10 plant-based breakfast ideas in under 10 minutes

10 plant-based breakfast ideas in under 10 minutes

Breakfast is the most important meal of the day. Unfortunately, breakfast also tends to be the meal most rushed by families. And we get that. It’s totally understandable. After all, mornings are chaotic. Here are a few simple plant-based breakfast recipes which can all be thrown together in ten minutes or less to get you through that morning rush!  

1. Smashed Avo With Quinoa & Sauteed Greens

 

 

AUTHOR

  • The Food Matters Team

INGREDIENTS

  • 1 avocado, peeled, halved and pitted
  • 1/4 red onion finely diced
  • Handful cilantro (coriander)
  • 1/8 tsp cayenne pepper
  • 1/2 lemon, juiced
  • Sea salt to taste
  • 1 handful kale
  • 1 handful spinach or chard
  • 1 handful soft herbs (parsley, mint, basil)
  • Coconut oil or butter for frying
  • 1 cup cooked quinoa

INSTRUCTIONS

  1. Heat a small amount of coconut oil or butter in the pan and toss in the greens. Saute on a medium heat until soft.
  2. In a bowl mix together the avocado, onion, cilantro, cayenne, lemon and add salt and pepper to taste.
  3. Toss the cooked quinoa in with the greens to heat slightly. To serve, place the greens and quinoa mix on the plate and top with the smashed avo.

2. Dairy Free Banana Yogurt

AUTHOR: Daniel Churchill, Food Matters

INGREDIENTS:

  • 1 cup almond milk
  • 2 tbsp chia seeds
  • 1 banana, mashed

TOPPINGS

Choose your own!

  • Mine are gluten-free granola, coconut and peanut butter.

INSTRUCTIONS:

  • Combine all ingredients in a bowl and allow to set overnight in the fridge.
  • Finish with your favorite toppings.

Frozen Banana & Peanut Butter Smoothie

AUTHOR:

  • deliciouslyella

INGREDIENTS:

  • 1 frozen banana
  • 1/2 cup/200ml of brown rice milk (I like brown rice milk as it’s naturally really sweet, but you can also use any other kind of plant based milk)
  • 1-2 tablespoons of peanut butter
  • 1 large handful of spinach (50g)
  • 1 tablespoon of shelled hemp seeds, or hemp powder

INSTRUCTIONS:

  • Start by peeling and slicing the banana and then freezing for about two hours or overnight.
  • Once the banana has frozen, place the banana and the rest of the ingredients into a blender and blend until smooth!

Curried Tofu scramble

AUTHOR: Jules, The stone soup

INGREDIENTS:

  • 1 onion, peeled & chopped
  • 4 teaspoons Sri Lankan curry powder (recipe below)
  • 350g (12oz) firm tofu
  • 1 bag washed baby spinach leaves
  • big squeeze lemon juice

INSTRUCTIONS:

  • Heat a few tablespoons of olive oil in a large frying pan.
  • Add onion and cook, covered over a medium high heat stirring frequently until the onion is soft and translucent but not browned.
  • Add curry powder and stir fry for about 30 seconds or until it smells divine.
  • Crumble the tofu with your hands and add to the pan. Stir well then cover and cook for a few minutes – you just want to warm the tofu through.
  • Add spinach and stir until spinach has just started to wilt.
  • Season generously with sea salt, pepper and a big squeeze of lemon juice.

Banana-coconut toast

AUTHOR: Chatelaine

INGREDIENTS:

  • 2 slices grainy brown bread, toasted
  • 1/4 cup natural almond or cashew butter
  • 1 banana, thinly sliced
  • 1/4 tsp flaky sea salt, such as Maldon
  • 2 tbsp unsweetened shaved or shredded coconut, toasted
  • honey, (optional)

INSTRUCTIONS:

  • Spread each slice of toast evenly with almond butter.
  • Top with banana slices.
  • Using the tines of a fork, mash banana into toast.
  • Sprinkle with sea salt, then coconut. Drizzle with honey.

No-Bake Cookie Dough Energy Bites

AUTHOR: Christine Skari

INGREDIENTS:

  • ¾ cup quick cook oats
  • ¼ cup wheat bran
  • 2 tbsps honey
  • 4½ tbsps almond butter
  • 1 tsp vanilla extract
  • 1 tbsps roughly chopped walnuts
  • 1½ tbsp mini chocolate chips

INSTRUCTIONS

  1. In a medium-sized bowl, mix together the oats and wheat bran.
  2. In a separate bowl, combine the honey, almond butter, and vanilla extract. Stir the wet mixture into the dry mixture.
  3. Add in the walnuts and mini chocolate chips, stirring to combine evenly.
  4. Eat straight from the bowl or roll into 10 tablespoon-sized balls.

