My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

Breakfast

Oatmeal Cups

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These vegan Oatmeal Cups are beautiful and delicious. I started making these in early 2020. We were addicted and made a batch every week until it became too hot to bake here in Arizona.

Vegan Oatmeal Cups

I’ve made a lot of baked oatmeal recipes but these always seemed more festive. The combination of the dried fruit and the nuts and seeds always made them feel like a Christmas snack. I decided to wait all year to share them and now it’s time.

Most of the time I made them in my Pampered Chef brownie pan. You may have seen some Instagram stories of them. They taste just as good whether they are square or round.

Vegan Oatmeal Cups

I love that these are oil-free but taste decadent thanks to the seeds, nuts, and dried fruit. Those all help them to be really filling too! We eat them for breakfast, snack and dessert!

Another bonus to this recipe is it makes 18 oatmeal cups. Trust me, a dozen is never enough for our crew. We are also able to package some up and give them to others.

Yield: 18

Fruit and Nut Oatmeal Cups

Fruit and Nut Oatmeal Cups

These plant-based Fruit and Nut Oatmeal Cups are not only delicious, they are also beautiful.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 40 minutes

Ingredients

  • 2 Tablespoons ground flax seed
  • 6 Tablespoons water
  • 3/4 cup applesauce
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/3 cup maple syrup
  • 1 teaspoon pumpkin spice seasoning
  • 1 teaspoon baking soda
  • 1 cup dried fruit (I use a cranberry, golden raisin and cherry mix)
  • 1/4 cup dried fruit (for topping)
  • 2 Tablespoon raw pepitas (divided)
  • 2 Tablespoon hemp seeds (divided)
  • 1/4 cup chopped walnuts
  • 2 1/2 cups rolled oats
  • 1 1/2 cup plant-based milk (we use rice milk)

Instructions

  1. Make flax eggs by combining ground flax seed and water in a small bowl. Stir well then set aside.
  2. Preheat over to 350 degrees.
  3. In a big bowl, add applesauce, vanilla, salt, maple syrup, pumpkin spice seasoning together and stir well.
  4. Next, add baking soda, 1 cup of the dried fruit, have the hemp seeds and half the raw pepitas, and all the walnuts. Stir well.
  5. Add the oats, flax seed mixture, plant-based milk and stir well. I like to let this sit for 5-10 minutes so the oats absorb the liquid.
  6. Scoop the mixture into a muffin pan. My muffin pan is nonstick. I use a 1/4 cup measuring cup. The muffin cups will rise slightly. If things tend to stick in your pan, use a little cooking spray.
  7. Sprinkle the remaining dried fruit and seeds on top of the muffin cup. (If you forgot and added it all inside that is ok too. You can add a little more on top if you want).
  8. Bake for 20-25 minutes. The oatmeal cups will be golden brown.

Notes

Store muffin cups in the refrigerator in an air tight container for about a week.

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© Holly Yzquierdo
Category: Breakfast

Substitutions

This versatile recipe works with a lot of substitutions.

  • If you don’t have applesauce you can used mashed bananas. See more tips here.
  • Can’t have nuts, you can skip them all together.
  • Can’t have seeds? The flax seeds work as a binder so you could try an egg replacer. I think it would work fine if you skipped it.
  • Can’t have oats? We are working on some variations using other grains because my husband can’t have oats.
  • Don’t have this dried fruit mix? You can use other dried fruit like raisins or dried cherries. I haven’t tried dried tropical fruit yet.
  • No maple syrup? You can use another sweetener like date paste or agave. You could also use sugar.
  • Want to use less sweetener? Go for it. The applesauce and dried fruit provide some sweetener already.
Vegan Oatmeal Cups

Our family LOVES this oatmeal cups recipe! If you make these I’d love to hear what you think!

Apple Cinnamon Baked Oatmeal

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We love oatmeal! Lately, we have fallen in love with baked oatmeal! We have several flavor combinations we enjoy but the whole house favorite is Apple Cinnamon Baked Oatmeal.

