1. In a large bowl, whisk together whole-wheat flour, oats, all purpose flour and baking powder well. In a smaller bowl, whisk together eggs, buttermilk, milk, brown sugar and vanilla until sugar is dissolved.

2. Pour egg mixture into flour mixture and whisk just to combine.

3. Heat a non-stick griddle or fry pan sprayed with cooking spray over medium heat. Spoon small dollops of batter (approx 2 to 3 tbsp) onto the pan and cook until small bubbles appear on the edge of the pancake and surface appears slightly dry, flip and cook the other side until lightly golden brown.

4. Spread each pancake with a little Nutella®. Layer a few slices of banana on each pancake and then stack three or four of them one on top of the other. Serve with a glass of milk or 100% fruit juice.

For an easy and fun wholesome breakfast the whole family will enjoy, toast whole grain bread as desired and cut into heart shapes with Nutella® heart toast cutter. Spread 1 tablespoon of Nutella® over two hearts. Serve two Nutella® hearts with your favorite fruit salad and a glass of milk for breakfast or anytime snack!

1. Pre-heat oven to 350F (180°c)

2. Spray a 6 muffin, non-stick muffin tin with cooking spray

3. In a large bowl, whisk together eggs, milk, vanilla and cinnamon. Dip each slice of whole grain bread in the egg mixture one at a time lightly coating both sides. Gently press each slice of bread into the muffin cups.

4. Bake for 10 to 12 minutes or until muffin cups are cooked and golden. Remove from oven and let cool for five minutes.

5. Meanwhile, in a small bowl, combine yogurt, sugar and orange zest.

6. Divide the Nutella® equally between the 6 cups, spreading on the inside. Spoon in some orange yogurt and top with fresh berries. Serve with some extra fruit and a glass of milk for a balanced breakfast.

1. Pre-heat oven to 375°F (190°c).

2. Spray a 12 muffin, non-stick muffin tin with cooking spray.

3. In a large bowl, whisk together, flours, oats, baking powder and baking soda. In another bowl, whisk together milk, applesauce, honey, egg and vanilla. Add wet ingredients to dry ingredients and mix just to combine. Fold in raspberries and spoon batter equally between the 12 muffins.

4. Bake muffins for 19 to 20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Let muffins cool completely.

5. Slice the muffin open and spread with 1 tablespoon of Nutella®. Great for breakfast on the go. Muffins can be made ahead and frozen. Pair with a glass of milk and handful of extra berries for a balanced breakfast.

1. Spread NUTELLA® evenly onto tortilla wrap.

2. Place peeled banana on one edge of the tortilla.

3. Wrap the totilla around the banana by rolling it from on side to the other.

4. Cut into 1" thick sections to make several rolls.

1. Layer NUTELLA® on slice of bread.

2. Evenly place banana on top.

Servings: 1 Serving size: 1 sandwich

1. Spread NUTELLA® onto a slice of bread.

2. Top with the other slice of bread.

3. Cut the sandwich and fruit into irregular shapes - squares, rectangles, and triangles

4. Next, slide pieces of sandwich and fruit onto a skewer, alternating food items as desired, until the stick is almost covered from end to end.

5. Serve with a glass of milk for a complete, balanced meal.