How many servings of vegetables do your kids eat on a regular basis? Two? Three on a good day?
Do you ever wish you could get your kids to eat more veggies?
It seems to be a constant struggle for most parents these days. #pickyeaterclub
But have you ever attempted to serve veggies for breakfast?! Is it even worth trying?
I have four kids that can prove to you it’s possible to have kids not only eat vegetables for breakfast but also enjoy them!
How to Get Kids To Eat Vegetables for Breakfast
When it comes to picky eating, I use a FOOD LAST approach. I also don’t expect kids to jump from toaster pastries to kale. It’s just not happening.
But there is a way to get some veggies in at the start of the day. Don’t make them the center of attention.
Pureed vegetables add moisture and flavor to breakfast baked goods without any overpowering flavors.
When I told my kids that I was creating a pumpkin pie breakfast bites recipe they all flocked to the kitchen. The word pumpkin does not phase them (they are used-to-be selective eaters turned foodies!). But they are also willing to tell me if something is not good.
I made one batch of stovetop breakfast bites. They were gooey and dense. #thumbsdown
So I changed strategies and made a baked version – my kids were trying to eat them before they had even cooled for 60 seconds. And they ate the entire batch within about 15 minutes.
With pumpkin pie breakfast bites you’ll have no problem getting your kids to eat vegetables for breakfast.
Fall Make-Ahead Breakfast
This time of year life gets so busy. Activities are in full swing. Everyone is on the go. You just don’t have time to make complicated breakfasts in the morning.
This pumpkin pie breakfast bites recipe only takes about five minutes to get in the oven. Mix up a batch while cleaning up dinner, and they will be ready for a grab-and-go breakfast the next day.
You can even make a big batch and freeze them to have on hand for busy mornings. Thaw for a few minutes before serving or eat them cold! Either way is delicious.
And with pumpkin in abundance, this is the perfect time to stock the freezer. Whether you are using canned pumpkin (at the cheapest time of year!) or you roast your own pie pumpkins, this is a very budget-friendly breakfast.
Pumpkin Pie Breakfast Bites Recipe
Easy is great. But will your kids actually eat them?
If they like cake, then the answer is yes!
Pumpkin pie breakfast bites are like mini cakes – moist and slightly sweet. But not too spicy.
Serve breakfast bites with a nutrient-dense smoothie or eggs for a filling breakfast. These are even perfect served as finger food for your little ones. The whole family can enjoy them!
Print
Grain-Free Pumpkin Pie Breakfast Bites Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 15 1x
- Category: Breakfast
- Method: Baked
- Diet: Gluten Free
Description
Cake-like pumpkin spice bites that are free of grains and refined sugar, while including healthy protein, fat, and fiber! A healthy fall breakfast that feels like dessert.
Ingredients
- 3/4 c. pumpkin puree (fresh for canned)
- 2 pastured eggs
- 3 Tbs. coconut oil, melted (or butter or avocado oil)
- 3 Tbs. maple syrup (or honey)
- 1/4 c. coconut flour
- 1 tsp. psyllium husk powder
- 1 Tbs. grassfed collagen (use the coupon KS10 for 10% off!)
- 1/4 tsp. unrefined sea salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg (optional)
- 1/8 tsp. ground cloves (optional)
Instructions
- Heat oven to 375-degrees F.
- Line a baking sheet with parchment paper.
- Combine all of the ingredients in a medium-size bowl and stir until combined.
- Drop the dough by tablespoons onto the prepared baking sheet, flattening slightly with the back of the spoon.
- Bake for 25 minutes.
- Eat warm or cooled.
- Store in the refrigerator in a sealed container for up to 4 days or the freezer for up to 6 months.
Notes
- These can be prepared in advance and served cool.
- Recipe easily doubles.
Nutrition
- Serving Size: 3-4 breakfast bites
- Calories: 157
- Sugar: 9g
- Sodium: 116mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: kid-friendly, kid food, seasonal
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Make-Ahead Breakfast for Picky Eaters
Make-Ahead Breakfast for Picky EatersNow, you still may be thinking that your picky eater will not touch pumpkin. But I encourage you to give this breakfast bites recipe a try!
The texture is great for picky eaters – soft but not mushy.
The flavor is also very balanced – slightly sweet with just a hint of spice (which you could leave out if your child doesn’t like it).
And you can always up the fun factor by stacking them, creating pictures with them, or even using breakfast bites to make a sandwich! Try nut butter, sunbutter, breakfast hummus, or cheese between two breakfast bites for a real treat.
Just don’t try to hide the ingredients from your picky eater. Instead, let him or her build confidence in the kitchen by helping you make them!
Balanced Breakfast or Snack for Kids
While I love that my kids devoured this fun breakfast, my favorite part is the nutrition factor (that’s the Nutrition Practitioner in me!).
Pumpkin pie breakfast bites are grain, nut, dairy, and refined sugar-free!
Not only that, but breakfast bites also contain:
- protein (eggs + collagen)
- fiber (coconut flour + psyllium seed)
- healthy fat (coconut oil)
That is the magic combination to help keep blood sugar balanced and avoid hangry meltdowns! It’s also the perfect way to start the day to support brain function and focus.
Because of the balanced ingredients, pumpkin pie breakfast bites double as a healthy bedtime snack. This will help your kids sleep well and avoid the 2:00 am wake-up.
Fall may be busy, but you can still get a delicious, nutritious, allergy-friendly breakfast on the table for your family! Whip up a double or triple batch (or have your kids do it) to stock the freezer. Then pull out pumpkin pie breakfast bites whenever you need an easy breakfast or snack. You can even add them to school lunches!
Before you know it your kids will be eating veggies for breakfast on a regular basis. #parentingwin!
More pumpkin recipes for autumn:
- Grain-free pumpkin breakfast porridge
- Pumpkin pie baked oatmeal
- Pumpkin spice Instant Pot oatmeal
- Whole wheat pumpkin cookies
- Gluten-free pumpkin cookies
- One-bowl pumpkin muffins
- Gluten-free pumpkin muffins
- Pumpkin pie
- Ways to use up 1/2 cup leftover pumpkin
Just made these & must say I LOVE the texture. So smooth & creamy, you nailed that pumpkin pie mouth-feel in a delightful bite. I am excited for my family to wake up and try them also! Thank you for sharing this recipe!
★★★★★
I also don’t have psyllium husk, or collagen but I really want to make these right now! No restrictions in our house, what can we use instead?
The collagen is for some added protein. You could try them without psyllium husk and collagen. You may need to add another egg. I haven’t tried them without. Let me know if it works!
Any sub for psyllium husk? Not really a usual staple for my pantry 🤷♀️
You can make them without the psyllium husk. It just helps hold them together better. I’m sure they will be fine without.
Being gluten and dairy free, finding creative new breakfast ideas always seems to be a challenge for me, so thanks for this recipe Mary!
Have you ever tried any type of flour besides coconut flour for this recipe? I’ve never baked with it, but will give it a try!
Also, do you have any thoughts with trying a flax egg or chia egg instead of regular eggs? I don’t have access to farm fresh eggs very often, and I refuse to purchase store bought eggs, so I often use flax eggs in recipes.
Mary, just wanted to let you know that we tried these and my daughter loves them! We made the first time with farm fresh eggs, and the subsequent times with flax eggs, and both came out great.
★★★★★
So glad to hear, Danielle!! Such a fun and healthy breakfast treat for kids!