Easy Back to School Recipes

These quick and nutritious recipes will see your child through the day
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Easy Back to School Recipes

Easy Back to School Recipes

The long-awaited-for Summer is drawing to a close, and it’s almost time to get back into a routine and prepare the kids for long days at school. Of course, you want to send them out with healthy and nutritious food in their tummy, but you don’t want to spend hours in the kitchen.  Here are three quick, nutritional and easy back to school recipes that every child will love. They’re not only a hit with kids, but they’re also a winner with the whole family!

Breakfast – Chickpea Pancakes

These delicious pancakes are just the thing when you want to send your child to school with a warm breakfast in their tummy. Hearty, filling, and packed with protein, they are also gluten-free. Who doesn’t love pancakes? Topped with chopped fruit and yogurt or drizzled with maple syrup, they are simply divine.


  • 1 cup of gluten-free oat flour
  • 5 fl oz milk (of your choice)
  • 2 tbsp unrefined sugar
  • 2 tsp baking powder


Method: Blend all ingredients in a blender or mix well with a hand whisk. Heat a skillet over medium heat with a little oil. Drop ¼ cup of the mixture into the pan and allow it to settle. Cook on one side for 2-3 minutes and then flip and cook for a further 1 minute. Makes 6-8 pancakes.

Lunch Box – Baked Banana & Peanut Oat Muffins

These nutritious and filling muffins make a great snack to stave off hunger. The oats help to keep their tummy fuller for longer and stop them from craving candy and sugary snacks. You can make a batch at the weekend and pop one into their lunch box each day. 


  • 1 cup rolled oats
  • 1 cup milk (of your choice)
  • 1 large banana, mashed
  • 4 tbsp peanut butter
  • ¾ tsp ground cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp unrefined sugar
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup


Method: Preheat the oven to 375F and lightly grease your muffin tin. Put all ingredients in a larger mixing bowl and stir until well combined. Using a ¼ cup scoop, fill each muffin cup. Bake in the oven for 20-25 minutes until firm to the touch. They will be a little soft when you remove from the oven and soon firm up when cooled. 

Supper – Chicken Parmesan Pasta

This tasty dish is made in one pot and ready in just 30 minutes, which makes it a perfect choice for the busy weeknight supper. The addition of the broccoli brings loads of vitamins and minerals to the dish and as it’s disguised in the cheese sauce the kids usually munch right through it. 


  • 2 skinless, boneless chicken breasts, diced into bite-sized pieces
  • 1 medium onion, finely sliced
  • 2 cloves garlic, grated
  • 1 tsp Italian herb seasoning
  • 1 jar marinara sauce (24oz)
  • Water
  • 16oz dried pasta shapes (penne, rigatoni, and fusilli all work well)
  • 1 small head of broccoli, cut into bite-sized pieces
  • ½ cup grated parmesan
  • ¼ cup and ¼ cup grated mozzarella
  • Salt and pepper to taste


Method: Heat a drizzle of olive oil in a large skillet or pot over medium heat. Add the chicken and cook for 4-5 minutes until starting to brown and almost cooked through. Remove from the pan and place on a plate. Add the onions, garlic, and seasoning to the pan and cook for 2-3 minutes. Pour in the marinara sauce along with the equivalent amount of cold water (use the empty jar to measure the water). Bring to a boil and then reduce to a simmer. Add the chicken back to the pan and also add the pasta and broccoli. Stir, cover, and cook for 10 minutes until the pasta is cooked. Stir in the parmesan and half of the mozzarella and cook until the cheese has melted and becomes gooey. Season to taste. Sprinkle with the remaining mozzarella and serve. 

Let us know if you try any of these easy back to school recipes and please share your photos!  

Jacqui Hodges

With 30 years of general management experience in the global insurance industry and having lived in 4 countries, Jacqui now spends her time between London and New York where she continues to pursue her passion for writing, food, books and travel.

A Reiki practitioner, yogi and huge animal advocate, her home isn’t complete without a furbaby or three. In addition to being a BooknBrunch contributor, she writes for  industry publications.

Favourite book: To Kill a Mockingbird by Harper Lee.
Favourite brunch dish: avocado toast with tomato and chilli


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