Peachy Overnight Oats (vegan and gluten-free)

Recipe from Caitlin Shoemaker of From My Bowl
Tested (and adapted a bit) in Alice’s Kitchen
Makes 3 servings

When it’s just too hot to cook and the peaches are especially lovely and perfectly ripe, make this easy and luscious breakfast to cool you off.

2 ripe peaches, pitted and chopped into bite-sized pieces, divided
2 cups non-dairy milk (I used soy milk.) 
1 Tablespoon grade A maple syrup, plus more to taste
1 teaspoon vanilla extract
¼ teaspoon cinnamon 
Pinch of flakey sea salt
1½ cups old-fashioned rolled oats, gluten-free, if necessary
½ cup quick cooking oats
2 Tablespoons chia seeds
¼ cup non-dairy yogurt (I used Cocojune coconut yogurt.)

Instructions
Prep: Quarter one peach and finely dice the other. Add the quartered peach to a high-speed blender along with the milk, maple syrup, vanilla, cinnamon, and salt. Blend on high for 45-60 seconds, until the peaches are finely blended into the milk.
Mix: Add the oats, chia seeds, and yogurt to a large bowl. Pour the peach milk into the bowl, then stir until everything is combined. Let sit for at least 5 minutes, to allow the oats and chia seeds to absorb some of the liquid. 
Store: transfer the oats to 2-3 jars or other containers.  Add the diced peaches on top of each jar of oats.  Cover and store in the fridge for at least 4 hours, preferably overnight. 
In the morning, remove the top from the jar and stir in the peaches. Add more milk to the mix if you like it more loose. 
These will keep in the fridge for up to 5 days.

Savory Protein Red Lentil and Steel Cut Oats Porridge (vegan & gluten-free)

Recipe from Nisha Melvani of Cooking for Peanuts 
Husband-Tested in Alice’s Kitchen
Makes 2 generous servings

I had never made nor tested savory oats before.  I found this recipe and it looked so good, I gave it a go. It was just scrumptious!  It’s quite easy to prepare, but because it takes 20 minutes to cook and you must babysit it a bit, it would make a better savory breakfast on a weekend morning.  It could also be served for any other meal of the day.  

Ingredients
½ cup red lentils rinsed
½ cup steel-cut oats 
¼ cup nutritional yeast
½ teaspoon ginger powder
½ teaspoon garlic powder
1/8-¼ teaspoon turmeric
2 teaspoons coconut aminos or low-sodium tamari
1 teaspoon sriracha, optional
1 cup chopped greens (bok choy, kale, spinach, napa cabbage, collards, etc.)
½ cup sliced shiitake mushrooms or cremini mushrooms** 
2 cups low-sodium vegetable broth + a bit more to prevent sticking as you cook
Dash of black pepper

For the optional omega 3 topping: The omega seed topping is optional but adds texture and heart-healthy fats.
2 teaspoons ground flaxseed (I added these when the dish was done.)
2 teaspoons ground chia seeds (I omitted these.)
1 teaspoon ground black cumin seeds (I didn’t have these.)
2 teaspoons sesame seeds (I used toasted sesame seeds after the dish was done.)

Instructions
1. Rinse lentils: Place red lentils in a fine-mesh sieve and rinse very well under running
water until the water runs clear. Drain thoroughly.
2. Combine: In a medium pot, combine the drained red lentils, oats, nutritional yeast,
ginger powder, garlic powder, turmeric, coconut aminos, chopped greens, and sliced
mushrooms. Add the 2 cups of broth.
3. Cook: Bring the liquid to a gentle boil over medium-high heat, then reduce to a low
and simmer uncovered for about 20 minutes, or until the oats and lentils are cooked.
Stir occasionally, until thick and creamy. If it begins to stick to the bottom of the pan, stir in a bit more broth.
4. Season: Taste and adjust seasonings. Add salt and black pepper to taste.
5. For serving: Serve warm with a generous pinch of omega seed topping, if
using.

Notes
**For extra texture, brown sliced mushrooms in a dry skillet over medium-high heat until they release their moisture and turn golden. No oil required. Add a pinch of salt as desired at the end, then spoon over the porridge just before serving.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.  To reheat, add a splash of water or broth and gently warm it on the stovetop or in the microwave, stirring halfway through.  The texture will loosen as it heats.  You can also prepare the dry ingredients and seed topping in advance to weekday cooking even faster.

Nutrition
Calories: 396; Carbohydrates: 62g; Protein: 25g; Fat: 7g; Saturated Fat: 1g; Polyunsaturated Fat: 2g; Monounsaturated Fat:1g; Trans Fat: 0.01g; Sodium: 147mg; Potassium: 994mg; Fiber: 23g; Sugar: 2g; Vitamin A: 1427IU; Vitamin C: 6mg; Calcium: 122mg; Iron: 8mg

Carrot Cake Baked Oatmeal (Vegan)

Makes 8 servings

Recipe from PlantYou 

Husband-Tested in Alice’s Kitchen

These baked oats are sooooo delicious.  Make a batch tonight so that you’ll have a great breakfast to look forward to all week.  I serve mine topped with Homemade Instant Pot Cashew Yogurt and whatever fruit/berries are in season.  

Ingredients

2 cups rolled oats

¾ cup oat flour

2 tsp cinnamon

1 tsp ground ginger

1½ tsp baking powder

1½ cups grated carrot

2 cups unsweetened cashew milk or other plant milk (I use soy milk.)