Plant-Based Apple Cinnamon Baked Oatmeal

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We have oatmeal in some form almost every day! From our Instant Pot Oatmeal that is featured prominently in our weekly meal plan, to our Overnight Oats, heck, even the Apple Oatmeal Muffins are an oaty favorite. 

Apple Cinnamon Baked Oatmeal is a cheap plant-based favorite. Other than apples, the rest of the ingredients are common plant-based pantry staples. Thankfully I stocked up on our favorite oats a couple of months ago. 

You want to use rolled oats. Don’t use steel cut oats or quick cooking oats for this recipe.

Plant-Based Apple Cinnamon Baked Oatmeal

Choosing Apples for Baked Oatmeal

The best kind of apple to use is the one you already have! We usually have Honey Crisp apples and Gala apples in our kitchen. Crisp apples hold up well but I’ve never eaten a baked apple I didn’t like. Use whatever you have on hand. 

Lately, our curb-side grocery pick up has been giving us bruised apples that my kids will not eat. Baked Oatmeal is the perfect solution for bruised apples, the kids never suspect a thing. I peel the apples and cut the bruised part off but I’m pretty sure they wouldn’t notice it after being baked. I also like to squeeze some lemon juice over the freshly cut apples but it’s not required.

Plant-Based Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal

Plant-Based Apple Cinnamon Baked Oatmeal is perfect for breakfast, lunch or dessert! Our family loves this easy baked oatmeal recipe, even our pickiest eater!

Ingredients

  • 2 Flax Eggs (2 Tbsp ground flax seeds plus 6 Tbsp water)
  • 1/2 cup applesauce
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon sea salt
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1 cup peeled, diced apples
  • 1/2 teaspoon baking soda
  • 2 cup rolled oats
  • 1 cup rice milk

Do

  1. Preheat oven to 350 degrees.
  2. Mix up your flax eggs and set them aside to give them time to set up. 
  3. Grab your favorite big mixing bowl and add applesauce, vanilla, salt, maple syrup and cinnamon.
  4. Core, peel and dice your apples. My apples were small so I used two but you need about 1 cup of diced apples. A little more or less is OK.
  5. Pour in your flax eggs that have hopefully set up and your baking soda. Give it all a good stir. 
  6. Add your oats and stir again.
  7. Add your rice milk or what ever kind of plant-based milk you prefer. Stir it all again and let it rest while you get your pan ready.
  8. Use an 8×8 pan. If you only have a round cake pan or a 9×9 pan that will work too. Psst…You can also use a muffin pan!
  9. If your food tends to stick in your pan, you can use parchment paper or a small amount of cooking spray and rub it around. I’ve rubbed it around with a paper towel to remove all the excess but still retain some nonstick ability. If your pan is non stick you don’t have to do anything special.
  10. Pour the oatmeal into your pan and smooth it out. Bake for 40 minutes. Allow to cool slightly before eating.

Plant-Based Apple Cinnamon Baked Oatmeal

Reheating and Storage for Baked Oatmeal

Since this recipe is plant-based and doesn’t contain any animal products, it can be stored at room temperature for a day or two. I prefer to store it in an air tight container in the fridge. We’ve eaten it cold but I personally prefer it heated up. I usually use the microwave for about 30 seconds.

This recipe makes 9 squares. If eating it for breakfast I prefer to eat two squares but one square is perfect for a snack.

(See note about substitutions and additions below)

Yield: 9 squares

Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal is a cheap, plant-based family-friendly recipe your whole family will love.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 2 Flax Eggs (2 Tbsp ground flax seeds plus 6 Tbsp water)
  • 1/2 cup applesauce
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon sea salt
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1 cup peeled, diced apples
  • 1/2 teaspoon baking soda
  • 2 cup rolled oats
  • 1 cup rice milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix up your flax eggs and set them aside to give them time to set up. 
  3. Grab your favorite big mixing bowl and add applesauce, vanilla, salt, maple syrup and cinnamon.
  4. Core, peel and dice your apples. My apples were small so I used two but you need about 1 cup of diced apples. A little more or less is ok.
  5. Pour in your flax eggs that have hopefully set up and your baking soda. Give it all a good stir. 
  6. Add your oats and stir again.
  7. Add your rice milk or what ever kind of plant-based milk you prefer. Stir it all again and let it rest while you get your pan ready.
  8. Use an 8×8 pan.
  9. If your food tends to stick in your pan, you can use parchment paper or a small amount of cooking spray and rub it around. I’ve rubbed it around with a paper towel to remove all the excess but still retain some nonstick ability. If your pan is non stick you don’t have to do anything special.
  10. Pour the oatmeal into your pan and smooth it out. Bake for 40 minutes. Allow to cool slightly before eating.

