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!
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?
- 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.
- 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.