Today kicks off the Silk 5 Days 5 Ways collab on YouTube! Myself and 4 other amazing YouTubers are showcasing 5 recipes each in the categories of breakfast, snacks, lunch, dinner, and dessert. That’s a total of 25 vegan recipes to get you back into a routine of meal planning. You have no excuses now!
Thanks to Silk for sponsoring this post. Find them online and on Instagram @silk and Facebook.
Be sure to check out all the recipes from Keep Up With Liv, Healthnut Nutrition, Kravings and The Healthy Maven on YouTube for more delicious ideas for the week! I took care of these 5 easy vegan breakfasts, so check out the video below or keep scrolling for the full recipes. You can also check out my other breakfast ideas here!
Find those 250 ml mason jars here for Canada and here for USA/International. I'm obsessed! Let me know which one of these easy vegan breakfast ideas was your favorite in the comments below.
day 1: cherry pie overnight oats
overnight oats jars
This recipe will give you the exact ratios to make overnight oats jars that are 8 oz. in size. I like this layered cherry pie version but you can customize the fruits, nuts, and toppings however you like!
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Servings: x 8 oz jars
Calories: 446kcal
Ingredients
- 1 C rolled oats (not quick cooking)
- ½ teaspoon cinnamon
- 1 tablespoon coconut sugar
- pinch sea salt
- 1 C nondairy milk
- 1 C whole cherries pitted and roughly chopped
- â…“ C pecans roughly chopped
- 2 tsp + 2 tsp maple syrup divided
- 2 tablespoon granola
Instructions
- Combine rolled oats, cinnamon, sugar, and nondairy milk in a bowl and set aside while you preprea the cherries and chop the pecans. Reserve about ¼ cup chopped cherries and ¼ cup chopped pecans for topping when serving.
- Place ¼ cup of oatmeal in the bottom of each jar ensuring you also have enough liquid to fully coat the oats. They will absorb most of this liquid while setting overnight. Add a layer of pecans then drizzle 1 teaspoon of maple syrup on top. Add cherries and top with the rest of the oatmeal. Cover with the jar lid and refrigerate overnight.
- In the morning top with reserved cherries, pecans and granola for an added crunch, drizzle with another 1 teaspoon each of maple syrup, if desired. You can eat it cold as the oats will be soft from soaking overnight or if you prefer, microwave the jar for 30 seconds to 1 minute before adding the additional toppings.
Nutrition
Calories: 446kcal | Carbohydrates: 61g | Protein: 12g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 77mg | Potassium: 586mg | Fiber: 8g | Sugar: 22g | Vitamin A: 519IU | Vitamin C: 14mg | Calcium: 226mg | Iron: 3mg
day 2: piña colada chia pudding
vegan chia pudding
Use this vegan chia pudding base for all kinds of tasty breakfasts. The piña colada version is a tropical twist you're going to love.
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Servings: x 8 oz jars
Calories: 433kcal
Ingredients
- â…“ C whole black chia seeds
- 1 C nondairy milk
- ½ C pineapple juice from a can of crushed pineapple
- zest of 1 lime
- 1 C canned crushed pineapple juice drained, plus more for garnish
- ½ C toasted coconut chips
- mint sprigs as garnish
- lime slices as garnish
Instructions
- Combine the chia seeds, nondairy milk, pineapple juice, and lime zest in a bowl. Cover and refrigerate overnight. The chia seeds will expand and the mixture will be the consistency of pudding.
- In the morning create parfaits by layering chia pudding on the bottom of a jar, then add ½ cup crushed pineapple to each jar, another layer of chia pudding, then top with toasted coconut chips, more crushed pineapple, mint sprigs, and extra lime slices, if desired. I like squeezing more lime juice on top before eating. You can place the lids on the. jar and take the chia pudding to go. The chia pudding will last 5 days in the fridge.
Nutrition
Calories: 433kcal | Carbohydrates: 47g | Protein: 10g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 74mg | Potassium: 620mg | Fiber: 15g | Sugar: 27g | Vitamin A: 541IU | Vitamin C: 26mg | Calcium: 376mg | Iron: 4mg
day 3: cultured coconut berry parfait
cultured coconut berry parfait
This parfait is the perfect start to any day!