Notes

If you only have a round cake pan or a 9×9 pan that will work too. You can also use a muffin pan but you'll need to decrease the cook time. I recommend checking at 20 minutes.

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Category: Recipes

Missing an Ingredient

This recipe is very forgiving! If you don’t have an ingredient you may be able to substitute something else. 

Don’t have flax eggs, no problem. You can use any egg replacer or leave it out. The texture may be slightly different.

Out of applesauce? Use mashed bananas or try this applesauce substitute. 

No Maple Syrup? You can use 1/4 cup of your favorite sweetener instead of maple syrup. If it’s a dry sweetener like cane sugar, you may need slightly more liquid.

No Vanilla? Skip it, you probably won’t notice.

Favorite Add Ins

There are many great combinations for flavors for this recipe. Feel free to add your own favorites, almonds or walnuts work great, hemp seeds and chia seeds add nutrition but don’t change the texture or flavor. You can also add dried fruit like dried cranberries or raisins. You can also substitute pears or other fruit that needs to be used.

Have you tried Baked Oatmeal? 

Tofu Scramble

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Most days we have some version of oatmeal for breakfast. We would reserve other breakfasts that require more cooking for weekends. This Tofu Scramble is so quick and easy, you’ll be able to make it on a weekday!

Tofu Scramble

In fact, we love it so much, I’m thinking it’s going to start making an appearance on our dinner meal plan! Just like a traditional scramble, you can add just about anything you want to this. Our kids prefer it plain but I love it with peppers and veggies and always salsa!

Tofu Scramble makes a great meal prep recipe because it stores well in the refrigerator. I’ve got two containers waiting for tomorrow.

Tofu Scramble

I recently shared some tips for choosing and making tofu. For this recipe, I use extra firm tofu since that is what I usually purchase but you could use firm tofu. I don’t press the tofu before using it in this recipe because I prefer to break pieces off and squeeze the water out by hand. I feel like this makes it look more like a traditional scramble.

Tofu Scramble

Tofu Scramble

I love this Tofu Scramble with peppers and onions but my kids prefer it without. I compromise by trying to cook the veggies in half the pan, you could also use a separate pan. For this recipe, I’m designating the onions and peppers as optional but for me, they make the dish.

Ingredients

  • 1 block organic extra firm tofu
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 2 tablespoons nutritional yeast (see note below)
  • 1/4 cup water
  • 1 bell pepper, I used half red and half yellow (optional)
  • 1/4 cup diced onion (optional)
  • 1 cup of greens, spinach or mixed greens (optional)

Do

  1. Use your hands to pull bite sized pieces of tofu apart. Squeeze the tofu in your hand to squeeze out excess water, then place it in a non-stick skillet.
  2. Turn the heat up to medium and sprinkle all the salt, garlic powder, onion powder, turmeric and nutritional yeast over the tofu. Give it a stir, then add the water over the top and continue to stir until it’s all combined.
  3. If cooking onions, peppers and greens, add them now. You can try to keep them away from the rest of the tofu if needed or mix it all together.
  4. Continue to cook until all the water has cooked out, stir occasionally, until all the veggies are done and to tofu is warm.
  5. Taste test a bite to see if it needs more seasoning. Black pepper is another good choice.

Enjoy

We love this with a side of toast, fruit and potatoes. Sometimes we will even wrap it up in a tortilla or serve with pancakes! This Tofu Scramble reheats really well and is perfect for meal prep!