DIY No-Bake Chewy Granola Bars

AUTHOR: Elizabeth, Bowl of Delicious

INGREDIENTS:

  • ¼ cup coconut oil(or butter)
  • ¼ cup honey (or other sweetener, such as molasses, agave, etc.)
  • ¼ teaspoon salt
  • other spices/flavors (I used 1 teaspoon vanilla extract, ½ teaspoon cardamom, ¼ teaspoon cinnamon, and a pinch of nutmeg)
  • 1 cup old fashioned oats
  • 1 cup nuts/seeds (I used ½ cup sliced raw almonds, ¼ cup sunflower seeds, ¼ cup pumpkin seeds, and 1 tablespoon chia seeds)
  • 1 cup chopped dried fruit (I used chopped dried figs. You can omit the fruit if you want.)
  • Order Ingredients
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INSTRUCTIONS

  • Melt coconut oil, honey, salt, and other spices/flavors in a medium saucepan.
  • When liquid mixture melts and becomes a bit foamy, turn the heat down to low, add the oats and stir to coat.
  • Add the nuts/seeds, and stir to coat.
  • Finally, add the dried fruit, and fold into the mixture.
  • Continue cooking on low heat for just a couple minutes (this will soften the ingredients slightly before you cool them, allowing them to stick together better).
  • Meanwhile, line a small baking dish (mine measures 6″ by 8″) with parchment paper or plastic wrap, leaving the sides of the paper/wrap long.
  • Add the mixture to the dish; press with the back of a wooden spoon so it is evenly spread out.
  • Fold the parchment paper/plastic wrap over the granola so the top is covered (get more if necessary). Press the granola aggressively, so it is as packed as you can make it. I used my grill press, but you can also use a dish or cup, or your hands. Just make sure it is well packed and evenly distributed!
  • Place in refrigerator and allow to cool completely- at least two hours, but I recommend overnight.
  • Remove granola from parchment paper- it should be in one big block. Cut into 6-8 bars, and wrap individually in plastic wrap. Store in the fridge for about 2 weeks.

Warm and Nutty Cinnamon Quinoa Recipe

AUTHOR: 101 Cookbooks

INGREDIENTS:

  • 1 cup almond milk
  • 1 cup water
  • 1 cup organic quinoa, (hs note: rinse quinoa)
  • 2 cups fresh blackberries, organic preferred
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup chopped pecans, toasted*
  • 4 teaspoons organic agave nectar, such as Madhava brand

INSTRUCTIONS:

  • Combine milk, water and quinoa in a medium saucepan.Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.
  • While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.
  • Turn off heat; let stand covered 5 minutes.
  • Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Luscious Indian Cream of Wheat- A Delicious Breakfast Treat

AUTHOR: Norma Plum, The flaming vegan

INGREDIENTS:

  • 1/3 cup whole grain of Cream of Wheat
  • 2 cups Coconut Milk
  • 1 tbsp. rose water
  • ½ cup + 1 tbsp. pistachios  (finely chopped)
  • ½ tsp.  cardamom (powder)
  • 3 tablespoons of maple syrup
  • 1 tsp. of coconut oil *optional

INSTRUCTIONS:

  • In saucepan, bring coconut milk to a boil, watching it carefully to prevent it from boiling over.
  • Gradually add whole grain cream of wheat, rosewater, ½ cup of pistachios, cardamom and sugar stirring constantly with wire whisk until well blended. Whisk without stopping so that no lumps form.
  • Reduce heat to Low; drizzle the coconut oil (if using) and simmer, uncovered for 3 minutes or until thickened, stirring frequently.
  • Transfer to serving bowls, and garnish with remaining pistachios before serving.

Peanut butter overnight oats

AUTHOR: Minimalist Baker

INGREDIENTS:

  • 1/2 cup (120 ml) unsweetened plain almond milk
  • 3/4 Tbsp (9 g) chia seeds
  • 2 Tbsp (32 g) natural salted peanut butter or almond butter (creamy or crunchy)
  • 1 Tbsp (15 ml) maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)
  • 1/2 cup (45 g) gluten-free rolled oats

TOPPINGS

  • Sliced banana, strawberries or raspberries
  • Flaxseed meal or additional chia seed
  • Granola

INSTRUCTIONS:

  • To a mason jar or small bowl add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn’t need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).
  • Add oats and stir a few more times, then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
  • Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or for at least 6 hours).
  • The next day, open and enjoy as is or garnish with desired toppings (see options above).
  • Overnight oats will keep in the refrigerator for up to 2 days, though best within the first 12-24 hours.

At the OAC kids camp, we have a daily recipe hour where kids will be involved in making fun, quick, vegan recipes like these that they can then share with your entire family around the family table.  Registrations for the OAC Kids camp are now open!  You can check out our website www.oackidscamp.com or email info@oackidscamp.ca for more information

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