½ cup unsweetened vegan yogurt 

⅓ cup maple syrup

1 tsp vanilla extract

¼ cup crushed walnuts or pecans plus more for topping, if desired

Cashew Cream Cheese Icing (Optional) I just topped mine with plain yogurt each morning.

1 cup cashews unsalted

1 cup unsweetened coconut yogurt

½  lemon, zested and juiced

¼  cup maple syrup

Instructions

Preheat the oven to 375F and grease or line a 9 x 13 baking dish with parchment paper.

Add all of the dry ingredients apart from the walnuts to the baking dish, including the oats, oat flour, baking powder, cinnamon and ginger. Mix. Then add the wet ingredients, including the carrot, yogurt, maple syrup, plant milk and vanilla. Stir until fully combined.

Top with crushed walnuts if desired, and place in the oven for 50 to 55 minutes until cooked through.

While the baked oatmeal cooks, you can make the optional cashew cream cheese icing by adding all listed ingredients to a high speed blender or food processor. Combine until smooth, and ice the top of the oatmeal once cooled. Store the oatmeal in the refrigerator for up to 4 days.

Notes

If you don't have oat flour, you make your own in a food processor or coffee grinder. Simply grind some oats until you get a fine flour.

For a nut-free version, you can use sunflower or pumpkin seeds. As for the frosting, you can blend up some plain tofu instead of the cashews.

It's possible to make a similar baked oatmeal dish using zucchini. Bear in mind, zucchini has a higher water content, so you will need to squeeze the moisture out before adding zucchini into the pan. 

Nutrition

Calories: 353.2kcal | Carbohydrates: 51.1g | Protein: 9.7g | Fat: 13.4g | Saturated Fat: 2g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 5.3g | Sodium: 190.8mg | Potassium: 392.2mg | Fiber: 5.3g | Sugar: 19.3g | Vitamin A: 4014.7IU | Vitamin C: 14.3mg | Calcium: 243.9mg | Iron: 2.8mg

Basic Delicious Tofu Scramble

Recipe from Alice’s Kitchen
Makes about 3 servings (335 g  or 11 oz. each) 

There are loads of scrambled tofu recipes out there, but when I want to make a simple, quick, and tasty version on food prep day, this is the one I go with. It’s quite nutritious and filling.  Serve it just like you might with scrambled eggs.  I like mine on toast or a tortilla spread with hummus, greens and topped with a fresh tomato.  

1 Tablespoon olive oil or vegan butter
16 oz. super firm tofu, patted dry and crumbled 
1 teaspoon onion powder 
1 teaspoon garlic powder
1 Tablespoon nutritional yeast
Kosher salt, to taste 
Freshly ground pepper, to taste 
½ cup unsweetened soy milk or more (other unsweetened plant based milk will do too)
2-3 cups or a large handful of baby kale or baby spinach (optional)

Heat a non-stick skillet to medium high.  Add the olive oil.  Add the crumbled tofu.  Sprinkle with the onion powder, garlic powder, nutritional yeast, salt and pepper. Stir to coat the tofu with the spices.  Allow the tofu to sit a minute so that it begins to get a tiny touch browned.  Stir it around to cook for a few minutes more.  Add the milk, stir and allow to cook for a few more minutes until the milk is absorbed.  Add the greens and stir just until they wilt and turn bright green.  Serve.

*Tofu scramble is a good dish to make on food prep day.  Just make a batch or two and store in an airtight container in the fridge.  Then, just scoop out what you need and zap it in the microwave to reheat.

Nutritional Information: (1 of 3 servings) 139 calories; 7 g fat (1 g saturated fat); 6 g carbohydrates; 15 g protein; 25 mg sodium; 0 mg cholesterol; 1 g sugars; 2 g fiber; 7 mg vitamin C; 234 mg calcium; 2 mg iron; 135 mg potassium; 87% DV vitamin A; 23% DV vitamin K; 19% DV vitamin B12

Banana Bread Baked Oatmeal (Vegan, gluten-free, nut free option)

Recipe from fitgreenmind (Instagram) 

Husband-Tested in Alice’s Kitchen
Makes 6 generous servings

This scrumptious breakfast can be made in a jiffy using only the baking dish, so easy clean-up. Using spotty bananas will make the baked oatmeal especially sweet.  Serve this with a dollop of vegan yogurt and some fresh seasonal fruit for a lovely, tasty breakfast.

2 large ripe bananas, mash (The spottier the bananas, the sweeter the final result.)
1 1/3 cup (330ml) plant milk (I used unsweetened soy milk to bump up the protein.)
1/4 cup (60g) nut or seed butter (I used almond butter.)
4 Tablespoon maple syrup (You can also use agave syrup.)
1 teaspoon vanilla extract
2 cups (200g) old fashioned oatmeal (To make this gluten free, use gluten free oats.)
2 teaspoons baking powder
¼ -1/3 cup dark chocolate chips
Optional: ½ banana, sliced for decoration

Preheat the oven to 200C/400F. Use a baking dish.  (I used a 1½ quart 8” X 10” Corningware baking dish.) With a fork, mash the two large very ripe bananas right in the dish.  Stir in the nut/seed butter, the maple syrup, and the vanilla until well combined.  Slowly add the plant milk.  Stir until well combined.  
Add the oats, baking powder and the chocolate chips and stir well until everything is well incorporated. Decorate with some banana slices, if using.
Bake at 200C/400F for 30-35min and let it cool a few minutes before serving or storing.  Store in the refrigerator or the freezer.  

