Why You’ll Love This Matcha Cheesecake Chia Pudding

• Easy to make. This recipe just involves blending together a matcha milk and crumble. Once everything is blended, store in the fridge for easy to assemble breakfasts or snacks.
• Customize to your liking. I’ve included a number of substitutions/adjustments that you can use based on your preference.
• Packed with fiber and antioxidants. One serving of pudding provides at least 11 grams of fiber, and some of that fiber is the soluble kind that is good for digestion and reducing cholesterol. And adding the matcha helps add a lovely boost of protective antioxidants to start your day with.

Key Ingredients and Substitutions

• Chia Seeds: These seeds are rich in omega 3s. This ingredient is essential for this recipe to work, so I don’t have a substitute for this. However, if you still want those matcha vibes, try this oatmeal recipe instead.
• Matcha: Aim to use a good quality matcha you enjoy. In Japan, you don’t see matcha categorized the same way it is categorized outside of Japan. Outside of Japan, matcha can be designated as either “ceremonial” or “culinary” grade, where “ceremonial” denotes a higher quality compared to “culinary”. Instead in Japan, matcha is assessed by things like color, taste, and texture. Ultimately, a lot of these characteristics can be subjective. When choosing matcha, look into the description and it’s recommended use.
• Cream Cheese: Lot’s of different plant-based cream cheese options available, so use what you like!
• Yogurt: My preference is Silk’s soy yogurt, but if you don’t have access to it, I also like using either Forager Project’s plain yogurt, Siggi’s plant-based yogurt, or Kite Hill Greek Style yogurt. Choose what you like!
• Milk: I like to use soy milk for the added protein benefit, but feel free to swap with other plant-based milks you enjoy.
• Lemon: Fresh is best as we will need the juice and zest for flavor.
• Almonds: Swap with some pumpkin seeds if you have a nut allergy.
• Dates: I recommend soft medjool dates. If you don’t have access to dates, try this with golden raisins or dried apricots. A little liquid sweetener works as well.
• Oats: To keep this gluten-free, make sure you are using gluten-free oats. If you can’t tolerate oats, I like to swap with some banana chips.

How to Make Matcha Cheesecake Chia Pudding

To a blender cup, add the yogurt, cream cheese, syrup, milk, vanilla, the zest and juice of half a lemon, and salt.

Set a small mesh sieve over a matcha bowl (or small bowl). Sift the matcha through the sieve then add the hot water. Using a bamboo whisk, whisk the matcha and water together back and forth in a W-shape motion for about 1 minute or until frothy on the top and no clumps remain.

Pour the matcha into the blender cup then blend everything until completely smooth.

To a large storage container, add the chia seeds then pour in the blended matcha milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour (preferably store overnight) before using.

In a mini-food processor, add the almonds, oats, dates, zest of half a lemon, and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking.

To serve, spread a tablespoon of jam into your serving dish if using then layer layer in the chia pudding and top with a generous portion of the crumble mix on top and enjoy.

Expert Tips

• Save on clean up and prep your chia pudding in the container you plan to store it in.
• A matcha whisk is used to suspend the matcha powder in water and aerate it. If you do not have a matcha whisk, you can use a handheld electric milk frother to blend everything together.
• Avoid over blending the nut crumble. Over blending will turn the mixture into a paste.
• Mix your chia pudding again before refrigerating. After initially mixing the banana milk and chia seeds together, I will let it sit for 5 minutes then give a final mix before placing in the fridge. This will help prevent massive clumps in your chia pudding.
• When it comes to adding fiber, add it in slowly and stay hydrated. Chia seeds are very high in fiber. This chia pudding is 11g of fiber per serving. If you are not used to that amount of fiber, start with a smaller portion and work your way up slowly. You also want to make sure you are properly hydrated to encourage healthy digestion.

Frequently Asked Questions

Make It Balanced

When prepped as instructed you are getting protein, complex carbohydrates, and healthy fats. Because we are using chia seeds as the base, this dish is higher in fat, but this type of fat is rich in omega-3s, which are heart healthy. For a serving of fruit, I also love to top mine with some fresh strawberries or raspberries.

More Breakfast Inspiration

• Avocado Breakfast Flatbreads with Pickled White Beans
• Savory Oatmeal with Pan-Seared Tofu
• Banana Nut Chia Pudding
• Kale Caesar Salad Toast
• Mango Overnight Oats

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

Matcha Cheesecake Chia Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Catherine Perez
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 3 servings
• Category: Breakfast
• Method: No Cook
• Cuisine: American
• Diet: Vegan

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Description

This matcha cheesecake chia pudding is quick to prep and has the perfect balance of sweet, tangy, and umami-rich flavor. A fun sweet breakfast packed with fiber to support your digestion.

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Ingredients

Chia Pudding

• 1/3 cup plain plant-based yogurt (I used soy)
• 3 tbsp dairy-free cream cheese
• 2 tbsp agave syrup (use more or less based on preference)
• 3/4 cup unsweetened plant-based milk of preference (I used soy)
• 1/2 tsp vanilla bean paste or extract
• 1 lemon
• 1/4 tsp kosher salt or more to taste
• 1 1/2 tsp good quality matcha powder
• 1/3 cup hot water about 175F)
• 1/3 cup chia seeds
• Strawberry jam for serving (optional)

Crust Crumble

• 3 tbsp almonds
• 3 tbsp gluten-free oats or banana chips
• 3 medjool dates

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Instructions

1. To a blender cup, add the yogurt, cream cheese, syrup, milk, vanilla, the zest and juice of half a lemon, and salt.
2. Set a small mesh sieve over a matcha bowl (or small bowl). Sift the matcha through the sieve then add the hot water. Using a bamboo whisk, whisk the matcha and water together back and forth in a W-shape motion for about 1 minute or until frothy on the top and no clumps remain.
3. Pour the matcha into the blender cup then blend everything until completely smooth.
4. To a large storage container, add the chia seeds then pour in the blended matcha milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour (preferably store overnight) before using.
5. In a mini-food processor, add the almonds, oats, dates, zest of half a lemon, and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking.
6. To serve, spread a tablespoon of jam into your serving dish if using then layer layer in the chia pudding and top with a generous portion of the crumble mix on top and enjoy.

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Notes

Save on clean up and prep your chia pudding in the container you plan to store it in.

A matcha whisk is used to suspend the matcha powder in water and aerate it. If you do not have a matcha whisk, you can use a handheld electric milk frother to blend everything together.

Avoid over blending the nut crumble. Over blending will turn the mixture into a paste.

Mix your chia pudding again before refrigerating. After initially mixing the banana milk and chia seeds together, I will let it sit for 5 minutes then give a final mix before placing in the fridge. This will help prevent massive clumps in your chia pudding.

When it comes to adding fiber, add it in slowly and stay hydrated. Chia seeds are very high in fiber. This chia pudding is 11g of fiber per serving. If you are not used to that amount of fiber, start with a smaller portion and work your way up slowly. You also want to make sure you are properly hydrated to encourage healthy digestion.

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Matcha Cheesecake Chia Pudding first appeared on Plant Based RD.

The post Matcha Cheesecake Chia Pudding appeared first on Plant Based RD.

My go to for breakfast is generally overnight oats, chia pudding, or a warming bowl of oats. However, there are days when I’m craving something more savory.

This savory mix of avocados and white beans might not be a traditional breakfast concept, but for me it’s a go-to when I want a filling, nutrient-packed alternative to avocado toast. It keeps me full longer and helps me hit my nutrient goals, all while packing in a lot of yummy flavor.

Why You’ll Love These Avocado Breakfast Flatbreads

• Elevated avocado toast. This recipe is a play on avocado toast, but a few more ingredients to pack in flavor and nutrition. A great option if you are getting board with traditional breakfast recipes.
• An easy to make meal. Everything comes together in one bowl and can marinate in the fridge before serving. No fancy equipment needed!
• Packed with iron and fiber. The combination of beans and avocado makes this meal rich in both iron and fiber.

Key Ingredients and Substitutions

• Beans: I used cannellini beans, but chickpeas or butter beans are easy swaps.
• Avocado: If you’re not a fan of avocado, try adding 3-4 tbsp of your favorite store-bought or homemade vegan cream cheese.
• Scallions: You can also use 1/4 cup finely diced white onion.
• Pickled Jalapeño: Swap these for pickled relish or regular pickles.
• Nutritional Yeast: Adds great umami flavor. You can use other umami-rich ingredients like a splash of soy sauce, 2 tbsp of minced sun-dried tomatoes, or 1 heaping tsp of miso paste.
• Herbs: I used parsley and cilantro, but you can change up the herbs based on your preference. For example, parsley and dill make a great alternative.
• Lime: Fresh is best. Feel free to swap with a lemon.
• Agave: Adds a touch of sweetness to balance the tanginess of some ingredients. Feel free to omit if you prefer.
• Flatbreads: Any flatbread, pita or whole grain wrap can work here, so use what you like.

