Coconut Passion Fruit Chia Pudding Parfait

This Coconut Passion Fruit Chia Pudding Parfait is just as suitable as a healthy dessert as it is as a wholesome breakfast. Coconut milk chia pudding, thick passion fruit puree and homemade haupia all come together in a single dish. You won’t be able to stop eating this tasty treat!

Two dishes of Coconut Passion Fruit Chia Pudding Parfait topped with pink flowers.

One of my favorite parts about traveling is finding new foods and dishes that inspire me to get in the kitchen and create my own special version of them. On any typical vacation, I’ll probably come home with at least two ideas of recipes I want to recreate on my own. It’s one of the reasons I love traveling so much – there’s nothing like it to broaden my imagination and get my home-cooking skills flowing again as soon as I get home.

If you’ve been following me on Instagram, chances are you noticed we took a little trip to visit my cousin and her new baby in Kauai at the end of July. While the great majority of our vacation was spent hanging out in our beautiful vacation rental and lounging by the pool with our babes, we did manage to get out for a few tasty treats.

There’s a small local market close to where we stay in Poipu that, while not fancy, is perhaps best known for the shave ice “wagon” that parks out front of it or the sushi bar inside of it. We stopped in for some Spam musubi one day on our way home from the beach, and my cousin came out with a Mason jar full of what looked to me like the dreamiest (and tastiest) chia pudding concoction I’d ever seen in my life:

A Mason jar of coconut chia pudding layered with haupia and passion fruit puree.

Coconut chia pudding was layered in between passion fruit puree and creamy haupia, and as soon as I tasted a bite of it I casually informed her that she better eat however much of it that she wanted FAST, because otherwise I would 😉

Lucky for me (and for little Raia, who couldn’t get enough of it!) she was more than generous with sharing and I was able to savor each bite just enough so I’d remember how to make my own at home. Lucky for you, I’m sharing that homemade recipe with you today!

There are a few things that go into this Coconut Passion Fruit Chia Pudding Parfait, but no step is too difficult. Just remember that you’ll want to start the process a day before you want to serve it, as both the haupia and the chia pudding need to set up in the fridge overnight. It’s also good to give the passion fruit puree some time to set up in the fridge since you’ll be heating it thicken it up.

Here’s how the process goes:

Step 1: Make the haupia.

Full disclosure, this was the first time I’d made haupia from scratch, and I was blown away by how easy it was! I used this recipe from Tasting Table, which involves just four ingredients:

Cornstarch
Water
Coconut milk
Sugar

It’s a quick and easy process, just boil everything together, pour it into a baking dish and refrigerate overnight. No baking or fancy temperature taking required. You can also find haupia mix packets in Asian grocery stores (or on Amazon [*affiliate link]), but after making this from-scratch recipe, I’ll tell you I never feel the need to buy the packets again!

Looking down on a dish of Coconut Passion Fruit Chia Pudding topped with coconut chips and a pink flower.

Step 2: Make the chia pudding.

If you’ve never made chia pudding before, prepare to meet your new favorite make-ahead breakfast. All it takes is some chia seeds, coconut beverage (or milk of your choice) and some vanilla and honey. Pour everything into a Mason jar, shake and seal, then place this in your refrigerator overnight as well. Are we seeing how easy this is yet?

Step 3: Thicken up (and sweeten) some passion fruit puree.

I know, I know, you’re probably wondering where in the heck you’re going to find some passion fruit puree. But I’ve made it easy for you! You can order it on Amazon [*affiliate link], and it’s even on Prime so it will be at your doorstep in just a couple of days.

We were lucky enough to have some passion fruit puree in our freezer from a family friend that grows them, so I simply thawed that but then thickened it up on the stove with some cornstarch and a little extra sugar for sweetness. I highly recommend giving whatever puree you end up getting a taste before doing this, and only adding sugar as needed.

Step 4: Assemble, top with toasted coconut flakes and enjoy!

The next morning, your parfaits will be ready in seconds. Simply take your serving vessel (I like small Mason jars or clear parfait dishes) and start layering:

First goes the coconut chia pudding,
Then goes the passion fruit puree,
Followed by cubes of your homemade haupia,
All topped with roasted coconut strips to add the perfect crunch.

An overhead shot of a wooden spoon resting in a dish of coconut chia pudding.

If you’re looking for a special kid-friendly breakfast treat that still packs a ton of nutrition, this Coconut Passion Fruit Chia Pudding Parfait is the answer.

