6 Quick And Easy Breakfast Recipes For Kids That They Can’t Say no to!

6 Quick And Easy Breakfast Recipes For Kids That They Can’t Say no to!

Mornings tend to get a bit crazy at home now that we have two school-going kids. With tiffins to pack and children to drag out of bed and, I’m often pressed for time to conjure up a good breakfast that they will eat before the school bus honks. So after quite an amount of trial and error, we’ve finally stumbled across some quick, healthy and tasty  breakfast recipes that will delight your kids and  fill their tummies.

Here they are:

Banana Oats Pancakes



These power-packed pancakes have all that your kiddo needs for a healthy breakfast. They are gluten-free and extremely simple to prepare. You could replace the egg with thick buttermilk to make the pancake vegetarian.



  • 1 Cup quick-cooking oats or oats flour
  • 1 egg (use ½ cup thick buttermilk for the veg version)
  • 1 large ripe banana
  • 1/2 teaspoon of cinnamon powder
  • 1 tablespoon of honey
  • 1 teaspoon vanilla essence
  • A tiny pinch of baking soda (completely optional)
  • 1 tablespoon butter or ghee
  • Milk to adjust consistency
  • Chopped fresh fruits to garnish



  • Mash the banana with a fork in a large bowl. Add the egg, cinnamon powder, honey, vanilla essence and baking soda. Mix well. Fold in the oats or oats flour and add a bit of milk if required to make a slightly runny batter.
  • Heat a non-stick pan. Add the butter. Once melted, scoop some batter onto the pan. Do not spread the batter like you would for a dosa as the pancakes must be small and slightly thick. Flip over and cook until golden brown.
  • Serve with a bit more honey and some fresh fruits.


Chocolate Ragi Porridge

                                                                                                    Imagesource: poornimascookbook.com


This recipe is my savior. I make it too often to count and my kids love it! It is filling and has all the iron and calcium that you can hope for. Go for unsweetened cocoa powder for this recipe.



  • 1 ½ tablespoons ragi flour
  • 1 teaspoon unsweetened cocoa powder (add more to make it more chocolaty)
  • 1 ½ teaspoons jaggery powder (you could add sugar or applesauce)
  • 1 ½ cups of milk
  • Water (as needed)
  • Chopped nuts and dried fruits to garnish



  • To a small stainless steel vessel, add the ragi flour, ½ cup milk and two tablespoons of water. Mix well, so that there are no lumps.
  • On a low flame, cook the ragi-milk mixture, while stirring continuously. If you leave the mixture unattended, it will coagulate, the stirring is important.
  • While stirring, add the cocoa powder and jaggery powder.
  • After 2-3 min, you will notice that the mixture starts to thicken. Quickly, add the rest of the milk bit by bit and stir vigorously.
  • After few minutes, your porridge will get a rich, glossy texture. If you feel it is too thick, add more milk or water as required. Turn off the flame once the porridge bubbles. Serve with chopped dried fruits or nuts.


Bread Uttappa



If you have leftover bread, then bread uttappas are just the thing to make! Top these with chopped onions and bell peppers and you have a lip-smacking and eye-pleasing breakfast ready.



  • 3 slices of bread
  • 1 tablespoon rava /sooji (soaked in few drops of water)
  • 1 tablespoon wheat flour
  • 1 ½ tablespoons of curds
  • 1 tablespoon of red, green and yellow bell peppers, finely chopped
  • 1 tablespoon of onion, finely chopped
  • 1 tablespoon of coriander leaves, finely chopped
  • Ghee for roasting
  • Salt to taste



  • Soak the bread slices in some water for 2-3 seconds. Take them out and squeeze out the excess water.
  • Whisk the wheat flour with the curds. Add little water if required
  • Now blend together the soaked bread slices, sooji, wheat-curd mixture and salt till the texture is thick and smooth
  • Heat a pan and grease it with ghee
  • Pour about two tablespoons of the batter on the pan and spread to make a thick disc. Sprinkle the chopped bell peppers and onion over the uttappams. Cook for two minutes, turn it over and cook further till golden brown.
  • Serve with coconut or tomato chutney


Moong Dal Chila stuffed with Paneer



This protein-packed breakfast can keep your little one’s tummy full for a long time. Make the batter for the chila the previous night to save time.



For the chila:

  • 2 cups moong dal soaked for 4 hours
  • ½ teaspoon ginger paste
  • 1 teaspoon garlic paste
  • ¼ teaspoon turmeric powder
  • 1 tablespoon coriander leaves, finely chopped
  • ¼ teaspoon chilli powder (optional)
  • Ghee for roasting
  • Salt to taste


For the filling:

  • ½ cup paneer, crumbled
  • 1 small onion, finely chopped
  • ½  teaspoon lemon juice
  • ½ teaspoon ghee
  • Salt to taste



  • Blend the soaked moong dal, ginger-garlic pastes, spice powders and salt till you get a smooth batter. Refrigerate the batter for an hour or overnight.
  • Heat a pan and add ghee. Pour out some batter onto the pan and roast till golden brown.
  • For the filling, sweat the chopped onions in ghee. Once the onions turn pink, turn off the the flame and add the crumbled paneer, salt and lemon juice.
  • Stuff the chila with paneer filling and enjoy! You could even make it into a chila stuffed roll.


Rice Sevai Upma



There’s something about noodles that all kids absolutely love. So whenever we make rice vermicelli (my kids call them Indian noodles), they are relished with gusto. The best part about vermicelli is that you could whip them up in several different ways. Here’s the recipe for coconut sevai.



  • One packet of rice sevai
  • ½ cup grated coconut
  • 1 onion, finely chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon urad dal
  • ½ teaspoon turmeric
  • Few curry leaves
  • A pinch of asafetida (hing)
  • 1 dry red chilli
  • 1 tablespoon oil
  • Salt to taste



  • Pour out the vermicelli in a deep vessel and pour boiling water over it till submerged. Cover for 3-4 minutes and drain out excess water.
  • Heat oil in a thick-bottomed pan. Temper mustard seeds, cumin seeds, hing, curry leaves, chilli, turmeric and urad dal.
  • Add the onions and roast till pink. Now add salt and mix well.
  • Roughly separate the vermicelli strands and add them to the pan. Combine well with a gentle hand.
  • Turn off the flame and garnish with the grated coconut. Serve with coconut chutney.


And don’t forget to grab a bite yourself!


Also read: Party Ideas: Quick Dessert - Marbled Chocolate Coconut Balls

Explore the entire collection of articles: Fun Recipe




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