Superpowered Breakfasts for Icy Winter Days
Slipping around in the snow requires energy and that bowl of Fruity O’s might not cut it
We don’t need to convince you that breakfast is the most important meal of the day, especially for kids. But in the winter, little bodies have different needs. A stick-to-your-ribs morning meal should ideally have some protein, iron, whole grains and of course, a proper dose of fun. These weekday winter breakfasts offer some great ways to pump your kids full of good stuff before they venture out with a smile.
COCOA HAZELNUT OATMEAL
Reminiscent of Nutella but more action packed. The oats in this tasty bowl from grandparents.com are full of iron, protein, and beta-gluten, a fibre that amps up the immune system. Hazelnuts are high in healthy fats and high on awesome taste. The best part? Your kids get to have chocolate for breakfast.
- 2 cups old fashioned oats
- 4 cups milk
- 3 Tbsp cocoa
- 1/3 cup chopped hazelnuts
- Honey to taste
In a saucepan over medium-high heat, bring oats, milk, and cocoa to a boil, stirring occasionally. Lower heat to medium-low and simmer, stirring occasionally, until most of the milk is absorbed. Divide oatmeal into four cereal bowls and drizzle with honey. Top with chopped hazelnuts and stand back as your children devour this at the speed of light.
We suggest donning a cowboy hat while consuming these delicious morsels. High in fibre, protein and iron, a morning sandwich have never been so tough.
- 4 slices whole grain bread
- 2 Tbsp butter
- 2 slices cheddar cheese, or a handful of grated
- 1/2 can of baked beans
- 2 slices shaved ham (optional)
Preheat a jaffle or George forman grill. (If you don’t have one you can make this just like a grilled cheese in a frying pan). Lightly spread bread slices with butter. Place 2 slices of bread, buttered-side down, in the jaffle maker. Top with cheddar. Spoon a layer of baked beans over the cheese and top with ham, if using. Top with the remaining bread slices, butter-side up and cook for 3 minutes or until golden brown. Cut in half to serve.
MINI EGG CUPCAKES
These little bad boys also provide an opportunity to use up your leftovers in a snap. Essentially mini frittatas baked in muffin pans, they can be decorated with a swirl of ketchup on top. (In case you didn’t know, green and purple ketchup exists now too. Just saying.) A single egg contains 6 grams of protein and all 9 essential amino acids. They are also one of the only foods that naturally contain vitamin D, making them great defence for winter blues.
- 6 eggs
- 2 Tbsp milk
- 2/3 cup chopped veggies (this is where your leftovers come in. Roasted veggies, chopped chicken or beans all make great additions.)
- 1/3 cup grated mozzarella
- Salt and pepper
Grease a cupcake tin and preheat oven to 350 F. In a measuring cup, beat the eggs and milk or cream. Divide the egg mixture equally between the holes. Add your preferred filling. Bake for 12-15 minutes, until crisp and golden. Leave to cool slightly before removing from tray. Top with a swirl of ketchup.
Cottage cheese tends to be one of those stigmatized foods like brussels sprouts, perhaps because of its distinctive texture. Too bad, because half a cup of this stuff has 12 grams of protein and 10% of your kid’s daily calcium requirement. These quick and easy, light and fluffy pancakes do away with any texture qualms, and deliver the swift hit of nutrients your kids need to get them through a blustery day.
- 3 eggs
- 1 cup 2%cottage cheese
- 1 tsp vanilla
- 2 tsp honey
- 1/2 cup flour
- 1 Tbsp baking powder
- 1/4 tsp salt
Mix all ingredients together, and pour by 1/4 cups into a frying pan for each pancake. Cook on each side until lightly browned. Serve with maple syrup, and fruit if you want.