How to Make Avocado Breakfast Flatbreads with Pickled White Beans

To a medium mixing bowl add the beans and nutritional yeast.

Heat the oil in a small sauté pan over medium-low heat. When hot, add the white portion of the scallions and garlic with a pinch of salt. Sauté for 2-3 minutes or until the garlic becomes slightly golden in color.

Pour the oil, scallions, and garlic over the beans and stir to combine.

Add the remaining scallions, avocado, cilantro, parsley, pickled jalapeños and brine, lime zest and juice, agave, a generous pinch of salt and black pepper to the bowl. Stir everything to combine.

Heat up the flatbreads, then rub the tops with the cut side of the garlic clove. Spoon the avocado-bean mixture onto the flatbreads. If you prefer, lightly mash some of the avocado chunks and drizzle with more oil before serving.

Expert Tips

• For meal prepping, omit the avocado. Fold it in right before serving or mash it onto the heated flatbread and top with the beans.
• For the best flavor, let the avocado-bean mixture marinate for an hour before serving.
• Increase the heat. If you love spice like I do, stir in some red pepper flakes or serve the mix topped with a spicy chili oil.

Frequently Asked Questions

Make It Balanced

The flatbread provides complex carbohydrates, the beans offer protein, and the avocado contributes healthy fats. To make it even more nutrient-dense, fold in extra veggies like arugula or diced cherry tomatoes.

More Plant-Based Breakfast Ideas

• High Protein Breakfast Crumble
• Banana Nut Chia Pudding
• Smoky Maple Tempeh Hash Breakfast Sandwiches
• Fudgy Chocolate Baked Oats
• Pickled Jalapeño Edamame Toast

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

Avocado Breakfast Flatbreads with Pickled White Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Catherine Perez
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 2-3 servings
• Category: Main Dish
• Method: Stove Top
• Cuisine: American
• Diet: Vegan

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Description

These avocado breakfast flatbreads with pickled white beans are a nutrient-packed, flavorful alternative to traditional breakfast options.

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Ingredients

• 1, 15 oz can cannellini beans, drained and rinsed
• 2 tbsp nutritional yeast
• 1 1/2 tbsp extra virgin olive oil plus extra for drizzling
• 3 scallions, thinly sliced (separate the whites and greens)
• 3 cloves garlic, minced
• Kosher salt
• 1 avocado, cubed
• 1/3 cup cilantro leaves, minced
• 1/4 cup parsley leaves, minced
• 1/4 cup pickled jalapeños, diced
• 1 tbsp brine from a jar of pickled jalapeños
• Juice and zest of 1 lime
• 2 tsp agave syrup (optional)
• Cracked black pepper
• 3 whole wheat flatbreads
• 1 clove of garlic, cut in half

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Instructions

1. To a medium mixing bowl add the beans and nutritional yeast.
2. Heat the oil in a small sauté pan over medium-low heat. When hot, add the white portion of the scallions and garlic with a pinch of salt. Sauté for 2-3 minutes or until the garlic becomes slightly golden in color.
3. Pour the oil, scallions, and garlic over the beans and stir to combine.
4. Add the remaining scallions, avocado, cilantro, parsley, pickled jalapeños and brine, lime zest and juice, agave, a generous pinch of salt and black pepper to the bowl. Stir everything to combine.
5. Heat up the flatbreads, then rub the tops with the cut side of the garlic clove. Spoon the avocado-bean mixture onto the flatbreads. If you prefer, lightly mash some of the avocado chunks and drizzle with more oil before serving.

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Notes

For meal prepping, omit the avocado. Fold it in right before serving or mash it onto the heated flatbread and top with the beans.

For the best flavor, let the avocado-bean mixture marinate for an hour before serving.

Increase the heat. If you love spice like I do, stir in some red pepper flakes or serve the mix topped with a spicy chili oil.

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Avocado Breakfast Flatbreads with Pickled White Beans first appeared on Plant Based RD.

The post Avocado Breakfast Flatbreads with Pickled White Beans appeared first on Plant Based RD.

I’m not ready for the fall, the colder days, and darkness, but I am here for the food. Just the food. And the food in the fall is just oh so good. To help ease you into the season, I have some chia pudding for you loaded with seasonal apples, warming spices, but also cool enough to help you if the weather is still a little more on the warm side.

Why You’ll Love This Apple Crumble Chia Pudding

• Packed with soluble fiber. This type of fiber found in chia seeds and apples, which may aid with lowering cholesterol and helping to support digestion.
• Great to meal prep. This chia pudding can be prepared ahead of time to make grabbing breakfast in the morning a breeze.
• Adjust the ingredients as needed. See the recommended swaps below and change up this chia pudding to better suit your tastes and needs.

Key Ingredients and Substitutions

• Chia Seeds: If you don’t like the texture of whole chia seeds, feel free to blend them along with the milk.
• Miso Paste: This helps to balance out the sweetness, but also give more depth of flavor to the apples. You can use yellow or white miso paste for this. I would not recommend red miso paste as it is very overpowering in flavor. Feel free to omit this ingredient if you don’t have it and instead use more salt to taste as needed.
• Medjool Dates: If you don’t like or have dates, you can also try this with other dried fruit. Dried apricots can work really well here.
• Spices: I used a mix of cinnamon and cardamom. Feel free to consolidate and use an apple pie spice mix or just use cinnamon.
• Soy Milk: I like to use soy milk for the extra protein, but feel free to swap with any of your favorite plant-based milks instead. This works really well with oat milk as an alternative.
• Yogurt: I used soy yogurt, but you can also use any of your other favorite yogurt options. My favorite yogurt brands to use are Silk’s Soy Yogurt and Kite Hill.
• Oats: To make this recipe gluten-free, use gluten-free oats. You can swap for extra walnuts or pecans if desired.
• Walnuts: You can also use pecans or almonds for this too. If you have a nut allergy, swap with more oats.
• Apples: If you are feeling lazy and don’t want to cook down apples, enjoy this with some fresh sliced banana instead.
• Apple Butter: Can often be found in the same section as your nut butters and jams in your local market. If you can’t find apple butter add 1/4 cup of sauteed apples to the blender cup.

How to Make Apple Crumble Chia Pudding

To a blender cup add the yogurt, apple butter, date, miso, vanilla, cinnamon, cardamom, salt and milk. Blend the mixture on high until completely smooth.

Add the chia seeds to a storage container or bowl then pour the blended milk on top. Whisk the mixture together and allow to sit for 5 minutes. Give the mixture another good whisk to help remove clumps then cover and store in the fridge for at least an hour.

To make the crumble, add the oats, walnuts, dates and a pinch of salt to a mini food processor. Pulse the mixture together until it becomes crumbly to your liking.

For the stewed apples, heat a saute pan over medium low heat. When hot, add the apple, maple syrup, cinnamon, 1/4 cup water and a pinch of salt and stir well to combine then continue to saute for 3-4 minutes. Add additional splashes of water as needed while continuing to stir until the apples have softened and most of the liquid has cooked off.

To assemble, divide the chia pudding between 3 jars. Divide the cooked apples between the jars, then sprinkle with as much of the crumble as you like (I used about 2 tbsp for reference). These jars can also be served with a spoonful of extra apple butter and a drizzle of maple syrup as desired.

Expert Tips

• Save on dishes with this hack. You can blend the milk in a long glass storage jar like this using an immersion blender. After blending, add the chia seeds directly to the jar and whisk together as instructed. Cover the jar with a lid then store in the fridge without having to transfer to a different storage container or bowl to mix. You can do the same thing using any of the nutribullet blender cups too.
• Prevent clumps. After you whisk your chia seeds and milk together allow the mixture to settle for 5 minutes then whisk the mixture again. This second whisking will help break up any clumps that may have occurred as the chia seeds initially swell.
• Adjust liquid to your liking. I like my chia pudding thick, but if you prefer it a little thinner, add a splash of milk while mixing at a time to help loosen up the pudding more to your liking.

Frequently Asked Questions

Make It a Balanced Meal

An ideal meal will contain a combination of protein, complex carbohydrates, and healthy fat. This combination helps to fill you up and also leads to more meal satisfaction and more balanced energy between meals. To help keep this balanced, consider the following:

• Keep the added sugar to a minimum by using dates to sweeten your chia pudding.
• Bump up the protein. Use soy milk or pea protein milk instead of lower protein milks. Consider using soy or high protein yogurts.

