We’ve all heard by now that breakfast is the most important meal of the day, so what kind of ‘fuel’ are you putting in your body to start the day off right? If you’re looking for a little healthy plant-based inspiration, check out these two vegan breakfast recipes I make religiously all summer long: Homemade Granola and Chia Pudding. The granola has lots of seeds in it such as sunflower, flax and pumpkin that provide healthy fats, fiber and protein. If you’ve never made your own granola before because you thought it was too complicated, that’s just not the case. All you need to do is stir some ingredients together and then bake them on a cookie sheet. And if you’ve never tried chia, it’s time to add this healthy seed to your diet. Chia seeds are rich in fiber, iron, calcium and omega-3 fatty acids. And other than needing to make it a day in advance so it can set in the refrigerator, the chia pudding recipe just requires you to dump a handful of ingredients into a blender. Simple!
Homemade Granola
- 3 c old fashioned rolled oats
- 1 c pumpkin seeds
- 1 c sunflower seeds
- 1 c coconut chips or shreds
- 1 1/2 c pecans, coarsely chopped
- 1/3 c – 1/2 c maple syrup, depending on your sweet tooth
- 1/4 c olive oil
- 1/4 c light brown sugar
- 3 T ground flax seeds
- 1 t salt
- 1/2 t cinnamon
- 1/2 t vanilla or almond extract
- 1 c dried cherries (optional)
Preheat oven to 325 degrees. Place all ingredients except dried cherries in a large bowl and mix well until combined. Spread mixture on a large cookie sheet. Bake, stirring halfway through, for about 45 minutes or until golden-colored. (Cooking times may differ depending on stove, so keep checking the granola, and adjust time or temperature as needed.) When finished, remove from oven, add dried cherries if using, and let cool. I like to eat this with pea protein milk and fresh berries. Feel free to experiment with other nuts, grains, spices or dried fruits!
Chia Pudding
- 1 c non-dairy milk (pea protein milk is my go-to choice)
- 2 T protein powder (again, I use pea protein)
- 3 T chia seeds
- 1 t fresh ginger, sliced
- 1/4 c unsweetened shredded coconut
Combine all ingredients into a blender and process for about 10 seconds. Pour into a container and refrigerate overnight to set. Serve with fresh berries and/or peaches on top. Makes about 2 servings. I double this recipe to have enough for the work week. There are lots of other chia-based recipes online, so do a little research and see if you find any other ones you like too!
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If you are looking for more healthy plant-based recipe inspiration, be sure to check out all the other posts under the Plant-Based Nutrition category of my Wellness Blog.
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