7 Yummy Toddler-Friendly Vegan Breakfasts

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We’ve received a lot of questions and messages about what we feed our 19-month old daughter Maya, so we thought we’d start sharing lots of the recipes we cook for her at home.

Maya wakes up most days demanding breakfast immediately!

Quite often we’ll make a straightforward porridge with ground seeds and mashed banana, but sometimes we’ll mix things up with one of the below.

You can also prep a few of these recipes in advance, such as the flapjacks, pancakes and French toast, then simply reheat when your little one is hungry.

Please note: these recipes are for our 19-month old daughter so you may need to adjust portion sizes, shapes and serving suggestions depending on your toddler’s age and developmental stage.

Also, we haven’t specified amounts for a few of these recipes because they can simply be used as a guide, such as the porridges.

1. Toddler Tofu Scramble

• olive oil or avocado oil
• 1 block of firm tofu
• ground turmeric
• garlic powder
• onion powder
• pepper
• unsweetened plant-based milk

1. Add a small splash of oil to a frying pan on medium-high heat. Crumble the tofu between your fingers straight into the pan. 
2. Add the remaining ingredients 1/2 a teaspoon at a time and adjust the amounts to taste. Fry for 5-10 minutes, then serve with toast, tomatoes and avocado. 

2. Mini French Toast

Ingredients:

• 2 ripe bananas
• 250ml (8.5fl.oz) unsweetened plant-based milk 
• 2 tbsp ground flaxseed
• 1 tsp ground cinnamon 
• 1 tsp vanilla extract
• coconut oil for frying
• 4 slices of bread

1. Mash the bananas in a mixing bowl. Then add the milk, flaxseed, cinnamon and vanilla and stir to combine. 
2. Heat a non stick frying pan on medium heat and add some coconut oil. Dunk the bread in the wet mixture then fry for 2-3 minutes on each side until golden. 

3. Oaty Pancakes

Ingredients:

• 2 ripe bananas
• 150g (5.3oz) plain flour
• 80g (2.8oz) oats
• 350ml (11.8fl.oz) unsweetened plant-based milk
• 2 tsp vanilla extract
• 2 tsp baking powder
• 1 tbsp chia seeds
• 2 tbsp ground flaxseeds
• coconut oil for frying 

1. Mash the banana in a mixing bowl then add the flour, oats, milk, vanilla, baking powder, chia seeds and flaxseeds. Stir then leave the batter to sit for 5 minutes. 
2. Meanwhile add a little coconut oil to a frying pan and leave to heat up. Spoon in some pancake batter and fry each pancake for 3-4 minutes on each side until golden. We like to serve these with some plant-based yoghurt, fruit and peanut butter.

4. Peanut Butter Flapjacks

• 2 ripe bananas
• 300ml (10fl.oz) unsweetened plant-based milk
• 6 tbsp peanut butter
• 2 tbsp ground flaxseed
• 2 tbsp coconut oil, melted
• 2 tsp vanilla extract
• 2 cups oats
• 1 tsp baking powder
• 1 tsp ground cinnamon

1. Preheat the oven to 180°C fan / 390°F and line a 20cm (8”) square dish with baking paper.
2. Mash the banana in a mixing bowl then add the remaining ingredients. Pour the mixture into the prepared tin and bake for around 30 minutes or until golden on top. We serve ours with extra peanut butter, blueberries and slices of banana.

5. Brilliant Berry Smoothie Bowl

Ingredients:

• a handful of frozen berries
• 1/2 banana
• 1 tbsp peanut butter
• 1 tsp chia seeds
• 2 tsp ground flaxseeds
• 120ml (4fl.oz) unsweetened plant-based milk
• 4 tbsp oats
• a few cashews

1. Add all the ingredients to a blender and blend until smooth. Add more milk if too thick. We serve this for Maya with finely chopped nuts, more oats, fruit and tahini.

6. Cocoa Porridge

Ingredients:

• oats
• unsweetened plant-based milk
• chia seeds
• flaxseeds 
• cocoa powder

1. Add oats, milk and 1-2 teaspoons each of chia seeds and flaxseeds to a small saucepan. Add the cocoa powder 1 teaspoon at a time until you reach the desired flavour. We like to serve with some orange pieces, plant-based yoghurt and peanut butter.

7. Pear Porridge + Caramelised Banana

Ingredients:

• oats
• unsweetened plant-based milk
• chia seeds
• ground flaxseeds
• pear
• coconut oil
• banana, sliced

2. Add oats, milk, and a teaspoon or two each of chia seeds, and flaxseeds to a small saucepan Grate in half of the pear and cook until oats are ready
3. Meanwhile, heat some coconut oil in a frying pan and fry the sliced banana for 2-3 minutes on each side until golden. Serve the porridge with the caramelised banana.We also like to serve with some blueberries and extra slices of pear.