More Fiber Packed Breakfast Options

• High Protein Breakfast Crumble
• Smoky Shredded Tofu Breakfast Sandwich
• Fudgy Chocolate Baked Oats
• PBJ Overnight Oats
• Marinated Tomato Toast with Garlic Dill Edamame Spread

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

Apple Crumble Chia Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Catherine Perez
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 3 servings
• Category: Breakfast
• Method: Stove Top
• Cuisine: American
• Diet: Vegan

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Description

This Apple Crumble Chia Pudding is packed with all the fall flavors thanks to the addition of apple butter and warming spices. A fiber loaded breakfast that is easy to prep ahead of time.

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Ingredients

Chia Pudding

• 1/3 cup unsweetened plain plant-based yogurt
• 3 tbsp apple butter
• 1 medjool date
• 1 tsp yellow miso paste, optional
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 tsp kosher salt or more to taste
• 3/4 cup soy milk
• 1/3 cup chia seeds

Crumble

• 3 tbsp gluten-free rolled oats
• 3 tbsp walnuts or pecans
• 2 medjool dates

Stewed Apples

• 2 apples, diced or thinly sliced
• 2 tsp maple syrup
• 1/4 tsp cinnamon

Optional For serving: Extra apple butter and maple syrup

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Instructions

1. To a blender cup add the yogurt, apple butter, date, miso, vanilla, cinnamon, cardamom, salt and milk. Blend the mixture on high until completely smooth.
2. Add the chia seeds to a storage container or bowl then pour the blended milk on top. Whisk the mixture together and allow to sit for 5 minutes. Give the mixture another good whisk to help remove clumps then cover and store in the fridge for at least an hour.
3. To make the crumble, add the oats, walnuts, dates and a pinch of salt to a mini food processor. Pulse the mixture together until it becomes crumbly to your liking.
4. For the stewed apples, heat a saute pan over medium low heat. When hot, add the apple, maple syrup, cinnamon, 1/4 cup water and a pinch of salt and stir well to combine then continue to saute for 3-4 minutes. Add additional splashes of water as needed while continuing to stir until the apples have softened and most of the liquid has cooked off.
5. To assemble, divide the chia pudding between 3 jars. Divide the cooked apples between the jars, then sprinkle with as much of the crumble as you like (I used about 2 tbsp for reference). These jars can also be served with a spoonful of extra apple butter and a drizzle of maple syrup as desired.

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Notes

Save on dishes with this hack. You can blend the milk in a long glass storage jar like this using an immersion blender. After blending, add the chia seeds directly to the jar and whisk together as instructed. Cover the jar with a lid then store in the fridge without having to transfer to a different storage container or bowl to mix. You can do the same thing using any of the nutribullet blender cups too.

Prevent clumps. After you whisk your chia seeds and milk together allow the mixture to settle for 5 minutes then whisk the mixture again. This second whisking will help break up any clumps that may have occurred as the chia seeds initially swell.

Adjust liquid to your liking. I like my chia pudding thick, but if you prefer it a little thinner, add a splash of milk while mixing at a time to help loosen up the pudding more to your liking.

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Apple Crumble Chia Pudding first appeared on Plant Based RD.

The post Apple Crumble Chia Pudding appeared first on Plant Based RD.

I’m very excited for my cookbook to be out and hope you are sharing in the excitement. But, just in case you need a boost in that excitement I wanted to share one recipe from it that has been fueling my mornings in the best possible way. It’s this smoky maple tempeh hash (pg. 16 in my cookbook, Peaceful Kitchen).

Packed with tons of protein, a great way to flavor tempeh and can be used to make some delicious grab and go meals. Though, this filling is very versatile, so you can use it in any of the suggested ways I shared listed below.

Why You’ll Love These Smoky Maple Tempeh Hash Breakfast Sandwiches

• Packed with protein. If making 3 sandwiches, each sandwich contains 27g of protein. If you split between 4 sandwiches each sandwich contains 20g of protein. Regardless, each sandwich packs in a lot of filling fiber and protein to keep you energized through the day.
• Great to assemble ahead of time. You can assemble the sandwiches ahead of time for the week or make the filling in advance to make sandwich assembly easier to make.
• A great way to start your day with veggies and fiber. Savory breakfast options help give you an opportunity to start your day with more greens and veggies overall so take advantage of it. Between the veggies and whole grains they will help pack more fiber.

Key Ingredients and Substitutions

• Tempeh: I use original style tempeh when possible. If you’re still hesitant about using tempeh, I would recommend use shredded super firm tofu or some chickpeas mashed with a fork. Do note, changing the protein source will change the amount of protein in the sandwich.
• Seasonings: I used smoked paprika, coriander, fennel seeds, dried basil, and cumin.
• Tamari: Tamari can be swapped 1 for 1 with soy sauce and coconut aminos.
• Corn: Since corn is in season, I used fresh corn to make this sandwich. In my cookbook I use frozen corn as an alternative to make this a year round recipe.
• Shallot: You can also swap for 1/4 cup minced red onion or yellow onion.
• Garlic: Fresh garlic helps a lot to add more layers of flavor.
• Avocado: If not a fan of avocado, try this with some of your favorite cream cheese instead.
• Cilantro: Swap for different herbs based on your preference or leave it out. I also like swapping the cilantro for some chives and parsley.
• Lime: I used fresh lime to use in the avocado mash so I could use the juice and zest.
• English Muffin: I used whole grain to up the protein, but use the style you like best. You can also swap and use this as a filling
• Greens: I used sautéed spinach, but feel free to use fresh arugula.

How to Make Smoky Maple Tempeh Hash Breakfast Sandwiches

Use a box grater over a cutting board to grate your tempeh using the largest holes. If any large pieces remain, mince well with a knife. In a small bowl, combine the tamari, maple syrup, vinegar, paprika, coriander, fennel, basil, and cumin, then whisk together and set aside.

Add 1 tablespoon oil to a large skillet over medium heat. When hot, add the tempeh along with a pinch of salt and toss to coat. Spread the tempeh out on the pan into a single layer then cook undisturbed for 2 minutes. Give the tempeh a toss and continue to cook the tempeh, stirring occasionally for 4-5 minutes until it has become golden in color then transfer to a bowl.

Add the remaining oil then add in the corn. Spread it out in the pan and cook undisturbed for 3 minutes. Give everything a stir then add in the shallots with a pinch of salt. Sauté for 1-2 minutes until softened then add in the garlic and sauté until fragrant.

Add in the cooked tempeh and the prepared sauce and toss to combine. Sauté until the tempeh has absorbed all the liquid then remove from heat.

In a bowl add the avocado, cilantro, lime zest and juice with a pinch of salt then mash together with a fork.

To assemble, divide the mashed avocado, tempeh hash, and spinach between the English muffins. Smear the top bun of the sandwich with a condiment of choice then top the sandwich and tightly wrap and store in the fridge until ready to enjoy.

Expert Tips

• For extra protein use a whole grain English muffin or wrap. Whole grains naturally have more protein, which means that your sandwich overall will contain more protein.
• Use the veggies you like. One thing I love about savory breakfast is that you get the chance to add more veggies to it. I chose to add sautéed spinach, but this also works really well with arugula.
• Save time by using frozen corn. I love fresh corn when it’s in season, but in the original cookbook recipe the corn I used was frozen and was stirred in at the end of cooking the tempeh.

Frequently Asked Questions

How to Serve

I love serving this filling in any of the following ways:

• Wrap: Stuff the filling in a your favorite wrap with any additional veggies.
• Tostadas: Toast your corn tortilla like this then top with the mashed avocado, the tempeh hash, diced veggies, and any sauce you like on top.
• Stuffed Sweet Potato: I share this option in my cookbook (pg. 19) served with one of my favorite sauces (pg. 220) and a little avocado pico de gallo (pg. 206).
• Salads: Sprinkle this mix on top of any salad you love for a boost of protein and smoky flavor.

More High Protein Breakfast Ideas

• Marinated Tomato Toast with Garlic Dill Edamame Spread
• High Protein Breakfast Crumble
• Vegan Kale Caesar Toast
• Savory Oatmeal with Pan-Seared Tofu
• Make Ahead Savory Vegan Breakfast Jars

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

Smoky Maple Tempeh Hash Breakfast Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Catherine Perez
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 3-4 sandwiches
• Category: Breakfast
• Method: Stove Top
• Cuisine: American
• Diet: Vegan

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Description

High protein breakfast sandwiches loaded with a smoky maple tempeh hash. Prep ahead for an easy grab and go meal to start your day.

