Plant-Based Breakfasts

This post is in collaboration with Silk. All views are my own. Friends, I have something really special for you today. And it’s not one, but FOUR plant-based breakfasts!

Overhead shot of Plant-Based Breakfasts and a Silk Almondmilk container.

How to make four different plant-based breakfasts

And it involves endless options for an absolutely delicious and simple breakfast.  I completely realize that breakfast can be a very hectic time, especially during the week. 

We are all crazy busy, running around try to get kids ready for school and trying to get ourselves ready for work. 

It can seem nearly impossible to get breakfast on the table AND make it nutritious. 

But, I am here to tell you that it IS possible to do both. 

It just takes a tiny bit of grocery shopping and planning, and you can whip any of these breakfasts up in just mere minutes. 

Some of it can even be done the day before so it takes mere seconds to eat and run out the door.

I used Silk Vanilla Almond Dairy-Free Yogurt Alternative and Unsweetened Vanilla Almondmilk (a staple in my house) because they’re dairy- and lactose-free, have an amazingly wholesome taste, and can easily be swapped in to recipes that contain dairy. 

Many people are seeking options that are dairy- and lactose-free, and I absolutely love their vanilla varieties because, well, it basically tastes like ice cream (YUM).  

Silk’s ‘Progress is Perfection’ campaign fights the notion that “extreme” is the only path to being healthier, small victories are still victories.  And you know that’s what I’m all about!

The first creation is quite possibly the most fun because it involves crepes and making those crepes into enchiladas (who wouldn’t LOVE that?!).  If you haven’t made crepes before, they’re even simpler and quicker than pancakes.  T

hey have no leavening agent, so it’s just a simple batter of whole grain flour, salt, a pinch of sweetness, eggs and Silk Unsweetened Vanilla Almondmilk. 

Heat a cast iron or non-stick skillet with a bit of oil, pour some batter in and cook 1-2 minutes per side. 

These crepes are a bit eggy, have some fiber and are perfect rolled up into enchiladas and topped with Vanilla Almond Dairy-Free Yogurt Alternative, fresh berries and mini dark chocolate chips. 

What’s even better is the crepes can be made in advance (up to 3 days), which makes for an even quicker breakfast on those crazy days.

Overhead shot of crepes on a white plate.
Side view of Silk Almondmilk pouring into a mixing bowl.

What are your favorite plant-based breakfasts?

The second breakfast option is a yogurt bowl topped with crunchy almond granola, frozen mango chunks and a drizzle of honey.  It really doesn’t get much quicker and more wholesome than this. 

I love to choose a granola that has added protein because this bowl becomes even more filling so I can make it to the next meal without being hangry.

It’s a win-win situation, folks.

Overhead shot of yogurt with granola and mango.
Side shot of mango and granola on top of yogurt in a white bowl.

How to make toasts with yogurt

The next creation is quite possibly my favorite (I know, I say that about all of them).  I ate it this morning and was seriously overjoyed because it tasted so good. 

Hearty whole grain toast is topped with nut butter (whatever kind you like), then a generous slather of the Almondmilk Yogurt (those cute vanilla bean specs make my happy), thinly sliced apples, a drizzle of honey and a sprinkle of chia seeds. 

The textures went together so nicely, and it’s a well-balanced, easy and fast meal to whip up in the morning.

You’ll end up making this toast on the daily because it’s. so. good.

Overhead shot of toast with peanut butter, yogurt, honey, apple slices and chia seeds.

I’m really loving on this smoothie…

And last, but not least, is this dynamite smoothie.  Frozen peaches (or fresh, if they’re in season!) are blended with half a ripe avocado, and both the Almondmilk Yogurt and Almondmilk to make a smoothie that puts all other smoothies to shame (sorry not sorry).

Plus, what’s super cool is that all of these recipes were made with plant-based ingredients.  Y’all know I love meat and animal products, but sometimes I need to check my diet and make sure I’m getting enough plants since they’re super good for us.  And by using Silk products, it’s easy to eat more plants without sacrificing flavor.   

Swapping in Silk is great to create a “lightened up” version of recipes to help with small victories on your path to a better you – which is why I’m such an advocate for their yummy products.  I highly recommend you check ’em out.

Try one or all of these plant-based fun breakfast creations and tell us why you love ’em!

Overhead shot of four Plant-Based Breakfasts.

Breakfast really IS the best meal of the day.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ProgressIsPerfection #CBias #CollectiveBias

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Yogurt & Berry Crepe Enchiladas

These crepes are a fun way to enjoy breakfast “enchilada” style and can be made up to 3 days in advance.

