10 Vegan Breakfast Ideas For Kids (That Everyone Will Love)
Feeding kids can be challenging. It can be especially difficult to come up with nutritious vegan meals for a child whose preferences are constantly changing. As a mom and a vegan, I know exactly how frustrating mealtime can be, starting with deciding what to make. Fortunately, there are countless vegan breakfast options that kids will love.
Here are ten delicious and nutritious vegan breakfasts for kids!
Vegan Breakfast Ideas For Kids
No-Bake Vegan Granola Bars
Quinoa breakfast cereal is one of my go-to breakfasts for busy mornings, but sometimes we just don’t have time to sit down and enjoy a bowl of cereal. For those more chaotic mornings, I love having a grab-and-go breakfast on hand. These no-bake vegan granola bars from Eating by Elaine are perfect if you need a nutritious kids’ breakfast that they can take with them.
- 2 cups quick-cooking, gluten-free oats
- 1.5 cups raw, creamy, unsalted almond butter
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp fine salt
- Optional mix-ins: Dark chocolate chips, dried cranberries (or other dried fruits), chopped nuts, seeds, shredded coconut
- In a medium-sized mixing bowl, stir the oats, almond butter, maple syrup, vanilla, and salt until combined.
- Line an 8×8 baking pan with parchment paper, then transfer the mixture to the pan.
- Place another sheet of parchment paper overtop the mixture, then flatten the mixture into an even layer that covers the bottom of the baking pan.
- Add toppings as desired, then press them into the mixture.
- Place the baking pan in the freezer for 4 hours.
- Remove from the freezer and slice into rectangular bars.
- You can individually wrap each bar in parchment paper and store it in the refrigerator or freezer. I recommend letting a frozen bar thaw for about 15 minutes before enjoying it.
Overnight oats are a great, kid-friendly vegan breakfast idea. They’re inexpensive, nutritious, filling, and super easy to make. Plus, you can use whatever toppings you or your kiddo will enjoy. Overnight oats can be eaten cold, straight from the fridge, or you can heat them and enjoy them warm.
I like to make my overnight oats in mason jars; that way, they can be eaten on the go if necessary. Best of all, you can make several of these ahead of time. They will stay fresh in the fridge for up to five days.
- ½ cup old-fashioned gluten-free rolled oats
- ½ cup unsweetened non-dairy milk (I prefer coconut milk)
- 1 tsp chia seeds
- 3 tbsp non-dairy yogurt (my favorite is So Delicious Coconut Milk Yogurt)
- Optional mix-ins: fresh fruit, nut butter, chocolate chips, coconut flakes, chopped nuts
- In a mason jar (or similar small container), mix the oats, chia seeds, milk, and yogurt.
- Cover and place in the fridge overnight for at least six hours.
- Add toppings or mix-ins, and enjoy cold or warm.
As unsurprised as you might be to see avocado toast on my list, I had to include it. Even before it became the star of health-conscious, foodie Instagrams, avocado toast was the OG healthy vegan breakfast. Hate it or love it, there’s no denying its impressive nutritional value. If your kids enjoy avocado, this is a super easy breakfast option that will help them start the day on the right note.
- ½ small ripe avocado
- ½ tsp fresh lemon juice
- 1 slice vegan whole grain bread, toasted
- Sprinkle of salt
- Drizzle extra-virgin olive oil
- To a small bowl, add the avocado, lemon juice, and salt.
- Mash and mix the ingredients until combined.
- Add the mixture over top of the slice of toasted bread.
- Drizzle with olive oil, then enjoy.
Kid-Friendly Vegan Blueberry Muffins
Among all the vegan meals that cater to kids, very few get the same reaction as muffins. Maybe it’s because they’re shaped like pancakes. No matter the reason, I’m just thrilled to have an easy way to get my kids to eat a nutritious breakfast. I’m confident that these kid-friendly vegan blueberry muffins from The Simple Veganista will be a big hit in your house.