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Ingredients

• 1, 8oz block of tempeh
• 1 tbsp tamari
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp fennel seeds
• 1/2 tsp dry basil
• 1/4 tsp ground cumin
• 1 1/2 tbsp avocado oil
• Kosher salt to taste
• 1 corn on the cob, kernels removed
• 1 shallot, minced
• 2 cloves of garlic, minced

Sandwich Assembly

• 1 medium avocado
• 3 tbsp fresh cilantro leaves, minced
• Juice and zest of 1/2 lime
• 5 oz spinach or arugula
• 3–4 English muffins
• Condiments of choice: I used vegan sriracha mayo

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Instructions

1. Use a box grater over a cutting board to grate your tempeh using the largest holes. If any large pieces remain, mince well with a knife. In a small bowl, combine the tamari, maple syrup, vinegar, paprika, coriander, fennel, basil, and cumin, then whisk together and set aside.
2. Add 1 tablespoon oil to a large skillet over medium heat. When hot, add the tempeh along with a pinch of salt and toss to coat. Spread the tempeh out on the pan into a single layer then cook undisturbed for 2 minutes. Give the tempeh a toss and continue to cook the tempeh, stirring occasionally for 4-5 minutes until it has become golden in color then transfer to a bowl.
3. Add the remaining oil then add in the corn. Spread it out in the pan and cook undisturbed for 3 minutes. Give everything a stir then add in the shallots with a pinch of salt. Sauté for 1-2 minutes until softened then add in the garlic and sauté until fragrant.
4. Add in the cooked tempeh and the prepared sauce and toss to combine. Sauté until the tempeh has absorbed all the liquid then remove from heat.
5. In a bowl add the avocado, cilantro, lime zest and juice with a pinch of salt then mash together with a fork.
6. To assemble, divide the mashed avocado, tempeh hash, and spinach between the English muffins. Smear the top bun of the sandwich with a condiment of choice then top the sandwich and tightly wrap and store in the fridge until ready to enjoy.

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Notes

For extra protein use a whole grain English muffin or wrap. Whole grains naturally have more protein, which means that your sandwich overall will contain more protein.

Use the veggies you like. One thing I love about savory breakfast is that you get the chance to add more veggies to it. I chose to add sautéed spinach, but this also works really well with arugula.

Save time by using frozen corn. I love fresh corn when it’s in season, but in the original cookbook recipe the corn I used was frozen and was stirred in at the end of cooking the tempeh.

Protein content. If making 3 breakfast sandwiches, each sandwich is 27g of protein. If making 4 breakfast sandwiches, each sandwich is 20g of protein.

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Smoky Maple Tempeh Hash Breakfast Sandwiches first appeared on Plant Based RD.

The post Smoky Maple Tempeh Hash Breakfast Sandwiches appeared first on Plant Based RD.

A light, refreshing, and convenient breakfast option that you can prep ahead of time for breakfast when you’re not in the mood for oatmeal. And honestly, this one doesn’t even have to be delegated to breakfast only. Turn this into a sandwich for an easy high protein lunch. I love a versatile meal.

Why You’ll Love This Marinated Tomato Toast

• Great option to prep ahead of the week. I love to prep this spread for breakfast, but you can prep this to use as a spread or dip for anything.
• High protein. Edamame is a great high protein bean option and when combined with the sourdough bread and tahini, you are able to pack in a satisfying amount of protein.
• Easy to make and no cooking involved! If you don’t count toasting your bread in a toaster, then this meal is a simple no cook meal. Just blend your spread and let your tomatoes marinate before assembling. Big flavor for minimal effort.

Key Ingredients and Substitutions

• Edamame: I used frozen edamame. Just let them thaw or heat up according to package instructions. If allergic to soy, swap for white beans.
• Tomatoes: I used heirloom tomatoes, but any ripe tomato that you love works wonderfully here especially when they are in season, so take advantage of any of those delicious summer tomatoes.
• Herbs: I used chives and dill, but feel free to experiment with other herb combinations.
• Tahini: A good quality tahini will give you the best flavor. Good tahini is easy to stir, runny, and is more nutty and earthy with minimal bitter notes.
• Miso Paste: I used yellow miso, but white can be used as well. I don’t recommend using red miso as it is stronger in flavor and can be overpowering in this recipe. If you don’t have miso paste or allergic to soy, try this with nutritional yeast and adjust the salt as needed.
• Vinegar: I used champagne vinegar, but you can also use white wine vinegar or rice vinegar as an alternative.
• Garlic: Fresh is best. If you want something milder in flavor, try a garlic infused oil or garlic powder as an alternative option.
• Bread: I love sourdough bread for it’s probiotic benefits and digestibility, but feel free to use the bread you love most.

How to Make Marinated Tomato Toast with Garlic Dill Edamame Spread

To a shallow bowl add the grated garlic, lime zest and juice, dill, chives, and oil then stir to combine. Add in your tomato slices then toss and coat well in the marinade. Top the tomatoes with a generous pinch of salt, then allow the slices to sit for 5-10 minutes to marinate.

For the edamame spread add the thawed edamame, tahini, dill, chives, miso, garlic, lime, vinegar, oil, water and 1/4 teaspoon salt to a food processor. Process on high, scraping down the sides as needed until the mixture is mostly smooth. Taste and adjust salt to your liking.

To assemble, toast your bread as desired. Cut the tip of the garlic clove off then rub the garlic over the surface of the bread. Spread a good portion of the edamame spread overtop each slice of bread then top with a few slices of the marinated tomato slices. Drizzle the top of the toast with some of the tomato marinade then sprinkle with red pepper flakes and more salt as desired and enjoy.

Expert Tips

• Change up the herbs. Try this spread using different combinations of herbs. I used chives and dill, but this works really great with parsley, cilantro or basil based on preference.
• Adjust flavors to taste. We rely on the vinegar, citrus, miso and herbs to build flavor here. If the spread needs more flavor, add extra salt. If that’s not enough just adjust as needed to your taste. Add extra tang with the vinegar or citrus, more herbs for fresh flavor or more miso for umami flavor.
• For more protein, consider sprinkling your toast with hemp hearts.

Frequently Asked Questions

How to Serve

To assemble, toast your bread as desired then spread with the edamame spread and layer on a few slices of those marinated tomatoes. You can drizzle some of the tomato marinade overtop as desired and for a little extra protein top with hemp hearts.

More Plant-Based Breakfast Recipes to Try

• Strawberry Crumble Chia Pudding
• High Protein Breakfast Crumble
• Smoky Shredded Tofu Breakfast Sandwich
• Vegan Kale Caesar Salad Toast
• Mango Overnight Oats

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

Marinated Tomato Toast with Garlic Dill Edamame Spread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Catherine Perez
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: No Cook
• Cuisine: American
• Diet: Vegan

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Description

This Marinated Tomato Toast with a Garlic Dill Edamame Spread is packed with protein that is easy to make and meal prep for the week ahead.

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Ingredients

Marinated Tomatoes

• 1 clove garlic, grated
• Zest and juice of 1 lime
• 2 tbsp dill, minced
• 2 tbsp chives, minced
• 2 tbsp extra virgin olive oil
• 2 heirloom tomatoes, sliced
• Kosher salt

Herby Edamame Spread

• 1 1/2 cups frozen edamame, thawed
• 1/4 cup tahini
• 1/4 cup dill, roughly chopped
• 1/4 cup chives, roughly chopped
• 2 tsp yellow miso
• 1 clove garlic, grated
• Juice of 1 lime
• 2 tbsp champagne vinegar
• 1 tbsp extra virgin olive oil
• 1/4 cup cold water plus more as needed

For serving: Sourdough bread slices, garlic clove, red pepper flakes

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Instructions

1. To a shallow bowl add the grated garlic, lime zest and juice, dill, chives, and oil then stir to combine. Add in your tomato slices then toss and coat well in the marinade. Top the tomatoes with a generous pinch of salt, then allow the slices to sit for 5-10 minutes to marinate.
2. For the edamame spread add the thawed edamame, tahini, dill, chives, miso, garlic, lime, vinegar, oil, water and 1/4 teaspoon salt to a food processor. Process on high, scraping down the sides as needed until the mixture is mostly smooth. Taste and adjust salt to your liking.
3. To assemble, toast your bread as desired. Cut the tip of the garlic clove off then rub the garlic over the surface of the bread. Spread a good portion of the edamame spread overtop each slice of bread then top with a few slices of the marinated tomato slices. Drizzle the top of the toast with some of the tomato marinade then sprinkle with red pepper flakes and more salt as desired and enjoy.

