8 Quick + Easy Breakfasts for Kids with Allergies (and their Mamas)

I need breakfast to be quick and easy. If it takes too long, then my daughter is crying and I’m groggily fumbling around the kitchen. But I also need breakfast to be healthy AND dairy-free, gluten-free, soy-free and nut-free (other than coconut). Phew!! Talk about asking a lot!

If you’re reading this blog, I’m guessing you’re in the same boat. So here are eight quick and easy breakfast ideas that the whole family can enjoy – including those with food allergies.

A lot of these recipes are ones you make ahead of time and then keep in the fridge or freezer, which makes breakfast REALLY easy in the morning. Usually I’ll pick one of these recipes and eat it all week, adding in a second recipe somewhere along the way.

Homemade Oatmeal

We’ve been on an oatmeal kick lately – eating it almost every day!

We make oats the way we make pasta – boil the water, then add GF rolled oats, turn the heat to low and let them simmer until they’re soft and the water is absorbed. We use one part oats to two parts water.

Our secret to making oatmeal super yummy and extra healthy is to add a heaping spoonful of creamy sunbutter (our alternative to peanut butter)! It’s got healthy fats and protein to fill you up. I also add a drizzle of pure maple syrup and a little bit of plain oat milk. Super yum!

Buckwheat Waffles

Note: Buckwheat is actually a seed, not wheat, and is gluten free!

The secret is to make a big batch of these waffles (breakfast for dinner, anyone?) and then freeze a bunch of the leftovers! They store really well in the freezer. Then when breakfast time rolls around, you simply pop one in the microwave or toaster oven and top it with (you guessed it) sunbutter, maple syrup and chopped fresh fruit. If you’re not feeling sunbutter on the waffle, try Earth Balance Soy-Free Buttery Spread. It tastes amazing, and has healthy fats to help fill you up.

I use this waffle recipe, with three substitutions:

1. Use buckwheat flour instead of regular flour. To make the waffles even fluffier and yummier, try purchasing freshly ground buckwheat. You could also use regular GF all-purpose flour instead of buckwheat flour.
2. Use rice milk or oat milk instead of regular milk.
3. Use olive oil for the vegetable oil.

They are SO good.

Pati’s Oatmeal Cake

I love this recipe because I can make it ahead of time and then keep in the fridge. Then every morning, I can pull it out for breakfast!

This is my mom’s recipe, and it’s really fun to switch up every so often. For example, sometimes I’ll add canned pumpkin or frozen blueberries for something a little different!

• 2 and 1/2 C. oat milk
• 1/2 C. olive oil
• 1/2 C. honey
• 4 eggs
• 1 tsp vanilla
• 6 C. oats
• 4 Tbsp baking powder

I mix those ingredients together (right in the pan, for less dishes 🤷‍♀️) and then bake it in an 8×10″ glass pan at 350F for about half an hour (more or less, depending on how crispy vs. moist you’d like it to be – I prefer moist).

Then each day I take a little out of the fridge, heat it in the microwave (optional), mash it up and mix in some oat milk. Basically I eat it like cereal and sometimes add chopped fruit with it too!

Amy’s Chia Pudding

This is my little sister’s recipe! She ate it all the time in her college dorm, because the prep is quick, easy and you do it the night before. And again, it lasts for several days in the fridge!

Mix together:

• 1 14-oz can full-fat coconut milk (or 2 C. uncanned coconut milk)
• 6 Tbsp chia seeds
• A dash of vanilla
• A bit of honey
• Optional: Cocoa powder to make it chocolatey!

Cover and stick it in the fridge overnight, then eat it the next morning! (Or all week.)

Overnight Blueberry Quinoa Bowl

This is a new discovery that I’m SO excited about. (That being said, I haven’t tried it yet! So it could be a dud…or it could be awesome!) You make it the night before which means all you have to do in the morning is literally (1) open your fridge and (2) pull out your breakfast. Plus it’s got protein, healthy fats and berries in it!

You can find the recipe here. I just leave out the nuts, and I plan to use oat milk. Or, if you want a chocolate flavor AND extra protein, try using Ripple Dairy-Free Chocolate Pea Milk! The protein powder is optional, in my opinion, but if you’re looking for an allergy-friendly protein powder, check out Bob’s Red Mill Naturally Flavored Vanilla Protein Powder.

Note: The pea milk and protein powder I mentioned are processed in facilities that also process other allergens.

Eggs, Toast and Fruit

Eggs (scrambled, fried, however you like!), some chopped fruit and a couple pieces of toast? Simple and right where it’s at. I love how quickly eggs cook. And of course I put Earth Balance Soy-Free Buttery Spread on the toast.

Looking for a kid-friendly, allergy-friendly bread? Try the Canyon Bakehouse brand. They’re my favorite gluten-free bread company, and (depending on the kind of bread you get), they’re also free of nuts, soy and dairy!

Fruit and Oats

I grew up on fruit and oats! My mom would cut up tons of fruit in a bowl – bananas, berries, apples, pears, dates, dried apricots, you name it! Then she’d add rolled oats and the milk of your choice.

You can also do this same recipe with quinoa! I just cook up the quinoa (one part quinoa to two parts water, cooked just like rice) and let it cool overnight in the fridge. Then the next morning I put chopped fruit and quinoa in a bowl, topped with milk. It’s so delicious!

Oat Banana Pancakes

I love me some breakfast pancakes! Looking for pancakes that are allergy-safe and super easy? These are made with only three ingredients. Check out the recipe here! I love topping them with (you guessed it) my Sunbutter or my Earth Balance Buttery Spread. And, of course, maple syrup and fresh fruit. Yum!

Now it’s your turn!

What are your favorite, easy, allergy-friendly breakfasts? Please share them below because I can’t wait to try them!

XOXO,
That Allergy Mama