And if coconut and/or passion fruit aren’t your thing, check out some of my other tasty chia pudding recipes like this Tropical Matcha Chia Pudding, this Coconut-Vanilla Chia Pudding Parfait, and this baby-friendly Oat Milk Chia Pudding with Blueberry Orange Compote!

Coconut Passion Fruit Chia Pudding Parfait
Prep Time
30 mins
Refrigerator Time
8 hrs
Total Time
8 hrs 30 mins
 

This Coconut Passion Fruit Chia Pudding Parfait is just as suitable as a healthy dessert as it is as a wholesome breakfast. Coconut milk chia pudding, thick passion fruit puree and homemade haupia all come together in a single dish. You won’t be able to stop eating this tasty treat!

Course: Breakfast, Dessert, Snack
Cuisine: Hawaiian
Keyword: breakfast, chia, coconut, dairy-free, dessert, Hawaiian, healthy, kid-friendly, passion fruit, snack
Servings: 4 people
Calories: 570 kcal
Author: CaliGirl Cooking
Ingredients
  • 2 cups diced haupia pudding Link to recipe in Notes
  • 1/2 cup chia seeds
  • 2 cups unsweetened vanilla coconut beverage
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups passion fruit puree Link to purchase in Notes
  • 3 tablespoons cornstarch
  • 6 tablespoons water
  • Sugar, as needed to sweeten
  • Roasted coconut chips, for topping
Instructions
  1. The night before you plan to serve the parfaits, prepare the haupia according to directions and allow to set up in the refrigerator overnight.

  2. The same night, combine chia seeds, coconut beverage and vanilla in a glass bowl with a lid and place in the refrigerator. If you can, give the bowl a shake a few times before bed to make sure the seeds are well incorporated with the coconut beverage. 

  3. You’ll also want to prepare the passion fruit puree the night before. Place the puree in a saucepan and bring to a gentle simmer. In a small, separate bowl, whisk together the cornstarch and water, then whisk into the passion fruit puree. Continuously whisk as you add however much sugar you need, probably a few tablespoons but taste as you go. Remove puree from heat and let cool before transferring to a Mason jar or other container and refrigerating overnight.

  4. In the morning, scoop chia pudding into your serving vessels, then top with passion fruit puree, then the diced haupia. Top with toasted coconut chips and enjoy!

Recipe Notes

Dish Density: Medium

Haupia pudding recipe from Tasting Table.

Passion fruit puree link to purchase [*affiliate]

“Feed a Crowd” Make-Ahead Breakfast Enchiladas

These Make-Ahead Breakfast Enchiladas are the perfect breakfast to feed a crowd with less than 30 minutes of prep time the morning of. They’re loaded with eggs, shredded meat and vegetables and topped with the easiest homemade red enchilada sauce.

A finished dish full of Make-Ahead Breakfast Enchiladas.

If you haven’t yet discovered the beauty of make-ahead enchiladas, you’ve really been missing out! They’re a great meal prep dish for weeknights, as they can be composed well in advance and then just popped in the oven right before you’re ready to serve them. They’re also incredibly freezer-friendly once they’re cooked, making them a great option to make for friends and family who have just had a baby, experienced an illness or death in the family, etc., etc.

And what do I love most, in particular, about these Make-Ahead Breakfast Enchiladas? The fact that I can prep them and just pop them in the refrigerator the night before I need to serve a crowd in a hurry.

I don’t know about you, but our little one does NOT have the patience to sit around and wait hours for her first meal of the day, so these have been a fantastic option for us in the mornings when we have family visiting and need to get something on the table fast.

So let’s get into the details about how to make the only crowd-pleasing breakfast you’ll want to serve from now on:

How to Master Enchilada Prep

The first thing you’ll want to do is make your enchilada sauce. Sure, you can use store-bought [*affiliate link], but let me tell you, this was the first time I’d ventured into making enchilada sauce on my own and it was soooo easy. You should totally do it because you’ll never turn back. And most of the ingredients are things you’ll already have on hand in your pantry.

A dish of breakfast enchiladas being prepared, covered with homemade red enchilada sauce.

There are three other ingredients you’ll need to prepare before assembling your enchiladas:

  1. Shredded meat of your choice (I love buying the Trader Joe’s carnitas or making up a quick batch of my favorite Instant Pot Shredded Chicken.)
  2. Sautéed onions and peppers.
  3. Scrambled eggs.

Once you have the sauce and these three essential components ready to go, you’ll want to set up a big assembly line for all of your tortillas. The more space you have to spread out multiple tortillas, the faster the assembly process will go.

