10 Quick and Simple Nutritious Breakfasts [GF, Vegan]
I have not always been a breakfast person. However, I’ve made it a habit to eat a nutritious breakfast even if I am pressing on time. Doing so gives me more energy and I feel more focused once I had my breakfast. So don’t be like “the old me” and have your body run low on fuel, start with my 10 Quick and Simple Nutritious Breakfasts to get your days started instead.
Did you know that if you are skipping your breakfast, it can throw off your body’s rhythm of fasting and eating? When you wake up, the blood sugar your body needs, so your muscles and brain work their best is usually low. Breakfast helps replenish it.
If you don’t eat breakfast, you aren’t likely to get all of the nutrients your body needs. You may feel tired, jittery, or even lack the ability to focus. And you will most likely overeat later in the day.
So, let’s crack the bad habit of not eating breakfast with some delicious breakfast ideas straight from my kitchen.
HEALTHY & NUTRITIOUS BREAKFASTS
This simple oatmeal pancake & sweet potato hash-brown breakfast took me about 15-20 minutes to make.
My family is obsessed with GF & Vegan Oatmeal Pancakes, so I make them every morning rain or shine. They have to be on our plates.
We usually eat frozen fruit for breakfast, blueberries are our favorites, but you can use bananas, grapefruit, apples or grapes, etc.
Plus, I always drink a hot cuppa, Chai Tea Latte. Yum!
GF | Vegan Oatmeal Pancake
Ingredients
- 1 1/2 cups of GF rolled oats (turn into fine oat flour)
- 1 tbsp coconut sugar
- 1 tbsp ground flaxseeds + 3 tbsp hot water
- 2 tsp baking powder
- 1/4 cup almond flour, coconut flour or yuca flour
- 1 cup almond milk or any other plant-based milk (sparkling water work excellently too)
Instructions
Mix all ingredients (you can use a mixer to make the batter) and cook the pancakes on a hot cast iron for 3min on each side or until golden brown.
My daughter Jasmine rotates her breakfast from a pancake to an oatmeal bowl every so often, and she never fails to empty her plate or bowl, which is a win-win in my books.
Vegan Oatmeal & Fruit Bowl
Ingredients
- 1 cup of GF rolled oats
- 2 tbsp raisins
- 1 tbsp ground flaxseeds
- 1 tbsp chia seeds
- 1 cup almond milk or any other plant-based milk
- 1 cup frozen blueberries, raspberries, strawberries, or fresh-cut apple pieces.
Instructions
Mix all ingredients and cook the oats over low heat on your stove for 3-5min or until the oats look soft. Top with fruit & flaxseeds.
Notes
Enjoy this delicious breakfast which will keep you full throughout the morning.
I have to admit this wasn’t a dish from my kitchen, but “hey, we know how to make an avocado toast,” right? By the way, this was one of the dishes I ate during our Family Bali trip at “Milk & Madu,” it was so good.
GF | VEGAN Avocado Toast
Ingredients
- 2 slices of GF bread (toasted)
- 1 ripe avocado
- vegan butter
- salt & pepper
Instructions
Toast the GF bread until golden brown. Spread some vegan butter onto the toast.
Then cut the avocado in half and slice them into thin strips. Place the avocado on the toast and season them with salt & pepper. Enjoy!
One-and-a-half–years ago when we first transitioned to a plant-based diet, I started with smoothie-bowls like this one, every morning. This makes me wish I would have known my 10 Quick and Simple Nutritious Breakfasts [GF Vegan]. Anyways, smoothie bowls are delicious and can be filled with nutritious fruits, nuts, and seeds that will act as “brain food” – as my kids like to say.
GF | Vegan Smoothie Bowl
Ingredients
- 2 bananas (1 frozen)
- 4-5 strawberries (frozen)
- 2 tbsp rolled oats
- 1/2 cup kale, spinach or swiss chard (can be frozen)
- 1/2 cup almond milk
- 1 grapefruit
- 1/4 cup mixed fruit
- 1 tsp chia seeds
- 1 tbsp almonds, hemp seeds, walnuts or sunflower seeds
Instructions
In a high-speed blender like the Vitamix combine 1 frozen banana, the frozen strawberries, kale, nuts, seeds, and almond milk, blend everything until smooth.
Top the smoothie with grapefruit, banana, rolled oats, chia seeds, and more fruit. Yum!
Another Bali favorite I had during our family vacation last year, I am a big fan of fresh fruit and this breakfast hit the spot. You can easily make this at home with fresh or even frozen fruit.
GF | Vegan Fresh Fruit & Granola breakfast
Ingredients
- 1 banana
- 2-4 strawberries
- 1 dragonfruit
- 2 tbsp coconut shavings
- 1/2 cup GF granola
- 10+ blueberries (optional frozen)
- 1/4 cup mixed fruit
- 1 tsp chia seeds
- 1 tbsp almonds, cashews, hemp seeds, walnuts or sunflower seeds
Instructions
Combine all ingredients to a bowl or plate and enjoy!
SAVORY BREAKFAST IDEAS
What can I say, Bali was so amazing and the food was very good. This is yet another delicious breakfast I had at Milk & Madu. Simple Chia seed pudding with a smoothie bowl that my kids couldn’t resist and finished for me.
