HEALTHY BACK TO SCHOOL BREAKFAST

Although schools really try to offer children a quality nutritious meal, very often children do not want to eat what is on the menu that day or have a certain picky period. It is very important to understand that every time a child goes to school is stressful for them, both for those who sit down in school for the first time and for those children who have to get used to the school duties again after the long summertime holidays. Whichever of those groups your child falls into, it is important that they eat properly and good quality food.

Breakfast is the most important thing in this story, and if your little ones are not morning eaters, we have prepared a few suggestions that they can take with them as a snack.

 

GREEK YOGHURT WITH OAT FLAKES AND FRUIT

 

Preparation (for 2 persons)

• 100 g of oat flakes
• 300 g of greek yoghurt
• 3 teaspoons of honey
• 100 g of mixed raspberries and blueberries
• 2 slices of peach compote

Mix Greek yoghurt with honey to get a sweet white cream. Cut the peaches into the cubes and wash the raspberries and blueberries so they would be ready for stacking your healthy cups. Put yoghurt on the bottom of the glass, sprinkle some oatmeal mixed with 1 teaspoon of honey over the yoghurt and you arrange the fruit on the top. Arrange the layers in the same order until you have used all the ingredients. Finish with the fruit. If you're packing the dish as a snack, stack the layers in a jar and your child has a snack ready.

 

 

OATMEAL WITH PEAR

 

Preparation (for 2 persons)

• 2 dcl of rice milk
• 5 tablespoons of oatmeal
• 1 pear
• ½ teaspoon of cinnamon
• 1 teaspoon of honey

 

Put the rice milk into the bowls and pour in the oatmeal. Cook on the medium heat for 8 to 10 minutes until the porridge becomes creamy. Cut the pears into the cubes and mix it with the porridge. Additionally sweeten with honey and cinnamon. Serve warm.

 

 

BLUEBERRIES PANCAKES

 

Preparation (4 for persons)

• Half a cup of oat flour
• Half a cup of plain flour
• 2 teaspoons of baking powder
• Half a teaspoon of baking soda
• 1 egg
• A pinch of salt
• 1,5 tablespoon of honey
• 12 tablespoons of milk
• 1 ripe banana
• A teaspoon of vanilla flavoring
• 200 g of blueberries

Mix the two flour types. If you don't have a ready-made oat flour, you can prepare it by grinding the oatmeal. Sift the flour and add the dry ingredients, baking powder and baking soda.

Separate the egg (the yolk and the white) and mix the egg white into stiff peaks. Beat the egg yolks until foamy with a pinch of salt and honey and gradually add the the dry ingredients and milk. If the mixture gets too thick, you can add a little more milk. If you don't like cow's milk, you can use any other. In the end mix a ripe banana and add a vanilla flavoring. Stir in the egg white with the light movements so that the pancakes will be airy. The mixture must be thick, but not too thick so you could shape the small pancakes. Put a baking paper on a baking sheet and use a spoon to form small round pancakes and press the blueberries into it. Place 3 – 4 blueberries into each mini pancake. Bake it at the temperature of 160 °C until you notice the pancakes have risen and taken on a nice golden yellow color. Serve with agave syrup or honey. The unit of measurement is a larger teacup.