Orange Spiced Overnight Oats

Recipe from Julia Maiten
Adapted and Husband-Tested in Alice’s Kitchen
Makes 4 generous servings

I’m loving Julia Maiten’s recipes.  This one is especially nice with fragrant hints of orange, fennel and cardamom.  The recipe makes a large batch* that can be stored in the fridge and portioned out in the morning and topped with all sorts of fruits, berries and/or nuts and seeds. Julia is in her early 20’s and a runner.  Her recipe states that this makes 2 portions*, but since I’m well past my 20’s and I prefer walking, this makes breakfast for me for several days. 

1 teaspoon fennel seeds
4 pods of cardamom
1 cup (110g) rolled oats
½ cup (55g) quick-cooking oats
2 Tablespoons chia seeds
½ teaspoon cinnamon
Pinch of Kosher or sea salt
Zest from 1 orange
Juice from 1 orange 
1½ cups (375ml) soy milk
14 oz. (400g) plant based yogurt (I used Homemade Instant Pot Cashew Yogurt.)
Maple syrup, to taste

Topping Ideas: fresh or dried apricots, fresh or frozen blueberries, toasted macadamias or walnuts, flakey sea salt, extra plant-based milk, fresh chopped apple, maple syrup, sliced banana

Directions: Add the fennel seeds and shelled cardamom seeds into a small dry skillet and toast until fragrant. 
Grind using a mortar & pestle or spice grinder.
Into a large bowl, add the spices along with the remaining ingredients and mix well. 
Allow to chill for at least 1 hour.  
When ready to serve, portion out into bowls and add toppings as desired.

Nut Butter Banana Breakfast Muffins (Vegan)

Recipe from Julia Maiten (She also has a fabulous YouTube channel.)
Husband-Tested in Alice’s Kitchen
Makes 11-12 standard size muffins

These tender, fluffy muffins are perfect to prep ahead and keep in the freezer for a quick breakfast or snack. I did use a scale to make these instead of using measuring cups.  

The original recipe said it yielded 8 muffins, but I think she used a jumbo sized muffin tin.  I was able to make 11 muffins in a standard muffin tin.  I did fill the muffin tins a bit over the top, so I’m thinking if you filled the tins to the rim, you could get a dozen lovely muffins.  The original recipe called for peanut butter, but I had a partial jar of almond butter and a partial jar of cashew butter and wanted to use them up.  I’m thinking that if you can’t have nuts, you could use seed butter as well, such as sunflower seed butter or even tahini. I used some spelt flour along with all-purpose flour to make these a bit more healthful. I will definitely make them on repeat!

Ingredients:

3 large bananas, mashed (My bananas were huge, so I used 2½ huge bananas.)
2 Tablespoons flax meal 
2 Tablespoons water
90g nut butter (I used a mixture of cashew and almond butter.)
70g maple syrup
1 teaspoon vanilla extract
200g flour, or a mix of oat flour & flour (I used 100 g spelt flour + 100 g all-purpose flour.)
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of kosher salt
½ cup dark chocolate chips, plus more for optional topping
Toppings: rolled oats, dark chocolate chips, optional

Instructions:
Preheat the oven to 180°C/360°F.  Line a standard muffin tin with paper liners.  (You can use oil spray if you wish.)
In a small bowl, mix the flax meal and the water and set aside. (This will become thick and will serve as the “egg.”)
Measure the flour(s), the baking soda, baking powder, and salt in a medium bowl.  Whisk until blended well.
Mash the bananas on a dinner plate and set aside.
In a large bowl, measure out the nut butter, maple syrup, and vanilla.  Add in the mashed bananas and the flax meal “egg.”  Stir well until all the wet ingredients are well mixed.
Add the dry ingredients to the wet ingredients and stir just until combined.  Gently stir in the chocolate chips.  
Scoop the batter into the muffin lined tin.  Top each muffin with a sprinkle of dry oats (I used quick oats.) and a few dark chocolate chips for garnish, if you wish.
Bake at 180°C/360°F for 25 minutes.  
Allow the muffins to cool just a bit before serving right away. 
They should cool completely before storing or freezing.
For a full meal, serve with yogurt, fresh seasonal fruit and/or berries and seeds.

Nutritional Information: (1 of 12 muffins) 160 calories; 5 g fat; 1 g saturated fat; 0 mg cholesterol; 183 mg sodium; 25 g carbohydrates; 8 g sugars; 3 g fiber; 4 g protein; 4 mg calcium

Easy Plum Compote (Vegan)

Servings: 6
Recipe from Kate Hackworthy
Husband-Tested in Alice’s Kitchen 

This delicious Plum Compote is perfect warm or cold on ice cream, yogurt, oatmeal, pancakes, waffles and more.
 
Ingredients
7 plums
2 Tablespoons maple syrup
1 Tablespoons lemon or orange juice
2 Tablespoons water
1 cinnamon stick
1 teaspoon vanilla

Instructions
Wash and halve the plums. Remove and discard the stones, leave the skin on them and cut into quarters.
Add the maple syrup, water, lemon juice, cinnamon stick and vanilla to a pot. Heat for a few minutes until the sugar dissolves.
Add the plums and bring to the boil.
Reduce the heat and cook, stirring occasionally, for 10-15 minutes or until the fruit begins to break down. The syrup will thicken slightly as it cools.
Enjoy warm or allow to cool and store in a jar in the fridge for up to 10 days.

