Watch the video! 3 healthy make-ahead breakfast ideas!
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 any added sugar whatsoever.
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!
Healthy Vegan Chocolate Chia Mousse
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.
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?
Breakfast Cookies
Cheesy Protein Spread
Ingredients
- 1 (14-ounce) block of extra-firm tofu or firm tofu, pressed for 20 minutes
- 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.
Instructions
- 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.
How long can the spread last in the fridge? It’s just me and I don’t mind making the full recipe, I like to have extra. Can I freeze this spread?
Hi Nivian, It should stay good in the fridge for up to one week. You can freeze it, but you’ll want to re-blend it after thawing it in the fridge to help bring it back to its original consistency.
This spread is so delicious!! Fabulous on toast, also a great dip for veggies. And so easy to make! Five stars
Woohoo, we’re thrilled you loved it, Sarah!
Excellent recipe. I subbed apple cider vinegar for lemon since I was out. Delicious
Thanks for sharing, Allison! :) Great to hear you enjoyed the recipe.
Hi Nisha, I’d love to make the protein dip for meal prep – it looks peeerfect to use in so many ways. How long do you think it would last in the fridge?
Hi Olivia, I’d use the cheesy protein spread within 4-5 days of making it. Enjoy!
Hi, what can I substitute for the white miso paste? Thanks!
Hi Dee, you can omit it and add a bit more salt to taste, maybe a bit more lemon juice too. If you can tolerate soy, a couple splashes of soy sauce or tamari would work!
I am trying to access your cheesy protein spread recipe but it is not showing up on this page. I see the pictures but the recipe.
Whoops, looks like it was deleted. I’ve updated the post now so you can see the recipe!
Hi Nisha,
I love your videos and website. I am actually enjoying your sweet potato milkshake as I write this which is so delicious and I don’t feel guilty about drinking it. I do have a question regarding another recipe, its your cheesy protein spread. There’s the video for it, but I don’t see the recipe and I would love to try making it. Can you tell me where I can find the recipe. Thank you!
Same question! ))) would be so happy to see the full recipe and make and try this wonderful cheesy protein spread…
Thanks for the heads up, Jamilia. The cheesy protein spread recipe is back up now!
Hi Kelly, sorry about that! The recipe is now up. It must have been deleted when my website was migrated over a few months ago. Thanks for letting me know!
Just eating my cookies now, and they are awesome. I’m always trying different breakfast cookies, muffins, and bread and these really stood out. These will definitely go into the rotation and I’ll try different variations like dried apricots!
Hi Nisha!
I stumbled across your YouTube page yesterday when I was looking for lunch ideas. I am a new vegan and was a vegetarian on and off for about two years. Finding and making lunch that isn’t just salad that is also quick was getting hard and overwhelming. I saw your 8 ingredients and five lunches vid and had to subscribe (The only thing I’ve ever subscribed to). Anyway, I was wondering if your cook book had nutrition facts or if that is something you are looking into for your blog? For instance the breakfast that was posted, how much is a normal serving? Thank you for all you do!-Jackie
Hi Nisha,I made this cookies and they turned out amazing. My entire favorite enjoyed eating them. I recently started eating more plant based ( mostly pescatarian) and I’m so glad I found your channel. I can’t wait to try more of your recipes. Thank you.Love,Anna
I have spent years trying out different breakfast cookie recipes, always hoping to achieve something similar to the homemade cookies I used to buy from a little drive-through espresso stand in Spokane, Washington, in the early 2000s. This recipe is not only the closest to those cookies, but it’s even better. Hooray! The search is over.
Hi Megan, Yay! That’s so wonderful to hear that you found your new favorite breakfast cookie, and even better, that it reminds you of something from your past :) Thanks for your lovely feedback!
Hi Nisha! Could you use chopped pecans and almonds/walnuts instead of the sunflower seeds and hemp seeds?
Hi Maneesha, that should work just fine – just make sure to chop them up pretty finely :)
Thank you! I made these cookies and chopped the nuts and tossed in some green raisins – turned out AMAZING! I used gluten free rolled oats and shared them with friends, and they couldn’t believe the cookies were vegan and gluten free! Thanks for a slam dunk recipe!
Hi Maneesha, yay that’s amazing to hear! Thank you for the wonderful feedback. YAY for happy friends and green raisins sounds like a fun addition too!
These cookies look so good, would love to try them. In the ingredients you you have “3/4 almond butter”, is it tsp., tblsp., or cup?
Oops – thanks for catching the typo :) I updated it – it’s 3/4 cup.
Cookies for breakfast? Sign me up!
hehe yay! Thank you Tina! These are my favorite healthy cookies :)
Cookies for breakfast? Sign me up!