- 2 cups flour (I like to use Bob’s Red Mill Unbleached White All-Purpose Flour)
- 2 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup organic cane sugar
- 1 cup non-dairy milk
- ⅓ cup olive oil
- 1 tsp vanilla extract
- 1 ½ – 2 cups blueberries, fresh or frozen
- Preheat your oven to 350 degrees Fahrenheit.
- In a 2-cup measuring cup, combine the milk, sugar, oil, and vanilla.
- In a large mixing bowl, mix the flour, baking powder, and salt.
- Pour the wet mixture into the dry mixture and stir until just combined. Don’t overmix!
- Add the blueberries and carefully fold them into the batter.
- Add the mixture to a muffin tin. Use a ¼ measuring cup or ice cream scoop for uniformed scoops.
- Top with a sprinkle of pure cane sugar.
- Place in the oven and bake for 30 minutes.
- Remove from the oven, let cool for a few minutes, then enjoy warm or at room temperature.
Kids’ Breakfast Smoothie
A smoothie is a great option for those mornings when you just can’t seem to get your little one to sit down for breakfast. A blend of nutritious and flavorful ingredients as a bright-colored, drinkable breakfast may just be your saving grace. This smoothie recipe includes oats, yogurt, and fresh fruit to ensure it’s loaded with whole grains, fiber, and protein.
- ¼ cup old-fashioned oats uncooked
- ½ medium banana
- ½ cup non-dairy yogurt
- ¾ cup non-dairy milk
- 1 – 1 1/12 cups fresh or frozen fruit
- Place all ingredients into a blender (don’t forget to put the lid on!), and blend until smooth.
- Enjoy immediately.
Vegan Protein Pancakes
I’m a big fan of pancakes. Pancakes are a weekend tradition at my house. This vegan protein pancakes recipe is one of my favorites for breakfast. They are so easy to make, come together quickly, and taste delicious.
- 1 cup pancake mix (I use King Arthur Protein Pancake Mix)
- 1 “egg” (I use Bob’s Red Mill EGG Replacer)
- 1 tbsp oil
- ¾ cup non-dairy milk
- ¼ tsp vanilla extract (optional)
- Coconut oil for greasing the pan
- In a medium mixing bowl, whisk the egg replacer, non-dairy milk, and oil until it forms a smooth batter. Let the batter rest and thicken for 5-10 minutes.
- Preheat a nonstick pan over medium heat.
- Lightly grease the pan with coconut oil, then pour about ¼ cup of batter onto the pan.
- Cook for approximately two minutes per side.
- Enjoy plain or with your favorite vegan toppings (fresh berries, maple syrup, coconut whipped cream, almond butter, or peanut butter).
Vegan Banana Bread
It’s about time you finally put those overripe frozen bananas to good use. Banana bread is such a great breakfast for kids because it tastes like dessert but is loaded with nutrients. This vegan banana bread recipe from Connoisseurus Veg is so good your kids are going to beg you to make it weekly.
- 3 medium overripe bananas, fresh or frozen
- ⅓ cup organic granulated sugar
- ⅓ cup organic brown sugar
- ⅓ cup baking oil (canola or coconut work best)
- 2 tsp vanilla extra
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chopped nuts (or chocolate chips, or both)
- ¼ cup organic brown sugar
- Preheat the oven to 350 degrees.
- Lightly oil a 9-inch loaf pan, then line it with parchment paper, leaving some paper hanging over each side.
- In a large mixing bowl, use a fork to thoroughly mash the peeled bananas.
- Add the sugar, brown sugar, oil, and vanilla, then stir until combined.
- Mix in the flour, baking soda, cinnamon, and salt, but avoid overmixing.
- Fold in the walnuts or chocolate chips.
- Carefully transfer the batter to the prepared loaf pan, then smooth the top and sprinkle with brown sugar.
- Transfer to the oven and bake for 50 minutes or until done in the center.
- Remove the pan from the oven and place on a wire rack to cool for 15-20 minutes.
- Once the bread has cooled, remove it from the pan, slice, and enjoy.
