Quick Vegan Breakfasts to Make Ahead for the Week

With the new year around the corner and prospects of resolutions ever so present, these quick vegan breakfasts can inspire you to start your day off on a healthier note, yet save you oodles of time in the morning. It's really a win-win situation. 

Each of these recipes take 10 minutes or less to assemble, do not require any cooking, and taste like everyday sweet treats. If you're anything like me and wake up with a major sweet tooth, these guys will satisfy your cravings perfectly. 

I designed each recipe to make five servings so you can either have a school-week's worth of breakfasts ready to go or choose your two favorites, make half of the recipes, and alternate breakfasts everyday. The extra half servings can be eaten as snacks or combined for another breakfast.

Chunky Monkey Overnight Oats

• Prep Time:10 mins
• Cook Time:0
• Total Time:10 mins
• Servings:5
• Easy

Ingredients

• 8 ripe bananas
• 3 1/2 cups water*
• 2 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 2 1/2 cups oats
• 1/4 cup desired seeds**
• 1/4 cup + 2 tablespoons chopped walnuts
• 1/4 cup cacao nibs

• Step 1

  In a large bowl, mash bananas with a fork.

• Step 2

  Add water, maple syrup, cinnamon, and vanilla and mix well.

• Step 3

  Then add oats, seeds, walnuts, and cacao nibs and mix again.

• Step 4

  Transfer to mason jars or a Tupperware container and refrigerate overnight.

* You can add more or less water according to your preference, just know that the oats will absorb some liquid overnight.

**I use a mixture of ground flax, hemp hearts, chia, and sesame seeds.

Peanut Butter and Jelly Chia Pudding

• Prep Time:10 mins
• Cook Time:0
• Total Time:10 mins
• Servings:5
• Easy

Ingredients

• 5 cups plant based milk*
• 1 1/4 cup chia seeds
• 1/2 cup + 2 tablespoons PB2**
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 cup + 2 tablespoons pure maple syrup
• 3 cups frozen blueberries

• Step 1

  Whisk all ingredients (except blueberries) together in a large bowl.

• Step 2

  Refrigerate for 10 minutes, then stir the pudding to make sure all chia seeds are fully incorporated.

• Step 3

  Transfer to separate mason jars or a Tupperware container and refrigerate overnight.

• Step 4

  When ready to consume, stir pudding and top with banana and almonds.

*I use unsweetened original almond milk.

**You can substitute natural peanut butter for PB2.

Gingerbread Rawnola

• Prep Time:10 mins
• Cook Time:0
• Total Time:10 mins
• Servings:5
• Easy

Ingredients

• 14 medjool dates pitted
• 10 dried figs chopped
• 2 1/2 cups quick oats
• 2 tablespoons unsulphured blackstrap molasses
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon and ground ginger
• 1/2 teaspoon ground nutmeg and ground cloves
• 1/2 cup buckwheat
• Raisins walnuts cacao nibs and/or candied ginger optional

• Step 1

  Combine all ingredients in a food processor (except buckwheat) and process until ingredients begin to bind together.

• Step 2

  Add buckwheat and pulse until incorporated.

• Step 3

  Transfer to a Tupperware container or separate Ziploc bags.

• Step 4

  When ready to consume, serve with plant-based milk, fruit (ex. bananas, pears, grapes) and sprinkle on desired toppings.