9 Summer Breakfast Recipes That Are Healthy, Easy — And Delicious


On most school mornings, you’re lucky if you can get your kid to take a bite of a bagel or a waffle you half-toasted. So when summer rolls around, there might be more time to make a tasty breakfast. These summer breakfast recipes are fairly easy to make, are packed with nutritious ingredients, and are kid-friendly, too. So squeeze some of the season into your morning meal with these great a.m. starters and simple recipes.

Layered Granola, Yogurt and Fruit Breakfast

Walk down a path to wellness with a fruity granola and yogurt breakfast from Nature’s Path.



  • 1 cup Low-fat Yogurt
  • 1 to 2 tbsp. Honey
  • 1/4 tsp. Ground Cinnamon
  • 1/8 tsp. Ground Cardamom (optional)
  • 1 Medium Banana, sliced
  • 1 cup Nature’s Path® Hemp Plus Granola
  • 1 cup Fresh or Frozen Blueberries


In a bowl, combine yogurt, honey to taste, cinnamon, and cardamom (if using). Gently stir in banana slices, reserving 4 for garnish. At the bottom of four 8-ounce glasses, place 2 tablespoons blueberries. Set 2 tablespoons granola on top, then spoon on 3 tablespoons yogurt mixture. Repeat with a second layer of blueberries, granola, and yogurt. Top with remaining granola and garnish with a slice of banana.

Recipe from Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People

Black Bean Porridge Patties with Pico de Gallo

Give your morning meal an ole factor with this recipe for porridge patties and zesty pico de gallo.



2/3 cup Steel Cut Oats

1 2/3 cups water

1 tbsp. chopped garlic

3/4 tsp sea salt

1 (15 oz) can black beans, rinsed, drained, and divided

1 tsp cumin

1/8 tsp crushed red pepper

1/3 cup minced cilantro for patties

1/2 cup chopped cilantro for pico

3/4 tsp baking powder

1/3 cup Gluten Free Oat Flour

1/3 cup grape seed Oil

1 1/2 chopped fresh tomatoes

2 green onions, chopped, additional for garnish

1/2 cup picante salsa, medium or mild

2/3 cup Greek yogurt


In a 4-cup bowl, combine Bob’s Red Mill Steel Cut Oats and 1 2/3 cups water, stir and set aside for three hours.  Do not drain water after oats have soaked. Pour softened oats and soaking water in a 4-quart or larger saucepan, combine garlic, water, and salt, cover and cook on high or medium-high for 9 minutes, stirring 2 or 3 times.  Uncover, add 1 cup black beans, cumin, and red pepper, stir constantly, and cook 4 minutes.

Pour hot porridge into a large bowl and stir in 1/3 cup cilantro and then add baking powder, stir; add all but about 2 tablespoons of the oat flour until uniform in consistency. Sprinkle a work surface with about 1 tablespoon or remaining oat flour.  Form 4 patties by scooping 1/2 cup oat mixture. Sprinkle each mound with about 1 tablespoon of oat flour; press down with the back of a metal spatula and shape with hands. Use additional oat flour if needed. In a large non-stick skillet, heat grape seed oil on high. Fry patties on both sides 5 minutes, adjusting heat between high and medium-high, until patties are brown and crispy.

Meanwhile, in a medium bowl toss together remaining black beans, 1/2 cup cilantro, tomatoes, green onions and picante salsa. Place Black Bean Porridge Patties on a large serving platter or on individual salad plates.  Top patties with Black Bean Pico de Gallo and dollop with Greek yogurt. Sprinkle with cilantro and green onions.


Almond French Toast

French toast gets new flair when you swap out regular milk for almond milk. Perfect for kids who are lactose intolerant, Almond Breeze gives same old French toast a whole new taste.



2 eggs, beaten

2/3 cup Almond Breeze Original unsweetened Almond Milk

1/4 tsp salt

1/2 tsp cinnamon

dash of nutmeg, if desired

6 slices day-old bread


Heat a large skillet on medium high heat. Add a small amount of oil or butter in the bottom and allow to melt. Turn heat down to medium. Beat eggs until light and add salt and cinnamon. Add milk and beat well. Soak bread, one slice at a time, in the egg mixture and place in a hot skillet. Brown on one side, turn over, and continue cooking. Serve with maple syrup or powdered sugar.

Vanilla Ricotta Crème with Fresh Berries

Bread-based breakfasts are often a busy parent’s go-to, but a yummy yogurt parfait with berries might be even better.