Vegan Breakfast Cookies
Imagine your child’s reaction when you tell them they’re having cookies for breakfast. These vegan breakfast cookies are such a fun way to serve a healthy breakfast that your kids will love. Plus, they’re inexpensive and super easy to make. Thank you, My Quiet Kitchen, for the tasty recipe! I simply swapped the raisins in her recipe for vegan chocolate chips to make them more kid-friendly.
- 1 large, overripe banana
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ½ cup raw almond butter, unsalted
- 1 tbsp non-dairy milk
- 1 tbsp chia seeds
- 1-2 tbsp hemp hearts
- 1 ½ cups old fashioned rolled oats
- ¼ cup almond flour or oat flour
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger (optional)
- ¼ tsp fine sea salt
- ½ cup vegan chocolate chips
- Preheat oven to 350 degrees F.
- Line a small baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, thoroughly mash the banana with a fork, then add the maple syrup, vanilla extract, nut butter, and milk. Whisk until combined.
- Add the rest of the ingredients and mix thoroughly.
- Allow the mixture to rest for several minutes so that some of the moisture can be absorbed. Add more flour if the batter still seems too wet and doesn’t stick together.
- For each cookie, scoop ⅓ cup of batter and hand-mold it into a flat, round shape, then place it on the prepared baking sheet.
- Bake for 17-19 minutes.
- Cool completely before storing in an airtight container.
Cheesy Vegan Tofu Scramble
This delicious cheesy vegan tofu scramble is my favorite breakfast, and it’s a great kid-friendly vegan breakfast. A tofu scramble is a nutritious plant-based breakfast that comes together quickly. It’s loaded with protein to give your little one energy to start the day. Plus, you can add whatever veggies your kid will eat to up the nutritional value.
I recommend trying different types of tofu until you find the consistency your child enjoys the most. I prefer extra-firm tofu for breakfast scrambles. The firmer the tofu is, the more protein it has, but it also tends to be dryer.
- 14 oz pack of tofu chopped into cubes (I use Wildwood)
- ¾ cup vegan cheese (I use Violife)
- 4-6 cups fresh vegetables (I like to use sliced mushrooms, baby spinach, yellow squash, and zucchini)
- 1 tbsp coconut oil
- 2 tbsp chopped cilantro
- ½ tsp Turmeric
- 1 tsp Chef’s Shake (my go-to spice blend)
- Salt and pepper, to taste
- Place a nonstick skillet over medium heat and add the coconut oil
- When the coconut oil has melted, add the tofu to the skillet and mash it with a fork until it resembles scrambled eggs
- Add the turmeric, Chef’s Shake, salt, and pepper, then stir gently to mix
- Add fresh vegetables and stir until cooked through (I recommend adding leafy greens last, as they take the least amount of time to cook)
- Add your cheese and stir until melted
- Remove from the heat and top with chopped cilantro
- Add more salt and pepper, if necessary, and enjoy with a slice of toast
Vegan French Toast
If you’re looking for a quick and easy way to mix up your breakfast routine, I highly recommend this French toast recipe from We Are So Vegan. They make it for their toddler, but anyone at any age will love it.
- 2 ripe bananas
- 1 cup unsweetened plant-based milk
- 2 tbsp ground flaxseed
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Coconut oil for frying
- 4 slices of bread
- In a medium mixing bowl, thoroughly mash the bananas.
- Add the milk, flaxseed, cinnamon, and vanilla, then stir to combine.
- Heat a nonstick frying pan over medium heat and add some coconut oil.
- Dunk the bread into the wet mixture, then fry for 2-3 minutes on each side until golden.
- Serve with maple syrup or nut butter.
What are your favorite kid-friendly vegan breakfast recipes?
I love discovering new recipes and encouraging my kids to try new things. If you have a favorite vegan breakfast recipe that wasn’t included in this post, I’d love for you to share it with me.
You can find more delicious vegan recipes, as well as valuable lifestyle and wellness info on my blog. See you there!