Now line up your tortillas and assemble away!

Tortillas lined up and filled with eggs, vegetables and shredded meat to make breakfast enchiladas.

Fill your choice of corn or flour tortillas with the shredded meat, vegetables and scrambled eggs. Roll each one up tight and line them all up in a 9-by-13-inch baking dish sprayed with cooking spray.

Before tucking the enchiladas away in the refrigerator for the night (or into the freezer if you plan on serving them more than a day later), top them with your homemade enchilada sauce and plenty of shredded cheese.

Then cover, refrigerate (or freeze) and tuck them away until you’re ready to serve!

A dish of make-ahead breakfast enchiladas all prepped and ready to be refrigerated or frozen until serving.

How to Feed a Crowd

The morning you’re ready to serve these yummy enchiladas, simply uncover the dish and pop it into a 350-degree oven for 15-20 minutes (more if the enchiladas have been frozen.) If you want to get the cheese on top extra brown and bubbly, turn on the broiler for the last five minutes or so.

Finally, you can’t forget the toppings! Be sure to top your breakfast enchiladas with plenty of fresh cilantro and avocado before dishing them out to your hungry crew.

This is the perfect breakfast for any time of year: summer mornings when you want to get outside first thing, busy school days when you have lots of hungry mouths to feed, or special holidays when your house is brimming with family and friends.

A single serving of delicious make-ahead breakfast enchiladas.

Make-Ahead Breakfast Enchiladas
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

These Make-Ahead Breakfast Enchiladas are the perfect breakfast to feed a crowd with less than 30 minutes of prep time the morning of. They’re loaded with eggs, shredded meat and vegetables and topped with the easiest homemade red enchilada sauce.

Course: Breakfast
Cuisine: Mexican
Keyword: breakfast, enchiladas, freezer-friendly, kid-friendly, make-ahead, meal prep, Mexican
Servings: 8 people
Calories: 446 kcal
Author: CaliGirl Cooking
Ingredients
For the sauce:
  • 3 ounces tomato paste
  • 2 cups chicken or vegetable broth
  • 2 tablespoons olive or avocado oil
  • 2 tablespoons flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
All other ingredients:
  • 1 tablespoon olive or avocado oil
  • 1 bell pepper, diced
  • 1/2 medium onion, diced
  • 8 eggs
  • 8 medium tortillas (corn or flour)
  • 12 ounces shredded meat (carnitas, beef or shredded chicken)
  • 5 ounces shredded cheese (I used a mix of cheddar, fontina and jack)
  • Cilantro, for topping
  • Sliced avocado, for topping
Instructions
  1. First, make the sauce. Place tomato paste and broth in a medium saucepan over medium heat.

  2. In a small bowl, mix together the oil and flour with a fork, then add it to the saucepan with the tomato paste and broth. This will help thicken it.

  3. Add the remaining ingredients to the saucepan mixture and stir to combine. Bring to a gentle simmer, cooking until sauce thickens slightly, then turn down the heat to low to keep warm while you make the rest of the enchilada components.

  4. Spray a 9-by-13-inch baking dish with cooking spray and set aside.

  5. If you are planning on serving the enchiladas right away, preheat the oven to 350 degrees Fahrenheit.

  6. Place a medium saute pan over medium heat on the stove and add 1 tablespoon oil. Once oil is warm, add bell peppers and onions. Saute until onions are translucent and fragrant, then move the mixture to a separate mixing bowl.

  7. Using the same saute pan, scramble the eggs using the leftover oils and juices from the vegetables. Once eggs are cooked, remove to your other mixing bowl.

  8. Lay tortillas out onto a large prep space so you can assemble them all at once. Divide the vegetables, shredded meat and eggs evenly among the 8 tortillas.

  9. Roll each one up and tuck it into the prepared baking dish. It’s okay if they’re a bit snug.

  10. Once all of the tortillas are tucked into the baking dish, top them with the enchilada sauce, then with the shredded cheese.

  11. At this point, you can cover and freeze or refrigerate the enchiladas until you are ready to serve them OR you can bake them right away.

  12. When you’re ready to bake, place the enchiladas on a rimmed baking sheet (to catch any drips) and pop them into a 350-degree oven for 15-20 minutes. If your enchiladas are frozen, you may need closer to 30-35 minutes. To make the cheese on top extra-bubbly and brown, turn the broiler on for the last 5 minutes or so of baking.

  13. Once enchiladas are warmed through, remove from the oven and top with fresh cilantro and sliced avocado before serving.

