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Elizabeth Chong's Breakfast Recipes for Kids on the Move

Elizabeth Chong's Breakfast Recipes for Kids on the Move

Homemade Muesli

Makes 12 cups - you can adjust quantity to suit your needs)

This is a fantastic healthy way to start the day and its guaranteed to keep the kids going ‘til lunch. Prepare one batch and store in an air-tight container to keep the kids, and you happy for weeks.

Ingredients

  • 4 cups of raw oats (not quick cooking)
  • 1 cup of LSA (linseed sunflower and almond meal–available in supermarkets)
  • 1/2 cup shredded coconut
  • 3 cups of puffed rice
  • 1/2 cup almonds roughly chopped (I like to mix up the sizes)
  • 1/2 cup walnuts roughly chopped into small pieces
  • 1/3 cup of mixed seeds (sunflower, pumpkin etc.. – available in supermarkets
  • 1/2 cup of honey
  • 1/2 cup of sunflower oil (or cold pressed coconut oil)
  • 1 1/2 cup mixed dried fruits (apricot, sultanas, cranberries or your favorite)

Method

  1. Pre-heat oven to 180
  2. Mix everything except the honey, oil and dried fruits into a deep baking dish. (I mix and bake in the same dish)
  3. Bake for 10 minutes turning the mixture every couple of minutes to ensure its gets an even bake, until it is a light pale golden colour. Remove from oven.
  4. Whisk the honey and oil together and pour this evenly over and through the mixture.
  5. Place it back in the oven for a further 8 minutes. Again stir it occasionally to ensure it cooks evenly. When it becomes light golden in colour, remove from oven and mix through the dried fruits.
  6. Cool and store in an airtight container. Serve with fresh fruit, milk and/or yoghurt

Pancakes with caramelised bananas and orange syrup

Pancake Ingredients

  • 1 1/2 cups milk
  • 1 egg
  • 2 cups self-raising flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/3 cup caster sugar
  • 50g butter, melted (reserve a little for frying)

Method

  1. Put all ingredients into a blender and whiz until a smooth thick batter consistency.
  2. Let rest for about 10 min
  3. Heat a large non-stick frying pan over medium-low heat. Add a little butter to melt, then swirl around to coat the base of pan.
  4. Pour in 1/2cup of batter for each pancake, spreading to 10 cm diameter and cook until the pancakes are golden brown and puffed. When the surface bubbles starts to pop, flip them over. Approx 2-3 minutes each side. 1. 1. Wipe the pan with paper towel and repeat the process adding a little more butter until all the batter is used.
  5. Keep the pancakes warm under a teatowel until you are ready to serve.

Caramelised Bananas and Orange Syrup

  • 2 bananas- cut into four lengthways
  • 1/3 cup of soft brown sugar
  • 1/3 cup orange juice
  • 1/2 Tbs butter- cut into cubes
  • 1/2 Tbs extra butter for frying

Method

  1. Melt the butter in a non-stick frypan.
  2. Add the banana pieces cut-side down and fry on medium heat until they start to caramelise and turn a golden colour.
  3. Remove to plate.
  4. To the same pan, add the sugar, butter and orange juice and stir to dissolve sugar. Keep cooking for a few minutes on med-high and allow to reduce slightly.
  5. Place the bananas back into this syrup to coat thoroughly and allow them to soften slightly.
  6. Pour the bananas and syrup over the pancakes and serve with thick natural yoghurt.