Nutrition
Calories: 53kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 121mg | Fiber: 1g | Sugar: 12g | Vitamin A: 266IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg

Lemon Poppy Seed Baked Oatmeal (Vegan)

Recipe from Vegan Richa 

Husband-Tested in Alice’s Kitchen

Makes 4 servings

If you enjoy lemon and poppy seed muffins, you will like this Lemon Poppy Seed Baked Oatmeal breakfast.  The recipe is perfect for food prep day at your house. Once cooled, the servings can be placed in a container and refrigerated or kept frozen. I popped mine in the microwave, served it with some Homemade Instant Pot Cashew Yogurt and frozen blueberries that I heated up a bit.  To save time later, buy a bag of lemons on sale and then zest and juice them all at once.  Put the zest and lemon juice (separately) in an ice cube tray and freeze.  Once frozen, pop them out and place them in airtight containers in the freezer. Thaw when ready to use in recipes like this or when you wish to make salad dressings, sauces or soups.  

1 cup non-dairy milk such as almond, oat, soy or light coconut (I used unsweetened soy milk.)

1 Tablespoon lemon juice

1½ cups old fashioned oats

1 teaspoon baking powder

1/8 teaspoon salt

2 teaspoons chia seeds

1 Tablespoon poppy seeds

1 Tablespoon shredded coconut

¼ cup applesauce or mashed banana

3 Tablespoon maple syrup

½ teaspoon vanilla extract 

Preheat the oven to 350F.

In a medium bowl, measure in the milk and the lemon juice.  Stir a bit and then set aside to “curdle” like buttermilk.  

In a large bowl, add the oats, baking powder, salt, chia seeds, poppy seeds and coconut and mix well.  

Add the applesauce, the maple syrup and vanilla to the milk/lemon juice mixture. Stir well and then add that to the dry ingredients.  

Allow the batter to set for about 10 minutes so that the oats absorb the liquid.  

Pour the batter into a 8” X 8”, 9” X 9”, 7” X 11” or similar baking dish that has been sprayed with cooking oil or lined with parchment paper.

Bake at 350F (180C) for 35 to 40 minutes or until golden on the edges. Let it cool on a rack for 10 minutes.   

Slice and serve with maple syrup or whipped coconut cream or yogurt and fruits or berries. You can also top with some nuts or seeds of choice.  

Nutrition: (1 of 6 servings) 154kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 71mg |Potassium: 208mg | Fiber: 3g | Sugar: 11g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 138mg |Iron: 2mg

Note: If you wish, the author said that you can double the ingredients. If you suspect the mixture has too much liquid, add a few tablespoons more rolled oats. Bake in a 9 by 13-inch pan for 40 to 45 mins.

Toffee Banana Breakfast Bread (Vegan)

Recipe from Instagram @sophiethenutritionist
Husband-Tested in Alice’s Kitchen
Makes 8-10 slices

I just love breakfast and my day is made when I eat a really good one.  I saw this on Julie Maiten’s YouTube channel (one of my faves) and she said she found the recipe on Instagram.  So I gave it a try.  Though it looks decadent, it’s wholesome, filling and very satisfying with a hot cup of Joe.  It’s sweetened not with sugar, but with dates and bananas. To gild the lily, just top it off with yogurt and drizzle with mixture of tahini and maple syrup.  Sprinkle on some toasted pecans for a lovely crunch. This one is a new breakfast for us all to have on repeat.

Ingredients for the Bread:
5 pitted medjool dates
Scant 2 cups (320g) mashed very ripe banana (about 2 large bananas)
¼ cup (80g) vegan yogurt (I used Homemade Instant Pot Cashew Yogurt.)
1 teaspoon vanilla extract
1/3 cup (80 ml) milk of choice (I used soy milk.)
(180g) whole wheat flour
¾ cup (80g) old fashioned rolled oats
1 teaspoon baking soda
½ teaspoon baking powder
2 Tablespoon ground flax seed
3 teaspoons ground cinnamon
Pinch of kosher salt 

Topping Ingredients for Two Slices:
Vegan Yogurt (I used Homemade Instant Pot Cashew Yogurt.)
1 Tablespoon tahini
½ Tablespoon maple syrup
Splash of plant milk, to thin, if needed

Toasted pecans* or other nuts, roughly chopped

Preheat the oven to 350F.  Line a 9” X 5” loaf pan with parchment paper.  Set aside.
Soak the dates in hot water for 10 minutes/until soft. 
Add the milk, vanilla, yogurt and bananas to a high speed blend.  Add the pitted, soaked and drained dates.  Blend until smooth. Set aside.
Measure the flour, oats, soda, powder, flax meal, cinnamon, and salt into a large bowl.  Whisk until completely mixed.
Add the date milk mixture to the dry mixture.  Stir just until combined.  Do not over mix.
Put the batter into the lined loaf pan.  
Bake for 45-60 mins at 350F (180C) or until nice and golden on the top. Wait until the loaf is completely cool before cutting. Cut into 8 to 10 slices.
You can freeze the sliced loaf with baking paper between each slice.  Reheat in a toaster, oven or microwave. 

*To toast pecans in the oven, preheat the oven to 350°F (180C), spread the pecans evenly on a baking sheet, and bake for 5-8 minutes, stirring halfway through, until they become fragrant and slightly darker brown in color; be sure to watch them closely as they can burn quickly. 

Blueberry Quinoa Breakfast Bars (vegan & gluten-free)

Recipe from Simply Quinoa  

Husband-Tested in Alice’s Kitchen
Makes 16 bars

Healthy vegan blueberry breakfast bars with oats, quinoa, coconut sugar, ripe banana, flax eggs, and fresh berries that are vegan and gluten-free. Be sure to read some of the variations in the notes below.  These were a nice change from my usual breakfast. If you have some leftover quinoa in the fridge, this recipe is a great way to use it up. I served these by smearing some Homemade Instant Pot Cashew Yogurt in a bowl and then topping the yogurt with the bars. I added sliced kiwi to get another fruit in my day.

