Nutritious, filling and easy, oatmeal is the perfect breakfast for a busy toddler (and big kids too!). These oatmeal recipes for toddlers use large flake oats or steel cut oat for added nutrition.
As a pediatric dietitian and mom of 3, I’m asked all the time: “what do you feed your toddler and big kids for breakfast?”
Oatmeal is always at the top of my list. Nutritious, filling and easy, oatmeal is the perfect breakfast for a busy toddler. Oats are high in soluble fibre- a type of fibre that keeps you fuller longer, naturally decreases your cholesterol levels and stabilizes your blood sugar levels. Oatmeal offers energy to start your day, and staying power, keeping you fuller longer. They are a great source of thiamine, iron and certain anti-oxidants.
A few helpful notes about these breakfast oatmeal recipes:
Tip #1: Choose large flake or steel cut oats
When you are choosing oats in the grocery store, there are several varieties to choose from. I usually choose large flake oats (old-fashioned rolled oats) or steel-cut oats (which take longer to cook) instead of instant or quick oats. Large flake or steel cut oats are less refined and processed, are lower on the Glycemic Index (are digested slower) and have a grainier texture (which I like) as compared to quick and instant, which cook quicker and produce a smoother, thicker texture. Be careful with instant oats packages which often contain added sugars/sweeteners and other additives.
Tip#2: Cook oats in the microwave using a tall bowl
I’ve made these recipes with busy Moms in mind, so most of them can be cooked in the microwave. You can also cook oats on the stovetop (works well for bigger batches and if you’re using steel-cut oats). When you cook in the microwave, make sure to use a tall microwave-safe bowl or dish so that your oatmeal doesn’t come pouring over the sides as it cooks.
Tip #3: Use milk or coconut milk to make oats creamy and delicious!
I’ve given the option of using milk, a milk alternative or water in most of the recipes. I choose milk or coconut milk most of the time, because it makes for a creamier oatmeal. Water, soy milk, almond milk or any other milk work too. I’ve kept these recipes fairly simple, but feel free to add extra ingredients like chia seeds, hemp hearts or flax for an extra boost of fibre. Tasty oatmeal toppings are key!
Here are five of my favourite oatmeal recipes for toddlers (I used large flake oats for all recipes):
This pumpkin spice baked oatmeal is loaded with delicious Fall flavours, as well as nutrition. It’s rich in protein, fibre, vitamins and minerals and will keep your family satisfied all morning.
You can make this yummy carrot cake oatmeal ahead of time, or the morning of (because it’s THAT versatile and easy!). It’s dietitian-approved and tastes like carrot cake – what’s better than that?! Oh, your kids will love it too. Boom!
This make-ahead version of oatmeal is the perfect combination of nutritious and delicious. Naturally sweetened with ripe banana, and higher in protein than regular oatmeal, this will be your family’s new go-to weekday breakfast!
This nutritious, yummy and easy peanut butter and banana oatmeal recipe is perfect for the whole family (even your wee ones!)
Chocolate for breakfast? Why not! This chocolatey overnight oats recipe is just as nutritious as it is delicious. Your kids will feel like they’re having a treat! Top with berries of your choice, and you’ve got yourself a balanced breakfast!
Oatmeal 5 Ways: Chocolate Berry Overnight Oats & More
Who doesn’t love waking up to breakfast already made?! Especially one that tastes like chocolate! Simply add milk of choice if needed, heat in the microwave and serve!
Ingredients
- 1 1/3 cups rolled oats
- 1 cup milk of choice
- 1/3 cup Vanilla (or plain) Greek yogurt
- 1 large ripe banana, mashed
- 2 tbsp maple syrup (or to taste)
- 3 teaspoon cocoa powder
- ½ tsp vanilla
- 1 cup berries (fresh or frozen) of choice
Instructions
- In a large bowl, combine all ingredients (except for the berries), and mix well.
- Pour equally into 4 small mason jars, topping each with ¼ cup berries).
- Seal the jars and let the oats soak overnight in the refrigerator.
- Open the mason jars in the morning, blend in the berries, add any addition milk (if desired) and enjoy! You can also heat in the microwave prior to serving too.
More toddlers breakfast ideas:
- Flourless chocolate lentil protein muffins
- Homemade peanut butter granola
- 3 easy make-ahead breakfast recipes for busy weekdays
For easy, family-friendly recipes, check out my recipe page!
Did you know that we offer personalized nutrition counselling for kids and families? If this is something you’d like to learn more about, please visit The Centre for Family Nutrition.
![[AD] Ready to make your new favourite chocolate chip cookies?? 🍪 Trust me – make a double batch because they’re going to fly off of the baking sheet before you’ve even had a chance to try one yourself. They are SO yummy, soft and tender… exactly how a chocolate chip cookie should be🙌🏻
As a registered dietitian I love finding creative ways to incorporate locally sourced nourishing ingredients into my baked goods, like…LENTILS! Lentils are packed full of plant-based protein, dietary fibre and vitamins and minerals. They are also budget-friendly, SO versatile and accessible.
Not only have I included Canadian lentils, but I’ve also used other Canadian-grown ingredients like wheat flour, eggs, butter, and oats. Visit Canadian Food Focus (canadianfoodfocus.org) to learn more about nourishing Canadian ingredients, from farm to fork !
Makes 12 large cookies
Ingredients:
• 1/3 cup butter, softened
• ½ cup brown sugar (packed)
1 egg (room temperature)
• ¾ cup cooked red lentils
• 1 tsp vanilla
• 1 cup flour (all-purpose or whole wheat are both fine)
• ½ cup rolled or quick-cooking oats
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1/3 cup dark chocolate chips (or chunks)
• Coarse sea salt for sprinkling on top (optional)
Directions:
1. Preheat your oven to 375F and line a baking sheet
2. Cook your red lentils as per the package (or as I’ve described above)
3. In a large mixing bowl, whisk together wet ingredients (butter, brown sugar, egg, lentils, vanilla)
4. To that bowl, add the dry ingredients (flour, oats, baking soda and powder, cinnamon and salt)/ Fold those into the wet ingredients (do not over-mix).
5. Fold in the chocolate chips
6. With a spoon, scoop out about ¼ cups worth of batter (for one cookie) and evenly distribute one dozen onto the cookie sheet. Top with a tiny bit of coarse sea salt if desired.
7. Bake at 375 for about 15 minutes, checking at the 13-minute mark (as some ovens are hotter than others). You want your cookies slightly under-baked. Enjoy!
#lovelentils #lovecdnfood #lovecdnfarms #lovecdnrecipes](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/382016981_140634385792877_1677666589623245277_nfull.jpg)
Comments
Wow I love oatmeal…The Baked Blueberry Banana Oatmeal With Vanilla Greek Yogurt sounds really tasty, I’m gonna have to try that. Although I always knew how healthy oatmeal was I never knew the difference between the different kinds before reading this article. Now that I know I can chop another form of processed food off of my list.
OMG must try that baked blueberry thing. It looks DELICIOUS.
Do you provide the nutritional information for these recipes anywhere?
Thanks.
Hi Courtney. I don’t usually provide nutritional information per serving, because everyones serving size will be different, and I’m not a big calorie counter :).