#veganbreakfast

These mini muffins made with vegan lemon chia seeds taste great and are full of healthy chia seeds. You can eat them for breakfast or as a snack on the go.

Ingredients: 1 cup all-purpose flour. 1/2 cup sugar. 1 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 2 tbsp chia seeds. 1/4 cup lemon juice. 1/4 cup vegetable oil. 1/2 cup non-dairy milk such as almond or soy. 1 tsp vanilla extract. Zest of 1 lemon.

Instructions: Warm the oven up to 175F 350C. Coat or grease a small muffin pan. Mix the flour, sugar, baking powder, baking soda, salt, and chia seeds together in a large bowl using a whisk. Lemon juice, vegetable oil, nondairy milk, vanilla extract, and lemon zest should all be mixed together in a different bowl. Mix the dry and wet ingredients together until they are just barely mixed. Fill up each muffin tin cup two-thirds of the way to the top with batter. Put it in the oven and bake for 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes

The rich cacao nibs and fresh strawberries in these vegan waffles go so well together. They're great for a lazy breakfast or brunch because they're crispy on the outside and fluffy on the inside.

Ingredients: 1 cup flour. 2 tbsp cacao nibs. 1 tbsp sugar. 1 tsp baking powder. 1/4 tsp salt. 1 cup almond milk. 2 tbsp coconut oil, melted. 1 tsp vanilla extract. 1/2 cup fresh strawberries, sliced.

Instructions: In a mixing bowl, combine flour, cacao nibs, sugar, baking powder, and salt. Add almond milk, melted coconut oil, and vanilla extract. Mix until just combined. Preheat waffle iron and lightly grease with oil or cooking spray. Pour batter onto the waffle iron and spread evenly. Close the lid and cook according to the manufacturer's instructions, until golden brown and crispy. Once done, carefully remove the waffles from the iron and transfer to a plate. Top waffles with sliced strawberries and serve warm.

Prep Time: 10 minutes

Cook Time: 10 minutes

A decadent and nutritious breakfast option featuring the rich flavors of chocolate, sweet pear, and crunchy hazelnuts, all combined with creamy overnight oats for a satisfying morning meal.

Ingredients: 1 cup rolled oats. 1 tablespoon cocoa powder. 1 cup almond milk. 1 ripe pear, diced. 2 tablespoons maple syrup. 1/4 cup chopped hazelnuts. 1 tablespoon chia seeds.

Instructions: In a bowl or jar, combine rolled oats, cocoa powder, almond milk, diced pear, maple syrup, chopped hazelnuts, and chia seeds. Mix well until all ingredients are evenly combined. Cover the bowl or jar with a lid or plastic wrap and refrigerate overnight. In the morning, give the oats a stir and add more almond milk if desired for a creamier consistency. Top with additional chopped hazelnuts and pear slices if desired before serving. Enjoy your delicious chocolate pear hazelnut overnight oats!

Prep Time: 10 minutes

Cook Time: 0 minutes

This tasty and high-protein breakfast option is tofu scramble. It's a vegan take on scrambled eggs, with the added benefits of the versatile tofu and the cheesy taste of nutritional yeast.

Ingredients: 200g firm tofu, crumbled. 1/2 bell pepper, diced. 1/2 onion, diced. 1 clove garlic, minced. 1 tablespoon nutritional yeast. 1/2 teaspoon turmeric. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: In a skillet over medium heat, warm the olive oil. Add the onion, minced garlic, and diced bell pepper. Simmer until the food is tender. To the skillet, add the crumbled tofu, nutritional yeast, turmeric, salt, and pepper. Toss to combine well. For the next five to seven minutes, or until the tofu is thoroughly heated and beginning to brown, keep cooking and stir from time to time. Serve hot as a tasty vegan scramble!

Prep Time: 10 minutes

Cook Time: 10 minutes

These strawberry oat bars are a tasty treat that can be eaten for breakfast or as a snack. They are vegan and gluten-free. They are made with healthy ingredients and taste great with fruit.

Ingredients: 2 cups gluten-free rolled oats. 1 cup almond flour. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup strawberry jam.

Instructions: Set the oven to 350F 175C and heat it up. Rolling oats, almond flour, maple syrup, melted coconut oil, vanilla extract, and salt should all be mixed together in a bowl. Mix well until everything is well mixed. To make a flat bottom for the baking dish, press two-thirds of the oat mixture into it. Evenly spread strawberry jam on top of the oats. Spread the rest of the oat mixture on top of the jam layer and lightly press it down. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the top is golden brown. Take it out of the oven and let it cool down completely before you cut it into bars. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes