A Week of Vegan Breakfasts

“Breakfast is the most important meal of the day”, or so they say. Whether it’s true or just a great marketing slogan, a good breakfast can start your day off positively. It can boost your mood, decrease the urge for a mid-morning snack and set a precedent for eating well throughout the day.

I choose to eat a plant-based diet and like to keep it interesting by experimenting with my breakfasts. I try to include a variety of fruits, grains, seeds and nuts, as well as the odd ‘treat’.

Below is an example of my breakfasts throughout the week, which take less than 10 minutes to make and are pretty inexpensive. Hopefully, it will inspire you to try something new and turn your morning meal into something that makes you want to jump out of bed.

MONDAY

Cinnamon Sautéed Pear, Banana and Sultana Porridge Bowl

This Porridge bowl screams Autumn-Winter vibes. It is currently the middle of summer, but the sudden change to colder weather led me to make this cosy breakfast.

I started by sautéing a peeled and sliced pear for 10 minutes, in 3 tablespoons of water, 1 teaspoon of light brown sugar and 1 teaspoon of cinnamon. Whilst I left the pear to sauté, I prepared the porridge using 1 cup of almond milk, 1/2 cup of porridge oats, 1/2 teaspoon of cinnamon and 1 teaspoon of light brown sugar. Once the pears and porridge were complete, I added them to a bowl with a chopped banana and some sultanas. I topped it all with a sprinkle of chia seeds and a drizzle of maple syrup.

TUESDAY

Fig and Pomegranate Coconut Yoghurt Bowl

The simple yoghurt bowl is one of my go-to choices for breakfast due to its versatility. Unlike the equally versatile porridge bowl, it is a little lighter on the stomach and the perfect choice on a warm summers morning, when you cannot face switching on the hob.

Fig and pomegranate are not only beautiful in colour but are also full of nutrients. I cannot say that the taste of a lone fig is a favourite of mine. However, when you add it to some coconut yoghurt with a splash of maple syrup, it turns the fig into a delicious breakfast addition. The pomegranate seeds finish this yoghurt bowl off perfectly with their crunchiness.

WEDNESDAY

Bounty Chocolate Porridge Bowl

There is no better way to celebrate hump day than with a super indulgent breakfast. This coconutty chocolate treat is a breakfast that I like to save for those occasions where I am not feeling my best and need a good old fashioned pick-me-up.

All you need to do to create this simple breakfast is to melt a few vegan Bounty squares into some porridge and when serving, place the big piece of Bounty on top to melt. Easy-peasy!

If you cannot get your hands on a vegan Bounty or the cost of one puts you off, you can still easily recreate this breakfast. You can use any plain vegan chocolate and add some desiccated coconut into the porridge to achieve that Bounty taste.

THURSDAY

Strawberry and Banana Coconut Smoothie

Smoothies are not only delicious, but they are a great way to get your daily fix of vitamins. I have to admit, I am not the biggest fan of mixing fruit and vegetables in smoothies, so I tend to stick to fruit only ones like this. They are also the perfect breakfast when you don’t have much time in the morning and need something that you can take out of the door with you.

To make my strawberry and banana, coconut smoothie you will need; 1.5 frozen bananas, 1 cup of strawberries, 300 ml of coconut milk (or any other plant-based milk) and 1 tablespoon of desiccated coconut. It is as easy as putting all the ingredients into a blender and serving.

FRIDAY

Kiwi, Banana and Pomegranate Coconut Yoghurt Bowl

I try not to waste food, so I often adapt my breakfasts and other meals to incorporate whatever foods need using up in the house.

On this day, I had some coconut yoghurt, pomegranate and a very ripe banana that all needed using up. So, I decided to create another yoghurt bowl with these ingredients and added a kiwi and some chia seeds to complete it. It turned out to be super tasty, as it was both sweet and tart, with the perfect balance of textures.

SATURDAY

Peanut Butter and Apple Porridge Bowl

Does anything go better together than peanut butter and apple?! I never use to like peanut butter, but it must be true what they say about your tastebuds changing with age, as I now often enjoy a spoonful here and there.

I made cinnamon porridge the same way I did earlier in the week, but this time I added a tablespoon of flaxseed. I try to remember to add flaxseed to every porridge bowl I make, but I do often forget – I didn’t this time! I added a sliced apple, a small tablespoon of peanut butter and a drizzle of maple syrup.

SUNDAY

Biscoff and Maple Syrup Chia Seed Pancake Stack

Who doesn’t love a stack of pancakes at the weekend?! Again, a breakfast that is so versatile with the toppings you can use. I chose a pretty basic but delicious topping this week, which was maple syrup and biscoff spread.

To make some tasty chia seed pancakes mix 300 g of self-raising flour, 1 tablespoon of light brown sugar, 1 tablespoon of vanilla extract, 400 ml of almond milk (or any other plant-based milk), and 1.5 tablespoons of chia seeds. I put the pan on medium heat with some coconut oil and use 1.5 tablespoons of batter for each pancake. Make sure you wait until you see bubbles forming all over the pancake before flipping it. This recipe makes approximately 12 medium-sized pancakes, which will keep for a couple of days if covered and stored in the fridge.

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