Easy and quick breakfast recipes

Try these simple, yet elegant and tasty breakfast recipes. They will be a hit among kids

Breakfast Baked Apples

The only breakfast you should eat all fall. Stuffed with oatmeal, cinnamon, and maple syrup, these baked apples are a good-for-you start to the day.

TOTAL TIME: 0:45

PREP: 0:45

LEVEL: EASY

SERVES: 4

INGREDIENTS

2 cups old-fashioned rolled oats

3 c. water

2 tbsp. maple syrup

1 tbsp. ground cinnamon

4 large baking apples, tops sliced and insides hollowed

2 tbsp. dried cranberries

2 tbsp. chopped pecans

DIRECTIONS

Preheat oven to 400°. In a medium saucepan over medium-low heat, combine oatmeal and water and stir occasionally until creamy. Stir in maple syrup and ground cinnamon and let cool slightly.

Transfer apples to a glass baking dish and spoon in oatmeal. Bake until apples are soft and bubbly, about 35 minutes.

Top oatmeal with cranberries and pecans and serve.

 

Oatmeal With Cranberries And Pistachios

If you’re the type who doesn’t want mini marshmallows and chocolate stirred into oatmeal (we know you exist!), we got you: Top with maple syrup, cranberries, and pistachios.

TOTAL TIME: 0:10

PREP: 0:10

LEVEL: EASY

SERVES: 1

INGREDIENTS

1/2 c. milk or water

1 c. old-fashioned rolled oats

kosher salt

2 tbsp. maple syrup, plus more for drizzling

2 tbsp. shelled pistachios, chopped

1 tbsp. dried cranberries

DIRECTIONS

In a medium saucepan over high heat, bring milk to a boil. Stir in oats and salt, reduce heat to low, and simmer until oats are tender and creamy, 5 minutes.

Stir in maple syrup and transfer to a bowl.

Top with dried cranberries, pistachios, and a drizzle of maple syrup.

 

PB&J Oatmeal

How to get a kid to eat oatmeal.

TOTAL TIME: 0:10

PREP: 0:10

LEVEL: EASY

SERVES: 1

INGREDIENTS

1/2 c. milk

1 c. old-fashioned rolled oats

kosher salt

2 tbsp. strawberry jam, divided

2 tbsp. peanut butter, divided

DIRECTIONS

In a medium saucepan over high heat, bring milk to a boil. Stir in oats and salt, reduce heat to low, and simmer until oats are tender and creamy, 5 minutes.

Stir in 1 tablespoon jam and 1 tablespoon peanut butter and let warm, 1 minute.

Serve in a bowl topped with remaining jam and peanut butter.

 

Avocado Egg Boats

Can’t get enough avocado? Using the creamy fat as a baked egg boat is genius.

TOTAL TIME: 0:30

PREP: 0:10

LEVEL: EASY

SERVES: 4

INGREDIENTS

2 ripe avocados, pitted and halved

4 large eggs

kosher salt

Freshly ground black pepper

3 slices bacon

Freshly chopped chives, for garnish

DIRECTIONS

Preheat oven to 350°. Place avocados in a baking dish, then crack eggs into a bowl. Using a spoon, transfer yolks to each avocado half, then spoon in as much egg white as you can fit without spilling over.

Season with salt and pepper and bake until whites are set and yolks are no longer runny, about 20 minutes. (Cover with foil if avocados are beginning to brown.)

Meanwhile, in a large skillet over medium heat, cook bacon until crisp, 8 minutes, then transfer to a paper towel-lined plate and chop.

Top avocados with bacon and chives and serve with a spoon.

 

Tropical Oatmeal With Coconut And Mango

Cooking the oatmeal in coconut milk gives this bowl a subtly sweet flavor and extra-creamy texture. Topped with mango and toasted coconut flakes, each bite gets you one step closer to the Tropics.

TOTAL TIME: 0:10

PREP: 0:10

LEVEL: EASY

SERVES: 1

INGREDIENTS

1/2 c. coconut milk or crema de coco

1 c. old-fashioned rolled oats

kosher salt

2 tbsp. unsweetened coconut flakes

1/3 c. chopped mango (fresh or frozen)

DIRECTIONS

In a medium saucepan over high heat, bring milk to a boil. Stir in oats and salt, reduce heat to low, and simmer until oats are tender and creamy, 5 minutes.

Meanwhile, in a small dry skillet over low heat, toast coconut flakes until golden, 2 to 3 minutes.

Top oatmeal with coconut flakes and mango.