5 easy vegan breakfasts | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2017/08/27/5-easy-vegan-breakfasts/

Today kicks off the Silk 5 Days 5 Ways collab on YouTube! Myself and 4 other amazing YouTubers are showcasing 5 recipes each in the categories of breakfast, snacks, lunch, dinner, and dessert. That’s a total of 25 vegan recipes to get you back into a routine of meal planning. You have no excuses now!

Thanks to Silk for sponsoring this post. Find them online here and on Instagram @silk and Facebook.

Be sure to check out all the recipes from Keep Up With Liv, Healthnut Nutrition, Kravings and The Healthy Maven on YouTube for more delicious ideas for the week! I took care of these 5 easy vegan breakfasts, so check out the video below or keep scrolling for the full recipes. You can also check out my other breakfast ideas here!

Find those 250 ml mason jars here for Canada and here for USA/International. I’m obsessed! Let me know which one of these easy vegan breakfast ideas was your favorite in the comments below.

day 1: cherry pie overnight oats

cherry pie overnight oats

Ingredients

1 C rolled oats (not quick cooking)1/2 tsp cinnamon1 tbsp coconut sugarpinch sea salt1 C Silk Almond Unsweetened1 C whole cherries, pitted and roughly chopped1/3 C pecans, roughly chopped2 tsp maple syrup + 2 tsp 2 tbsp your favorite granola

Instructions

Combine 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.Place 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.In 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.

day 2: piña colada chia pudding

piña colada chia pudding

Ingredients

1/3 C whole black chia seeds1 C Silk Coconut Unsweetened1/2 C pineapple juice, from can of crushed pineapplezest of 1 lime1 C canned crushed pineapple (juice drained, plus more for garnish)1/2 C toasted coconut chipsmint sprigs, as garnishlime slices, as garnish

Instructions

Combine 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.In 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.

day 3: cultured coconut berry parfait

cultured coconut berry parfait

Ingredients

1 C fresh mixed berries1/2 tsp lemon zest2 tsp maple syrup1 C Silk Cultured Coconut Unsweetened Vanilla1/2 C your favorite granolamint, as garnish (optional)

Instructions

Toss berries with lemon zest and maple syrup in a bowl. You can also do this the night before to get them extra juicy.Make 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.

Notes

day 4: banana hazelnut breakfast bread pudding

banana hazelnut breakfast bread pudding

Ingredients

1 ripe banana mashed1/4 C whole wheat flourpinch sea saltpinch cinnamon1/4 tsp baking powder1/3 C whole hazelnuts1/4 C Silk Almond for Coffee Hazelnut + 1 tbsp1 tbsp Silk Cultured Coconut (optional)

Instructions

Roast 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.Mash 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.Microwave on high for 3 minutes. Time may vary depending on your microwave model. Right 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! Top with a dollop of Silk Cultured Coconut, if desired, and more chopped hazelnuts.

Notes

day 5: tofu scramble soufflé

tofu scramble soufflé

Ingredients

1/2 C crumbled medium firm tofu1 tbsp nutritional yeastpinch of sea saltpinch ground pepperpinch turmericpinch chili powderpinch garlic powder1/2 tsp cornstarch3 tbsp Silk Almond Unsweetened1 tbsp finely chopped green pepper1 tbsp finely chopped green onion1/2 an avocado, diced2 tbsp salsa

Instructions

Combine 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. Before 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!

Notes

The post 5 easy vegan breakfasts appeared first on hot for food by Lauren Toyota.

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