Breakfast is one of my favorite meals. Since I’m not a morning person and never have been, cooking breakfast was not something I was interested in growing up, let alone eating it.
Now that I have a child and we are vegan, the importance of breakfast is emphasized immensely. For kids especially, breakfast is the most important meal of the day. Plus, you do not want to deal with a hangry kid first thing in the morning!
My little boy is a foodie, so he is grumpy until he gets his breakfast and juice.
The difficult thing is that breakfast is a meal that can become monotonous and boring. So, I love to mix it up when it comes to the first meal of the day.
My son gets bored, too, if he has the same thing for too many days in a row, therefor he certainly doesn’t mind trying new delicious foods.
Don’t get me wrong, lots of mornings we just eat cereal and fruit. Let’s face it, life happens, and when life happens, it’s not usually convenient. However, there are lots of mornings that I love to get creative and make things a bit more interesting.
The balance of sweets and savory is not lacking, and you can always add different fruits for these recipes to your personal taste or what you have on hand.
Cinnamon Berry Swirl Oats
The last time that my mom came to visit me was last year- hint, hint, IT’S TIME TO COME AGAIN, MOM!- she somehow got my son to eat oats. I’ve tried before and he didn’t seem to care for it, so I was very surprised to see him pining after mine the next time I made it.
Now if I make oatmeal, I make a little bowl for him too. If you are around little kids a lot, you know that they feel incredibly special when they get to eat the same thing as the adults or big kids.
Of course, most kids won’t refuse food if it has sugar on it as well!
P.s. Shoutout to my mom who reads our articles every week! You are the best mommy ever, and I wouldn’t be the person or mom I am today without you.
P.s.s. You’re also the best gramma ever. *sugar lips*
⅔ cups oats
1 ⅓ cup water
⅛ cup brown sugar
¼ cup frozen or fresh mixed berries
1 tsp cinnamon
½ tsp salt(optional)
A splash of almond milk(optional)
Add water, salt, and cinnamon in a small pot on medium high heat. When it gets to a soft boil, add the oats and berries and turn off the heat.
If the oats continue to boil, put it on another burner, or on a towel on your counter.
Once the berries are soft and thawed, you can transfer your oats to a bowl. Pile on your brown sugar, and then drizzle on some almond milk.
Cheesy Garden Home Fries
This dish is one of my favorite breakfast recipes ever! It is so satisfying and makes me excited to start the day every time I make it.
The combination of flavors is simple perfect, and I can’t get enough. I’m so ready to harvest fresh grape tomatoes from my garden this year so I can add them to this delicious recipe.
I especially love to make this alongside pancakes. It perfectly equalizes the sweet to savory ratio. It’s also a great accompaniment to a frozen fruit smoothie!
I can’t tell you how many times I’ve eaten this for breakfast and I’m always satiated. I never feel the need to eat snacks in between meals when I start my day with this delicious dish.
3 medium sized red potatoes, cubed
⅛ cup water
4 baby bella mushrooms, sliced
¼ cup red bell pepper, diced
½ cup kale, chopped
¼ cup Daiya vegan cheese
1 clove garlic
1 tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp pepper
In a medium sized saucepan on medium heat, add the potatoes, water, and pepper, and cover with a lid. When the potatoes are soft, but not mushy, drain any excess water that hasn’t evaporated.
Then add the oil, mushrooms, red pepper, and garlic. When everything is tender, turn off the heat and add the kale, onion powder, garlic powder, and salt.
Stir until the kale wilts, and add vegan cheese on top. Try to keep the cheese on top so it doesn’t stick to the pan. When the cheese begins to melt, fold over half of the mixture and begin to lightly stir.
Serve, and enjoy!
Waffles, Grits, and Fruit
This breakfast is one I really miss! I actually took this picture almost three years ago when my husband and I lived in Georgia.
Since I became pregnant shortly after getting married and moving to Georgia, eating healthy was more important than ever, but I didn’t have many options.
We were pretty short on cash as many young newlyweds tend to be. I, having just moved 800 miles from home, knew we had to save the money we received from our wedding for the most necessary items for our home.
It was at this time that I started cooking some of my breakfasts. I liked experimenting and learning how to cook in new ways, so I had to create this bomb breakie!
Thankfully everything in this recipe is super cheap, and you may have most of the ingredients at home already!
This meal is sure to please and satisfy the appetites of you and your vegan and non vegan friends alike!
1 cup flour
2 tsp baking powder
2 tbsp sugar
3/4 cup water or almond milk
⅛ cup melted coconut oil
¼ cup applesauce
1 tsp vanilla extract
½ tsp salt
¼ cup melted dark chocolate
Plug in your waffle maker and open it for it to heat up.
Mix sugar, almond milk, vanilla extract, and applesauce in a medium sized bowl. Next, add the flour and salt to the mixture, and combine. Lastly, add the coconut oil and mix completely. Make sure the batter is the right thinness so it can pour correctly. If it is too thick of a consistency, it will not cook all the way through before burning; in this case, add one tablespoon of almond milk at a time to thin the batter out.
Next, using a one cup measuring cup, pour the batter into the middle of the open waffle maker. Be sure to not add too much batter, otherwise it will overflow. Follow the cooking instructions for your appliance. When your waffle is finished cooking, use a fork to take it out and transfer to a plate.
Add your toppings of syrup and melted chocolate and enjoy!
½ cup grits
1 cup water
⅛ cup vegan butter
2 tsp salt
Add the water in a small sized pot on medium high heat. When the water comes to a soft boil, add the butter, salt, and grits.
Turn off the heat and let the grits absorb the water.
Once the grits are finished cooking, transfer to a bowl and enjoy!
Whether you are vegan, or just wanting to delve into vegan eating, these recipes are made just for you! Be sure to let us know if you tried or plan to try these. We love to hear your input and feedback. Also, don’t forget to subscribe to our emails to receive updates from The Quiet Nonsense, exclusive recipes, fun calendars, and more!
About The Author…
Briggy (Brigetta) Jones is an easy-going, art loving boy mom and dog mom. She loves to make music with her trusty guitar, create art, cook vegan food, and write. She enjoys going to farmers markets and exploring the city of Dallas with her husband. Briggy joined The Quiet Nonsense team to focus her skills and passions into a platform to engage with her readers in a personal way. One day she hopes to have her artwork displayed all over the world.