GF | Vegan Overnight Chia Seed Pudding & Smoothie Bowl
Ingredients
- 2 bananas (1 frozen)
- 2-6 strawberries
- 1/2 cup blueberries (frozen)
- 1/4 cup Chia Seeds
- 2 cups almond milk
- 1 tsp agave nectar
- 1/2 tsp vanilla extract
- 2 tbsp coconut shavings
- 1/4 cup mixed fruit
Instructions
Combine the night before Chia seeds, agave, vanilla extract and almond milk in a glass mason jar and place in the fridge.
The next day, scoop some of the chia seed pudding into a glass and garnish with fresh fruit.
To make the smoothie, use my recipe above.
I’m definitely a sweet-breakfast-person but also love me a good savory breakfast. My GF | Vegan Tofu & Potato scramble is more of a weekend breakfast for me since it takes a bit longer to prepare.
However, you can always make the potatoes the night before and then simply warm everything up in the morning for a quick savory breakfast.
GF | Vegan Tofu & Potato scramble
Ingredients
- 1 med size tofu (hard tofu)
- 2 potatoes
- 1 tsp grape seed oil or vegan butter
- 1 green bell pepper
- 1 small onion
- 1 carrot
- cilantro (optional)
- 1/4 tsp turmeric
- a pinch of salt & pepper
Instructions
Heat a cast-iron over medium heat, then peeling and cutting the potatoes. Add vegan butter or oil to the cast-iron and place the potatoes to the pan.
Once the potatoes are nearly done, add the sliced bell pepper, onion, and carrot to the pan.
Then crumble the tofu over the potatoes, add the seasoning, stir everything and cover the pan for 5 minutes.
Savory-breakfast-part II contains avocado and sprouts which are so incredibly healthy for you. As Oprah once said “It’s Ridiculous to Pay for Avocados”, I wish my budget would allow me to buy an Avocado Orchard. I would definitely eat this breakfast every single day for the rest of my life if I had an Orchard.
Avocado, Tomato & MicroGreens Toast
Ingredients
- 2 slices of GF | Vegan Bread
- 1 ripe Avocado
- 1 tomato
- MicroGreens (broccoli, mustard, sunflower are my favorite)
- Salt & Pepper
Instructions
Cut in half a ripe avocado and remove the seed. Scoop the avocados flesh in a small bowl, and mush it down with a fork until creamy without any more chunks.
Spread on to the toast and top with sliced tomatoes and fresh microgreens.
Season with salt and pepper.
SIMPLE BREAKFAST FOR BUSY PEOPLE
Waffles are my jam, they are quick to make and taste so delicious. But, if you are a snooze-button expert, then I would recommend making them ahead and freezing those yummy waffles. That way, all you got to do in the morning is to warm them up (toasters recommended), decorate with fresh or frozen berries, or devour them on the go. Yum, right?
GF | VEGAN Oatmeal Waffle
Ingredients
- 2 cups gluten-free rolled oats (use regular if gluten isn't an issue for you)
- 2 medium bananas (about 1 cup total)
- 1½ cups your favorite plant-based milk
- (Coconut or grapeseed oil to a grease waffle iron)
- Optional add-ins
- 1 tbsp maple syrup (for sweetness)
- Powdered cinnamon
- Vanilla essence
- Vegan protein powder
Instructions
And my last savory breakfast is this beautiful Hummus Lettuce boat topped with sriracha sauce. If you follow me on IG @oheverythinghandmade then you’ve probably seen this beautiful dish before. It’s specially made just for me (I like to think so), by the talented girls from the vegan cafe @cafe_halcyon.
Vegan Hummus & Sriracha Lettuce Boats
Ingredients
- 2-4 big leaf lettuce
- 4 tbsp hummus
- 2 med tomatoes
- 1 tbsp Vegan Mayo
- Sriracha sauce
- 1 ripe avocado
- Salt & Pepper
Instructions
Lay the romaine lettuce leaves out on a flat surface. Count on two romaine hummus boats per person- if you are serving to four people, lay out 8 lettuce leaves.
Dollop a generous spoonful or two of hummus onto each lettuce leaf and spread towards the edges with the back of a spoon.
Top each with tomato, and avocado.
Optional: Add a drizzle of Vegan Mayo & Sriracha.
Season with Salt & pepper
SMOOTHIES ARE FOR PICKY PEOPLE
My last breakfast recipe for today is just a simple smoothie I came up with due to my daughters’ pickiness. For the longest time, I’ve been struggling with her eating habits, she seems to dislike anything cooked. But, she loves smoothies (especially this one)!
GF | VEGAN Protein Booster Smoothie
Ingredients
- 1/4 cup rolled oats
- 1 cup of cold water
- 1 frozen banana
- 1 tbsp nuts (cashew, walnuts, sunflower seeds or pumpkin seeds)
- 1 scoop Vegan | GF Protein Powder | Vanilla Flavor
- 1 tsp chocolate chips
- 1 shot espresso (optional - not if given to kids)
Instructions
- Place rolled oat and water into a blender, and blend on high speed for 30 seconds.
- Add banana, protein powder, chocolate chips, and nuts or seeds to the blender and mix until smooth.
- Optional, add a shot of espresso if this smoothy is not for a child.
Thank you, Betty