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4 Servings 1x
  • Category: Breakfast
  • Method: Stove-Top
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • ½ cup whole wheat flour
  • Pinch coarse salt
  • Pinch stevia or drizzle of honey
  • 2 large eggs
  • ¾ cup Silk Unsweetened Vanilla Almondmilk
  • 1 tablespoon oil
  • ¼ cup Silk Vanilla Almond Dairy-Free Yogurt Alternative
  • 1 cup mixed berries
  • 1 teaspoon mini dark chocolate chips

Instructions

  1. In a medium mixing bowl, whisk together flour, salt, stevia, eggs and almondmilk until thoroughly mixed. Heat oil in a medium cast iron or non-stick skillet to medium heat. Once hot, add ¼ of the mixture and cook 1-2 minutes per side, until browned and set. Set aside until slightly cooled.*
  2. Roll crepes and place on plate upside down. Top with almondmilk yogurt, berries and mini dark chocolate chips. Serve immediately.

Notes

Cooking Tip: Crepes can be cooked in advance and refrigerated for up to 3 days.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 309
  • Sugar: 9 g
  • Sodium: 191 mg
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 6 g
  • Protein: 12 g
  • Cholesterol: 185 mg

Keywords: whole wheat, healthy, easy, quick, simple, sweet

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Yogurt, Mango & Granola Bowl

This yogurt bowl is topped with crunchy almond granola, frozen mango chunks and a drizzle of honey making it a super quick recipe.

  • Author: Julie Andrews
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 bowl 1x
  • Category: Breakfast, Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • ½ cup Silk Vanilla Almond Dairy-Free Yogurt Alternative
  • ½ cup mango chunks
  • ¼ cup granola
  • Drizzle honey

Instructions

  1. Place almondmilk yogurt in a bowl and top with mango, granola and a drizzle of honey. Serve immediately.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 214
  • Sugar: 32 g
  • Sodium: 108 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 6 g
  • Protein: 6 g
  • Cholesterol: 0 mg

Keywords: fruit, dairy free, healthy, easy, best, quick, simple, kid-friendly

Did you make this recipe?

Did you make this recipe? Share a photo and tag us on Instagram and Facebook @thegourmetRD. We can’t wait to see your creation!

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Yogurt, Nut Butter & Apple Toast

Hearty whole grain toast is topped with nut butter, Almondmilk Yogurt, apples, a drizzle of honey or maple syrup and some chia seeds for a satisfying option full of textures. 

  • Author: Julie Andrews
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 Slice 1x
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 1 slice whole grain toast
  • 1 ½ tablespoons nut butter
  • 2 tablespoons Silk Vanilla Almond Dairy-Free Yogurt Alternative
  • ¼ medium apple, sliced
  • Drizzle of honey or maple syrup
  • 1 teaspoon chia seeds

Instructions

  1. Slather toast with nut butter, then yogurt. Top with apples, honey or maple syrup and chia seeds. Serve immediately.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 300
  • Sugar: 13 g
  • Sodium: 86 mg
  • Fat: 15 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 8 g
  • Protein: 11 g
  • Cholesterol: 0 mg

Keywords: healthy, vegan, whole grain, easy, quick, simple, kid-friendly

Did you make this recipe?

Did you make this recipe? Share a photo and tag us on Instagram and Facebook @thegourmetRD. We can’t wait to see your creation!

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Peach Avocado Smoothie

Frozen peaches (or fresh, if in season) are blended with half a ripe avocado, Almondmilk Yogurt and Almondmilk to make a delicious breakfast smoothie. 

  • Author: Julie Andrews
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 Smoothie 1x
  • Category: Breakfast, Smoothie
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 11 ½ cups Silk Unsweetened Vanilla Almondmilk
  • ½ cup Silk Vanilla Almond Dairy-Free Yogurt Alternative
  • 1 cup frozen peaches
  • ½ medium ripe avocado
  • Drizzle of stevia or honey

Instructions

  1. Place all ingredients into a blender and puree until smooth. Serve immediately.

Nutrition

  • Serving Size: 1 Smoothie
  • Calories: 297
  • Sugar: 21 g
  • Sodium: 187 mg
  • Fat: 13 f
  • Saturated Fat: 1 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 5 g
  • Cholesterol: 0 mg

Keywords: fresh, frozen, snack ideas, healthy, quick, easy, simple, on-the-go

Did you make this recipe?

Did you make this recipe? Share a photo and tag us on Instagram and Facebook @thegourmetRD. We can’t wait to see your creation!

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