Hands up, my children don’t really have a varied breakfast. For a long time it was Cheerios, Cheerios and more Cheerios. My girls seem to love them and therefore they are the breakfast of choice most mornings (and as subsequent snacks throughout the day as they seem to manage to find them all over the house!). Sometimes I can get Alice to have some shredded wheat, a banana or toast and Molly is a fan of porridge, but only when covered in golden syrup. Not the greatest variation in the world there then.

After Charlotte’s post yesterday on nursery menus I am feeling the need to add a bit of variety and, to be perfectly honest, more healthy options on the breakfast table. If like me you are looking for a bit of inspiration for those early mornings then we have some fabulous suggestions for you. Ciara at myfussyeater.com has some fabulous recipes all guaranteed to get your kids, and you, smiling at mealtimes. Today we are sharing 5 of her easy breakfasts that are packed with goodness but full of fun so your kids will be too excited by what they are munching to worry about the lack of Cheerios in the bowl. There may be a couple of treats in there too but as we discussed yesterday, everything in moderation. I think a little sprinkle of cocoa is sure to trick the girls in to thinking they are having a treat at breakfast time. And those peanut butter waffles sound divine for a lazy Sunday treat. I am betting quite a few of you might be digging in to these for brekkie too!

Breakfast Banana Split

Entice your tastebuds with this delicious breakfast treat.
PREP TIME: 5 mins
TOTAL TIME: 5 mins
Serves: 2
½ tbsp nutella
4 tbsp greek yoghurt
¼ tsp vanilla extract
1 banana
150g berries (I use strawberries, raspberries and blueberries)
25g granola
Melt the nutella in the microwave for 10-20 seconds until it becomes a bit more runny. Don’t let it burn! Mix the vanilla extract and greek yoghurt together.
Cut the banana in two lengthways and arrange on a plate. Spoon on the yoghurt, top with the berries and granola and swirl over the melted nutella.
Serve immediately or keep in the fridge for a couple of hours.

Chocolate Coconut Porridge for kids

A delicious creamy Chocolate & Coconut Porridge or Oatmeal. Perfect for breakfast for kids this winter.
PREP TIME: 1 min
COOK TIME: 5 mins
TOTAL TIME: 6 mins
Serves: 3
2 cups / 125g rolled oats
3 cups / 750ml milk (dairy or non dairy)
1 tbsp cocoa powder
1 tbsp desiccated or shredded coconut
sliced banana to top
Place the oats, milk, cocoa and coconut in a saucepan and cook gently over a low-medium heat for approximately 5 minutes until the oats have cooked and the milk has all been absorbed, stirring occasionally.
Spoon into bowls and top with a little extra coconut and sliced banana.

Cocoa Banana Overnight Oats

The easiest and tastiest Overnight Oats recipe in the world with cocoa, banana, yogurt and milk.
PREP TIME: 5 mins
COOK TIME: 1 hour
TOTAL TIME: 1 hour 5 mins
Serves: 2
2 cups rolled oats
1.5 cups milk (cows, almond, hazelnut)
½ cup yogurt
1 banana (mashed, chopped or sliced, whichever you prefer)
1-2 tbsp cocoa
1 tbsp honey or maple syrup
toppings of your choice
Mix all the ingredients together in a bowl or jar and place in the fridge, preferably overnight or for at least 1 hour.
When you are ready to tuck in, remove from the fridge and top with toppings of your choice. The oats can be eaten cold or heated in the microwave for 30-60 seconds. They will also keep in the fridge covered for 2-3 days.

Blueberry Oat Breakfast Bar

These freezable oat breakfast bars are packed with brain boosting blueberries and are super easy to make.
PREP TIME: 5 mins
COOK TIME: 25 mins
TOTAL TIME: 30 mins
Serves: 8
Oat Bars:
4 tbsp coconut oil (or butter)
3 tbsp honey / date syrup / maple syrup
3 tbsp nut butter
200g / 2.5 cups rolled oats
150g / 1 cup blueberries

Yogurt Drizzle Topping:
1 tbsp plain yogurt / coconut cream
3 tsp orange juice

Preheat the oven to 170c / 340f. Line a baking dish with greaseproof paper. I used a 10in x 10in dish.
Melt the coconut oil, honey and nut butter in a large saucepan over a medium heat. Once melted and combined, stir in the oats and continue to mix until all the oats have been coated. Fold in the blueberries.
Transfer the mixture into the baking dish and with the back of a spoon press down and into the sides. Bake in the oven for 20 minutes or until the sides are just beginning to brown.
Allow the dish to cool before lifting the greaseproof paper with the oat mixture onto a cooling rack. Leave to fully cool in the fridge or at room temperature before attempting to add the yogurt drizzle or to cut the mixture into bars.
Once the mixture has completely cooled mix the yogurt (or coconut cream) and orange juice together and drizzle over the top and finally, cut into eight bars.
These oat bars will keep in the fridge for up to 3 days. They can also be frozen in individual containers or wrappers and defrosted at room temperature.

Peanut Butter and Banana Breakfast Waffles

A quick and easy breakfast waffle recipe – no waffle iron required.
PREP TIME: 5 mins
TOTAL TIME: 5 mins
Serves: 2
4 toasting waffles (I used McVities)
4 tbsp peanut butter
2 small bananas, sliced
4 strawberries, chopped
8 blackberries
icing sugar to dust
2 tbsp maple syrup
Toast the waffles according to the packet instructions.
Spread the peanut butter onto 2 waffles. Arrange the sliced bananas on the peanut butter.
Sandwich the remaining waffle on top and add the strawberries, blackberries and any leftover banana.
Dust with icing sugar and serve with maple syrup.