Breakfast ideas for kids

They’re so easy to make the kids can join in too. Rustle up these speedy recipes at the weekend and busy breakfast times will be a breeze.

Raspberry jam Makes 1 jar Prep time 20 minutes Get the kids to help you measure the following into a pan: 400g frozen raspberries (or use fresh), 1 tsp vanilla extract, 2 tbsp runny honey and 2 tbsp water. Heat gently for 20 minutes, stirring occasionally; it’ll reduce to a thick jam. Turn the heat up towards the end if you need to thicken it a little. Leave to cool then transfer to a jar. Spread on toast with butter or a base layer of cream cheese.

Chocolate hazelnut spread Makes 1 jar Prep time 5 minutes Boil the kettle. In a food processor, blend 200g ready roasted and chopped hazelnuts until a paste forms. Get the kids to help you measure in 4 tbsp cocoa powder, 2 tbsp honey, 2 tbsp coconut oil and 1 tsp vanilla extract then blend again to combine. Scrape down the mix with a spatula then add 200ml boiling water. Whizz to combine to a smooth chocolate spread and decant into a jar.

If you can’t find ready-roasted chopped hazelnuts, toast whole hazelnuts on a baking tray in a preheated oven at 180º/350ºF/ gas mark 4 for 10 minutes or until golden. Nuts burn easily so keep an eye on them. Remove from the oven and tip onto a clean tea towel, fold it over and rub to remove the skins then tip into your processor, discarding the skins.

Crunchy seed peanut butter Makes 1 jar Prep time 5 minutes Blend 250g unsalted roasted peanuts in a food processor with a pinch of coarse sea salt until a smooth paste forms – kids like watching the nuts turn into a paste. You may need to stop and scrape down the mix with a spatula depending on the power of your processor. Once smooth, stir in 25g of mixed pumpkin and sunflower seeds and transfer to a jar. Leave out the seeds altogether if your kids prefer it simple and smooth. Top tip: If you can’t find ready roasted peanuts, toast your own on a baking tray in a preheated oven at 180º/350ºF/gas mark 4 for 10 minutes or until golden.

Spreads can be kept in the fridge Raspberry jam for up to a fortnight.