Ingredients
1½ cups quick cooking oats  
1 cup cooked quinoa  
1 teaspoon baking powder  
1/3 cup coconut sugar  
1/4 cup hemp seeds or pumpkin seeds (pepitas)
1 cup mashed bananas about 2 medium
2 flax eggs (2 Tablespoons flaxseed meal + 6 Tablespoons of water)
2 Tablespoons nut/seed butter
2 Tablespoons fresh lemon juice
1 teaspoon vanilla extract 
1½ cups fresh or frozen blueberries (You can also use a mix of frozen blueberries and raspberries)

Instructions
Preheat the oven to 350 degrees F. Line a 9"x 9" baking sheet with parchment paper and grease the sides with cooking spray.
In a large mixing bowl, whisk together the oats, quinoa, sugar, baking powder, and hemp seeds.
In a separate bowl, mix the banana, nut butter, flax eggs, lemon juice and vanilla. Pour this mixture over the dry ingredients, mixing everything together until fully incorporated. The batter should be moist, but not runny. Fold in the blueberries
Transfer the batter into the prepared pan and smooth with a spatula.
Bake on the center rack for 25 - 35 minutes until the bars are golden brown and firm to the touch.
Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). Store in an airtight container for 4 - 5 days.

Notes
The author found that she enjoyed the texture of the bars best after being cooled on a wire rack overnight because some of the added moisture from the blueberries was removed and she found that they were even more hearty.
You can reduce the sugar to 2 Tablespoons instead of 1/3 cup.  

You can replace ½ cup of the oats with ½ cup shredded unsweetened coconut. 

You can substitute almond extract for the vanilla extract.
According to reviewers, you can also bake these in an 8”x8” pan or a standard muffin pan.

Another reviewer makes these as muffins in a standard muffin pan. 

Nutritional Information (1 of 16 bars)
Calories: 111kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Sodium: 8mg | Potassium: 158mg | Fiber: 2g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 3.3mg | Calcium: 32mg | Iron: 1.2mg


 

Pumpkin Sheet Pan Pancakes (vegan)

Recipe from The Conscientious Eater 

Husband-Tested in Alice’s Kitchen

Makes 6-8 pancakes

When the frost is on the pumpkin, make a batch of these yummy pancakes.  Though not made the traditional way or even the usual shape, they taste just dandy.  Serve with some vegan yogurt, a drizzle of maple syrup and whatever fruit you like.  Of course, hot coffee or tea is a must. You can make these in advance and pop them in the toaster for a quick breakfast.

Ingredients

1 flax egg (3 Tablespoons water + 1 Tablespoon ground flaxseed)

1½ cups non-dairy milk (I used unsweetened soy milk.)

1 cup pumpkin puree

2 Tablespoons oil

2 Tablespoons apple cider vinegar*

1 teaspoon vanilla

2 cups flour**

⅓ cup brown sugar

1 Tablespoon cinnamon

2 teaspoons baking powder

1 teaspoon baking soda*

½ teaspoon nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

Instructions

Preheat your oven to 425 °F and grease a quarter sheet pan with cooking spray. Next line it with parchment paper and spray the paper again with the spray. Set aside.

In a large mixing bowl, whisk together the ground flaxseed and water and let it thicken for 5 minutes while you prepare the rest of your ingredients.

Once the flax mixture has thickened, add in the remaining wet ingredients, from the non-dairy milk to the vanilla and whisk well to combine.

In a separate mixing bowl, whisk together the remaining dry ingredients, from the flour to the salt.

Add the dry ingredients into your wet ingredients and whisk until just smooth.

Immediately pour the batter onto your lined and greased sheet pan and bake the pancakes for 14-17 minutes or until cooked through and slightly golden.

Remove the pan from the oven and place it on a wire rack to cool for a few minutes. After a while, if you can, carefully remove the sheet of pancakes from the pan and place it on a cutting board so you can cut it into squares or rectangles.

Serve warm with maple syrup and/or fruit!

Allow the leftovers to cool completely on a wire rack before storing in an airtight container in the fridge for a few days.

Nutritional Information: (1 of 6 pancakes); Calories: 446kcal; Carbohydrates: 77g; Protein: 10g; Fat: 11g; Saturated Fat: 1g; Polyunsaturated Fat: 4g; Monounsaturated Fat: 5g; Trans Fat: 0.03g; Sodium: 832mg; Potassium: 384mg; Fiber: 6g; Sugar: 23g; Vitamin A: 9887IU; Vitamin C: 9mg; Calcium: 311mg; Iron: 5mg

NOTES: 

*When using baking soda, you want to bake your batter immediately or else, if left too long, it will fall flat. So when making these pumpkin sheet pan pancakes, be sure to mix your batter together quickly and get the pan in the oven so that you can enjoy the fluffiest pancakes ever!

**I did 1 cup whole wheat flour and 1 cup white flour. Instead of all the different individual spices, you could also just use 1½ Tablespoons of pumpkin pie spice! 

Banana Bread Quinoa Breakfast Cookies (Vegan & Gluten-Free)

Recipe from Love & Lemons Everyday by Jeanine Donofrio & Jack Mathews

Husband-Tested in Alice’s Kitchen

Yield: 12-14 cookies

These were very good and will make a delightful snack or breakfast served along with a piece of seasonal fruit and a cup of tea or coffee.

