Today, I wanted to share with you some of my favourite make-ahead breakfast ideas. Sometimes life gets very busy, especially in the mornings. A few years ago, I didn’t consider myself a breakfast person at all. In fact, I pretty much never had breakfast on weekdays. Sleeping for extra 15-20 minutes always seemed more important. Oh how the things have changed. Skipping breakfast right now is simply unimaginable to me. Breakfast is now an integral part of my morning routine and I can tell you with certainty that this change has made an amazing impact on my life and well-being. I hope you enjoy the following five yummy breakfast recipes!
1. Basic Chia Pudding
I’ve been making chia pudding for years and I never get tired of it. I’m absolutely in love with its lovely tapioca-like consistency. I usually top my chia pudding with fresh berries, homemade granola and shredded coconut. Yummy-yy!
2. Homemade Vegan Cereal
Cereal and granola are one of the best make-ahead breakfasts. They are easy to make and can last you for several weeks. I make my cereal using puffed quinoa. It has a lighter texture and crisper surface compared to regular quinoa and works absolutely great in a cereal. If you have trouble finding puffed quinoa, you can substitute it with puffed rice.
3. Mango Banana Green Smoothie
Green smoothies are my go-to breakfasts. Though they are quick to make as is, you can make the process even faster by prepping your smoothie in advance.
4. Chocolate Banana Bread
If you like having pastry for breakfast with you cup of coffee or tea, then you need to try this vegan chocolate banana bread. It has a fluffy texture and indulgent chocolate flavour.
5. Easy Overnight Oats
Overnight oats are another popular make-ahead breakfast idea. The recipe I showed you in the video is for classic overnight oats. Feel free to experiment by adding some cacao powder, pumpkin seeds, almond butter, raisins, mango slices, fresh strawberries, etc. The options are truly endless!
- 3 tbsp chia seeds
- 1 cup almond milk
- ½ tsp vanilla
- dash of cinnamon
- 1 tbsp maple syrup
- 3 cups puffed quinoa (can also use puffed rice)
- 1 cup almonds, chopped
- ½ cup pecans, chopped
- ¼ cup pumpkin seeds
- 1 tsp cinnamon
- 3 tbsp maple syrup
- ¼ cup dried cranberries
- 1 tbsp coconut oil
- pinch of salt
- 1 cup mango slices
- 1 large banana
- ⅓ English cucumber
- 2 dates
- 2 handfuls of spinach
- 2-3 cups of water
- ¾ cup oat flour
- ¼ cup almond flour
- ½ cup cacao powder
- 2½ tsp baking soda
- ¼ tsp salt
- 3 large bananas
- ¼ cup apple sauce
- ¼ cup coconut oil, melted
- ¾ cup coconut sugar
- 1 tsp vanilla
- ½ cup walnuts, chopped (optional)
- 1 cup rolled oats
- 1½ cup almond milk
- ¼ cup chia seeds
- 1 banana, mashed
- ½ tsp cinnamon
- Grab a mason jar or a container with a tight fitting lid and add all of the ingredients to it.
- Give everything a good stir and close with a lid.
- Place mason jar in the fridge overnight or for at least 2 hours until the pudding thickens up.
- When you're ready to eat, add fresh berries and granola and enjoy.
- Preheat the oven to 150C/300F and line a baking sheet with parchment paper.
- In a large bowl, combine almonds, pecans, pumpkin seeds, cinnamon and salt.
- Add melted coconut oil and maple syrup and give everything a good stir.
- Spread the mixture evenly on the baking sheet and bake for 25 minutes.
- Then add the dried cranberries and bake for another 5 minutes.
- Remove from the oven and let cool completely.
- After, place the mixture in a large bowl and add the puffed quinoa.
- Store in a large mason jar or a container with a tight fitting lid at room temperature for 2-3 weeks.
- Grab a large container or a ziploc bag and add all of the ingredients to it, cutting them into slices as if you’re putting them in your blender.
- Close the container with a lid and place in the freezer until you’re ready to make your smoothie.
- In the morning, take out the container. Add 2-3 cups of water to your blender and all of the frozen ingredients. Blend until you reach a smooth consistency.
- Preheat oven to 160C/325F and grease a loaf pan with coconut oil.
- In a medium bowl, whisk together oat flour, almond flour, cacao powder, baking soda and salt.
- In a separate bowl mash the bananas. Add melted coconut oil and stir well. Then add coconut sugar, applesauce and vanilla.
- Add the dry ingredients to the wet and mix until just combined. You don’t want to overmix the batter.
- Stir in chopped walnuts and pour the batter into the prepared pan.
- Bake for about an hour or until a toothpick comes out clean when inserted.
- Remove the banana bread from the oven and let stand in the pan on top of a cooling rack for about 15 minutes.
- Remove from the pan and let cool for another 20 to 30 minutes on the cooling rack.
- After half an hour, slice the banana bread and enjoy.
- Store at room temperature for up to 3 days or refrigerate for 1 week.
- In a medium bowl, mash the banana and add the rest of the ingredients. Mix well.
- Divide evenly between 3 mason jars and refrigerate overnight.
- Serve cold or warm with banana slices, strawberries, blueberries, cacao nibs, shredded coconut and a little splash of maple syrup. Or anything other toppings of your choice.