Tofu Scramble

Note

For years I’ve used a fortified nutritional yeast. Last year I noticed that every time I ate something with a lot of nutritional yeast I would get a lot of inflammation. My friend Anne at Recipe for Life recommended I try unfortified nutritional yeast and even sent me a big bag to try!

So far I haven’t noticed the same inflammation issue but I’ve been a bit gun shy. I haven’t tried recipes with a lot of nutritional yeast but using this recipe and others with just a little haven’t caused any issues.

I have noticed that this unfortified nutritional yeast doesn’t make food as yellow as the fortified version. The turmeric I used helps make the tofu look a bit more egg-like for those folks in our families that want that look.

Want more eggy flavor? A lot of people will use a special kind of salt to give vegan foods an egg like flavor. I don’t typically use it because I don’t feel like I need it or really miss the egg flavor. If you miss the flavor of eggs I recommend you buy it.

Instant Pot Breakfast Rice

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Oatmeal is our typical quick and easy breakfast but when I’m in the mood for something a little different I choose Breakfast Rice.

Instant Pot Breakfast Rice

I like my Breakfast Rice with the same type of flavors as my oatmeal, apples, cinnamon, chia seed and a bit of maple syrup.

Short grain brown rice is my favorite tasting rice. It’s got a slightly nutty flavor and stays bulkier than quick cooking rice. I feel like it’s more filling but you could switch it up and try your favorite type of rice, you will need to adjust the cooking time though.

Since short grain brown rice takes longer to cook than many other types of rice, I like to cook it in my Instant Pot. The best thing about the Instant Pot is being able to get everything started and walk away until its done. No need to stand and watch or stir throughout the cooking time. Just set it and come back when its ready.

Instant Pot Breakfast Rice

This recipe does double duty though because I cook the rice plain, then add the other ingredients after the rice is cooked. I’ve made it the other way and cooked it all together but this way, I can have a batch of cooked brown rice for later, if I double the recipe. Also, when you add the apples and raisins before cooking, they get too soft for my preference. I like my apples and raisins uncooked.

Instant Pot Breakfast Rice

This Breakfast Rice also tastes excellent the next day. I heat it up quickly in the microwave but you could reheat it in on the stove or in the Instant Pot. The only thing I do when I reheat it is add more liquid, usually rice milk but any plant-based milk would work. The rice will absorb any extra liquid when you store it.

Instant Pot Breakfast Rice

My boys love their Breakfast Rice swimming in rice milk. They always add a lot of extra milk to their oatmeal too.

There are many other options besides apples and raisins. Dried cranberries, blueberries, ginger, nutmeg, pears, pretty much anything you can imagine.

Instant Pot Breakfast Rice

Ingredients

  • 2 cups brown rice
  • 4 cups water
  • 2 cups rice milk
  • 1 Tbsp. cinnamon
  • 1 apple, diced
  • 1/4 cup raisins or other dried fruit
  • maple syrup to taste
  • 1 Tbsp. chia seeds, optional

Do

  1. Pour brown rice and water into your Instant Pot. Press manual and adjust time to 22 minutes.
  2. Once done, allow your pot to come to (NPR) natural pressure release for 10 minutes. Then release any remaining pressure.
  3. If you doubled your recipe to have brown rice for dinner, take it out and set aside now. If not, skip this step.
  4. Pour in your milk, cinnamon, diced apples, and raisins. Stir together.
  5. Top with maple syrup to taste and chia seeds.

Serve

This breakfast is perfect for people who want a warm, hearty breakfast that will keep them full all morning. If you have more time you can try the Stove Top Version of Breakfast Rice! It’s even creamier!

Instant Pot Breakfast Rice

Have you tried Breakfast Rice? What do you think? Share your favorite additions to this dish!

Yogurt and Granola

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My youngest son does not like cereal. Every morning I have to figure out something he will eat. He prefers a mound of fruit. While a bowl full of fruit isn’t bad I want him to have something that will stick with him a little longer Yogurt and Granola are two of his favorites!