1 Tablespoon ground flaxseed

3 Tablespoons water

1 cup oat flour

1 cup (gluten-free) whole rolled oats

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon or pumpkin pie spice

½ teaspoon sea salt or Kosher salt

½ cup cooked quinoa

¼ cup walnuts, chopped

½ cup almond butter

¼ cup maple syrup

½ cup mashed banana (about 1 medium)

1 teaspoon vanilla extract

2 Tablespoons melted coconut oil

Preheat oven to 350F. Line a baking sheet with parchment paper.  

In a small bowl, combine the ground flaxseed and water and set aside for 5 minutes.

In a large bowl, stir together the oat flour, oats, baking powder, baking soda, salt, and cinnamon.  Fold in the quinoa and the walnuts.

In a medium bowl, combine the almond butter, maple syrup, mashed banana, vanilla, and coconut oil.  Whisk well.

Pour the wet ingredients into the bowl with the dry ingredients.  Fold in just until combined.

Use a ¼-cup scoop to scoop the batter onto the baking sheet.  Bake for 20-22 minutes or until lightly browned and crisp.  Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.  When the cookies are completely cool, they can be stored in an airtight container.

Nutritional Information: Servings: (1 of 12 cookies) Calories 209; Total Fat 7.9 g. Saturated Fat 2.7g; Cholesterol 0mg; Sodium 2776mg; Total Carbohydrate 25.7g; Dietary Fiber 6.8g; Sugars 3.1g; Protein 5.2g; Vitamin D 0 mcg; Calcium 242mg; Iron 4mg; Potassium 638mg 

Berry Baked Oatmeal (vegan and gluten free)

Recipe from Faith VanderMolen 

Husband-Tested in Alice’s Kitchen

Makes 4 generous servings

This berry baked oatmeal is a beautiful and nutritious way to start the day. It's easy to prepare, tastes amazing and will fuel you for whatever the day holds!

Ingredients
2 ripe bananas cut into ½-inch slices
1 flax egg*
1⅔ cups unsweetened almond milk
⅓ cup maple syrup
2 teaspoons vanilla extract
1 teaspoon baking powder
1½ teaspoons ground cinnamon
½ teaspoon fine-grain sea salt
2 cups old-fashioned rolled oats
½ cup toasted* chopped walnuts, divided
1½ cups blueberries and chopped strawberries

Instructions
Preheat your oven to 375 °F and spray an 8x8 inch square baking dish with cooking spray.
Slice your ripe bananas and place them in a layer on the bottom of your baking dish. Set it aside.
In a large mixing bowl prepare your flax egg by whisking together 1 Tablespoon of ground flaxseed and 3 Tablespoons of water. Allow it to sit for 5 minutes to thicken.
Once the flax egg has thickened, whisk in the non-dairy milk, maple syrup, vanilla extract, baking powder, cinnamon and sea salt.
Lastly, stir in your rolled oats, toasted walnuts and berries. If desired reserve some of the nuts and berries to sprinkle on the top.
Pour the batter on top of your sliced bananas in the baking dish and spread it out to be level. Sprinkle the top with any reserved berries and walnuts.
Bake for about 25-35 minutes, or until set.
Let cool for a few minutes before serving plain or with more berries and maple syrup.

Notes
*To toast walnuts, place them on a baking dish in an oven heated to 375°F / 190°C for about 7 minutes.
*To make a flax egg, whisk 1 Tablespoon of ground flaxseed with 3 Tablespoons of water and let sit for five minutes until it becomes gelatinous, like an egg.

Nutritional Information: (1 of 4 servings)
Calories: 442kcal; Carbohydrates: 71g;  Protein: 10g; Fat: 15g;  Saturated Fat: 2g;  Polyunsaturated Fat: 9g; Monounsaturated Fat: 3g;  Sodium: 539mg; Potassium: 552mg;  Fiber: 9g;  Sugar: 30g;  Vitamin A: 73IU;  Vitamin C: 11mg;  Calcium: 269mg;  Iron: 3mg

Buckwheat & Oats Pancakes (Vegan)

Here you see a double batch, 
I freeze them separated by parchment squares. 
Then, come breakfast time, I pop a couple in the toaster.

Recipe from East Meets Kitchen
Husband-Tested in Alice´s Kitchen
Makes about 8 (4-inch) pancakes

I’ve been on the lookout for a more healthful pancake that tastes great too and this one fits the bill. When I do food prep, I make batches of the dry ingredients and store the dry mix in the fridge.  Then, on another prep day, I add the wet ingredients and make an entire batch of pancakes.  I store the pancakes in the fridge (or the freezer) separating them with parchment paper.  Then, when hunger strikes, I reheat them in the microwave or the toaster.  Because of the dates, the pancakes are already sweet and so there’s no need to drown the pancakes in syrup.  When served up with adzuki beans and fresh fruit (bananas, berries, apples, pears are good choices) they make a very filling breakfast.

½ cup buckwheat groats, ground (You can also use buckwheat flour.)
½ cup oatmeal, ground (You can also use oat flour.)
2 Tablespoons flaxseeds, ground into a meal
2 teaspoons baking powder 
6 soft pitted dates
1 Tablespoon black sesame seeds (optional)
1 cup soymilk 
1 Tablespoon apple cider vinegar 
1 teaspoon vanilla extract

Using a high speed blender, blend the groats and oatmeal into a flour. Add the flax meal, the baking powder and the dates.  Blend until the dates are completely ground into the dry mixture.  Set aside.
Add 1 Tablespoon apple cider vinegar to 1 cup milk to make “buttermilk.” Set aside for 10 minutes to allow it to curdle.  Add the vanilla extract to the “buttermilk.”
Pour the wet ingredients into the dry ingredients.  Add the black sesame seeds, if using.  Stir well.  Allow the batter to sit about 10 minutes to thicken before cooking.  Heat a skillet/griddle.  Spray it with a bit of oil.  Add about 1/3 cup batter to the pan.  When the bottom of the pancake browns to your liking, flip the pancake to cook the other side.
Serve with maple syrup, adzuki beans and fresh seasonal fruit or even nut/seed butter, if desired. 

