,

3 Easy Plant-Based Breakfasts You Can Make Now + Eat Later


This post has been sponsored by Good Plants TM. All thoughts and opinions are my own.

The beginning of a new year is a great time to reflect on the days and months ahead. It’s a time to think about incorporating new habits or setting short-term and long-term goals. Some new goals may be starting each morning with a plant-based breakfast, practicing good sleep hygiene, or being more consistent when it comes to a daily exercise routine. Maybe it’s paying closer attention to labels when buying groceries or making self-care a top priority.

Starting each day off with a few good habits lead to success in the near and far future. Eating a balanced breakfast is something I haven’t been consistent about for one reason or another. This year, I’m focusing on eating breakfast before I check my email, scroll through Instagram, or start on the other tasks of the day. So far, so good!

3 Easy Plant-Based Breakfasts You Can Make Now + Eat Later

As I mentioned, another goal for the new year may include paying closer attention to product labels. Good Plants™ almondmilk probiotic yogurt alternative is Non-GMO Project Verified, certified vegan, and contains 70% less sugar than regular almondmilk and almondmilk yogurt alternatives*. Good Plants™ contains active cultures L. bulgaricus, S. thermophilus, B. lactis.  One 150g (1 cup) serving of Good Plants™ contains 4g total sugar, a whopping 8g fiber (29% DV), and is 100 calories. Sweet!

Besides the nutrition facts, I really love the flavor and creaminess of Good Plants™. The Vanilla flavor tastes just like vanilla should and has the perfect amount of tang, and Chocolate Coconut is absolutely dreamy!

So, join me in putting self-care back at the top where it belongs by starting each day with a plant-based breakfast. I’m sharing three quick and easy make-ahead, plant-based breakfast ideas made with Good Plants™ that help me get my morning (and self-care) off to a great start. Breakfast is such an important meal of the day, it may as well be delicious too!

3 Easy Plant-Based Breakfasts You Can Make Now + Eat Later

Make Ahead Breakfasts are Everything

Make-ahead breakfasts save the morning—for real. There’s peace of mind knowing there’s breakfast waiting. I’m 100% more likely to eat breakfast when it’s either already prepped or super easy to pull together. All of these breakfast recipes can be made in advance for an entire week’s worth of easy, plant-based meals. All three are also portable, so no excuses!

Upgraded Chia Pudding

Chia pudding is one of my favorite go-to easy breakfasts. It offers protein, fiber, and omega-3 fatty acids. This recipe uses Good Plants™ Chocolate Coconut almondmilk probiotic yogurt alternative for an extra delicious twist. For a little extra protein and some crunch, I like to stir in nuts, cacao nibs, and other seeds. Top with fruit, if desired.

3 Easy Plant-Based Breakfasts You Can Make Now + Eat Later

3 Easy Plant-Based Breakfasts You Can Make Now + Eat Later

To make this Upgraded Chia Pudding:

Stir together:

  • 1 (5.3-ounce) container Good Plants™ Chocolate Coconut almondmilk probiotic yogurt alternative
  • 2 tablespoons chia seeds
  • 2 tablespoons sliced almonds, toasted
  • 2 tablespoons pepitas (pumpkin seeds)
  • 1 tablespoon shredded coconut, toasted
  • 1-2 teaspoons cacao nibs (optional)
  • Banana slices, for serving

Place in a canning jar or other container with tight-fitting lid. Store in refrigerator for up to one week. Serve with sliced banana or other fresh fruit, if desired.

Loaded Overnight Muesli

Another easy breakfast is Overnight Oatmeal. This take is more like muesli with added diced apple, nuts, seeds, and a mixture of dried fruit. So, I’m calling it Loaded Overnight Muesli. The pleasant tang of the creamy Good Plants™ Vanilla pairs well with the muesli. To add some extra protein, drizzle with your favorite nut butter or add a scoop of your favorite plant-based protein powder.