Recipe Notes

DISH DENSITY: High

Savory Baked Oatmeal (Baby-Led Weaning Approved!)

Baked oatmeal has become a popular meal prep breakfast – and for good reason! This Savory Baked Oatmeal puts a unique spin on the classically fruit-forward dish and is a great option for baby-led weaning. A baking dish of Savory Baked Oatmeal, the perfect family-friendly breakfast!

Let me hear it from all my baked oatmeal fans out there! For someone who has found and fostered her love for meal prep over the last couple of years, baked oatmeal has become one of my favorite meal prep breakfast recipes. I love that you can bake it up the night (or even a few days) before you want to enjoy it, and that it’s easy to microwave up for a warm, hearty breakfast that tastes like it took days to make.  I’ve seen a lot of fruit-forward baked oatmeal recipes out there, and even included one in my e-cookbook (with hidden veggies in it, of course), but I thought it would be fun to mix things up with a tasty savory version! I’ve already made a standard savory bacon oatmeal recipe with eggs for you all, and If you’ve not tried savory oatmeal yet, you’re missing out. It’s so good and sticks to your bones even more than the classic fruity versions. And let’s face it, sometimes you’re just craving a little something savory for breakfast. 

I made this Savory Baked Oatmeal with my little one in mind. She (like most toddlers) will take fruit over vegetables any day, but she also happens to adore baked oatmeal. Let’s be honest, her parents love it too because it is wayyyy less messy than classic oatmeal served in a bowl!  

A plate of Savory Baked Oatmeal garnished with two cherry tomatoes.

In case I haven’t mentioned it yet, rolled oats have been such a lifesaver in our baby-led weaning journey. I use them in soooo many recipes and buy Trader Joe’s 2-pound bags on the regular [*affiliate link]. I’ve used them in muffins, pancakes, donuts, cookies and now this! They’re a super-substantial food that has a ton of health benefits and I feel good using them as a base for so many recipes I make for my little one.  

While this Savory Baked Oatmeal takes a little while to bake in the oven, it’s incredibly easy to throw together so there’s very little hands-on time. It’s my favorite kind of recipe, and I’m sure you other mamas can relate.  

I also love that the recipe is totally adaptable. I went the Italian route this time, but feel free to mix in other savory herbs, spices and ingredients. 

Some other fun combinations might be: 

  • Ham, cheese and peas 
  • Kale, bacon and sweet potato 
  • Ground turkey, bell peppers and onion 

Use this recipe as your guide and run wild from there! 

An overhead shot of a baking dish of Savory Baked Oatmeal and a serving scooped out onto a side plate.

Do you have a favorite baked oatmeal recipe? If so, I’d love to hear about it! Let me know in the comments below! 

Savory Baked Oatmeal
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Baked oatmeal has become a popular meal prep breakfast - and for good reason! This Savory Baked Oatmeal puts a unique spin on the classically fruit-forward dish and is a great option for baby-led weaning.

Course: Breakfast
Keyword: baby-led weaning, breakfast, kid-friendly, meal prep, oatmeal
Servings: 6 people
Calories: 240 kcal
Author: CaliGirl Cooking
Ingredients
  • 2 cups rolled oats
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon dried basil
  • 1 1/2 cups milk of your choice
  • 1 egg
  • 3 tablespoons olive oil
  • 5 links cooked breakfast sausage, cut into slices
  • 1/2 cup sun-dried tomatoes
  • 2 cups fresh spinach
  • 2 cloves garlic, minced
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Spray a 2-3 quart baking dish with cooking spray and set aside.

  2. In a large mixing bowl, mix together the oats, baking powder, salt and dried basil. Stir in the milk and egg.

  3. Place a large saute pan over medium heat and add the olive oil. Once oil is heated, add the sausage, sun-dried tomatoes, spinach and garlic. Saute, using the tongs to mix everything together, until spinach is slightly wilted, then remove from heat immediately.

  4. Add the spinach mixture to the mixing bowl with the other ingredients along with 1/2 cup water. Stir until combined, then pour mixture into prepared baking dish.

  5. Bake in 350 degree oven for 25-30 minutes, or until all liquid has been absorbed and oats look set. Let cool slightly before serving.

Recipe Notes

DISH DENSITY: Medium

High Protein Lemon Ricotta French Toast for Baby-Led Weaning

This High-Protein Lemon Ricotta French Toast is perfect for baby-led weaning, but also perfectly acceptable for adults! Thick multigrain bread is coated in a lemon-ricotta batter and grilled to perfection in this tasty breakfast.