Nutritional Information: (2 pancakes) 195 calories; 4.5 g total fat; 0.7 g saturated fat; 0 mg cholesterol; 38 mg sodium; 33.6 g carbohydrates; 5.2 g fiber; 11 g sugars; 6.6 g protein; 163 mg calcium; 3 mg iron; 573 mg potassium

Vegan Zucchini Bread

Recipe from https://www.wellplated.com/

Husband-Tested in Alice’s Kitchen

Makes 10 slices from a 9”X5” loaf pan

Easy vegan zucchini bread with applesauce and whole wheat flour. 

2  flax eggs  (2 Tablespoons flaxseed meal + 5 tablespoons water; if you do not need the zucchini bread to be vegan, you can substitute 2 large eggs)

2 cups shredded unpeeled zucchini (about 2 small zucchini)

1/2 cup pure maple syrup

1/3 cup unsweetened applesauce

1/4 cup melted and cooled coconut oil

2 teaspoons pure vanilla extract  

1 1/2 teaspoons ground cinnamon  

1/2 teaspoon baking soda

1/2 teaspoon baking powder 

1/2 teaspoon kosher salt

2 cups  white whole wheat flour (I used 1 cup all-purpose + 1 cup whole wheat)

1/2 cup toasted raw walnuts or pecans roughly chopped (optional) OR 1/3 cup dark chocolate chips (dairy-free if needed), plus optional extra to sprinkle over the top

Place a rack in the center of your oven and preheat to 325 degrees F. Lightly grease a 9×5-inch loaf pan with nonstick spray, and line with parchment paper. Allow the two opposite sides of the parchment to overhang the edges of the pan (like handles). Grease again.

Make the flax eggs by stirring together the flaxseed meal and water. Let sit for at least 5 minutes to thicken.

Grate and measure the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed so that the zucchini is as dry as possible.

In a large mixing bowl, measure out the dry ingredients (flour, cinnamon, salt, soda, baking powder) and whisk together to combine.  Add the shredded zucchini and toss to coat the zucchini.  Set aside.

In a medium mixing bowl, briskly whisk together the maple syrup, applesauce, coconut oil, and vanilla extract until smooth. If the coconut oil resolidifies, gently warm it in the microwave for 10-20 seconds, then stir until smooth. Add the flax eggs. Then mix again until combined.

Add the wet ingredients to the dry ingredients and stir just until the flour disappears. Fold in the nuts.

Scrape the batter into the prepared pan and smooth the top. If you'd like, you can also sprinkle a few extra nuts over the top.

Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for at least 20 additional minutes. Use the parchment handles to lift the loaf from the pan and onto a cutting board. Slice with a sharp serrated knife. 

Notes: 

Make sure to use a 9X5-inch pan, not an 8x4-inch loaf pan or the zucchini bread will not bake through properly.

Store for 2 to 3 days at room temperature. For longer storage, place in the refrigerator for 5 to 7 days. Freeze for up to 3 months. I also like to slice the whole loaf, then wrap and freeze individual slices. Then I can pull them out of the freezer whenever a craving strikes.

For a gluten-free version, replace the white whole wheat flour with the same amount of a 1:1 Gluten Free Baking Blend.

Nutrition: 1 of 10 slices with walnuts 307kcal; carbohydrates: 48g; protein: 8g; fat: 11g; saturated fat: 5g; polyunsaturated fat: 3g; monounsaturated fat: 1g; potassium: 278mg; fiber: 6g; sugar: 12g; vitamin A: 99IU; vitamin C: 9mg; calcium: 78mg; iron: 2mg

Carrot Cake Baked Oatmeal with High Protein Icing (Vegan)

 

Recipe from That Vegan Babe

Husband-Tested in Alice's Kitchen

Makes 4 very generous servings or 6 reasonable servings :-)

I do love a good baked oatmeal for breakfast.  It always goes down perfectly with a cup of coffee or hot tea.  This Carrot Cake Baked Oatmeal one did not disappoint.  Usually I zap my baked oatmeal in the microwave and eat it hot, but THIS one tastes pretty darn great cold, right out of the fridge.  

Baked Oatmeal

(Dry Ingredients)

2 cups old fashioned rolled oats

2 Tablespoons chia seeds

1/4 cup dried cranberries

1/4 cup chopped walnuts (Pecans or pumpkin seeds would be a nice substitute.)

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon nutmeg

Pinch of sea salt or kosher salt

(Wet Ingredients)

2 cups plant milk (I used homemade cashew milk, but any will work.)

1/4 cup almond butter (I used sunflower seed butter because that's what's in my fridge.)

2 Tablespoons maple syrup

2 teaspoon vanilla

1 large carrot, grated

High Protein Icing

300 g silken tofu

2 1/2 scoops vegan vanilla protein powder

1/2 cup water

Preheat the oven to 400F. Line an 8" X 8" baking dish (or 7" X 10") with parchment paper or spray with cooking spray.

