Toddler-Friendly Vegan Yogurt Parfaits

It’s my turn to provide the snack for Zander’s class at school again–and you know I love those days! Today’s designated snack was noted on the calendar as “yogurt and bananas,” so I decided to make yogurt and banana parfaits, using the following ingredients:

– organic vanilla soy yogurt – 2 large cartons
– organic pumpkin flax granola – 1 box
– organic bananas – about 6, sliced
– organic blueberries – 1 small container

(This made about 16 toddler-sized parfaits.)


First, I layered some banana slices and a generous dollop of soy yogurt into the cups (banana, soy yogurt, banana).


Then I spooned on some more soy yogurt and sprinkled on a generous layer of crunchy pumpkin flax granola.


Last, I dropped in a handful of plump, sweet blueberries.


These were quick and easy to make while chatting with a dear friend who was in town last night, and they kept beautifully in the fridge overnight.

When Zander opened the fridge this morning and saw them, he exclaimed, “I want THAT for breakfast!” I told him they were for his snack at school today, to which he responded very enthusiastically, “Mama, you are a good cooker!”

And with those magic words, he won. I promptly opened up the container and pulled out a parfait for his breakfast, grateful that I had made a few extra ones “just incase.”


Below are the rest of the parfaits, on their way to school. I tucked in some extra bananas and about a cup of leftover granola, incase his teachers were feeling adventurous and wanted to let the kids sprinkle on some more granola themselves at snack time.

I LOVE being the mother of a toddler!! 🙂



About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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