5 Easy Vegan Breakfasts Recipe
By Hot For Food
🔪Prep Time: 10 minutes
👩🍳Cook Time: 1 minute
1 C rolled oats (not quick cooking)
1/2 tsp cinnamon
1 tbsp coconut sugar
pinch sea salt
1 C Silk Almond Unsweetened
1 C whole cherries, pitted and roughly chopped
1/3 C pecans, roughly chopped
2 tsp maple syrup + 2 tsp
2 tbsp your favorite granola
1/3 C whole black chia seeds
1 C Silk Coconut Unsweetened
1/2 C pineapple juice, from can of crushed pineapple
zest of 1 lime
1 C canned crushed pineapple (juice drained, plus more for garnish)
1/2 C toasted coconut chips
mint sprigs, as garnish
lime slices, as garnish
1 C fresh mixed berries
1/2 tsp lemon zest
2 tsp maple syrup
1 C Silk Cultured Coconut Unsweetened Vanilla
1/2 C your favorite granola
mint, as garnish (optional)
1 ripe banana mashed
1/4 C whole wheat flour
pinch sea salt
1/4 tsp baking powder
1/3 C whole hazelnuts
1/4 C Silk Almond for Coffee Hazelnut + 1 tbsp
1 tbsp Silk Cultured Coconut (optional)
1/2 C crumbled medium firm tofu
1 tbsp nutritional yeast
pinch of sea salt
pinch ground pepper
pinch chili powder
pinch garlic powder
1/2 tsp cornstarch
3 tbsp Silk Almond Unsweetened
1 tbsp finely chopped green pepper
1 tbsp finely chopped green onion
1/2 an avocado, diced
2 tbsp salsa
1Combine rolled oats, cinnamon, sugar, and Silk in a bowl and set aside. While you prep the cherries and chop the pecans. Reserve about 1/4 cup chopped cherries and 1/4 cup chopped pecans for topping when serving.
2Place 1/4 cup of oatmeal in the bottom of each jar ensuring you also have enough liquid to fully coat the oats. They will absorb most of this liquid while setting overnight! Add a layer of pecans then drizzle 1 teaspoon of maple syrup on top. Add cherries and top with the rest of the oatmeal. Cover and refrigerate overnight.
3In the morning top with reserved cherries, pecans and granola for an added crunch, drizzle with another 1 teaspoon each of maple syrup, if desired. You can eat it cold as the oats will be soft from soaking overnight or if you prefer, microwave the jar for 30 seconds to 1 minute before adding the additional toppings.
4Combine the chia, Silk, pineapple juice, and lime zest in a bowl. Cover and refrigerate overnight. The chia seeds will expand and the mixture will be the consistency of pudding.
5In the morning create parfaits by layering chia pudding on the bottom of a jar, then add 1/2 cup crushed pineapple to each jar, another layer of chia pudding, then top with toasted coconut chips, more crushed pineapple, mint, and extra lime slices, if desired. The chia pudding will last 5 days in the fridge.
6Toss berries with lemon zest and maple syrup in a bowl. You can also do this the night before to get them extra juicy.
7Make the parfait by adding half the cultured coconut to the bottom of the jar. Then add a layer of granola, some berries, then the remaining cultured coconut, granola and top with berries. Garnish with mint, if desired.
8Roast hazelnuts in advance of wanting to make this breakfast. To roast hazelnuts, place the whole hazelnuts on a baking sheet. Place in a preheated oven at 425°F for about 10 minutes. Watch closely and toss once if needed until the skins are dark brown and have cracked. Remove the baking sheet from the oven and place the nuts in a clean tea towel. Fold the towel over top and rub the surface of the hazelnuts under the towel. This will remove the skins. Discard the skins and roughly chop the toasted nuts.
9Mash the banana in a jar. Then add flour, sea salt, cinnamon, baking powder, 2 tbsp chopped roasted hazelnuts, and 1/4 cup of Silk Almond for Coffee Hazelnut. Stir to combine well and ensure you don’t see any flour at the bottom.
10Microwave on high for 3 minutes. Time may vary depending on your microwave model.
11Right out of the microwave poke holes in the top of the bread pudding with a fork, then drizzle 1 tablespoon of Silk Almond for Coffee Hazelnut on top. It will soak into the bread pudding and sweeten it perfectly!
12Top with a dollop of Silk Cultured Coconut, if desired, and more chopped hazelnuts.
13Combine tofu, nutritional yeast, spices, cornstarch, Silk, green pepper, and onion together in the jar. Stir to get it well mixed and evenly coated in the liquid.
14Before serving, microwave on high for 3 to 4 minutes. Top with avocado and salsa. I also like to serve it with buttered toast for dipping!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.