Make Ahead Breakfasts | Vegan, Gluten-Free, Oil-Free
Some of the most common content requests I get are for simple, everyday recipes and recipes that are good for meal prep or that can be made ahead. So I thought I’d combine those two requests and create three Make Ahead Vegan Breakfast Recipes that are simple and perfect for meal prep.
Check out the video over on Youtube for all recipes, and watch your breakfast game soar :)
All of these make ahead breakfasts are vegan, gluten-free, oil-free, and refined-sugar-free. Actually, only one of the recipes (the Breakfast Cookies) has added sugar.
These recipes are not only simple to make and made with everyday ingredients, but also perfect to be made ahead and enjoyed throughout the week.
Chocolate Chia Mousse
I shared a more indulgent variation of this recipe a few months ago, but this version is easier and perfect for a creamy yet light breakfast, plus it’s refined sugar-free. It’s made with just five key ingredients, takes five minutes to whip up, and stays great in the fridge for several days. Want more leftovers? Just double the recipe!
1/2 cup chia seeds
2 cups almond milk, oat milk, or other plant-based milk
1/3 cup unsweetened cocoa powder or raw cacao powder
3-5 soft Medjool dates
1 teaspoon pure vanilla extract
1 teaspoon espresso powder (optional but brings out the flavor of chocolate)
Pinch of salt
Add all of the ingredients to a high-powered blender. Blend until all of the ingredients are thoroughly combined and the mixture is thick, creamy, and fairly smooth.
Transfer the chia mousse to a jar and refrigerate for at least 1 hour. When ready to serve, add desired toppings and enjoy.
Cheesy Protein Spread
Another recipe that takes five minutes to come together! Plus, it’s packed with protein thanks to tofu and beans, so it’s satiating enough after your morning workout. Spread it over whole grain toast and pile on some veggies, avocado, and seeds (or substitute a baked sweet potato for the bread for a grain-free option). Leftovers stay good in the fridge for at least week.
Makes about 2 1/2 cups
1 cup cooked or canned cannellini beans, drained, rinsed, and dried well
1/3 cup nutritional yeast
3 tablespoons white miso paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt + more to taste
1/2 teaspoon of black pepper
1 large lemon (half of the zest + all of the juice)
2 tablespoons plain, unsweetened nondairy milk + more to to thin
For serving: whole-grain bread
Suggested Toppings: salad greens, fresh herbs such as basil, seeds (hemp, pumpkin, sunflower), sliced cherry tomatoes, sliced avocado.
Press the tofu: Place the tofu on a cutting board lined with paper towels. Place more paper towels on top of the tofu and weight it down with a few heavy cookbooks or a heavy skillet filled with a few cans of beans. Let sit for 20 minutes.
Zest the lemon and use half of it for the spread (reserve the rest for another use). Juice the entire lemon for the spread.
Place all of the ingredients in food processor and blend until smooth, thick, and creamy. Taste for seasonings, adding more salt as needed.
Lather the spread onto sliced bread and top as desired.
Vegan Breakfast Cookies
I posted a recipe for Spiced Breakfast Cookies at the beginning of this year, but these are new and improved. They bake a bit firmer than the earlier version, plus they require fewer ingredients and are oil-free, so they’re enjoyable for a greater cross-section of my readers. Oh, and did I mention that they’re wildly delicious?
Makes about 20-24 cookies
2 cups gluten-free rolled oats
1/2 cup unsweetened shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 flax eggs*
3/4 cup smooth, creamy almond butter
1/2 cup pure maple syrup
1 1/2 teaspoons pure vanilla extract
1/2 cup dried fruit, such as juice-sweetened cranberries or chopped apricots
1/3 cup hemp seeds
1/2 cup pumpkin seeds or sunflower seeds, chopped
*For two flax eggs, combine 2 tablespoons ground flaxseed meal with 5 tablespoons water. Stir and let sit for 15 minutes to gel together.
Prepare the flax eggs as described above.
Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.
In a large bowl, mix together the dry ingredients (oats, coconut, baking powder, baking soda, salt).
In a medium bowl, mix together the wet ingredients (flax eggs, nut butter, maple syrup, vanilla). Whisk until smooth.
Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in your desired mix-ins using the spatula.
If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.
Use an ice cream scoop to scoop about 3 tablespoons of dough onto the prepared baking sheet (this scoop holds about 3 tablespoons), spacing them about 1/2 inch apart. Alternatively, measure out 3 tablespoons and shape the dough into a round using your hands. Lightly flatten the top of each cookies with your hands or a fork.
Bake the cookies for about 18-20 minutes. After 5 minutes, use a spatula to carefully transfer them to a cooling rack.