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Servings: x 16 oz jar
Ingredients
- 1 C fresh mixed berries
- ½ teaspoon lemon zest
- 2 teaspoon maple syrup
- 1 C Silk Cultured Coconut Unsweetened Vanilla
- ½ C your favorite granola
- mint, as garnish (optional)
Instructions
- Toss berries with lemon zest and maple syrup in a bowl. You can also do this the night before to get them extra juicy.
- Make the parfait by adding half the cultured coconut to the bottom of the jar. Then add a layer of granola, some berries, then the remaining cultured coconut, granola and top with berries. Garnish with mint, if desired.
Notes
 If you're preparing this the night before you can toss the berries, but leave the layering until you're ready to eat or the granola will get soggy.Â
day 4: banana hazelnut breakfast bread pudding
banana hazelnut breakfast bread pudding
This is a quick and easy way to make what would otherwise be a complicated sweet breakfast idea!
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Servings: x 8 oz jar
Ingredients
- 1 ripe banana mashed
- ¼ C whole wheat flour
- pinch sea salt
- pinch cinnamon
- ¼ teaspoon baking powder
- â…“ C whole hazelnuts
- ¼ C Silk Almond for Coffee Hazelnut + 1 tbsp
- 1 tablespoon Silk Cultured Coconut (optional)
Instructions
- Roast hazelnuts in advance of wanting to make this breakfast. To roast hazelnuts, place the whole hazelnuts on a baking sheet. Place in a preheated oven at 425°F for about 10 minutes. Watch closely and toss once if needed until the skins are dark brown and have cracked. Remove the baking sheet from the oven and place the nuts in a clean tea towel. Fold the towel over top and rub the surface of the hazelnuts under the towel. This will remove the skins. Discard the skins and roughly chop the toasted nuts.
- Mash the banana in a jar. Then add flour, sea salt, cinnamon, baking powder, 2 tablespoon chopped roasted hazelnuts, and ¼ cup of Silk Almond for Coffee Hazelnut. Stir to combine well and ensure you don’t see any flour at the bottom.
- Microwave on high for 3 minutes. Time may vary depending on your microwave model.
- Right out of the microwave poke holes in the top of the bread pudding with a fork, then drizzle 1 tablespoon of Silk Almond for Coffee Hazelnut on top. It will soak into the bread pudding and sweeten it perfectly!
- Top with a dollop of Silk Cultured Coconut, if desired, and more chopped hazelnuts.
Notes
To prep this the night before, combine everything in the jar as instructed except the baking powder, cover and refrigerate. In the morning stir in the baking powder well and then microwave as directed.
day 5: tofu scramble soufflé
tofu scramble soufflé
Here's an easy way to enjoy your tofu scramble throughout the week!
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Servings: x 8 oz jar
Ingredients
- ½ C crumbled medium firm tofu
- 1 tablespoon nutritional yeast
- pinch of sea salt
- pinch ground pepper
- pinch turmeric
- pinch chili powder
- pinch garlic powder
- ½ teaspoon cornstarch
- 3 tablespoon Silk Almond Unsweetened
- 1 tablespoon finely chopped green pepper
- 1 tablespoon finely chopped green onion
- ½ an avocado, diced
- 2 tablespoon salsa
Instructions
- Combine tofu, nutritional yeast, spices, cornstarch, Silk, green pepper, and onion together in the jar. Stir to get it well mixed and evenly coated in the liquid.
- Before serving, microwave on high for 3 to 4 minutes. Top with avocado and salsa. I also like to serve it with buttered toast for dipping!
Notes
You can prepare this, cover and refrigerate overnight if you want to prep ahead.
Jessica Gast
Any suggestions for the cake if you live somewhere where they don't have Silk and don't have any kind of "for coffee" milks? Just use regular soy milk and some maple syrup maybe?
Isabella
I tried the tofu scramble and OH MY GOSH IT WAS AMAZING!! Definitely will make again!!!