3 Vegan Recipes to Kickstart Your Morning

Guest Post by Caroline Vass of AttVaraVass.

Hi, I’m Caroline Vass and I run a food blog called AttVaraVass. My passion is food – real food – and I want to show the world that it’s easy to make great food at home in your own kitchen. It doesn’t have to be complicated nor does it have to be expensive, and your body and mind will thank you for it! 

I want to share my top three favourite breakfasts, vegan style. I recently started to take out dairy from my diet and I find so much fun to experiment with all the non-dairy products available out there. Hope you enjoy them as much as I do!

Bircher – The Original Overnight Oats


Who doesn’t love a good Overnight Oats Recipe?
You’ll need:

• 1/2+ cups unsweetened almond milk
• 3 tbsp shaved coconut flakes
• 2-3 tbsp peanut butter
• 1/2 cup gluten free oats
• 1/4 cup raspberries/strawberries/bananas/blueberries

Instructions:
Put the oats and coconut flakes in a jar and pour over the almond milk. Add peanut butter and stir gently. The peanut butter will be a bit lumpy, but that part of the deliciousness. Put the lid on and let it rest in the fridge for about 9 hours. Top with a banana and berries of your choice.

Greek Inspired Soygurt with Honey

Greeks know how to enjoy food, their breakfast is a no exception! You are going to love this! Not only is delicious, but it takes you about 5 minutes to assemble.

You’ll need:

• 3/4 cups of soygurt
• 1/4 cups of salty cashew nuts (my personal favourite are the ones that have both salt and black pepper)
• 1/4 cups raspberry
• 1/4 cups blueberries
• 2 tbsp honey

Instructions:
Pour the soygurt in a nice glass or a jar. Top it with nuts and berries. Drizzle the honey on the top! Enjoy!

Chia Seed Pudding

I’m a little late on the chia pudding band wagon, but I love it nonetheless. It’s so much fun to experiment with the colours and flavours. My favourite is an exotic one.

You’ll need:

• 4 tbsp chia seeds
• 1 tsp vanilla extract
• 1 & 1/2 cups coconut milk
• 1/2 of a frozen banana
• 1/2 cups frozen mango
• 2 tbsp almond milk
• 1 handful raspberries

Instructions:
Pour the coconut milk into a glass container and add the chia seeds and vanilla. Blend it together and put the lid on and place it in the fridge for about 12 hours.
When the chia pudding is ready, the topping is ready to be made. Mix the frozen bananas, mango and the almond milk in a blender. You should now have a thick creamy ice cream like topping. Add it to the chia pudding and add a few raspberries for taste.

-Caroline Vass