Breakfast bliss: Start your day the vegan way

Welcome to your go-to source for delicious and easy vegan breakfast recipes! Whether you are a long-time vegan, exploring plant-based options, or simply looking for new ways to enjoy your mornings, you have come to the right place. Let's make breakfast exciting!

Awaken your taste buds with vegan breakfast ideas

Here at Vegan Twin Mum, we believe breakfast should be a joyful start to your day. Dive into a collection of all types of vegan breakfast recipes and ideas, designed to tantalise your taste buds and fuel your morning. From quick grab-and-go options to more leisurely weekend brunches, we have something for everyone.

Inspiring everyone to try a vegan breakfast

Our recipes are created with the goal of inspiring anyone who wants to try a vegan breakfast. You do not need to be a seasoned chef or a dedicated vegan; our ideas are perfect for busy parents, curious foodies, and those looking to incorporate more plant-based meals into their diet. Get ready to discover your new favourite morning meal!

Banana, Walnut and Chocolate Breakfast Loaf

Makes 10 slices

Ingredients:

  • 4 ripe bananas, mashed
  • 250g self raising flour
  • 75g rolled oats
  • 75g soft brown sugar
  • 1tsp cinnamon
  • 1 tsp baking powder
  • 80ml vegetable oil
  • 100ml Oat milk
  • 1 tsp vanilla extract

Optional extras (I used the all)

  • 2 tbsp Peanut butter  (100% peanut version)
  • 50g Chopped walnuts
  • 2 tbsp Pumpkin seeds
  • 50g Dark Chocolate Chips

Method:

  1. Preheat the Oven to 180oC (160oC fan)
  2. line a 2lb loaf tin
  3. In a large bowl mash the bananas until smooth
  4. Stir in the milk, oil and vanilla
  5. Add the flour, oats, sugar, cinnamon, baking powder, and mix until combined.
  6. Fold in the walnuts, chocolate chips and sunflower seeds. 
  7. Pour into a lined loaf tin, swirl through peanut butter if using. 
  8. Bake for 50-60 minutes until skewer inserted comes out clean. If top starts to brown before middle cooked cover loosely with foil for last 15-20 mins
  9. Leave to cool on wire rack for at least 15 minutes before cutting to prevent crumbling.
  10. once cool I slice and place individually wrapped in the freezer, then either toast from frozen or get out the day before.
  11. Serve with a nice cup of tea, sliced with Vegan Greek Yogurt and blueberries, toasted with peanut butter or a drizzle of tahini if after something a bit different. 

 

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