VEGAN SCHOOL BREAKFAST IDEAS || Quick, easy & healthy!


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■ Chillout – Joey Pecoraro

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BREAKFAST #1: Vanilla Overnight Oats

• ½ cup rolled oats 
• ¼ cup shredded coconut
• 1 tbsp chia seeds 
• 1 cup almond milk
• ¼ tsp cinnamon
• 1 tbsp rice malt syrup
• ¼ tsp vanilla extract 
• Toppings of your choice

1. Add oats, chia seeds, shredded coconut, almond milk, cinnamon, rice malt syrup and vanilla extract into a bowl. Whisk well, cover and place into the fridge to set overnight.
2. The next morning, throw in a handful of your favourite fruit, nuts, muesli, granola… Whatever toppings you desire and enjoy!

BREAKFAST #2: Banana Bread French Toast

• 3-4 slices dense/rustic bread (or with normal sandwich type breads its best to use ones that are somewhat stale and have been sitting on the counter for 2-3 days)
• 1 ripe banana
• 1 cup almond milk
• 1 tbsp chia seeds, ground
• 1/2 tsp cinnamon 
• 1/2 tsp vanilla extract
• Dash of nutmeg 
• Pinch of salt 

1. Mash banana in a bowl and add in almond milk, chia seeds, cinnamon, vanilla, nutmeg and salt into a bowl. Whisk well and place into the fridge to thicken slightly for 5-10 minutes. (If you don’t have time to wait then add in an extra ½ tbsp chia seeds and let it sit for 1-2 minutes while your pan is heating up)
2. Dip bread into batter and allow each side to soak in it for 20-30 seconds.
3. Preheat a frypan on medium heat and grease with 1 tbsp of vegan butter.
4. Fry each side for a few minutes until golden brown.
5. Serve on a plate with coconut whipped cream (the solid white parts of a chilled can of full-fat coconut cream whisked with sweetener), fresh berries, rice malt syrup or maple syrup & icing sugar (optional). Enjoy!

BREAKFAST #3: Chocolate Peanut Butter Smoothie
• 3 frozen bananas
• 2 tbsp natural peanut butter
• 1 scoop vegan vanilla protein powder
• 1/2 tsp vanilla extract 
• 1/2 tsp ground cinnamon
• 1/2 tbsp carob/cacao/cocoa powder
• 1 cup almond milk 
• Handful of ice 
• Store bought chocolate syrup OR home-made choc sauce: 1/2 tbsp cacao or cocoa powder, 1 tbsp rice malt syrup or maple syrup, a few tsp water at a time

1. Add cocoa powder and rice malt syrup into a small bowl. Gradually add in 1 tsp of water at a time and whisk until you reach a chocolate sauce consistency. Set aside.
2. In the meantime add all the remaining ingredients into a blender and blend for a few minutes until smooth and creamy.
3. Drizzle the sides of the mason jar with the chocolate sauce before pouring in the smoothie.
4. Enjoy!

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