Three Quick Breakfast Recipes That Are Full of Nutrition

Breakfast sets the tone for the day. It either helps or hurts your metabolism, will affect your mood, concentration, and weight maintenance. To promote a healthy and energetic day, it is recommended to eat a breakfast that will set a base for your daily nutritional needs. Here are three great breakfasts that do just that, and that are also vegan!

Overnight Oats

Overnight oats is perfect for giving you a base of nutrition, especially calcium and protein. It is also super easy to make, only taking a couple of minutes. The final product will be a very creamy, porridge like substance, which you can top with almost anything!

Ingredients:

  • Desired fruit
  • 2 tablespoons chia seeds
  • 1/4 teaspoon cinnamon (optional)
  • 1/2 cup gluten-free rolled oats
  • 1/2 cup desired vegan yogurt
  • 3/4 cup almond/coconut milk
  • 1/4 teaspoon pure vanilla extract (optional)

Suggested Toppings:

  • Granola
  • Coconut flakes
  • Pineapple and mango
  • Apple and cinnamon
  • Raspberry and blackberry
  • Strawberry and banana 
  • Pure maple syrup
  • Nuts and seeds
  • Banana

Directions:

  1. In a small tupperware container or bowl add chia seeds, oats, cinnamon and almond/coconut milk.
  2. Stir in your desired yogurt. Top the oats with vanilla extract (if using) and give them one last stir.  
  3. In the morning, stir the oat mixture to combine. If your Vegan Overnight Oats have a runny consistency even after they soak, simply stir in an additional 1 tablespoon chia seeds, or add a little yogurt. 
  4. Top with your desired fruit and seasoning, then enjoy!

The Overnight Oats are very easy to mix and match to get a great mixture that will wake you up every morning. Personally, I add a little PB2 which is a peanut butter substitute, a little protein powder, and also some granola. You can really experiment to get a combination that you like. Last thing, if you tried them the first time and don’t like them, try adding a little sweetener. You non-vegans out there can add a little honey, and for the vegans out there, I would try agave, bee free honey, brown rice syrup, or maybe even maple syrup. Also, overnight oats can be made gluten-free if you use gluten-free oats and granola

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Superfood Porridge 

This porridge is sweetened with mashed banana and finely shredded carrot, so it is vegan, and gluten-free. Along with this, it’s packed with superfoods like chia seeds and hemp hearts. Just like the overnight oats above, it is great to mix the oatmeal together before bed so it can soften and thicken in the fridge overnight. I sometimes add a little cucumber to add even more vegetables too! Soaking cuts down the cook time so all you have to do in the morning is throw it into a pot and reheat it. You can prepare it from scratch in the morning or if you don’t have time to heat it up you can even chill it for a great creamy taste! 

Ingredients: 

  • 2 large very ripe bananas, peeled and mashed well 
  • 2 medium carrots, peeled and finely grated
  • 1/2 cup finely grated cucumber (optional)
  • 1 cup rolled oats, (gluten-free if necessary)
  • 2 1/4 cups water or milk of choice (almond or coconut for vegan)
  • 2 tablespoons chia seeds
  • Dash of pink Himalayan sea salt (optional)
  • 1-1 1/2 teaspoons cinnamon (Ceylon works best)
  • 2 tablespoons hemp hearts

Suggested Toppings:

  • Granola
  • Coconut flakes
  • Pineapple and mango
  • Apple and cinnamon
  • Raspberry and blackberry
  • Strawberry and banana 
  • Pure maple syrup
  • Nuts and seeds
  • Banana

Directions:

  1. In a medium bowl, mash the banana until almost smooth. Place it into a medium pot.
  2. Peel the carrots. Using the fine grate hole on a box grater, grate the carrots and measure 3/4-1 lightly packed cup. Place it into the pot along with the banana. Grate the cucumber (if using) using the fine grate hole and place it into the pot.
  3. Add the rolled oats, water or milk, chia seeds, and optional dash of salt into the pot. Stir well until combined.
  4. Increase heat to medium and cook the oats, uncovered, stirring frequently and reducing heat if necessary, for about 10-15 minutes until the oats are softened and the mixture thickens. (If you soaked the oatmeal overnight, simply heat it and serve.)
  5. At the end of cooking stir in the cinnamon to taste and all the hemp seeds.
  6. Serve and enjoy with your desired toppings. Leftovers will keep in the fridge in an air-tight container for up to 2 days. To reheat, add oatmeal into a pot on the stove-top and heat over medium heat, stirring in a splash of water or milk if necessary to thin out.

 Recipe from Oh She Glows

Chocolate Raspberry Breakfast Parfait

This next recipe is packed with nutrition.  A yogurt parfait with some great flavors and ingredients that the kids love.  The chocolate and raspberries go so nicely together plus the granola layer adds a “pie” like crunch in every bite. This is a great recipe to get the kids in kitchen to help which is a great way to promote a healthy life at an early age. This recipe does include some chocolate chips, but you can substitute them for raw cocoa powder which will take some of the extra sugar away, but keep the same taste. 

