It’s National School Breakfast Week, and this year’s “School Breakfast Challenge” encourages parents, students and school officials to start the morning with a healthy breakfast. As this week-long celebration wraps up, let’s try our best to practice what we learned this week. To help, we have gathered three yummy, nutritious recipes that you can make with your favorite mini chef to help start the day off right!

Breakfast sweet potatoes with quinoa granola



For the granola:

  • 3 cups old fashioned oats, divided (certified gluten free, if necessary)

  • 1 cup unsweetened shredded coconut

  • 1/2 cup uncooked quinoa

  • 1/2 cup almonds, roughly chopped

  • 1/2 cup pecans, roughly chopped

  • 1 tablespoon chia seeds

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cardamom

  • 1/2 teaspoon salt

  • 1/2 cup maple syrup

  • 1/2 cup melted coconut oil

  • 1 tablespoon vanilla extract

For the sweet potatoes:

  • 2 medium sweet potatoes, washed and cut in half lengthwise

  • 1 tablespoon extra-virgin olive oil

  • 2 teaspoons maple syrup

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground cardamom

  • 1 cup vanilla yogurt

  • 1 medium banana, peeled and sliced

  • 1/2 cup quinoa granola


  1. Preheat your oven to 300°F. Spray a large rimmed baking sheet with non-stick cooking spray and set it aside.

  2. Add 1 cup of the oats to your food processor with the blade attachment. Process until the oats are ground into a flour. Transfer the oat flour to a large bowl. Stir in the remaining unprocessed oats, shredded coconut, quinoa, almonds, pecans, chia seeds, cinnamon, cardamom and salt. Set aside.

  3. In a separate bowl, mix together the maple syrup, melted coconut oil and vanilla extract. Then pour this mixture over the dry ingredients, stirring until the dry ingredients are moistened and well coated.

  4. Transfer the granola to your prepared baking sheet and press it down firmly to flatten it out into an even layer. Bake the granola in your preheated oven for 40 minutes. It should be lightly browned around the edges and smell fragrant when it’s done.

  5. Allow the granola to cool completely on the baking sheet. Once cooled, break the granola up into clusters and transfer to an airtight container for storage. This recipe makes approximately 6 cups of granola. It can be stored for up to 2 weeks at room temperature.

  6. For the sweet potatoes:

  7. Preheat your oven to 400°F. Line a rimmed baking sheet with aluminum foil and set it aside.

  8. Rub the olive oil over all sides of the sweet potatoes. Then place them cut side down on your baking sheet. Roast for 25 minutes. The sweet potatoes should be soft and easily pierced with a small knife.

  9. Carefully flip the sweet potatoes over so the cut side is facing up. Drizzle 1/2 teaspoon of maple syrup over each sweet potato half. Then sprinkle each half with some of the cinnamon and cardamom. Return the sweet potatoes to the oven for an additional 5 minutes.

  10. Remove the sweet potatoes from the oven and allow them to cool slightly. Then top them with yogurt, a few slices of banana and some of the quinoa granola. Serve warm.





  • 1 1/2 cup all-purpose flour

  • 1 1/2 tsp. baking powder

  • 1/4 tsp. kosher salt

  • 1/2 cup (1 stick) unsalted butter, at room temperature

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1/2 tsp. pure vanilla extract

  • 3/4 cup whole milk


  1. Heat oven to 350°F. Line a 12-hole muffin pan with 8 paper liners.

  2. In a medium bowl, whisk together the flour, baking powder, and salt.

  3. Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Reduce mixer speed to medium and add the eggs, one at a time, beating each until incorporated before adding the next. Beat in the vanilla.

  4. Reduce mixer speed to low and add the flour mixture in three parts, alternating with the milk and beating just until incorporated.

  5. Reserve 3⁄4 cup batter, then divide the remaining batter among the paper liners (about 1⁄4 cup plus 1 tablespoon each). Bake until a wooden pick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let sit until cool enough to handle.

  6. Make the wafflecakes: Heat a waffle iron on high. Working one at a time, spoon 1 1⁄2 tablespoon cupcake batter onto the waffle iron and gently push a cupcake, top side down, into the batter. Repeat 3 more times, depending on how big your waffle iron is. Cook, uncovered, until the batter is golden brown and no longer wet on the side facing up, 4 to 5 minutes. Allow the waffle iron to come back to temperature, then repeat with remaining batter and cupcakes.

  7. Top with fresh berries and whipped cream, or Nutella, bananas, and peanuts.

Smoothie Bowls




  • 2 cups frozen raspberries

  • 2 bananas

  • 1/2 cup nonfat Greek yogurt

  • 1 tbsp. chia seeds (optional)

  • 1/2 cup lowfat milk

  • Granola, for serving

  • Toasted coconut flakes, for serving


  1. In a blender, puree the raspberries, bananas, yogurt, chia seeds (if using) and milk until smooth.

  2. Divide between bowls and top with granola and toasted coconut, if desired.