Breakfast ideas for kids

    Get the little people in your life excited about breakfast with these homemade spreads. They're so easy to make the kids can join in too...

    Tired of the same old cereals and toast? Emily Kerrigan from Modern Family Food shares her favourite breakfast spreads for making with kids. Let little hands help rustle up these speedy recipes at the weekend and busy breakfast times will be a breeze... 

    Raspberry jam 

    Makes 1 jar
    Prep time 20 minutes

    Get the kids to help you measure the following into a pan: 400g frozen raspberries (or use fresh), 1 tsp vanilla extract, 2 tbsp runny honey and 2 tbsp water. Heat gently for 20 minutes, stirring occasionally; it’ll reduce to a thick jam. Turn the heat up towards the end if you need to thicken it a little. Leave to cool then transfer to a jar. Spread on toast with butter or a base layer of cream cheese.

    Chocolate hazelnut spread 


    Makes 1 jar 
    Prep time 5 minutes

    Boil the kettle. In a food processor, blend 200g ready roasted and chopped hazelnuts until a paste forms. Get the kids to help you measure in 4 tbsp cocoa powder, 2 tbsp honey, 2 tbsp coconut oil and 1 tsp vanilla extract then blend again to combine. Scrape down the mix with a spatula then add 200ml boiling water. Whizz to combine to a smooth chocolate spread and decant into a jar.

    If you can’t find ready-roasted chopped hazelnuts, toast whole hazelnuts on a baking tray in a preheated oven at 180º/350ºF/gas mark 4 for 10 minutes or until golden. Nuts burn easily so keep an eye on them. Remove from the oven and tip onto a clean tea towel, fold it over and rub to remove the skins then tip into your processor, discarding the skins.

    Crunchy seed peanut butter

     

    Makes 1 jar 
    Prep time 5 minutes

    Blend 250g unsalted roasted peanuts in a food processor with a pinch of coarse sea salt until a smooth paste forms – kids like watching the nuts turn into a paste. You may need to stop and scrape down the mix with a spatula depending on the power of your processor. Once smooth, stir in 25g of mixed pumpkin and sunflower seeds and transfer to a jar. Leave out the seeds altogether if your kids prefer it simple and smooth.

    Top tip: If you can’t find ready roasted peanuts, toast your own on a baking tray in a preheated oven at 180º/350ºF/gas mark 4 for 10 minutes or until golden. 

    Spreads can be kept in the fridge for up to a fortnight. 

    For more family recipes from Emily Kerrigan, visit her at Instagram or at Modern Family Food

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    Have you got any top breakfast tips? We'd love to hear from you in the comments below...

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