1 container (15 ounces) part-skim ricotta cheese

1 container (7 ounces) plain low-fat Greek yogurt (about 3/4 cup)

1/2 cup Coffee-mate Natural Bliss Low-fat Vanilla

1 Tbsp. honey

3 cups fresh berries and/or sliced fruit

6 sprigs fresh mint

Low-fat granola (optional)


Place ricotta cheese, yogurt, Coffee-mate and honey in blender; cover. Blend for 2 minutes or until completely smooth. Spoon into individual bowls; top with berries. Sprinkle with granola.


Oatmeal Chocolate Pancakes

When kids are clamoring for chocolate for breakfast, serve up chocolate pancakes. Hershey’s Moderation Nation has a delicious recipe (below) for a Cocoatmeal Pancakes that will be sure to get your morning off to a great start!



3/4 cup old fashioned rolled oats

2 cups buttermilk, low fat

1/4 cup whipping cream, light

1 egg

2 Tbsp. brown sugar

2 Tbsp. canola oil

1/2 cup whole wheat flour

1/2 cup all-purpose flour

1/2 tsp. salt

1 tsp. baking soda

4 Tbsp. HERSHEY’S Cocoa Powder, natural unsweetened

2 Tbsp. chocolate chips


Combine rolled oats, buttermilk and cream in a mixing bowl, cover and refrigerate overnight. The next day, beat egg with brown sugar and oil in a mixing bowl. In another bowl, combine flours, cocoa powder, salt and baking soda. Stir into egg mixture along with the oats soaked in buttermilk and cream. Batter will be thick. Coat a large, non-stick pan with cooking spray. Add batter, measuring 1/4 cup for each pancake. Sprinkle a few chocolate chips on top of each pancake. Pancakes should be about 4″ across. Cook for 3 to 4 minutes on the first side, until tiny bubbles appear, and the surface loses its sheen. Flip. Cook second side, 2 to 3 minutes, until cooked through. Repeat until all batter is used. Serves 12 4” pancakes.

Courtesy of David Grotto, RD, adapted from 101 Foods That Could Save Your Life


Toaster Squares With Peanut Butter

Toast up some tantalizing breakfast with Nature’s Own Oatmeal Toaster Squares. Slather on some peanut butter, and you’ve got a meal full of fiber.



1/2 cup cinnamon apple preserves

1/4 cup of creamy peanut butter (or crunchy)

Nature’s Own Cinnamon Raisin Oatmeal Toasters


Stir preserves and peanut butter until combines. Use as spread over a toasted Nature’s Own Cinnamon Raisin Oatmeal Toaster square.

Easy Spinach Quiche

Create an eggstra special breakfast when you pop a healthy quiche into the oven. Add spinach for extra vitamin A, C, E and folate.


1 10-inch pie crust, unbaked

1/4 cup Cheddar cheese, grated

1/4 cup Swiss cheese, grated

5 eggs, beaten

1 cup 2% milk

1 13.5 oz. can Popeye Spinach, very well drained

1/4 cup Bacon bits, or 2-3 slices bacon, crumbled

1 slice Red or other mild onion, diced

1 tomato, thinly sliced


Preheat oven to 425°F. Prepare crust according to package directions. Sprinkle cheese on pie crust. Mix eggs, milk, spinach and bacon, and onion; pour mixture evenly over cheese. Top with slices of tomato. Bake for 15minutes; reduce heat to 350°F and bake for an additional 20 to 25 minutes, until set, or a toothpick inserted in center comes out clean. Remove from the oven and let stand 10 minutes. Serve warm with fruit.

House Foods’ Mango Tofu Smoothie

Tofu takes center stage at the breakfast table in this delicious and sweet smoothie.



½ package (7 oz) House Foods Premium or Organic Tofu Soft, drained

½ cup orange juice

1 ½ cups frozen mango

3 tbsp. honey

½ ice cubes



Place all ingredients in a blender and purée until smooth.  Serve cold and enjoy.


Super Fruit Bliss Green Smoothie

When mornings are manic, making a quick smoothie can help breakfast become a delicious drink.



1/3 cup acai berry juice

1/3 cup fresh blueberries

1/3 cup pomegranate juice

1/4 cup packed baby spinach

1/4 cup Coffee-mate Natural Bliss Sweet Cream

1 tsp. granulated sugar (optional)

1 cup crushed ice


Place acai juice, blueberries, pomegranate juice, spinach, Coffee-mate, sugar and ice in blender; cover. Blend until smooth.


Making a morning meal for your kids doesn’t have to be bland and boring, thanks to these summer breakfast recipes that are yummy and can encourage your kid to cook with you in the kitchen.

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