3 Easy Plant-Based Breakfasts You Can Make Now + Eat Later
Another thing that makes this breakfast special is that I toast the oats, sliced almonds, and coconut. It adds extra flavor and preserves the texture of the individual components. Toasted oats also take on a natural sweetness. Basically, you’ll wonder why you’ve never done it before.

3 Easy Plant-Based Breakfasts You Can Make Now + Eat Later

How to make Loaded Overnight Muesli:

Stir together:

  • 1 (5.3-ounce) container Good Plants™ Vanilla almondmilk yogurt alternative
  • 1/2 cup old-fashioned rolled oats, toasted
  • 1/4 apple, diced
  • 2 tablespoons dried fruit
  • 2 tablespoons sliced almonds, toasted
  • 1 tablespoon hemp hearts
  • 1 tablespoon pepitas (pumpkin seeds)
  • 1 tablespoon plant-based protein powder (optional)
  • 1 tablespoon nut butter, for serving (optional)
  • A little almond milk, if needed, for thinning

Place in a pint-sized canning jar or other container with tight-fitting lid. Refrigerate for up to one week. Before serving, stir well. Add a little almond milk if the muesli is too thick. Top with a drizzle of almond butter, if desired.

To toast oats: preheat oven to 350°F and place oats directly on a rimmed baking sheet. Place pan in oven. Toast for 5 minutes, stir, and continue toasting for another 5 minutes. Keep stirring every five minutes or so until oats smell toasty and nutty and are slightly more golden. It should only take 10-15 minutes total but may take a little longer according to preference. Let cool completely and store in airtight container until ready to use.

Vegan Breakfast Parfait with Protein Granola

Last, but certainly not least, the ever-popular Breakfast Parfait. This is another go-to. It’s so delicious, easy to make, and filling. Layers of creamy Good Plants™ Vanilla, homemade naturally sweetened fruit compote (jam works, too!), and high-protein granola are irresistible.

3 Easy Plant-Based Breakfasts You Can Make Now + Eat Later
Protein granola is easy to make at home or there are store-bought options as well. Add 1/2 cup plant-based protein powder to your favorite granola recipe.

3 Easy Plant-Based Breakfasts You Can Make Now + Eat Later
As I mentioned earlier, Good Plants™ Vanilla is so yummy. And it really is super creamy, too. Other non-dairy yogurt alternatives I’ve had pale in comparison! The fruit compote is super easy to make. I just place frozen berries in a saucepan and add a little sweetness, if needed, and lemon juice. Simmer until the juices start to thicken up. Taste and add a little more sweetener, if needed. I prefer to use 100% pure maple syrup, stevia, or 100% fruit juice.

To make this Vegan Breakfast Parfait:

Layer 3x in a pint-sized jar or dessert glass:

  • 1/3 of a 5.3 ounce container Good Plants™ Vanilla almondmilk probiotic yogurt alternative
  • 2 tablespoons 100% fruit compote or jam
  • 3 tablespoons protein granola

Cover and refrigerate for up to one week. Serve chilled.

3 Easy Plant-Based Breakfasts You Can Make Now + Eat Later

Danone invites you to put self-care first try dairy-free Good Plants™ to “Do Good By You.”™ Good Plants™ yogurt alternatives are available at select stores. To learn more or find a store that carries Good Plants™ almondmilk probiotic yogurt alternative, please visit Good Plants™. In addition to Chocolate Coconut and Vanilla, Strawberry and Lemon Meringue flavors are also available at limited retailers. And, if you’re looking for even more inspiration check here!

*Good Plants: 100 calories, 4g fat, 4g sugar vs. Regular Almondmilk Yogurt Alternative: 170 calories, 10g fat, 13g sugar per 5.3 oz.

0



Source link

What do you think?

0 points
Upvote Downvote

Total votes: 0

Upvotes: 0

Upvotes percentage: 0.000000%

Downvotes: 0

Downvotes percentage: 0.000000%

Leave a Reply

Your email address will not be published. Required fields are marked *