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Notes

Change up the herbs. Try this spread using different combinations of herbs. I used chives and dill, but this works really great with parsley, cilantro or basil based on preference.

Adjust flavors to taste. We rely on the vinegar, citrus, miso and herbs to build flavor here. If the spread needs more flavor, add extra salt. If that’s not enough just adjust as needed to your taste. Add extra tang with the vinegar or citrus, more herbs for fresh flavor or more miso for umami flavor.

For more protein, consider sprinkling your toast with hemp hearts.

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Marinated Tomato Toast with Garlic Dill Edamame Spread first appeared on Plant Based RD.

The post Marinated Tomato Toast with Garlic Dill Edamame Spread appeared first on Plant Based RD.

A little play on the classic strawberry crumble, except this one isn’t baked, uses chia seeds, but still manages to pack in strong strawberry flavors. No baking required for my friends that are not very fond of the summer heat.

Why You’ll Love This Strawberry Crumble Chia Pudding

• No oven required. An easy no cook meal that you can set up in 15 minutes for quick grab and go breakfast throughout the week.
• Packed with soluble fiber. This type of fiber found in chia seeds, which may aid with lowering cholesterol and helping to support digestion.
• Customizable. Adjust the sweetness and consistency of your chia pudding based on your own preferences using the tips below.

Key Ingredients and Substitutions

• Chia Seeds: Make sure that your chia seeds are not expired.
• Milk: I used a plain soy milk. Feel free to swap with a soy-free option as needed.
• Yogurt: I used a plain soy yogurt. Feel free to swap with a soy-free option if you have an allergy.
• Strawberries: I used a mix of frozen and freeze dried strawberries. Feel free to use fresh strawberries if desired. You can even try this with a different berry or with peaches.
• Dates: I prefer using medjool dates for this recipe as it gives you the perfect crumble consistency.
• Maple Syrup: You can use any liquid sweetener of your choice, so feel free to try with agave syrup or rice syrup if they are more available to you.
• Almonds: I recommend blanched almonds, but this can also work with pecans or walnuts. If you are looking for a nut-free alternative, try swapping for sunflower seeds or more oats.

How to Make Strawberry Crumble Chia Pudding

To a blender cup, add the strawberries, milk, yogurt, maple syrup, freeze-dried strawberries, coconut, vanilla, and a pinch of salt. Blend everything until completely smooth, scraping down the sides of the blender cup as needed.

To a large storage container, add the chia seeds then pour in the blended strawberry milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour before enjoying.

In a mini-food processor, add the almonds, oats, coconut, dates and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking.

To serve, layer a spoonful of the crumble in a small cup, then add the chia pudding on top. Top with another spoonful of the crumble mix and extra fresh strawberry slices as desired.

Expert Tips

• Sweeten the chia pudding to your liking. As always, I based the sweetness on my own sweetness preference. Feel free to use more or less based on your own preference or adjust based on how sweet your strawberry milk comes out.
• Adjust the consistency. This chia pudding is thick in consistency. You can always adjust the consistency based on your own preference. When ready to serve, portion out what you plan to eat then add a splash or more of milk to thin out based on your preference if you feel it is too thick as is.
• Avoid clumps. My best tip to help prevent clumps is to stir the initial mix really well with a whisk then let the mixture stand for 10 minutes and stir well again. This will help break up any clumps that may form before you allow it to finish absorbing the liquid.
• If you are struggling getting a strong berry flavor, try mixing in some jam. Some berries can be bland depending on the brand or freshness. Taste the milk and if it needs more berry flavor, try mixing in 1-2 tbsp of strawberry jam. This will help add a more concentrated strawberry flavor.
• Optionally, thaw out 3 frozen strawberries and mash very well with a fork. Pass the mashed berries through a strainer to collect the juice. Mix with a 1/2 tablespoon of maple syrup and drizzle on top of the pudding as desired.

Frequently Asked Questions

How to Serve

I like to layer some crumble on the bottom of the cup then top with the chia pudding and more crumble on top. You can further garnish with fresh strawberries on top as well.

More Breakfast Recipes to Try

• High Protein Breakfast Crumble
• High Protein Basil Edamame Toast
• Mango Overnight Oats
• Vegan Blueberry Bagels
• Lemon Blueberry Baked Oatmeal

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

Strawberry Crumble Chia Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Catherine Perez
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 3 servings
• Category: Breakfast
• Method: No Cook
• Cuisine: American
• Diet: Vegan

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Description

This strawberry crumble chia pudding takes 15 minutes to prep for an easy make ahead breakfast that pulls from the nostalgia of a warm berry crumble.

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Ingredients

Strawberry Chia Pudding

• 140 grams frozen strawberries (about 1 cup), thawed
• 1/2 cup unsweetened plant-based yogurt (or use sweetened vanilla yogurt and adjust additional sweetener to preference)
• 1 cup unsweetened soy milk
• 2 tbsp freeze dried strawberries
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/3 cup chia seeds

Almond Date Crumble

• 1/4 cup blanched almonds
• 2 soft medjool dates
• 2 tbsp rolled oats
• 1 tbsp coconut flakes
• Kosher salt

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Instructions

1. To a blender cup, add the strawberries, milk, yogurt, maple syrup, freeze-dried strawberries, coconut, vanilla, and a pinch of salt. Blend everything until completely smooth, scraping down the sides of the blender cup as needed.
2. To a large storage container, add the chia seeds then pour in the blended strawberry milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour before enjoying.
3. In a mini-food processor, add the almonds, oats, coconut, dates and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking.
4. To serve, layer a spoonful of the crumble in a small cup, then add the chia pudding on top. Top with another spoonful of the crumble mix and extra fresh strawberry slices as desired.

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Notes

Sweeten the chia pudding to your liking. As always, I based the sweetness on my own sweetness preference. Feel free to use more or less based on your own preference or adjust based on how sweet your strawberry milk comes out.

Adjust the consistency. This chia pudding is thick in consistency. You can always adjust the consistency based on your own preference. When ready to serve, portion out what you plan to eat then add a splash or more of milk to thin out based on your preference if you feel it is too thick as is.

Avoid clumps. My best tip to help prevent clumps is to stir the initial mix really well with a whisk then let the mixture stand for 10 minutes and stir well again. This will help break up any clumps that may form before you allow it to finish absorbing the liquid.

If you are struggling getting a strong berry flavor, try mixing in some jam. Some berries can be bland depending on the brand or freshness. Taste the milk and if it needs more berry flavor, try mixing in 1-2 tbsp of strawberry jam. This will help add a more concentrated strawberry flavor.

Optionally, thaw out 3 frozen strawberries and mash very well with a fork. Pass the mashed berries through a strainer to collect the juice. Mix with a 1/2 tablespoon of maple syrup and drizzle on top of the pudding as desired.

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Strawberry Crumble Chia Pudding first appeared on Plant Based RD.

The post Strawberry Crumble Chia Pudding appeared first on Plant Based RD.

If you’re getting tired of the same oats for breakfast (couldn’t be me), then may I suggest changing it up? I feel like throwing in some variety at breakfast really helps keep things from getting too monotonous. So for me, I like alternating a few days of the week to include some chia pudding. Best part, it’s easy enough to prep as an alternative go to for quick grab and go meals (or snacks).

Why You’ll Love This Banana Nut Chia Pudding

• Easy to make. You just need 10 minutes and a blender cup. Just blend the banana milk together then mix with the chia seeds.
• Customize to your liking. I’ve included a number of substitutions that you can use based on your preference. Mix it up to keep things interesting and enjoy!
• Packed with fiber. One serving of pudding provides at least 10 grams of fiber, and some of that fiber is the soluble kind that is good for digestion and reducing cholesterol.

Key Ingredients and Substitutions

• Chia Seeds: These seeds are rich in omega 3s. This ingredient is essential for this recipe to work.
• Banana: This is another essential ingredient for this recipe. However, you can absolutely change the flavor by blending in different fruit like ripe peaches or plums.
• Maple Syrup: Adjust sweetness to your preference. If your banana is sweet enough on its own, you can omit. Alternatively, if you have a good high speed blender, the maple syrup can be replaced with 1-2 dates. Just make sure the dates are soft. If not soft, soak in hot water to soften before blending with the other ingredients.
• Pecans: Used in the blended milk and crumble. If allergic to nuts, try swapping with pumpkin seeds or oats.
• Dates: Make sure you are using soft dates. You can also swap them with different dried fruit like dried apricots or raisins instead.
• Spices: I used a combo of cinnamon and a a pinch of cardamom. The cardamom is optional, but adds a lovely layer of complexity that pairs especially well with banana.
• Milk: I like using soy milk for the protein content, but feel free to use a different plant based milk you love.
• Yogurt: I used a plain, unsweetened plant-based yogurt, but use the variety you love. Personally, I most often use either soy yogurt or cashew yogurt.

