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!
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!
day 1: cherry pie overnight oats
cherry pie overnight oats
Have your cherry pie at breakfast, and feel good about it!
- 1 C rolled oats (not quick cooking)
- 1/2 tsp cinnamon
- 1 tbsp coconut sugar
- pinch sea salt
- 1 C Silk Almond Unsweetened
- 1 C whole cherries, pitted and roughly chopped
- 1/3 C pecans, roughly chopped
- 2 tsp maple syrup + 2 tsp
- 2 tbsp your favorite granola
Combine rolled oats, cinnamon, sugar, and Silk in a bowl and set aside. While you prep the cherries and chop the pecans. Reserve about 1/4 cup chopped cherries and 1/4 cup chopped pecans for topping when serving.
Place 1/4 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 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.
day 2: piña colada chia pudding
piña colada chia pudding
Here's a tropical twist on your regular chia pudding!
- 1/3 C whole black chia seeds
- 1 C Silk Coconut Unsweetened
- 1/2 C pineapple juice, from can of crushed pineapple
- zest of 1 lime
- 1 C canned crushed pineapple (juice drained, plus more for garnish)
- 1/2 C toasted coconut chips
- mint sprigs, as garnish
- lime slices, as garnish
Combine the chia, Silk, 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 1/2 cup crushed pineapple to each jar, another layer of chia pudding, then top with toasted coconut chips, more crushed pineapple, mint, and extra lime slices, if desired. The chia pudding will last 5 days in the fridge.
day 3: cultured coconut berry parfait
cultured coconut berry parfait
This parfait is the perfect start to any day!
- 1 C fresh mixed berries
- 1/2 tsp lemon zest
- 2 tsp maple syrup
- 1 C Silk Cultured Coconut Unsweetened Vanilla
- 1/2 C your favorite granola
- mint, as garnish (optional)
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.
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.
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!
- 1 ripe banana mashed
- 1/4 C whole wheat flour
- pinch sea salt
- pinch cinnamon
- 1/4 tsp baking powder
- 1/3 C whole hazelnuts
- 1/4 C Silk Almond for Coffee Hazelnut + 1 tbsp
- 1 tbsp Silk Cultured Coconut (optional)
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 tbsp chopped roasted hazelnuts, and 1/4 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.
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!
- 1/2 C crumbled medium firm tofu
- 1 tbsp nutritional yeast
- pinch of sea salt
- pinch ground pepper
- pinch turmeric
- pinch chili powder
- pinch garlic powder
- 1/2 tsp cornstarch
- 3 tbsp Silk Almond Unsweetened
- 1 tbsp finely chopped green pepper
- 1 tbsp finely chopped green onion
- 1/2 an avocado, diced
- 2 tbsp salsa
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!
You can prepare this, cover and refrigerate overnight if you want to prep ahead.