Dairy-Free Yogurt and Gluten-Free Granola make a great breakfast, snack or dessert.

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My son loves fruit. Before he lost one of his front teeth, he would easily eat 5+ apples per day. His missing tooth has slowed him down some, but not much. I end up cutting up a lot of fruit for him now which means he can eat it faster than ever.

As much as he loves a big bowl of fruit for breakfast, I feel like he needs something a little more complex. Thankfully he loves the granola. I love it too.

Yogurt and Granola

Yogurt and Granola

This isn’t an actual recipe, it’s more of a “put all of this together” type of thing.

I use dairy-free yogurt, fresh fruit and granola for an easy breakfast, snack or dessert.

I like to start with granola in the bottom of the bowl, then add yogurt, then fruit. I repeat layers until I’m satisfied.

You can mix and match granola flavors, yogurt flavors and different types of fruit so you always have something interesting to try.

If you have food allergies, carefully inspect all the labels. Gerb’s has a great allergy-safe product (unfortunately it has honey). Bob’s Red Mill has great vegan granola (but it’s not gluten-free).

gluten-free, peanut free granola banana

I have to put the granola away in the pantry every time or I’ll make little pit stops all day long munching on it. I’ll often dip a piece of fruit in SunButter then roll it in the granola.

I also put granola on dairy-free ice cream! What can I say, I’m a sucker for this stuff.

 

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Fast and Easy Breakfast Ideas

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If you’ve been enjoying lazy mornings all summer the beginning of school can be a shock to the system. These fast and easy breakfast ideas will help you acclimate to the new school year.

Some of these breakfast ideas need to be eaten at home but others are perfect for enjoying on the way (unless your the driver). Almost every item on the list can be made in 5 minutes or less. The others can be baked ahead of time.

Fast and Easy Breakfast Ideas

Fast and Easy Breakfast with SoyNut Butter Toast and fruit

Toast with SoyNut Butter and Fruit

It doesn’t get much easier than toast. We love SoyNut Butter spread on our toast and fruit on the side. Sometimes I’ll slice the fruit and put it right on the toast. Speaking of fast and easy, get it on Amazon!

Bobs Red Mills Oatmeal Cups

Oatmeal Cups

I’m a huge fan of oatmeal! It’s easy to make but Bob’s Red Mill Oatmeal Cups are simple enough for my kids to make by themselves. Plus, clean up is a breeze! These gluten-free cups only need water and they are ready in minutes.

On days I don’t have time to make my Instant Pot Oatmeal, these oatmeal cups come to the rescue! I get them on Amazon!

Strawberry Banana Muffins gluten-free and gluten-free

Strawberry Banana Muffins

These Strawberry Banana Muffins have to be baked ahead of time but they are a filling breakfast that you can give your kids on the way to school.

Gluten-free granola

Granola

I always keep granola on hand for “emergency” breakfasts and snacks. It’s a ready to go meal when I don’t have anything else available. I love the I’m Healthy gluten-free granola; it’s gluten-free and peanut-free with flavors that do not disappoint. Available on Amazon.

Yogurt and Granola

Granola and Yogurt

If I only have a little time, I’ll pour some dairy-free yogurt, fresh fruit and granola in a bowl for a breakfast that takes less than 2 minutes to make. My youngest son loves this treat! I’ll admit, it makes a great dessert too!

Plant-Based Gluten-Free Breakfast Cookies that are allergy-friendly and delicious. These cookies are a great choice for breakfast on the go.

Breakfast Cookies

Cookies for breakfast, yes please! These Breakfast Cookies are closer to a granola bar than a dessert. They are great on the go but healthy enough to call it breakfast. Make them on the weekend for easy weekday meal.

Bobo's Oat Bars

Bobo’s Oat Bars

I fell in love with Bobo’s Oat Bars. These hearty bars are like mini loaves of baked goodness. I was surprised to love every flavor I tried. I keep them in my purse and they easily pass for a meal. I’ve begrudgingly shared a few with friends and they loved them too. Get them on Amazon.

What are your favorite fast and easy breakfasts?

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