3 EASY, HEALTHY MAKE AHEAD BREAKFASTS
Hi Friends! Welcome back to the blog! Today I’m sharing how to make 3 easy make-ahead breakfasts!
It’s easier to eat healthy when you’re prepared. However, I understand that meal prep can be overwhelming. Today I’m sharing with you 3 recipes that are easy and simple to prep to give you days worth of nourishing breakfasts!
I am also so excited to partner with Bob’s Red Mill for today video and blog post. I’ve been using their products for so many years and I even met Bob at Expo West last year! Make sure to also watch today’s video to learn about a custom code they created for our community if you’d like to try out any of their products!
Now let’s get to our recipes!
- 1 cup Bob's Red Mill gluten free oats
- 1 cup Bob's Red Mill Gluten-Free 1-to-1 baking flour
- ⅓ cup of Bob's Red Mill Vanilla Protein Powder Nutritional Booster
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup peanut butter
- 1/2 cup coconut sugar (or sweetener of choice)
- 1/2 cup melted coconut oil
- 1 flax egg (1 tablespoon ground flaxseeds with 3 tablespoons warm water)
- 1/4 cup coconut milk
- ¼ cup of pecans (or nut of choice)
- ¼ cup of hemp seeds (or seed of choice)
- ¼ cup of dried blueberries (or fruit of choice)
- In a small bowl add 1 tablespoon of ground flaxseeds with 3 tablespoons of warm water and let set for 3-5 minutes.
- In a medium bowl add the oats, Gluten-Free 1-to-1 flour, vanilla protein booster, cinnamon, sea salt and baking soda and mix together
- In another medium to large bowl add peanut butter, maple syrup, coconut oil, flax egg and non-dairy milk and mix together
- Then add dry ingredients to the wet ingredients and mix well
- Fold in pecans, hemp seeds and dried fruit
- Cover and chill dough for 30 minutes
- Press dough into cookie shapes and lay flat on a baking sheet
- Bake at 350 degrees Fahrenheit for 18 minutes and then let cool for 3 minutes before enjoying
- Store in an air-tight container in the refrigerator and eat within 1 week
- The cookies will be a bit crumbly right out of the oven, however they firm up in the fridge!
- 1 cup Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- 1 cup unsweetened coconut milk
- Bob's Red Mill Vanilla Protein Powder Nutritional Booster
- Bob's Red Mill Gluten-Free Egg Replacer
- Add all ingredients into a large bowl and whisk together.
- Cook in a preheated waffle iron and top with nut or seed butter, and maple syrup, enjoy!
- ½ cup of unsweetened non-dairy yogurt
- ¼ cup of Bob’s Red Mill Muesli
- ¼ green apple, chopped
- ¼ teaspoon cinnamon
- 1 tablespoon walnuts
- 1 tablespoon pumpkin seeds
- In a bowl add yogurt and muesli
- Wash and dice apple and toss with cinnamon. Add cinnamon apples to breakfast bowl with walnuts and pumpkin seeds.
- To prep this recipe ahead of time, wash and dice apple and toss with lemon juice and cinnamon. The lemon juice will help prevent the apple from browning. Keep stored in an airtight container in the fridge and enjoy with 3 - 5 days.
Bob’s Red Mill Highlights
If you’re new to Bob’s Red Mill here are some reasons why I love this brand!
- Bob’s Red Mill is an employee-owned company that uses quality whole grains to satisfy all vegan, paleo, and gluten-free friendly cooking and baking needs.
- Bob’s Red Mill offers the largest lines of organic, whole grain foods in the country. All of Bob’s Red Mill products are certified Kosher and made with ingredients grown from non-GMO seeds.
- For over three decades, Bob has been committed to providing people everywhere with the best quality foods available and helping their customers live a life through better nutrition
- Bob’s Red Mill’s promise is to provide high-quality, minimally-processed products from the mill to your table.
Disclosure: Thank you to Bob’s Red Mill for sponsoring this video and blog post. We only promote brands we love, use and believe the Healthy Grocery Girl Community would love to learn about.