How to Make Banana Nut Chia Pudding

To a blender cup, add the banana, milk, yogurt, maple syrup, pecans, vanilla, cinnamon, cardamom and a pinch of salt. Blend everything until completely smooth, scraping down the sides of the blender cup as needed.

To a large storage container, add the chia seeds then pour in the blended banana milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour before using.

In a mini-food processor, add the dates, pecans, cinnamon and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking.

To serve, layer a spoonful of the crumble in a small cup, then add the chia pudding on top. Top with another spoonful of the crumble mix and extra banana slices as desired.

Expert Tips

• Mix your chia pudding again before refrigerating. After initially mixing the banana milk and chia seeds together, I will let it sit for 5 minutes then give a final mix before placing in the fridge. This will help prevent massive clumps in your chia pudding.
• For more protein consider blending in your favorite protein powder into the banana milk mixture. Just note that you may need to add 1/4-1/2 cup extra milk to thin the milk out appropriately.
• Avoid over blending the nut crumble. Over blending will turn the mixture into a paste.
• When increasing fiber in your diet, make sure to drink enough water! Staying hydrated may help avoid issues like constipation on a high fiber diet.

Frequently Asked Questions

How to Serve

This is where you can get creative. I layered the chia pudding with a nut crumble and banana slices like a parfait. However, you can swap and layer with different fruit like berries, coconut flakes, or chocolate chips.

This can also be served as a snack or dessert. If you like a little extra sweetness, a nice drizzle of date syrup or maple syrup with a sprinkle of flaky sea salt adds a lovely touch at the end.

More Breakfast Ideas

• Easy Apple Pie Overnight Oats
• Fudgy Chocolate Baked Oats
• High Protein Basil Edamame Toast
• Smoky Shredded Tofu Breakfast Sandwich
• High Protein Breakfast Crumbles

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

Banana Nut Chia Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Catherine Perez
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 3 servings
• Category: Breakfast
• Method: One Bowl
• Cuisine: American
• Diet: Vegan

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Description

This banana nut chia pudding takes 10 minutes to prep for an easy make ahead breakfast. Fiber packed to support your digestion.

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Ingredients

• 1 banana
• 3/4 cup unsweetened plant-based milk (I used soy milk)
• 1/3 cup unsweetened plant-based yogurt (I used soy yogurt)
• 2 tbsp maple syrup
• 2 tbsp raw pecans
• 1 tsp vanilla paste or extract
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/3 cup chia seeds

Pecan Date Crumble

• 2 soft medjool dates, pitted
• 1/3 cup raw pecans
• 1/2 tsp cinnamon
• Kosher salt

To serve: Extra banana slices, coconut flakes, etc.

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Instructions

1. To a blender cup, add the banana, milk, yogurt, maple syrup, pecans, vanilla, cinnamon, cardamom and a pinch of salt. Blend everything until completely smooth, scraping down the sides of the blender cup as needed.
2. To a large storage container, add the chia seeds then pour in the blended banana milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour before using.
3. In a mini-food processor, add the dates, pecans, cinnamon and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking.
4. To serve, layer a spoonful of the crumble in a small cup, then add the chia pudding on top. Top with another spoonful of the crumble mix and extra banana slices as desired.

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Notes

Mix your chia pudding again before refrigerating. After initially mixing the banana milk and chia seeds together, I will let it sit for 5 minutes then give a final mix before placing in the fridge. This will help prevent massive clumps in your chia pudding.

For more protein consider blending in your favorite protein powder into the banana milk mixture. Just note that you may need to add 1/4-1/2 cup extra milk to thin the milk out appropriately.

Avoid over blending the nut crumble. Over blending will turn the mixture into a paste.

When increasing fiber in your diet, make sure to drink enough water! Staying hydrated may help avoid issues like constipation on a high fiber diet.

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Banana Nut Chia Pudding first appeared on Plant Based RD.

The post Banana Nut Chia Pudding appeared first on Plant Based RD.

I love oats for breakfast, but I know for some the thought of overnight oats or freshly cooked oatmeal isn’t everyone’s jam. So why not just change the texture and make it more crisp and delicious?

This breakfast crumble is just that. Taking the elements of a delicious treat and making some modifications to bump up the protein and fiber for a filling and satisfying way to start your day.

Why You’ll Love This High Protein Breakfast Crumble

• High in protein. A great option that can be enjoyed for breakfast or as a snack. Each serving packs 21g of protein (this is dependent on the type of protein you use).
• Easy to make. No complicated steps or method. Just mix, layer and heat. Can also be made in the air fryer (see recommendations below).
• Can be meal prepped. Bake your crumble, store in the fridge and reheat when you want a treat.

Key Ingredients and Substitutions

• Frozen Berries: I used a frozen berry medley, but most fresh or frozen fruit can work. Hearty fruit like apples or pears should be sauteed in a pan until softened before using.
• Fruit Jam: I used strawberry preserves, but feel free to use the type of jam you love. You can also leave it out if you feel your fruit is really sweet on its own.
• Rolled Oats: I used gluten-free rolled oats. Quick oats also can work for this crumble.
• Plant-Based Protein Powder: I recommend using your favorite protein powder in vanilla flavor. However, do note that the brand of protein powder you use can impact how much protein you end up with in each serving. For reference, I like using Sunwarrior, Vegan Smart, or Vega Protein. If not a fan of protein powder, swap for almond flour or a soft whole grain flour like spelt.
• Peanut Butter: I used peanut butter as a cheap option, but you can absolutely make this with almond butter, cashew butter, tahini or sunflower butter.
• Maple syrup: This is just the sweetener I like. Feel free to use an alternative liquid sweetener like agave based on your own preference.
• Cornstarch: Helps to thicken the berry filling. Feel free to swap with arrowroot powder.
• Pecans: This will help give the crumble a buttery taste. If allergic, swap for minced pepitas or hemp hearts.
• Plant-based Milk: This will help add moisture to the crumb, and you can use any plant-based milk you like. For reference, I used soy milk. Another alternative you can use is an equal amount of plant-based yogurt.

How to Make a High Protein Breakfast Protein

Preheat the oven to 325F. To a bowl add the berries, fruit jam, and cornstarch then stir to combine until the berries are evenly coated.

To a separate bowl, add the oats, protein powder, pecans, peanut butter, maple syrup, milk, vanilla, cinnamon and a pinch of salt. Stir well until the ingredients come together in small clumps.

Divide the berry filling between 2-3 small oven safe ramekins (2 for a meal or 3 for snacks). Next, divide the crumble and use to top over the berries.

Place the ramekins on a baking tray and bake in the oven for 15-18 minutes or until the tops feel crisp.

Allow the crumble to cool for a few minutes or until safe to handle then top with some plant-based yogurt and enjoy.

Expert Tips

• Use fresh or frozen fruit. You can use a variety of different juicy fruits you like, fresh or frozen. Do note for hearty fruits like apples, you will want to sauté them to soften them before using in this recipe.
• If you’re not a fan of protein powder, swap with a flour you love. Turn this from a high protein treat to a high fiber one by using a soft whole grain flour like spelt flour or keep it gluten-free with almond flour.
• Adjust the sweetness to your liking. A lot of protein powders will vary in sweetness so replace any sweetener you don’t want to use with some plant based milk especially if you are using a very sweet brand of protein powder.

Frequently Asked Questions

How to Serve

For more protein, I like to serve my crumble topped with some extra yogurt. Typically I’ll do an unsweetened soy yogurt, but you can use your favorite protein rich yogurt option (Siggi’s and Kite Hill have great protein-rich plant-based yogurt options).

More Breakfast Recipes to Try

• Smoky Shredded Tofu Breakfast Sandwich
• Vegan Kale Caesar Salad Toast
• Savory Oatmeal with Pan-Seared Tofu
• Fudgy Chocolate Chia Seed Pudding
• Easy Apple Pie Overnight Oats

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

High Protein Breakfast Crumble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Catherine Perez
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegan

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Description

This plant-based high protein breakfast crumble uses protein powder in the crumble to turn this treat into a filling and satisfying meal or snack.

