Breakfast is my hardest meal to plan for. I am used to grabbing a protein bar or dry cereal in a bag and running out the door. Now that we have a baby who is starting to eat regular meals I can't do that anymore. So I struggle with what is still fast that we can both eat. Some days we do fruit, a bagel (Dave's Killer Bread: Berry Bagels are the best! They are vegan, organic and full of protein. This flavor has blueberry, acai, cranberry and blackberry baked in. So good!) and some coconut milk yogurt. This is definitely a go to for little E and I.
I have been trying to broaden that with trying a few new recipes. We tried a vegan blueberry bread that was great. It has no added sugar, only uses vanilla almond milk. I also made protein buckwheat pancakes. Carrot, zucchini fritters were a hit too. The best part about these options is the ability to make a lot over the weekend and freeze them.
This week we tried some oat cups. They are amazing and can be made in many varieties. They were filling for Jared and I and healthy and nutritious for the babe. They are easy to make and definitely can be frozen for later. Here is the recipe for you all to try out too. Comment with what varieties you are trying!
Vegan Oat Cups:
Prep Time: 10 minutes
Cook Time: 30-45 minutes
Yield: 12 Oat Cups Store: in an air-tight container in the fridge for 5 days or in the freezer for up to 6 months.