Smoothie bowls are all the rage for breakfast these days. They’re fun, colorful, and healthy, but sometimes they can be a little on the exotic side, with unusual ingredients like acai, goji berries, hemp seeds, and bee pollen. My kid-friendly breakfast bowls are made with recognizable ingredients to please even your most finicky little ones, without sacrificing any of the healthy benefits. I think they’re enticing enough to give sugary cereals a run for their money!
There are lots of ways to ‘construct’ a breakfast smoothie bowl. In the above photos I started off with some chia pudding, made with almond milk and chia seeds, layered on the bottom. Because my bowl is clear, I arranged kiwi slices along the sides so they’d be visible, and then topped it off with a cherry smoothie, made thick and creamy with frozen cherries, Greek yogurt, and honey.
Breakfast is such an important meal, especially for school aged kids…but so often the stress of the day ahead blunts their morning appetite. With my girls I found that I had the best luck offering them something light and fresh — fruit and yogurt fills the bill perfectly. Kids eat with their eyes just like adults do, and a little attention to detail goes a long way. This nutritious breakfast looks like a party in a bowl!
The bowl above starts with a thick pineapple cantaloupe smoothie, topped with sliced banana, strawberry, kiwi, and a handful of crunchy granola. One of the keys to a smoothie bowl is to blend up your smoothie to a nice thick consistency so it can be eaten with a spoon. You can make your smoothie with a base of juice, almond or coconut milk, or yogurt. I use frozen fruit blended with Greek yogurt. Frozen fruit blends up into a super thick consistency — the more you use, the thicker your smoothie will be — it can even have a texture just like soft serve ice cream!
I keep a freezer full of frozen fruit so all I have to do is blend it up for a quick breakfast. To freeze fresh fruit, wash and peel it, if necessary. Keep berries and grapes whole, but cut larger fruit into bite sized pieces. Lay out the pieces on a parchment lined baking sheet. The paper keeps the juicy fruit from sticking to the pan as it freezes. Put the whole tray in the freezer and freeze until the fruit is frozen solid. Then you can store it in zip lock freezer bags for later use. Kids will be delighted when you whip them up a new, brightly colored breakfast every morning.
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