Ingredients:

  • 3 cups vanilla Greek yogurt (almond or coconut yogurt for vegans)
  • 1 pouch Similac Go & Grow Mix-Ins (optional, best for young kids)
  • 1/2 cup granola, crushed
  • 2 cups fresh raspberries, washed and dried
  • 1/2 cup mini chocolate chips (cocoa powder for substitute) 
  • 1 tablespoons honey (maple syrup or agave for vegans) 

Directions:

  1. Place yogurt, Similac Go & Grow Mix-Ins, and honey (also cocoa powder if using) into a mixing bowl, stirring until well combined.
  2. Spoon a layer of yogurt into the bottom of your parfait glasses.
  3. Add crushed granola over yogurt then add a layer of raspberries and chocolate chips.
  4. Top with another smaller spoonful of yogurt, granola, a raspberry and chocolate chips. Served chilled. Refrigerate up to one hour before serving. Note that granola will get soft if refrigerated too long.

Recipe from Picky Palate

I hope everyone tries out these great recipes! These will add a little excitement to every morning, and hopefully also get the family involved in cooking. If you have any questions you can always email Jump In Wellness at Jumpinwellness@gmail.com. Also feel free to share this on Pinterest, Twitter and Facebook. 

Brought to you by Jump In Wellness — Follow us on Twitter and like us on Facebook @Jumpinwellness

 

42 Comments

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    • For a more savory breakfast I usually do sherried mushrooms. Here is the recipe below. (The recipe is pretty big so feel free to half it)

      1 pound assorted mushrooms, cleaned, stemmed, and sliced (about 4 cups)
      2 tablespoons butter
      1/2 teaspoon salt
      1 large (or 2 small) shallots, chopped fine
      1/3 cup dry sherry
      1 tablespoon chopped fresh thyme
      Salt and freshly ground black pepper to taste In a large skillet, melt butter over medium-high heat and let it brown, watching carefully so it doesn’t burn. As soon as the butter is brown and smells nutty, scrape in shallots, turn heat down to medium, and stir and sauté till they soften. Pour in mushrooms, add 1/2 teaspoon of salt, and stir shallots and mushrooms together. Cook mushrooms with shallots and browned butter until they are soft and browned, turning occasionally. This should take about 15 minutes. When the mushrooms are browned and most of their liquid has evaporated, pour in the sherry and stir in the thyme, scraping up the brown bits on the bottom of the pan. Continue to sauté the mushrooms until the liquid has reduced and thickened. Taste and add salt and freshly ground black pepper as desired.
      For the clafoutis

      3 eggs
      1/2 teaspoon salt
      2/3 cup all-purpose flour
      1 1/2 cups milk
      2 ounces aged Gruyère, grated
      Freshly ground black pepper Heat oven to 375° F. In the bowl of a mixer fitted with a whisk attachment, blend the eggs with salt until frothy. Add milk and mix well. Add the flour and mix until frothy and thoroughly incorporated, 1 to 2 minutes, scraping the sides of the bowl as needed. Pour the batter over the mushrooms. Sprinkle the top with the grated Gruyère. Grind a little black pepper over the top. Place the dish in the center of the oven. Bake until the center puffs and turns a golden color, and the clafoutis is set, about 30 to 40 minutes (Cover with foil if the top browns too quickly.) Serve warm or at room temperature

      Recipe from https://food52.com/recipes/11083-sherried-mushroom-clafoutis

      Liked by 1 person

  1. Wow! Don’t know what I did to deserve all the ‘likes’ all over my blog but thank you. Was it prompted by my reference to my breakfast oats? I’m neither veggie nor vegan but we don’t eat meat on Weds and Fridays, and usually eat fish on Tuesdays. Anyway, as I said in my ‘Lake District’ post I’ve been eating simple rolled oats, soaked in milk for anything between 2hrs and overnight (not cooked) for breakfast six days a week for around 50 years (bacon, eggs, fried bread, black pudding, maybe mushrooms, on Sundays – real healthy stuff 😜!). Like Ilze I don’t like ‘sweet’ for breakfast so this is great, but if you do just add some honey.

    Liked by 1 person

    • That’s awesome! I love oats because you can make them gluten free, vegan, or abiding by any other diet rules/ restrictions.

      I’m glad you checked out my page! I really liked yours. Being vegan does really help your health so if you have any questions feel free to ask! Thanks:)

      Liked by 1 person

      • Well, I’ve got to 77 years (in two weeks time) and climbed a mountain (sort of) last week so I guess it’s too late to persuade me to change but I live near the ‘world curry capital’ and the best Indian food available is in a restaurant which serves only veggie.

        Liked by 1 person

  2. Thank you for stopping by A Couple of Stars and a Happy Face and visiting for a while. You helped me beat my record for likes in one day and that truly made me Smile! And I am very glad you found me so I could discover your wonderful blog. I love finding new recipes to try and have been needing some encouragement in eating and living healthier. This post, in particular, was right on target for my family – we just bought some oats and have been looking for ways to make them yummy! Thanks, again, and I hope to see you back at A Couple of Stars and a Happy Face very soon!

    Liked by 1 person

  3. Looks and sounds absolutely delicious. I will have to try at least one of them. Thank you for sharing! I never would have come up with these myself. Blessings!

    Liked by 1 person

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