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Ingredients

Berry Filling

• 10 oz bag frozen mixed berries
• 2 tbsp fruit jam of choice (I used a no sugar added jam), but this can be omitted
• 1 tsp cornstarch

Crumble Topping

• 1/2 cup gluten-free rolled oats
• 1 scoop (30 g) protein powder or 1/4 cup all-purpose flour or spelt (spoon and level)
• 2 tbsp pecans, finely minced (optional)
• 3 tbsp natural peanut butter or sunflower seed butter
• 3 tbsp unsweetened plant-based milk or plain yogurt
• 1 tbsp maple syrup or replace with plant-based milk
• 1/2 tsp cinnamon
• 1 tsp vanilla paste or extract
• Kosher salt

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Instructions

1. Preheat the oven to 325F. To a bowl add the berries, fruit jam, and cornstarch then stir to combine until the berries are evenly coated.
2. To a separate bowl, add the oats, protein powder, pecans, peanut butter, maple syrup, milk, vanilla, cinnamon and a pinch of salt. Stir well until the ingredients come together in small clumps.
3. Divide the berry filling between 2-3 small oven safe ramekins. Next, divide the crumble and use to top over the berries.
4. Place the ramekins on a baking tray and bake in the oven for 15-18 minutes or until the tops feel crisp.
5. Allow the crumble to cool for a few minutes or until safe to handle then top with some plant-based yogurt and enjoy.

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Notes

Use fresh or frozen fruit. You can use a variety of different juicy fruits you like, fresh or frozen. Do note for hearty fruits like apples, you will want to sauté them to soften them before using in this recipe.

If you’re not a fan of protein powder, swap with a flour you love. Turn this from a high protein treat to a high fiber one by using a soft whole grain flour like spelt flour or keep it gluten-free with almond flour. Just make sure if using a flour that you spoon and level when measuring.

Adjust the sweetness to your liking. A lot of protein powders will vary in sweetness so replace any sweetener you don’t want to use with some plant based milk especially if you are using a very sweet brand of protein powder. 

Nutrition information will vary depending on modifications, ingredients used. I have mentioned ways to modify this recipe to better suit different nutrition needs. Do note, when making this recipe, I used a homemade no sugar added fruit jam. And depending on the sweetness of the protein powder you use, you may not feel you need any of the maple syrup at all. 

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post High Protein Breakfast Crumble first appeared on Plant Based RD.

The post High Protein Breakfast Crumble appeared first on Plant Based RD.

It’s no secret, I love sweet breakfast bowls. Truly, I live for them all, but it’s nice to change things up. You know, variety is the spice of life and all. So this, is for my savory breakfast lovers. A smoky shredded tofu sandwich, stuffed in an English muffin, that can also be meal prepped. The perfect thing to wake up to.

Why You’ll Love This Tofu Breakfast Sandwich

• Can be made ahead of time. Prep a few sandwiches at the start of the week, wrap and store in the fridge for an easy grab and go breakfast.
• High in protein. Since this sandwich uses super firm tofu, it is packed with protein. Each sandwich packs in 23 grams of protein.
• Start your day with vegetables. This savory breakfast option is a great way to encourage more veggies to start your day off with.

Key Ingredients and Substitutions

• Tofu: Use super firm tofu, which is typically sold in a vacuum sealed packaging. This is the firmest tofu and has a very dense consistency making it perfect for grating without crumbling.
• Tamari: Use a wheat-free variety to make this gluten-free. You can also use soy sauce, or coconut aminos.
• Cornstarch: This can also be replaced with arrowroot starch.
• Lime: Fresh is best so you can take advantage of both the fresh juice and zest.
• Seasonings: I used smoked paprika, coriander, garlic powder, allspice, and white pepper. Feel free to change up the spice blend to your liking.
• Liquid Smoke: This is totally optional, but it gives an extra layer of smokiness that is really great in this sandwich.
• Avocado: If you need help picking an avocado, this guide is very helpful.
• Herbs: I used a mix of parsley, dill, and chives. Feel free to change up the types or amount of herbs you use based on your own preference. This also works really well with cilantro.
• English Muffins: For some more whole grains, I used 100% whole grain English muffins. Feel free to use regular English muffins or stuff everything in a wrap and enjoy.

How to Make a Tofu Breakfast Sandwich

Preheat the oven to 425F. Over a parchment lined baking tray, grate the block of tofu using the largest holes of a box grater.

Top the shredded tofu with cornstarch, smoked paprika, garlic powder, coriander, fennel seeds, allspice, white pepper, tamari, liquid smoke, and oil. Gently toss the tofu with your hands until completely coated then spread the shreds out in an even single layer on the baking tray. Bake the tofu for 15 minutes, give it a toss using tongs then bake for an additional 10 minutes until golden. Adjust salt to taste then set aside.

While everything bakes, prepare the herby smashed avocado. Add the avocado to a bowl with the fresh herbs, grated garlic, lime juice and zest, and a generous pinch of salt. Use a fork to evenly mash everything together.

Spread 2-3 tbsp of the avocado mixture on one half of the English muffin, then top with the shredded tofu and any veggies you like. Spread a different condiment of choice over the remaining half of the English muffin and top it over the sandwich. Repeat to make 3-4 sandwiches.

Wrap the sandwiches tightly in parchment paper and foil and refrigerate until ready to enjoy.

Expert Tips

• To reheat the sandwich. When ready to enjoy, place the wrapped sandwich in a toaster oven or air fryer at 350F for 5-7 minutes to heat through.
• The difference between super firm tofu and extra firm tofu is the level of firmness. Super firm tofu or sometimes labeled high protein tofu is more firm and dense is consistency than extra firm tofu. Typically you can tell it’s super firm tofu if it happens to be wrapped in vacuum sealed packaging. The density makes it best for grating.
• Eyeball the herbs. I gave measurements to the herbs, but feel free to measure it using a small handful of each of the fresh ingredients to minimize the need of measuring cups to clean. I do recommend removing woody stems before chopping.
• For the sauteed spinach. This is an optional topping, but all I did to make it was add a 5oz container of baby spinach to a pan with touch of oil and a pinch of salt. Cook it over medium low heat until the spinach has wilted.
• Change up the veggies. I topped mine with sautéed spinach, but you can top with any vegetables you like. Try with some sliced tomatoes, pickled onions or sliced cucumber.

Frequently Asked Questions

How to Serve

These sandwiches are a great way to encourage more vegetables first thing in the morning, so feel free to change up what you decide to fill your sandwich with. I love to use any of the following:

• Pickled red onions
• Sauteed spinach or kale
• Sliced tomatoes
• Thinly sliced cucumbers

More Plant-Based Breakfast Ideas

• Vegan Kale Caesar Salad Toast
• Fudgy Chocolate Chia Seed Pudding
• Make Ahead Savory Vegan Breakfast Jars
• Earl Grey Oatmeal
• Vegan Blueberry Bagels

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

Smoky Shredded Tofu Breakfast Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Catherine Perez
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 3-4 sandwiches
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

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Description

A high protein, easy to prep smoky shredded tofu breakfast sandwich. Layered with an herby smashed avocado spread and lots of veggies for a satisfying meal. 

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Ingredients

• 1lb block super firm tofu
• 1 tbsp cornstarch
• 2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground coriander
• 1/4 tsp fennel seeds
• 1/4 tsp allspice
• 1/4 tsp white pepper
• 2 tbsp tamari
• 1 tsp liquid smoke, optional
• 1 tbsp avocado oil
• 1 avocado
• 1/4 cup parsley, minced
• 3 tbsp dill, minced
• 3 tbsp chives, minced
• 1 small garlic clove, grated
• Juice and zest of half a lime
• Kosher salt to taste
• 4 English muffins

For assembling: greens like sauteed spinach, pickled onions, and condiments of choice like ketchup or vegan cream cheese

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat the oven to 425F. Over a parchment lined baking tray, grate the block of tofu using the largest holes of a box grater.
2. Top the shredded tofu with cornstarch, smoked paprika, garlic powder, coriander, fennel seeds, allspice, white pepper, tamari, liquid smoke, and oil. Gently toss the tofu with your hands until completely coated then spread the shreds out in an even single layer on the baking tray. Bake the tofu for 15 minutes, give it a toss using tongs then bake for an additional 10 minutes until golden. Adjust salt to taste then set aside.
3. While everything bakes, prepare the herby smashed avocado. Add the avocado to a bowl with the fresh herbs, grated garlic, lime juice and zest, and a generous pinch of salt. Use a fork to evenly mash everything together.
4. Spread 2-3 tbsp of the avocado mixture on one half of the English muffin, then top with the shredded tofu and any veggies you like. Spread a different condiment of choice over the remaining half of the English muffin and top it over the sandwich. Repeat to make 4 sandwiches.
5. Wrap the sandwiches tightly in parchment paper and foil and refrigerate until ready to enjoy.

