in the fridge and in season.

Raspberry & Zucchini Overnight Oats
Serves 1 Mama & 1 Bubba

1/2c Rolled oats
1/2c Milk of your choice
½-1 Mashed banana (depending on how sweet you like it)
4cm Chunk of zucchini
1/4c Raspberries
1tbsp Chia seeds
Dessicated coconut for serving

Grate zucchini. Place all ingredients except coconut in a bowl and mix well with a spoon. Cover and place in the fridge to soften overnight. Before serving add some more milk if you like or just sprinkle with coconut and eat as is.



Smoothies have to be the ultimate mum friendly meal. I love them because you can vary the ingredients to get totally different flavours and nutritional profiles and they are so portable. I will often make one up before I head out of the house for a run and give Skyes serve to her to enjoy in the pram and then when I get home I have breakfast waiting for me in the fridge.

A word on protein powders – I don’t object to adults using protein powders and I don’t object to small amounts being given to children either. Mainly because I have the belief that it’s your child and you will make an intuitive, educated decision for the both of you, as you see fit. Effects of long term use of protein powders in adults or children has not been studied (well, not in any study worth anything) so it’s a bit of an unknown as to the positive or negative effects. My personal approach is that I notice I feel fuller for longer if I add a little protein powder to my smoothie, so I do. Instead of protein powder in skyes smoothie I add some more nuts, seeds and fat sources like coconut yoghurt to ensure a more balanced protein/fat/carb ratio BUT I don’t lose my mind if she demands some of mine and has a little protein powder in the process.

Creamy Plum Smoothie
Serves 1 Mama & 1 Bubba

2/3c Coconut milk (or alternative of your choice)
1c Water
1 Banana
1 Handful baby spinach
½ Medium cucumber
2 Small plums
¼ Avocado OR
2tbsp Macadamia butter (or alternative nut/seed spread of your choice)

Remove the seeds from plums and chop in to chunks. Place all ingredients in a blender and … blend. After I have poured out Skyes serve I then add my protein powder (currently using Peptipro Collagen), blend again and serve it up for me.



Another great savoury option is fritters. Sneaky vegetables for breakfast float my boat more than they should so fritters are a staple in our household. They have the added bonus of being able to be made ahead of time and refrigerated or frozen as well as the option to be eaten as a snack on other days. AND (did there even need to be anything else?!) kids love corn AND corn is so abundant right now. High five Mamas, high five.

Corn & Capsicum Fritters
Serves 1 Mama & 1 Bubba with leftovers for a snack

1c Corn kernels
1 Spring onion
½ small red capsicum
2 eggs
1/4c Wheat or Oat flour OR 3tbsp Green banana flour *see note
Salt and Pepper
OPTIONAL ADD IN – 1/4c good quality grated cheese

Finely dice spring onions and capsicum. Crack eggs into a mixing bowl and gently whisk with a fork. Add in flour and whisk until mixture is smooth. Add all other ingredients and combine well.
Place a pan on medium heat and add a little cooking oil of choice. Pour mixture into egg ring sized circles and gently flatten. Cook until golden, flip and cook on other side until cooked through.
Serve and season with a little Himalayan salt and pepper.
*We use this green banana flour which is gluten free, grain free and contains resistant starch which feeds good gut bacteria. I realise that it’s a bit of a weird one so feel free to use regular old flour if it suits your family.
Keep in mind that serving sizes are just a guide, as some Mamas and babies are hungry hungry hippos and other aren’t big breakfast fans.

So there you have it Healthy Mamas – our favourite breakfasts. I would love to hear what your family winners are!

Em x


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