Hello and Happy Sunday,

I put together a video to show four of my go to breakfasts after being asked by several friends what vegans eat for breakfast. Today I’m posting the four recipes along with the video in hopes to inspire new morning habits. All the recipes are on the sweeter side of the breakfast spectrum and all very simple but I’ve also made some staples which will make putting together a wholesome and delicious breakfast easy like; chia jam, rhubarb compote and a toasted muesli. I’ve tried to make these as fuss-free as possible and preparing your own condiments give you the opportunity to put exactly what you want inside and nothing else. The recipes also make much more than you’d use up in just one breakfast so you could prepare them on a free evening and enjoy them the rest of the week. However, remember that everywhere I have made my own staple you can of course replace that with a store bought alternative to save time or use fresh or frozen fruit for example instead of a jam or compote.

I’m hoping to make another video similar to this one but with savoury recipes, is that something ou guys are interested in? Would love to hear your thoughts and requests.

About the recipe:
This parfait is probably the quickest out of the breakfasts in this series if you prepare the ingredients beforehand and still it’s one of the prettiest I think. I simply layer a toasted oat and coconut muesli with a raspberry and orange chia jam as well as plant yoghurt to create this stunner of a breakkie. Personally I like keeping some kind of cereal at hand and making my own muesli I know exactly what goes inside it and making your own is so simple and will save you quite a bit of cashitos. All I use are some staple items such as oats, shredded coconut, seeds and raisins and voila you have your own cereal ready to enjoy in any way you like. In this series the muesli could really go on top of any of the dishes to give it an extra crunch.

The real show stopper in this combination for me however is the chia jam. It really has revolutionised my jam habits and yet again I can choose exactly what’s inside which in this case means staying away from all the processed sugar that usually goes hand in hand with store bought jam. In this recipe I use orange juice to sweeten the jam along with a small amount of brown rice syrup which creates a satisfyingly sweet jam held together by those nifty little chia seeds which gel in contact with the liquids. Finally I simply use store bought plant yoghurt and I like to by unsweetened yoghurts and add sweeter toppings like the jam and muesli in this isntance letting the yoghurt be an acidic counter actor. You could of course make your own yoghurt as well, although I haven’t gotten quite that far yet in my own cooking explorations.

Enjoy! x

ps. remember to tag your creations on instagram with #mygoodeatings

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