Today’s post is all about mornings! We all know how chaotic it can be trying to get out of the house on time. I struggle to get to my 8:00 a.m. class on time so I can only imagine having to make sure three kids are dressed and fed and also out of the house by 7:45. So, I’ve decided to share my go-to breakfasts with you all today! The best part? They’re all made in five minutes or less!
Toast Two Ways
Not only is this a super easy and healthy way to start off your day, it only takes five minutes to prepare from start to finish. All you need is:
– 2 slices of bread (I use Gluten Free)
– Vegan cream cheese (Trader Joe’s brand is my favorite)
– Any fresh fruit you want
– 1 avocado
– Salt and pepper
I think you all can figure out the rest from here, I mean it’s just toast. While my bread is in the toaster, I’ll dig through the fridge and find whatever fruit I want to use that day, strawberries, blueberries and the occasional raspberries and blackberries are my typical toppings. This is also when I will mash up my avocado, I like to keep mine about the same consistency of a chunky guacamole. When the toast is finished, just spread a thin layer of cream cheese on both slices and then top them with the fruit and avocado! I use sea salt and fresh cracked black pepper on the avocado toast… I like the balance of sweet and savory, especially in the mornings.
Mason Jar Smoothies
This discovery was a revelation for me. I never even thought to put a mason jar directly on the blender before and it changed my life. Here’s what you’ll need:
– 1 cup of frozen fruit (I used raspberries, blueberries and banana)
– 1/2 cup of coconut milk (or any nut milk)
– 2 Tbsp. non-dairy yogurt (I use Silk Soy vanilla yogurt)
You guys, that’s literally all you need. I mean, you can add more stuff in there if you want but I usually don’t. Put the jar with your fruit in the freezer before you go to bed, take it out the next morning, add the milk, screw on the blender blade and boom. You’ve got a smoothie in two minutes. Simple as that.
Cranberry & Macadamia Nut Breakfast Cookies
Ok, so these obviously take longer than five minutes to make, BUT make them at night and then you can literally grab and go. That’s what I do anyways. Here’s what you need:
– 2 flax eggs
– 1 banana, mashed
– 1/3 cup applesauce (I use organic cinnamon for this recipe)
– 1/4 cup almond butter + 1/4 cup peanut butter
– 1 tsp. vanilla extract
– 2 Tbsp. melted coconut oil
– 3 Tbsp. maple syrup
– 1/2 tsp. baking powder + 1/2 tsp. baking soda
– Pinch sea salt
– 1.5 cups GF rolled oats
– 1/2 cup almond meal
– 1/2 cup oat flour (don’t have that? Put oatmeal in a blender and now you do.)
– 3 Tbsp. chopped macadamia nuts
– 1/2 cup dried cranberries
That ingredient list is kind of long, but it’s all staples so you probably have what you need already just chilling out in the pantry. Just mix everything in the order I listed the ingredients, but make sure you add flour slowly or you won’t be able to mix as well. Once you’ve got your cookie dough (it will probably seem thin… this is ok!) plop tablespoon size scoops onto a cookie sheet and bake at 350 for about 15 minutes. Store them in an airtight container and they will be good for a about a week, maybe two. Freeze them and they’ll be good for a month!
Coconut Yogurt with Peanut Butter Chocolate Chip Granola
I am obsessed with this granola. It’s like eating a reese’s cup for breakfast except it’s actually good for you. I found the recipe on minimalist baker’s website (if you don’t know who that is or aren’t familiar with her site, go check it out!) Here’s what you need:
– 3 Cups + 2 Tbsp. GF rolled oats
– 2 Tbsp. organic cane sugar
1/4 cup grape seed oil (or sub coconut oil)
– 1/4 cup creamy natural salted peanut butter
– 1/4 cup maple syrup
– 1/3 cup dairy-free chocolate chips (I use Enjoy Life semi-sweet minis)
– Non-dairy vanilla yogurt
Again, this is one of those recipes where it takes more than five minutes to prepare, but do it the night before and boom, grab and go! To make the granola, combine nut butters, syrup and butter in a sauce pan over medium-low heat, until it’s pourable. Add to a mixing bowl with sugar and oats and quickly toss to combine everything. Now, spread it into an even layer on a baking sheet and bake at 340 degrees for about 20 minutes. Let the granola cool completely on the baking sheet before you add chocolate chips. Store in an airtight container for up to 2 weeks! My favorite way to eat this granola is with vanilla soy yogurt and hemp hearts! Need to take it with you? Mason jar.
Chocolate Chip Overnight Oats
I know I’ve posted overnight oats recipes on here before, but there are so many ways to make them I decided another couldn’t hurt. Plus, they’re the perfect breakfast for when you’re in a rush to get somewhere. Here’s what you need:
– 1/2 cup GF rolled oats
– 2 Tbsp. chia seeds
– 2 Tbsp. hemp hearts
– 1/8 cup vegan chocolate chips (minis work best)
– 2 Tbsp. maple syrup (more or less depending on how sweet you want them)
– 1/2 cup coconut milk (or sub any nut milk)
There’s no special steps for these. Dump everything in and shake it up. That’s it. You really want these to look like there’s too much liquid before you put them in the fridge or else you will have a jar full of something resembling wallpaper paste and we don’t want that. I really like cutting up a banana and putting inside this in the mornings too, but if you don’t have time for that, they’re just as good without it!
So, there you have it. Five breakfasts for that morning where you just can’t seem to make it anywhere on time. Grab and go. Five minutes or less. You’re welcome!