A good breakfast gives me the energy and satiety to power through until lunch. The beauty of these recipes is that you can tailor the ingredients to suit your own preferences. Moreover, the amounts of each ingredient listed below are mere starting points as well. I don’t actually expect anyone to pull out the measuring cups! Adjust the level of sweetness, consistency, etc. as desired! So here’s to eyeballing it!
Also, these breakfasts can be prepared the night before for an easy on-the-go option in the morning. For these recipes, instead of a mason jar, I recycled my 2-cup glass peanut butter jar.
As a side note, I prefer my breakfasts to have no added sugars. I like to add sweetness with the naturally occurring fructose found in fruits, such as raisins, dates, and peaches.
Coconut Peach Yogurt with Chia Seeds
The breakfast really takes it to the next level for me! The sweetness from the peaches lends nicely to the creaminess of the yogurt. The coconut and vanilla flavors transports me to an island vacation! The chia seeds add that necessary nuttiness and crunch, not to mention 4 grams of protein and 8g (26%) of your daily fiber goal. Chia seeds are a true superfood and also contain calcium, iron, and omega-3s. As a side note, I prefer to use frozen fruit if I’m preparing it the night before, as I feel that the fruit better maintains its “crispness” in the yogurt as it has adequate time to defrost in the fridge before morning. For the best taste, buy local (if possible) and in-season fruits to cut up and freeze for use for the duration of the year. For my area, peaches are in season in the late summer.
Ingredients:
- ¾ cup – Frozen peaches (or fresh)
- 1 cup – Unsweetened Vanilla So Delicious Dairy Free Coconut Yogurt
- 2 tablespoons – Chia seeds
- Slice fresh peaches into chunks and store in Tupperware in freezer for at least a few hours or overnight. Alternatively, use prepared chopped frozen peaches and add 3/4 cup or about as much as needed to fill 40% of the mason jar.
- Add yogurt to peaches until jar is 90% full. Place in fridge until ready to serve.
- Before serving, add in chia seeds and mix until well incorporated.
Overnight Oatmeal
What a millennial staple, ha! This one is truly customizable! I do, however, have to put a spotlight on this one particular brand, ‘The Soulfull Project’, as I was on the lookout for a new unsweetened breakfast option. I had found this in the cereal aisle at my local grocer. It is a pouch filled with a mix of rolled oats, oat bran, red quinoa, flax seeds, and chia seeds. Not only is this a healthy and hearty mix (with 6g of protein and 8g of fiber!) but the company also supports a great cause, the “Buy one, Give one” program. For every purchase of one of their products, the company donates to a regional food bank. How wonderful! Now your cruelty-free breakfast can give you another reason to smile!
Ingredients:
- ¾ cup – Oats or “oat mix” of your choice (I used ‘The Soulfull Project’ Hearty Grains and Seeds)
- 1 ¼ cups – Unsweetened Macadamia Milk (or unsweetened nut milk of your choice)
- 1 teaspoon/to taste – Maple syrup or raisins (optional)
- 2 tablespoons – Peanut Butter (or almond butter)
- Add oats to jar.
- Add nut milk and maple syrup or raisins, if desired, and stir.
- Refrigerate for at least a few hours, preferably overnight. Place in fridge until ready to serve.
- Before serving, add in peanut butter and mix until well incorporated. Great option with a banana as well!
Muesli
After trying muesli at a bed and breakfast, I’ve fallen in love with its gentle balance of nuttiness, oats, and sweetness from the added dates and raisins. Recently, it’s been my breakfast of choice because of how quick and easy it is to assemble. I like my muesli to be served warm, but feel free to experiment!
Ingredients:
- 1 cup – Bob’s Red Mill Old County Style Muesli
- 1 ¼ cups – Water
- Add dry Muesli to jar and store at room temperature.
- Before serving, add water to jar and stir. Microwave about 1 ½ minutes or until desired temperature is reached.
Due North Vegan 