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Breakfast, it’s my favorite meal of the day! I’m always hungry when I wake up, and the promise of a good breakfast is enough to get me out of the bed. And while I love spending extra time in the morning to prepare waffles, pancakes, or green juices, when I’m busy I prefer a healthy breakfast that will take less than 10 minutes to make. You feel me?
After being featured in a round-up of “insanely easy” breakfast recipes for the Greatist, I was inspired to do a similar thing on my blog. Today on Sweet Potato Soul you’re going to see some crazy easy vegan breakfasts from a handful of wonderful bloggers. Hopefully you’ll find some ideas and inspiration in their morning meals. I know I did!
Chocolate Almond Butter Toast (photo at top)
By Traci York of Vanilla and Bean one of my newest favorites.
I especially love this recipe because it has chocolate in it, and chocolate for breakfast is always a good thing. This “butter” reminds me of my buckwheat crepes with chocolate sauce. Also, don’t miss her recipe for Avocado Roasted Asparagus Toast!
Chocolate Almond Butter Toast
Ingredients
- For the Butter:
- 1/2 C Almond Butter, 120g
- 1/4 C Raw Cacao, 22g
- 1/3 C Raw Pitted Date Pieces, soaked in boiling water for 10 minutes, then
- drained, 4 large pitted or 68g
- 1/4 tsp Sea Salt
- 1/2 tsp Ground Cinnamon
- For Topping Per Toast:
- Sliced Banana Pieces, about ½ a banana
- 2 tsp Maple Syrup
- 1 tsp Hemp Seeds
- 1 tsp Cocoa Nibs
Instructions
- In a food processor bowl, add the almond butter, cacao, date pieces, salt
- and cinnamon.
- Process to a paste, stopping to scrape the bowl down several
- times.
- Place in a lidded container for storage.
- Store for up to two weeks in refrigerator.
- Toast a slice of your favorite bread.
- To assemble the toast, spread the chocolate almond butter on a slice of
- toast.
- Cut banana into 1/8” slices and distribute on top of the toast.
- Drizzle maple syrup over top of toast then sprinkle hemp seeds and cocoa
- nibs over the top.
Berry-Easy Smoothie Bowl
Berry-Easy Smoothie Bowl
Ingredients
- 1 cup of spinach
- 1/2 cup of blueberries
- 1/2 cup of raspberries
- 1/2 cup coconut milk, a bit more if needed
- Handful of shaved almonds as garnish
Instructions
- Blend all ingredients (except almonds) together. Top with shaved almonds and enjoy!
- Optional Add Ons: 1/2 inch of ginger, golden raisins as garnish
Oatmeal with Flax & Chia
By Chef Ayinde of I Eat Grass and author of the “Lusty Vegan” cookbook.
It often feels as though we’ve forgotten about good ol’ oatmeal. It’s a fantastic, warm, and hearty breakfast that any one can make. I’m grateful to Ayinde for sharing this oldie but goodie.
Oatmeal with Flax & Chia
Ingredients
- Oatmeal
- flax meal
- chia seed
- Fresh strawberries
- Earth balance
- Maple syrup
Instructions
- Make the oatmeal to your liking (or follow directions on the package).
- Add the flax, chia, strawberries, earth balance, and maple syrup to taste.
Blueberry Smoothie
by Whitney Lauritsen of Eco Vegan Gal
I LOVE smoothies in the morning, and this one by Whitney is so easy to make. It’s also very easy to pour into a jar and take with you for a late-morning snack and healthy sweet treat.
Blueberry Smoothie
Ingredients
- 1 1/2 cup non-dairy milk, I use coconut milk
- 1/2 cup frozen blueberries
- 1/4 cup nuts, I use walnuts
- 2-3 dates*
- 1 tbsp chia seeds
- optional: handful of kale
- optional: shredded coconut for garnish
- *Dates blend best when they are soaked in water for a few hours.
Instructions
- In a blender, combine all ingredients together until smooth and well combined. Pour into your favorite glass, top with coconut if using and enjoy!
Berrylicious Muesli
by Haile Thomas of Teen Vegan
Fourteen year old Haile is a rockstar in the kitchen. She has a vegan cooking show on Youtube, and has been featured on both the Dr.Oz and Rachel Ray Show. She’s even been the guest of Michelle Obama at the 2013 State of the Union Address! Impressed?
Berrylicious Muesli
Ingredients
- 2 cups vanilla coconut yogurt
- 1/2 cup orange juice
- 1/2 cup vanilla almond milk
- 1/2 cup sliced almonds
- 1/2 cup shredded sweetned coconut
- 1/2 cup dried cranberries
- 1 cup uncooked rolled oats
- Heaping 1/2 cup sliced strawberries
- 1 tsp. vanilla extract
Instructions
- Whisk/mix together yogurt, orange juice, and almond milk until smooth.
- Add all other ingredients to the liquid mix and incorporate well. Let the mixture sit in a refrigerator for 5-10 minutes to allow the oats to soften. Enjoy!
Tahini Cinnamon Sweet Potato
by yours truly.
This is the insanely easy recipe I shared in that Greatist round-up that was the inspiration for today’s post. This combines 3 of my favorite ingredients, and is crazy easy to make when you’re really really in a hurry. Just make sure to have baked sweet potatoes in the fridge already.
Tahini Cinnamon Sweet Potato
Ingredients
- 1 baked sweet potato
- 2 tbsp tahini
- dash of cinnamon
- dash of sea salt
- 1 tbsp maple syrup, optional
Instructions
- Cut your sweet potato open, and add the other ingredients.
- Bon appetit!
Do you have a crazy easy breakfast dish? Share share share below 🙂
You’re welcome! I’m so glad you’re using my blog for vegan ideas 🙂
These all look SO good and nourishing!<3
Thanks for checking these out Aubrey 🙂
Jenne’,
For the oatmeal with flax and chia, what type of oatmeal do you prefer and what type of earth balance is needed?
Good question! You can use just old fashioned rolled oats 🙂
Woah, Jenne’ ! Look at your tahini cinnamon sweet potato! I’ve dreamed about this all my life! It’s going on my must make! Thank you again for including me in your round up!!
Yes, so good Traci! I’ve been avoiding oil at home these days (not so easy), and my appreciation for tahini has grown even more. It’s so nice on sweet potatoes, and helps you absorb their healthy goodness 🙂
Thanks again for sharing your gorgeous toast. xoxo
I’m so glad I discovered your blog! I’m a huge fan of Traci’s recipes, and I love the look of all the other meals in this roundup too. That blueberry smoothie is the most beautiful color. These recipes are healthy yet fun – the perfect start to the day!
Hi Julia! Thank you so much 🙂 I’m so glad you like the recipes too. I’m going to head over to your blog!! xo