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Notes

To reheat the sandwich. When ready to enjoy, place the wrapped sandwich in a toaster oven or air fryer at 350F for 5-7 minutes to heat through.

The difference between super firm tofu and extra firm tofu is the level of firmness. Super firm tofu or sometimes labeled high protein tofu is more firm and dense is consistency than extra firm tofu. Typically you can tell it’s super firm tofu if it happens to be wrapped in vacuum sealed packaging. The density makes it best for grating.

Eyeball the herbs. I gave measurements to the herbs, but feel free to measure it using a small handful of each of the fresh ingredients to minimize the need of measuring cups to clean. I do recommend removing woody stems before chopping.

For the sauteed spinach. This is an optional topping, but all I did to make it was add a 5oz container of baby spinach to a pan with touch of oil and a pinch of salt. Cook it over medium low heat until the spinach has wilted.

Change up the veggies. I topped mine with sautéed spinach, but you can top with any vegetables you like. Try with some sliced tomatoes, pickled onions or sliced cucumber. 

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Smoky Shredded Tofu Breakfast Sandwich first appeared on Plant Based RD.

The post Smoky Shredded Tofu Breakfast Sandwich appeared first on Plant Based RD.

This post is sponsored by One Degree Organic Foods, but all opinions are my own.

Let me paint the scene for you. You go to your freezer, pick up one of these oatmeal cups, bite into it to find the most delicious ooey gooey layer of peanut butter and jelly surrounded by chocolate and a delicious chewy oat base. Truly the dream, and you can easily make it yourself.

Why You’ll Love These Oatmeal Cups

• No baking required. You just need two bowls and a muffin pan. Mix, then assemble your cups and chill before enjoying.
• Just 7 essential ingredients. The base of these cups require just a handful of ingredients, but combined together makes a fun and delicious stuffed sweet treat to look forward to.
• Great to prep ahead. Once the cups are set, they can be stored in the freezer for an easy grab and go snack.

Ingredients You Can Trust

When a recipe has very few ingredients, it becomes that much more important to use ingredients that you love and trust. That will always help to yield the best end result.

When it comes to trust, that’s the main reason I always choose One Degree Organic Foods. They’ve always been transparent about their farming practices, but I absolutely admire the fact that they always go the extra step to expand on their transparency. They use rigorous testing and certifications to ensure that their oats are of the highest quality and safety standards. They are certified gluten-free, processed in a peanut and tree nut-free facility, glyphosate-free, and are tested vigorously for pathogens and heavy metals. To show how far they go, even their glyphosate testing goes beyond general organic certifications and includes additional third party testing. It’s truly insane the depths they go, but it shows me that they truly care to put the best quality out there on the market. And they openly share all of this testing on their website.

Key Ingredients and Substitutions

• Oats: I used the oats I trust most, One Degree Organics Gluten-Free Sprouted Rolled Oats. If you want to avoid using a food processor to mince them up, feel free to swap for their Quick Oats instead.
• Peanut Butter: This recipe is best made using natural runny peanut butter. You can substitute your peanut butter for almond butter, sunflower butter or tahini.
• Flaxseeds: For a little omega 3 boost and to help hold the oat cup base together use flaxseeds. Make sure the flaxseeds are ground. You can also use ground chia seeds instead.
• Maple Syrup: You can substitute this for agave syrup.
• Jam: Use your favorite jam to stuff your cups with. I used a store bought strawberry jam, but you can also make a chia jam using this method.
• Dark Chocolate: I used a dairy-free 70% dark chocolate bar. If you don’t want the chocolate layer on top, please view the Expert Tips section for alternative suggestions.

How to Make Peanut Butter and Jelly Oatmeal Cups

Place the oats into a mini food processor or blender and pulse the oats until coarsely chopped.

Transfer the oats to a medium sized mixing bowl with the ground flaxseed and salt then stir to combine.

Add the peanut butter, maple syrup, and vanilla extract then stir into the oats until fully combined.

Add 2 tablespoons of the oat mixture to each cup of a 12-cup silicone muffin pan or 12-cup parchment lined muffin pan. With a spoon or clean hands, press the mixture into the cup until flat and smooth. Gently press into the middle of the mixture to make a little dent.

To the center of each oat cup, add 1/2 tablespoon of jam, then top with 1/2 tablespoon of peanut butter and spread it to cover the entire oat base. Place the pan into the freezer to firm up for 30 minutes.

To melt the chocolate, break up the bar into small pieces and place in a microwave safe bowl. Place the bowl into the microwave for 30 seconds then stir the chocolate. Return the bowl to the microwave for 15 second intervals, stirring the chocolate each time until fully melted and smooth.

Pour enough chocolate into one cup and use a spoon to quickly spread the chocolate to fully coat the top. Repeat until each cup is coated.

Sprinkle the tops of the oat cups with flaky salt then place in the freezer to fully firm up for at least 10 minutes before enjoying.

Expert Tips

• You can replace the chocolate layer. Make this recipe easier by subbing the melted chocolate layer with a sprinkle of mini chocolate chips over top the peanut butter layer before allowing the cups to set in the freezer.
• Make these cups nut-free. Just substitute the peanut butter for some sunflower butter or tahini.
• Do not swap the rolled oats for steel cut oats. The only alternative to rolled oats I recommend for this recipe are quick oats.

Frequently Asked Questions

Turn Your Oat Cups Into a Tasty Breakfast Treat

These cups are meant to be a fun sweet treat, but can be strategically used to make a balanced breakfast. Chop up one of the cups into small pieces and place over a serving of some high protein unsweetened dairy-free yogurt and a handful of fresh berries.

More Sweet Treats to Try

• No Bake Chocolate Strawberry Tart
• Puff Pastry Pear Galette
• Peanut Butter Blondies
• Apple Crisp Stuffed Baked Apples
• Pumpkin Bread with Streusel Topping

Peanut Butter and Jelly Oatmeal Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Catherine Perez
• Prep Time: 45 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 12 oatmeal cups
• Category: Dessert
• Method: No Bake
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

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Description

These wholesome stuffed Peanut Butter and Jelly Oatmeal Cups are the perfect sweet treat. Only 7 ingredients needed and no baking required!

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Ingredients

Oatmeal Base

• 1 3/4 cups One Degree Organics Gluten-Free Sprouted Rolled Oats
• 1 tbsp ground flaxseed
• 1/2 tsp kosher salt
• 1/2 cup natural peanut butter
• 1/3 cup maple syrup
• 1 tsp vanilla extract

Assembly

• 6 tbsp natural peanut butter
• 6 tbsp strawberry jam
• 5 oz dairy-free 70% dark chocolate bar (about 2 bars)
• Flaky salt, optional

Cook Mode Prevent your screen from going dark

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Instructions

1. Place the oats into a mini food processor or blender and pulse the oats until coarsely chopped.
2. Transfer the oats to a medium sized mixing bowl with the ground flaxseed and salt then stir to combine.
3. Add the peanut butter, maple syrup, and vanilla extract then stir into the oats until fully combined.
4. Add 2 tablespoons of the oat mixture to each cup of a 12-cup silicone muffin pan or 12-cup parchment lined muffin pan. With a spoon or clean hands, press the mixture into the cup until flat and smooth. Gently press into the middle of the mixture to make a little dent.
5. To the center of each oat cup, add 1/2 tablespoon of jam, then top with 1/2 tablespoon of peanut butter and spread it to cover the entire oat base. Place the pan into the freezer to firm up for 30 minutes.
6. To melt the chocolate, break up the bar into small pieces and place in a microwave safe bowl. Place the bowl into the microwave for 30 seconds then stir the chocolate. Return the bowl to the microwave for 15 second intervals, stirring the chocolate each time until fully melted and smooth.
7. Pour enough chocolate into one cup and use a spoon to quickly spread the chocolate to fully coat the top. Repeat until each cup is coated.
8. Sprinkle the tops of the oat cups with flaky salt then place in the freezer to fully firm up for at least 10 minutes before enjoying.

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Notes

You can replace the chocolate layer. Make this recipe easier by subbing the melted chocolate layer with a sprinkle of mini chocolate chips over top the peanut butter layer before allowing the cups to set in the freezer.

Make these cups nut-free. Just substitute the peanut butter for some sunflower butter or tahini.

Do not swap the rolled oats for steel cut oats. The only alternative to rolled oats I recommend for this recipe are quick oats.

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

★ Catherine

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

The post Peanut Butter and Jelly Oatmeal Cups first appeared on Plant Based RD.

The post Peanut Butter and Jelly Oatmeal Cups appeared first on Plant Based RD.