The most important meal of the day, breakfast is also one of the best.
There are so many different ways to prepare it, and we have gathered 7 delicious recipes that will help you get your day started right.
Whether you require a quick recipe for pancakes with almond butter and blueberries or something more elaborate like egg cups with ricotta cheese and spinach pesto, these ideas are perfect for any time of day!
Blueberry Almond Butter Smoothie
- 1/2 cup of blueberries
- 1 Tbsp of almond butter
- 3/4 cup of water, or almond milk
- 1 Tbsp chia seed (optional)
- protein powder (optional)
-Combine all ingredients in a blender until smooth. Pour into glasses and enjoy!
This recipe is gluten-free, vegan-friendly, and dairy-free. If you need it to be paleo please omit the honey or use your preferred sweetener for this dish instead.
It can also be made soy/dairy-free by using coconut milk in place of cow’s cream (or any other type that suits your diet).
The total calories are approximately 270 kcal per serving with 13g protein, which makes it perfect before a workout and breakfast on its own because it contains healthy fat from the almonds and fruit sugars from the blueberries.
How to Make a Vegan, Gluten-Free Banana Bread
Description: banana bread with walnuts and almond butter instead of eggs.
This recipe is vegan, gluten-free, dairy-, egg-, peanut-, tree nut-, soy-, refined sugar-free! It’s also low in fat so it makes for the perfect breakfast on its own or as an accompaniment to your favorite meal.
The total calories are approximately 570 kcal per serving without icing (but including nuts) which can be reduced by omitting them if they aren’t needed for dietary requirements.
In this dish, we use coconut oil because that’s what I had at hand but any type of vegetable/other oil would do as well.
- 2 cups flour
- 1/2 cup almond butter
- 1/2 cup coconut oil
- 1 cups soy milk
- 3/4 cup agave nectar or honey
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups mashed bananas
- 3/4 cup chopped walnuts (optional)
- 3/4 cup chocolate chips and raisins (optional)
Place the flour, almond butter, and coconut oil in a bowl. In another bowl whisk together soy milk, water, agave nectar or honey, and apple cider vinegar until combined then add to the dry ingredients.
Add vanilla extract and salt if desired.
Stir everything with a spoon for about 30 seconds before adding mashed bananas. Fold in chopped walnuts, chocolate chips (optional), raisins(optional).
Pour batter into a loaf pan lined with parchment paper.
Bake at 350°F/180°C for 45-50 minutes or until golden brown on top*. Let cool completely before removing it from the pan.
Store leftovers in an airtight container at room temperature for up to three days or in the fridge for five.
Blueberry Banana Oatmeal
The best way to start your day is with a hot bowl of oatmeal and blueberries.
To make this breakfast, you will need:
- quick-cooking oats
- milk (or water)
- fresh or frozen blueberries.
Cook the oats in the liquid for about five minutes, then mash them up with a fork until they are thick and porridge-like.
Then mix in some mashed banana and stir through the berries.
Top it all off with maple syrup, almond butter, chopped walnuts, cinnamon, on top if desired!
Simple Raspberry Muffins with Almonds and Flaxseed
If you are looking for an easy and delicious recipe, this is the one!
Ingredients you will need:
- 1 ½ cup flour
- ⅔ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 egg (or egg substitute)
- ¾ cup almond milk or milk of your choice with a little vinegar added to it (makes them extra fluffy)
Preheat oven to 400 degrees. Line 12 muffin cups with paper liners.
In a large bowl, whisk together dry ingredients until well combined.
Add wet mixture all at once and mix until just moistened.
Fill muffin cups three-quarters full with batter and sprinkle each cup generously with blueberries.
Bake 18 minutes, then allow cooling in pan on a wire rack before serving warm or storing for later use.
Raspberry Crepe Cake
This is a great way to use up leftover crepes.
- ½ cups flour
- 4 eggs
- 2 cups milk or water (substitute as needed)
- 3 tablespoons sugar
- ½ teaspoon salt
- butter for the pan
- fresh fruit of your choice like berries, bananas, etc.
- whipped cream on top
If you don’t have a blender, whisk the milk, eggs, butter, and extracts. Then add in salt, flour, and sugar. Whisk it until smooth.
Heat a non-stick pan over medium. Spray the pan with cooking spray. I used a 6-inch frying pan, but you can use any size. Your cake might not be as tall if you use a different size.
Once the pan is heated, add 3-4 tablespoons of batter to the pan and spread it around.
cook the crepe for 1-2 minutes. then Flip it over and cook it for 15-30 seconds more until it’s done cooking.
Crepe cake Assembly :
Place one pancake at the bottom of the dish with larger edges hanging overside.
Spread some raspberry jam down the center of the pancake so that it reaches all sides without going off the edge then place another pancake directly on top and spread more raspberry jam in the same fashion underneath this layer.
Repeat the process of alternating pancakes each time with layers ending with one final layer covered by the first prepared crepe.
When all pancakes are used, pour the mixture of almond butter and blueberries over top making sure to distribute evenly throughout the dish.
The order does not matter but it is important that there be a layer on both top and bottom in order for this recipe to work. Top with whipped cream or ice cream if desired then cover with cling wrap until ready to serve!
Notes: To make crepes even lighter you can substitute half-and-half/milk for whole milk; You may also add sugar as needed depending on your preference – I recommend starting at one teaspoon per serving since almonds have natural sweetness which balances well against sweet fruit like berries.
Chocolate Chip Oatmeal Cookie Pancakes
The next recipe is a spin on classic oatmeal chocolate chip cookies.
This pancake has all the same ingredients as your favorite cookie, but it’s made into an easy breakfast treat!
You’ll need to preheat an oven to 350 degrees Fahrenheit and then assemble these pancakes in stages:
- 1/2 cup oats
- 1/4 cup whole wheat flour
- 1 tsp baking powder
- 1 pinch salt
- 2 tsp brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 3 Tbsp almond milk
- 3 Tbsp dairy-free semisweet chocolate chips
Preheat the oven to 350 degrees Fahrenheit.
Mix together oats, flour, baking powder, salt, and brown sugar in a bowl with either a hand mixer or whisk until well combined.
Beat eggs for about one minute before adding vanilla extract and almond milk (or any dairy-free alternative) slowly while beating.
Add chips of choice – I recommend semi-sweet dark chocolate since they have less sugar than most varieties – to the batter just before cooking each individual pancake on an electric griddle pan at medium heat for two minutes per side or three minutes if you want it really crispy.
Place prepared pancakes onto a serving plate and top them as desired like maple syrup or blueberries & almond butter! Enjoy your breakfast.
Blueberries on the Bottom Yogurt Parfait – a healthy breakfast that is perfect for kids!
A parfait is a layered dessert that has three to four different things in it.
This one uses yogurt, granola, and blueberries on the bottom with sliced banana for an extra touch of sweetness.
To make this breakfast dish more substantial add your favorite nuts or seeds! I recommend pistachios because they have healthy fats which are important for brain health.
They also contain antioxidants that fight inflammation, vitamin E (good for skin), magnesium, and calcium (both good for bone strength).
-In a medium-sized bowl layer the following ingredients: granola, yogurt, blueberries & bananas.
Repeat layers until you fill up your serving bowl – top last layer with granola or something crunchy like almonds if desired) enjoy.