Someone I know who’s switching to a more plant-based diet recently asked me for breakfast ideas – when you cut out bacon and eggs, and don’t want to eat lots of sugars or carbs, it can feel like your options are limited!
Here are some of the healthy breakfasts I love:
Oatmeal: It takes less than 10 minutes to make old fashioned oatmeal (not instant) and both boys LOVE it. I like to top it with frozen wild blueberries (they’re smaller than regular blueberries, so they warm up quicker) which cool the oatmeal to the perfect temperature. Other great mix-ins are chia seeds, sunflower seeds, raisins, bananas, shredded coconut, strawberries, or any other nut, seed, dried fruit, fresh fruit combo that suits your fancy. Some mornings my bowl is only half oatmeal, and the other half is fresh fruit.
Ezekiel English Muffin with Hummus, Tomato and Dill: I love the Food For Life products like Ezekiel bread and Ezekiel English Muffins. They’re vegan, made from sprouted whole grains, and they’re nutritionally dense, full of protein and fiber, and low on the glycemic index (which to my understanding means you’re less likely to get a sugar crash). I love them with hummus and tomato on them, and if you have some fresh dill that’ll throw this breakfast right over the top! I was surprised when I started eating hummus on my toast, bagels and english muffins in the morning to find that it tastes great with coffee and it leaves me feeling fuller and less greasy than when I used to eat cream cheese. What’s not to love there?
Chia Pudding: I mix chia seeds with coconut or almond milk and top them with fresh fruit. It’s ready in minutes because I don’t mind the seeds a little crunchy, and Andrew will eat half the bowl if I let him. Here’s a recipe from Oh She Glows.
Overnight Oats: An easy option if you’re too crunched for time to make oatmeal in the morning! You can even put it into little mason jars for a portable breakfast you can grab and bring with you. You mix the oats, chia seeds and milk the night before and you’re ready to go the next day! They soften overnight without cooking. My favorite recipe (of course) is from Oh She Glows.
Roasted Potatoes and Mushrooms with Sliced Avocado: Sometimes when Andrew and Will wake me up early, I’ll cut up some potatoes and throw them in the oven. They’ll roast in 45 minutes or less, depending on the size I cut them, and that’s enough time to make coffee and get the boys situated. Mushrooms take a little less time, so I put them in the oven 15 minutes before we want to eat. Slice some avocado and by the time Greg is ready for work there’s a delicious breakfast on the table! Roasting takes some time, but it’s pretty hands off, so you might find that you have time if you put everything in the oven and then go get ready.
Smoothies: A smoothie makes a great portable breakfast, or can elevate a piece of toast with jam to a meal that’ll keep you going. My favorite smoothies are from Superfood Smoothies by Julie Morris, but you don’t need chia, goji or hemp to have a great smoothie. Even just some bananas, frozen blueberries and almond milk can blend together to be a great start to your day!
Breakfast Burritos: Keep some rice and beans in the fridge and you can throw them together on a tortilla with some salsa and/or avocado for a great breakfast burrito. I made these a lot back before I was vegan and added cheese – but with avocado for some creaminess I don’t miss the cheese OR the heavy feeling it can give you after you eat it!
What are your favorite breakfasts?
