Breakfast might be the most important meal of the day, but it can also be the most stressful. Save yourself some time and mental energy by prepping a week's worth of vegan kids breakfasts ahead of time. With a little prep work, your mornings can be much more peaceful!
On Sunday afternoon (or the most convenient time before the week starts), spend 1 hour prepping breakfasts for the week.
Start by making the granola.
While the granola is in the oven, make the batter for the zucchini muffins.
Remove the granola from the oven, change the heat setting, and place the zucchini muffins in the oven.
While the zucchini muffins are in the oven, prepare the chia jam and tofu scramble (wait to add the Kala Namak when you serve it later in the week).
Remove the zucchini muffins from the oven. Let everything cool. Store the zucchini muffins, jam, and tofu scramble in separate air-tight containers in the refrigerator. Store the granola in an air-tight container at room temperature.
You'll have three premade breakfasts that you can alternate throughout the week. Serve the granola with plant milk and fresh fruit. Serve the muffins with chia jam and a side of fresh fruit. Reheat the tofu scramble in a skillet, add the Kala Namak after you take the skillet off the heat, and serve with toast and chia jam.
One day on the weekend, make a special breakfast like Vegan Pancakes. Better yet, have your partner make it while you get a little extra rest!