Make Ahead Breakfasts For Kids

An organized morning starts the night before- making kid lunches and even breakfast the night before will help you have a stress-free morning! These breakfasts are filling enough to keep your kids going until lunch time. 

I'm not the best at planning and preparing. Making things ahead of time isn't my strength, by any means. But when I do make the effort to plan ahead, it simplifies my life! Honestly, I have the best mornings if I start the morning for our kids the night before. And waking up before them to have a cup of coffee before I greet them, make for the BEST start of the day. Quiet time for Moms is a must ! When our littles wake up, it seems to be nonstop all day. Organized chaos is what I like to call it :) 

This recipe has been tweaked from when I started making it. I love that this recipe is naturally gluten free. I have recently added the grass-fed collagen for protein. It also has healthy fats from pasture eggs. And the best part of this recipe is that the first ingredient is sweet potatoes! Mom win! It's a great way to get kids to eat more vegetables without them even knowing. Our kids absolutely love these muffins. I put them in their lunch sometimes or just as a quick snack. Make these delicious muffins ahead of time, and serve Monday morning. These are great with a glass of kefir for more calories, protein, fats, and beneficial bacteria to start their day!




  • 1 medium sweet potato, cooked

  • 2 medium bananas

  • 2 pasture eggs

  • 2/3 cup almond butter (you can sub peanut butter, but it does taste different)

  • 6 TBSP maple syrup, pure

  • 1 1/2 TSP cinnamon

  • 3/4 ginger, ground

  • 2 TSP baking powder

  • Optional: 1-2 scoops grass-fed collagen


Preheat the oven to 350 ^ F. Grease a mini-muffin tin with avocado spray or butter. Place all ingredients except the baking powder in a high power blender. Blend on high until smooth. Add the baking powder and blend on low until just combined. Pour batter into the mini-muffin tin, filling each cup 3/4 of the way. Bake 10-12 minutes. 


Swap sweet potatoes with 3/4 canned organic pumpkin puree. I keep canned pumpkin puree in the pantry just for this reason! 

To make vegan: Stir 2 TBSP ground flaxseed with 6 TBSP of water. Add to blender with all other ingredients. 




I recently just tried overnight oats since our little one (18 months old) wants to eat as soon as she wakes up. It is so nice to just grab and serve! There is also so much variety that you can add to oatmeal. 


  • 1/2 cup of uncooked oatmeal (One Degree Organic Sprouted Oats)

  • 3/4 cup of milk (we use S.O. Delicious Organic Coconut Milk, Original. Almond, hemp or regular milk work as well)


Combine ingredients in a jar. Refrigerate overnight or for at least 2 hours. Heat up in the morning or eat just as it is!

Optional add-ins:

peanut butter + maple syrup + Enjoy Life chocolate chips + banana + shredded coconut

blueberry + chopped pecans + maple syrup + cinnamon + hemp seeds

strawberries + banana + cinnamon (or nutmeg)  + sliced almonds + flaxseed




These pancakes are as simple as ABC to make! We love Birchbenders Paleo Pancake mix for many reasons. They are naturally gluten-free, contain iron, high in calcium, nonGMO, contain no sugar, and all you do is add water to the mix!! They are located in the pancakes & syrup aisle at Heinens. We like to make a huge batch on Sunday morning and freeze the rest. All you have to do is pop them in the toaster oven in the morning. Top with peanut butter, fruit, chia seeds, maple syrup or even PB&J! If you are looking to get a little more festive for a birthday, Heinens carries dye-free sprinkles you can add as well. 


 Birchbenders Pancake Mix



Add water to pancakes mix until you get a thin consistency. Heat pan on medium heat and melt (real) butter or coconut oil. Add 1/4 cup of pancake mix. When you see bubbles on the top, flip and cook until cooked through. After pancakes cool down, store in a gallon sized zip-lock bag. Heat pancakes up in the toaster oven in the morning. Get creative with your toppings!



I absolutely loved store bought breakfast burritos growing up. I found out, it's not hard to make your own! I just choose the ingredients I approve of; make them, freeze them, and heat them up! Easy peasy. Lemon squeezy. {My oldest came home with this phrase (from his teacher) years ago and I'm still saying it}. 


6-8 Tortilla wraps (we like Maria & Ricardo's found by the butter or Rudi's Plain Tortillas found in the frozen gluten-free section at Heinens. 8-10 inch tortillas work the best. Corn tortillas don't wrap and freeze well.)

6 Pasture eggs

1 Package Applegate Chicken & Maple or Pork Sausage

1 cup of shredded cheese of choice (Dairy-free option: FollowYourHeart American Cheese)

1/2 cup of peppers or spinach chopped, finely

Aluminum Foil 


Scramble eggs in 2 TBSP of butter. Set aside and let cool completely. Chop frozen sausage and set aside. Place a tortilla on top of an aluminum foil square. Sprinkle about 2 TBSP of cheese onto the tortilla. Top the cheese with spinach or peppers, followed by 2 TBSP of scrambled eggs. Roll the burrito tightly by folding the sides in first, then rolling it. Wrap the burrito in foil, & repeat. Freeze the burritos. When you are ready to make them in the morning, unwrap and microwave for 1 minute or place in toaster oven at 350^F for 12-15 minutes. 


I saved the best for last. This is not a 'make ahead' breakfast, but is one of our staples and most often eaten breakfast on school days (especially for my oldest). He has to get up at the crack of dawn since his school starts early. He's not very hungry early in the morning but will drink this shake no problem. We make it with organic coconut milk in a blender bottle. I approved of this shake as it is a whole-food shake and contains 13 gr. of protein, a lot of fiber, and healthy fats when combined with a nut milk. This is a satisfying breakfast to hold you over until snack or lunch. No complains from my son! We also make it into a pudding by using less milk. It's my daughter's favorite breakfast & makes for a great snack with protein!

**This blog was sponsored by Heinens

Kids, Healthy MealsJames Mackert