Two slices of lemon ricotta French toast are stacked on a plate, topped with a pat of butter and drizzled with syrup.

If you’ve up until now been of the mindset that French toast is a carb-heavy breakfast with no nutritional value, today I’m prepared to completely change your mind.

That’s because I’ve taken your classic French toast and turned it into a breakfast superstar that’s baby-led weaning approved. How, you ask? Well, let me tell you!

FRENCH TOAST MADE HEALTHY

Okay, first things first, let’s talk about bread. I’ve always and forever been the complete antithesis of gluten-free, I love my gluten! And I’m very fortunate that I have no issues processing it. That being said, I’m also a firm believer of everything in moderation, and I know that the path of consuming too many carbs is wayyy to easy to go down, so I try to be conscious of how much and what type I consume.

Yes, I meant to put that extra emphasis on what type. This is soooo important and all too often overlooked. There are a ton of nutritional benefits to consuming whole or multigrain breads (and carbs in general) as opposed to the white stuff. You can check out more on these benefits in this helpful article, but I let’s continue on with this Lemon Ricotta French Toast, because we don’t have all day!

An overhead shot of two pieces of lemon ricotta French toast on a plate with a lemon wedge, topped with a pat of butter and syrup, flanked by purple flowers.

In addition to using a thick multigrain bread for this recipe (and yes, I’m referring to the type you have to slice yourself so you can get those big ol’ slices), I also added some ricotta to the dipping batter to really up the protein content. We want our little ones to have full and healthy tummies as they start their day!

For some fun extra flavor, I added fresh lemon juice and zest.

Side note: Does anyone else’s child enjoy snacking on entire wedges of lemon? Or is it just mine?

A toddler snacking on a lemon wedge.

Whether your child would eat an entire lemon if you let them or not, I’m pretty sure they at least like the zingy flavor.

Let’s get to cooking!

GRIDDLE SKILLS

Once you have your bread sliced and batter ready, the cooking will be done in less than 10 minutes. That’s a breakfast win if you ask me!

Simply dip the bread in the batter and place it on a preheated griddle to cook away. Flip once and you’re done. Easy as that.

WHAT’S THE DEAL ON TOPPINGS?

Okay, this is where I feel I need to state the obvious: If you’re making this Lemon Ricotta French Toast for your little one, I DO NOT recommend drowning it in syrup. Now, I’m not one to tell you how you should parent or critique the food decisions you make, but my friends – that syrup is a messy, slippery slope. Once you start, you will not be able to go back.

If you are, however, making this French toast for yourself (or slightly older kids who may be able to at least slightly control their obsession) then go for it! I know, it is so good.

Another angle of two pieces of lemon ricotta French toast on a grey plate, topped with a pat of butter, with syrup and butter in the background.

That all being said, I also have some tasty alternatives that are both baby-led weaning and big kid-/adult-friendly:

No matter which way you serve this or who you serve it to, it’s bound to be a hit.

If you’re looking for more healthy breakfast recipes for the family, be sure to check out my post on Easy Breakfast Recipes That Are Baby-Led Weaning Approved and this tasty recipe for Toddler-Approved Peanut Butter Banana Breakfast Cookies!

Another overhead shot of lemon ricotta french toast on a grey plate, covered with butter and syrup, with a lemon wedge for garnish.

High-Protein Lemon Ricotta French Toast for Baby-Led Weaning
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This High-Protein Lemon Ricotta French Toast is perfect for baby-led weaning, but also perfectly
acceptable for adults! Thick multigrain bread is coated in a lemon-ricotta batter and grilled to perfection in this tasty breakfast.







Course: Breakfast
Keyword: baby-led weaning, breakfast, brunch, French toast, kid-friendly, lemon
Servings: 4 people
Calories: 433 kcal
Author: CaliGirl Cooking
Ingredients
  • 3 eggs
  • 1/2 cup whole milk ricotta
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 loaf whole unsliced multi- or whole grain bread You'll want to get about 8 slices out of it.
  • 2 tablespoons butter
Instructions
  1. Place griddle or large pan on the stove and begin heating over medium heat.

  2. In a medium mixing bowl, whisk together the eggs, ricotta, vanilla, lemon juice and lemon zest to make the batter.

  3. Place butter on preheated skillet and let melt.

  4. Once butter is melted and evenly spread over your cooking vessel, begin dipping bread slices in the batter and placing on the skillet.

