Quick, easy, and healthy breakfast ideas
Here are some of my favorite plant-based breakfast ideas. I don’t have a specific routine I follow daily. Some days I wake up craving savory, other days I want dessert for breakfast. Luckily I have healthy, protein-packed recipes to satisfy both cravings.
Breakfast Grocery List
- Rolled oats
- Chia seeds
- Coconut flakes
- Maple syrup
- Fresh strawberries
- Frozen blueberries
- Birch Benders plant protein pancake mix
- Unsweetened vegan chocolate chips
- Ezekiel toast
- Vio Life vegan feta
- Olive tapenade
Now you can’t go wrong with oatmeal, the ultimate breakfast icon of the fitness industry. I like having my oatmeal 2 ways: hot or as overnight oats (will post a recipe on overnight oats soon). This bowl here is my go to recipe. After boiling 2 cups of water I add 1 cup of rolled oats and let it simmer. Once you have this base, you can pretty much add any flavors or toppings you’d like. My favorites are chia seeds, peanut butter, coconut flakes, frozen blueberries, fresh strawberries, and half a banana. You can also add diced apples into the pot while your oatmeal is cooking and top it off with spices like cinnamon or nutmeg. Lastly, you can even go the chocolatey route and add raw cacao powder with maple syrup and almond butter. Find what flavors you enjoy best!
PANCAKES! Protein-packed? Yup. My favorite brand Birch Benders have a ton of options catering to all diets such as paleo, keto, and vegan. They even have a special plant-protein pancake mix and the best part is that you only add water to the mix and it’s ready to go. No need for the mess of cracking eggs. The measurements of the pancake mix can be found on the package. (I get mine from Whole Foods but it’s also on amazon!) Once you have the base of your mix, adding any toppings and flavors are easy! The picture on the left is my favorite protein-packed chocolate chip pancakes. The chocolate chips are unsweetened and dairy-free. I also topped it off with banana slices. The picture on the right is my protein-packed blueberry pancakes. I like to use frozen blueberries because once they are on the pan, the juices of the fruit soak into the pancakes. Both are topped off with maple syrup of course. Enjoy!
And some days I just wing it with whatever I have available and it’s great!
Here I used 2 pieces of rice cakes I had. One savory, one sweet. The savory one contained 1/2 an avocado, everything but the bagel seasoning, crushed red pepper flakes, and lemon juice. The sweet one contained 1 tablespoon of peanut butter, a sprinkle of chia seeds, and maple syrup. This picture was also taken during fig season so I had some at home! I love seasonal fruits, they’re always so flavorful.