As children start to return to school, we are encouraging parents to give their kids a back-to-school boost with breakfasts packed with magnesium and Omega 3, to support energy and brain function as kids return to classrooms.
We have created a bundle of healthy breakfast recipes which are not only simple and easy for parents to prepare, but also rich in essential nutrients – such as fibre, protein and magnesium – helping kids stay full and focused throughout the school day.
Patrick Woods, Director at Linwoods Health Foods, said: “At Linwoods, we believe breakfast is the most important meal of the day. Preparing a breakfast with your kids is a great way to teach them about different foods and the importance of a healthy, balanced diet.
“By simply adding 20g of Linwoods’ blends to your child’s porridge or cereal, they can enjoy a variety of nutritional benefits including Omega 3. This is an important nutrient as it’s proven to be beneficial for brain health.
“Our flaxseed banana muffins work great a quick breakfast or for on the go – and are even better topped with a spoonful of peanut butter or a little strawberry jam for good measure.
“They are high in Omega 3 and selenium; helping to support normal healthy bones, muscle and nervous system function and immune system function. They also contain magnesium, which contributes to the reduction of tiredness and fatigue, helping to keep your kids alert during the school day.
“If your child prefers a sweeter taste in the morning, you can also add an extra health boost to their porridge or yoghurt by topping them with Linwoods Crunchy Seed Clusters. The Crunchy Seed Clusters provide an easy way to add protein and fibre with a delicious crunchy texture that kids will love. Our strawberries and cream overnight oats recipe is a great recipe for kids as it contains energy-yielding magnesium and is naturally sweetened by fruit.”
Flaxseed Banana Muffins
Ingredients (8 muffins)
- 80g peanut butter
- 150g banana
- 90g maple syrup
- 20g coconut oil
- 1 tsp vanilla extract
- 100g plain flour
- 100g oats
- 50g Linwoods Cold Milled Flaxseeds
- 1 tsp baking powder
- 140ml non-dairy milk
- Pre-heat the oven to 180°C (fan).
- Mash the banana in a bowl and whisk in the peanut butter and maple syrup. Gently melt the coconut oil over a low heat on the stove. Then whisk the coconut oil into the wet ingredients with the vanilla extract.
- In a separate bowl, combine the plain flour, oats, Linwoods Cold Milled Flaxseeds and baking powder.
- Next, pour the wet ingredients into the dry ingredients and stir well. Once all the ingredients are well mixed, spoon out the muffins into a lined muffin tin. Using a brush, brush the top of the muffins with almond milk and bake in the oven for 25 minutes or until well cooked.
Strawberries and Cream Overnight Oats
Ingredients (serves 2)
For the Oats
- 100g jumbo oats (the jumbo oats are better for texture)
- 200ml oat milk
- 100g vanilla or plain non-dairy yogurt of choice
- 2 tbsp Linwoods Cold Milled Flaxseed
- 1 tsp vanilla extract
- ½ cup (125g) vanilla or plain non-dairy yogurt of choice
- Fresh or Frozen Strawberries
- Linwoods Pumpkin and Chia Clusters
- Mix together all oat ingredients into a large bowl or jug. Place into the fridge overnight.
- In the morning layer up the oats with non-dairy yogurt, strawberries and top with clusters.
Banana Nut Oats
- ½ cup (50g) oats
- 250ml non-dairy milk of choice
- 1 ripe banana, half mashed, half sliced
- 1 tbsp peanut butter + more of serving
- 1 -2 tbsp Linwoods Flax, Nuts and Q10
- Chocolate chips, chopped walnuts, brazil nuts and almonds, peanut butter for serving
- Mix together oats and milk in a pot. Bring to the boil and then simmer for 5 minutes.
- Stir in the mashed banana, peanut butter and milled flaxseed. Cook for a further 3 -5 minutes; until thickened and your own desired consistency.
- Serve topped with chocolate chips, chopped nuts, peanut butter and sliced banana.