Carrot Cake Breakfast bars. I know! My kids were pretty excited about having carrot cake for breakfast. A simple little breakfast bar that will make a few mornings easier. Not too sweet but sweet enough for first thing in the morning. Make ahead and grab and go.
I see this cake making an appearance on Christmas morning. Something to throw in the oven while the coffee brews and then share slightly warm after most of the presents have been opened. I would serve as I did here, in generous wedges
Loaded with coconut and insanely cute muffins.
This easy to make breakfast recipe is vegan and gluten-free. Cranberries, Oats, Pears and almonds…. and mostly hands-off too.
Cashew and Cranberry Breakfast cookies – a grab and go breakfast. Make ahead. Freezer friendly. Vegan
Here is a healthy little muffin to go with your weekend coffee. Vegan, nearly fat-free and packed with protein from chia seeds and quinoa. Next time you are cooking quinoa for dinner make some extra.
I like to make something a little different on the weekends for breakfast. Steel cut oats take just a little bit longer than regular oats to cook but I love the hearty texture. This time with fresh pineapple and shredded coconut.
A simple formula – protein, milk, and fruit – makes a balanced breakfast that will fuel even the busiest morning.
I really hate to add to your To-Do list for the weekend, but a batch of these muffins would be a good idea. They stash nicely in the freezer and given that they are fairly low in sugar they make a healthy addition for the kids lunch box. Or better yet, with a piece of fruit and slathered with nut butter they are a quick and compact little breakfast.
The trick to tender and flaky scones, even when they are vegan, is to not over mix the dough. Mix the dry ingredients together then add the honey (or your favourite liquid sweetener) and coconut oil. Mix well with your fingers to get a fine crumb. Yes, this is like making pastry.