In a large bowl, mix together the dry ingredients.  Then add the wet ingredients.  Mix well.  Pour into the baking dish. Bake for 35-40 minutes.  Cool on a baking rack before icing. 

Meanwhile, add the icing ingredients to a blender.  Blend until smooth.  Use water as needed to thin or protein powder to thicken.  (It does thicken a bit in the fridge.)

If serving all at once, say for a family or party breakfast, spread or drizzle the icing over the cooled baked oatmeal.  If having it one piece at a time, I suggest keeping the icing in a mason jar with a lid in the fridge.  Drizzle over each piece as needed.  

The baked oatmeal will keep in the fridge for up to 5 days.  

Nutritional Info:  (1 of 4 servings) 463 calories; 8.6 g fiber; 433 mg sodium; 459 mg calcium; 19.8 g fat; 2.4 g sat. fat; 43 g carbohydrates; 10.7 mg iron; 29 g protein; 16.9 g sugars; 496 mg potassium; 1.3 mg vitamin C; 3596 IU vitamin A

Southwestern Vegan “Egg” Cups

Recipe from https://frommybowl.com/

Husband-Tested in Alice’s Kitchen
Makes 12

These little muffins are perfect for a prep day because they actually taste better (to my mind) a day after they are made.  They are meant for breakfast, but I've been enjoying them for lunch.  They are packed with protein.  

1 1/2 cups (165 g) chickpea flour
1/2 cup (25 g) nutritional yeast
16 ounces (453 g) soft silken tofu
1/2 cup (120 ml) non-dairy milk
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
Freshly ground black pepper, to taste
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 yellow onion, finely diced
1/2 red bell pepper, finely diced
1 4-ounce (113 g) can diced green chiles
1/2–1 cup shredded vegan cheese (optional)

Prep: Preheat the oven to 350F. Grease or line a muffin pan and set aside.
Blend: Add the chickpea flour, nutritional yeast, tofu, milk, chili powder, cumin, garlic powder, black pepper, and salt to a high-speed blender. Blend on high for 45-60 seconds, until a smooth “batter forms”. Scrape the sides of the blender with a spatula as necessary.
Mix: Transfer the “egg” batter to a large bowl, then add in the onion, bell pepper, green chiles, and vegan cheese (if using). Fold the veggies into the batter until evenly combined.
Bake: Divide the batter evenly into the muffin tins, then bake in the middle rack of the oven for 37 to 40 minutes, or until the top of the muffins are puffy and slightly golden. Remove from the oven and set sit in the baking tray for 5 to 7 minutes, where the muffins will deflate. Then, transfer to a cooling rack and let cool completely.
Serve & Storage: the “egg” muffins can be enjoyed immediately, or store them in an airtight container in the refrigerator for up to 5 days. The texture of these is more similar to eggs once they sit in the fridge overnight! Leftovers can be enjoyed cold, or warmed up in the toaster oven or microwave.

These taste great drizzled with sriracha sauce.

Notes:
You can add extra veggies if you wish, however, if they are very water dense veggies such as mushrooms or spinach, cook them down first. Reviewers said that they added olives and sun dried tomatoes.
Southwestern Vegan Egg Cups will keep in fridge for up to 5 days.  You can freeze your leftovers for up to 2 months
Another reviewer said she had no muffin tin so she instead  a greased 9 inch glass pie plate for 50 minutes and it was perfect!
Another reviewer didn't have green chiles on hand and so she swapped them for salsa.

Nutritional Information: (2 muffins) 312 calories; 6.7 g fat; 1.1 g saturated fat; 0 mg cholesterol; 739 mg sodium; 44.8 g carbohydrates; 13.1 g fiber; 9.6 g sugars; 21.8 g protein; 8 mcg vitamin D (42%); 147 mg calcium; 7 mg iron (41%); 1013 mg potassium 

Lemon Blueberry Baked Oats (Vegan)

Here's my breakfast: 
Lemon Blueberry Baked Oats
 served with a Honeycrisp Apple
sprinkled with Cinnamon & Freshly Grated Nutmeg

Recipe from The Conscientious Eater

Husband-Tested in Alice’s Kitchen

Makes 1 serving

This was a very nice breakfast change for me.  I loved the lemony blueberry combo in these oats.  I like to prepare my breakfast in advance, so here’s how I did these.  I measured out the dry ingredients and all the wet ingredients except the lemon zest/juice and berries.  I stored the dry and wet ingredients separately in the fridge overnight.  In the morning, while the oven preheated, I put on my coffee, zested and juiced the lemon and stirred everything together. By the time my coffee had percolated and I had sliced an apple to go on the side, the oats were ready to go. This delicious breakfast lasted me all morning.

¼ cup non-dairy yogurt 

3 Tablespoons non-dairy milk 

1 Tablespoon maple syrup 

1 Tablespoon lemon juice 

½ teaspoon lemon zest 

½ teaspoon vanilla 

½ cup oats (I used old fashioned rolled oats.)

½ teaspoon baking powder 

Pinch of salt 

1 teaspoon poppy seeds (optional)

Handful of fresh OR frozen blueberries (about ¼ cup)

Spray a 2-cup oven safe dish with oil OR line the dish with parchment paper.  Combine all of the ingredients in a bowl.  Pour the batter into a greased ramekin and bake at 350F for about 25 minutes. (The time in the oven will depend upon your oven and/or how you like your baked oats.  If you like them more moist, check on the oats at the 20 minute mark.  If you like them on the dryer side, allow them to bake at 25 minutes or even a few minutes more.  You can always add milk to the oats once they come out of the oven if they are too dry for you.) 

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