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Breakfast for the Family

Quick, easy, low-sugar breakfasts that are so delicious, even the kids will love them!  

The traditional American breakfast tends to be a fast and easy bowl of cereal, which unfortunately has high amounts of added sugar. High-sugar breakfasts are particularly important to avoid for young children who are still growing. The best part of waking up doesn’t have to be carb-dense pastries and sweets, but it can definitely still be delicious! Cereal might be a quick fix for a busy morning, but BWB has plenty of easy and nutritious recipes to help out with the rush to school. And don’t worry, some still have a touch of sugar.

The Classic: Avocado Toast

The best thing about avocado toast is that you can customize it however you want. Start with whole grain bread, olive oil, avocado, lemon, and pepper. Add cucumber, tomato, a hard-boiled egg, chili flakes or hummus!

The Frenchie: Crepes

Buckwheat crepes can be presented as either a sweet or savory dish. For a touch of sweet, serve with a drop of honey and mixed berries. For savory, serve with an egg sunny side up and a touch of parmesan.

The Daring: A Quinoa Granola

From Gwyneth Paltrow’s recipe book It’s All Good, revisited after I made a few attempts!


  • 1/2 cup extra-virgin olive oil
  • 1/2 cup high-quality maple syrup*
  • 3 cups quinoa flakes
  • Coarse sea salt
  • 1 1/4 cups roughly chopped raw walnuts**
  • 1 1/4 cups roughly chopped raw pumpkin seeds
  • 3/4 cup roughly chopped dried figs***
  • 3/4 cup roughly chopped pitted prunes***

My Notes:

  • *I used spoonful of honey instead to make it less sweet
  • **I actually mixed together walnuts, almonds and chia seeds
  • ***I replaced the dried figs and pitted prunes with fresh berries added at the end when granola is ready to be served. Figs and prunes become very hard the next day and change the flavor of the granola. As an alternative, I also serve with goji berries and cacao nibs.


  1. Preheat the oven to 400°F.
  2. Whisk together the olive oil and honey in a large mixing bowl and add the quinoa flakes, stirring to combine thoroughly.
  3. Evenly spread the quinoa on a parchment-lined baking sheet and sprinkle it with a pinch of salt.
  4. Roast, stirring now and then, until the flakes are dried and crunchy and a lovely golden brown, about 20 minutes.
  5. Let the quinoa mixture cool completely before mixing with the remaining ingredients. Store in a glass jar for up to two weeks.

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