  5. Cook for a few minutes – or until the bottom of the bread becomes golden-brown and the egg is set – before flipping and cooking the other side.

  6. Serve immediately with your desired topping.

Recipe Notes

DISH DENSITY: Medium

Peanut Butter Banana Breakfast Cookies: Toddler-Approved!

These Peanut Butter Banana Breakfast Cookies are the perfect treat for your toddler to kick off the day on the right foot – he or she won’t even know they’re healthy!

Four Peanut Butter Banana Breakfast Cookies stacked alongside a carafe of milk.

I mean, who doesn’t want cookies for breakfast?

More specifically, what toddler doesn’t want cookies for breakfast? And what if I told you I’ve come up with a hearty and healthy cookie that is both toddler-approved and also perfectly acceptable to enjoy as the most important meal of the day?  Because that’s what you’ll get with this recipe for Peanut Butter Banana Breakfast Cookies.

If you know me at all, you know I’m all about enticing my 18-month old to eat a healthy, balanced diet in any way I can. I’m no stranger to mixing vegetables and other superfoods into popsicles, muffins, pancakes and mac-and-cheese that she gobbles up on the regular. Now I’m proud to say I can add these Peanut Butter Banana Breakfast Cookies to my healthy homemade toddler food arsenal.

A tray of freshly baked Peanut Butter Banana Breakfast Cookies.

Not only are they chock full of healthy ingredients like peanut butter, bananas, oats and chia seeds, but I also love that they’re portable. This makes them the perfect on-the-go healthy breakfast for rushed mornings because, let’s face it, sometimes we just need to resort to that car seat breakfast.

There’s some other great news about these Breakfast cookies, too:
  1. They come together in under 30 minutes (baking time included),
  2. They’re extremely low on the Dish Density scale, and
  3. They’re freezer-friendly!

Simply mix all of the ingredients together in one bowl, scoop out even size amounts of dough onto a parchment-lined baking sheet (saving on dishes wherever we can), and pop them into a preheated oven for 15-18 minutes. That’s all there is to it, folks!

An overhead shot of a stack of Peanut Butter Banana Breakfast Cookies on a wooden cutting board.

I think we all know by now how important it is to start our day off on the right foot nutrition-wise, but in case you forgot…

Benefits of a Healthy Breakfast for Kids

  • More energy
  • Improved alertness and concentration
  • Maintaining a healthy body weight
  • Improved memory and mood

You can read more about each of these benefits here.

Looking for More Healthy Breakfast Ideas?

You can find more healthy toddler breakfast ideas in this roundup of Easy Breakfast Recipes That Are Baby-Led Weaning Approved, and in my e-cookbook, 30 Freezer-Friendly Recipes for Babies and Toddlers.

A stack of Toddler-Approved Peanut Butter Banana Breakfast Cookies with a carafe of milk and bunch of bananas in the background.

What are your favorite breakfasts to feed your little ones? Let me know in the comments below!

Peanut Butter Banana Breakfast Cookies: Toddler-Approved!
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

These Peanut Butter Banana Breakfast Cookies are the perfect treat for your toddler to kick off the
day on the right foot – he or she won’t even know they’re healthy!

Course: Breakfast
Keyword: baby-led weaning, breakfast, cookies, gluten-free, kid-friendly, meal prep, oatmeal, toddler
Servings: 14 cookies
Calories: 138 kcal
Author: CaliGirl Cooking
Ingredients
  • 3 bananas
  • 1 egg
  • 2 1/2 cups rolled oats
  • 1/2 cup peanut butter (or nut butter of your choice)
  • 3 teaspoons chia seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped dried fruit (optional)
Dishes:
  • Medium mixing bowl
  • Mixing spoon
  • 1/2 cup measure
  • Teaspoon
  • Cookie scoop or regular spoon
  • 2 cookie sheets (lined with parchment paper to prevent washing)
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.

  2. Place bananas in a medium mixing bowl and mash them up with a mixing spoon until no large chunks remain. Add all other ingredients to bowl and stir to combine.

  3. Using a cookie scoop or regular spoon, scoop out even mounds of dough (about 2 tablespoons each) and place on parchment-lined cookie sheets, leaving a bit of space in between so the cookies can spread as they bake.

  4. Using the back of your mixing spoon, lightly smash down each mound of dough.

  5. Place in 350 degree oven and bake for 15-18 minutes, or until cookies are set and lightly golden. Let cool at least 10 minutes before enjoying.

Recipe Notes

DISH DENSITY: Low