Tag Archives: vegan breakfast

Mason Jar No Bake Oatmeal

Food continues to surprise me as we make our way into this new lifestyle. I’d always believed that I had a pretty broad range of food choices and that I sought out ways to incorporate more into our diet.  (you should picture me laughing mockingly here)  I was so wrong.  What I really did was grab a hunk of carcass and find something green and a potato to go with it.  Now, I’m finding that there’s an entire world of food out there that I’d somehow ignored.  Did any of you do that, as well?  Without even realizing it?

Anyway, I also didn’t eat breakfast.  I’ll be really transparent in saying that I still don’t love breakfast.  I just don’t wake up hungry.  But, I have noticed that I don’t wake up feeling repulsed by the thought of food any longer and the majority of my family wakes up acting like they haven’t had a bite of food in a week, so I tried to find things that were satisfying AND good that had nothing to do with loops of fruit or marshmellowy sugar floating in milk.  (not always the easiest task if it’s what you’ve primarily done for decades)

…Cue majestic music… Then, I found overnight, no bake oatmeal in a mason jar and people, I’m telling you I heard a choir sing when I made this stuff the first time!  My kids love it, and I not only eat it, but I look forward to it.  So, if you were like me and breakfast was kind of yucky for you, this may be the ticket.

Keep in mind that I cook for six, so adjust your recipe accordingly.  I use pint jars because it’s what I have from canning, but you use whatever works for you in your world.

The night before you want to eat this, pour steel cut old fashioned oats into your jars. (DO NOT USE QUICK COOKING OATS!)

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I added one tablespoon of organic, grade A maple syrup and one tablespoon of organic, brown sugar to each jar:

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Then, cover the oats with sweetened, vanilla almond milk, or whatever kind of dairy-free milk you like:

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Stir it well and put a lid on your jars.  Slap ’em in the fridge and walk away.  When you get up in the morning, add some fruit and you get this beauty:

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We’ve also made applesauce and cinnamon, as well as blueberries and vanilla.  I sweetened both of those options with one tablespoon of organic, raw honey. They were all wonderful!  (we used unsweetened, organic applesauce!)  This entire breakfast took me about six minutes to make the night before and when you wake up it’s ready in less than a minute!  It’s filled with fiber, protein and antioxidants and it’s wonderfully yummy!

Enjoy!

Kristi  🙂

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Vegan Breakfast Burritos

Breakfast is a huge deal at our house.  All of my kids, as well as my man, roll out of bed saying that they’re hungry.  I tend to want to hang back for an hour or so, but I think they might pass out.  For real.  So, I knew I needed to come up with breakfast options apart from grain cereals, fruit and oatmeal. (Although, they are loving the no cook oatmeal in mason jars I’ve been making! It kind of rocks. Have you had it, yet?!)

Here’s what we came up with and I think they’re pretty fabulous:

First, use a sliver of vegan butter to saute (I, literally, used a sliver and it was enough for five burritos).  Add in a small, diced onion and whatever kind of peppers that float your boat. I used red and orange sweet vine peppers.  Salt and pepper to taste.

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While these are cooking, grab your tortilla and throw some raw spinach and Daiya cheese on it.  We used cheddar because the kids like it, but I think pepperjack would rock this! 

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I added the spinach and cheese before adding my “eggs” and other yummies because the heat from the tortilla and the cooked ingredients will wilt the spinach and melt the cheese to make it all kinds of good!  Next, toss extra firm tofu in your pan and add a touch of sea salt.

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Over the last week, we’ve used tofu about four times.  The key is to get it dry enough.  I finally did that by wrapping it in a towel, then wrapping it in another towel and then sitting it on a third towel and slapping some cook books on top of all those towels hiding my tofu.  In about 15 minutes, it was perfect and cooks up SO much better!!  For real, it needs to be dried well.

Then slap your cooked ingredients on top of your spinach and cheese:

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Fold it up, add some fruit and some salsa and chow down.  This picture is of my youngest daughters burrito, who eats the least amount of breakfast.  (I have no idea why I didn’t use one that was full, fat and overflowing, but I didn’t) 

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Finally, one of THE best things about these is that they can be frozen! That tickles me pink, because sometimes life is hectic in the mornings, right?  Grabbing these and tossing them in the microwave or oven is so much simpler than having to run around making breakfast, plus these can be portable, if you’re brave.  I have these left in my freezer right now.  (I hate the lighting in this photo. It kinda looks like zombie burrito lighting, but I couldn’t get the depth to pick up on the other settings. It is what it is.)

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Enjoy!  Kristi  🙂