Easy Peasy

5-Minute Muesli

This is my go-to breakfast most mornings when I am running short on time. Which is most mornings!

It’s not really muesli, it’s more like overnight oats.

But not overnight at all!

Just mix the oats, chia seed and almond milk, let rest for 5 minutes in the fridge to allow the chia to interact with the almond milk to soften the oats. Then add your own toppings:

  • Dried fruit
  • Shredded coconut
  • Fresh fruit
  • Nut butters
  • Nuts
  • Cacao Nibs
  • Chocolate Chips
  • Flax seed
  • Hemp Seed
  • Endless possibilites!

With no planning you can make a quick, healthy whole food breakfast that can be the same, but different every day. (And Yes! this can be warmed up, but I eat it COLD!)

I tried this out in a hands-on session with my Introduction to Vegan Cooking class students and they loved it!

Let me know if you try it and love it too in the comments! Happy Cooking!

5-Minute Muesli

This is my quick breakfast most mornings. I love it because it is fast, healthy, and filling! The combination of the chia with the oats and the 5-minute fridge time help soften the oats quick so you don’t have to do this the night before. I hope you like it as much as I do!
Prep Time5 mins
Total Time5 mins
Course: Breakfast
Cuisine: American
Keyword: quick breakfast, vegan
Servings: 1

Ingredients

  • 1/2 cup organic oats
  • 1 tbs organic chia seeds
  • 1/2 cup organic almond milk

Toppings

  • Almond butter or nut butter of choice
  • Cocoa nibs
  • Banana
  • Other ideas: shredded coconut dried fruit, fresh fruit, nuts, chocolate chips!

Instructions

  • In a small bowl combine the oats, chia, and almond milk. Place the bowl in the refrigerator for 5 minutes. 
  • Take your muesli out of the fridge and top with your favorite toppings.
  • This can also be made an a small wide-mouth mason jar. Put the topping on top and toss in your travel bag or bring it to work!

Video

Notes

  • Yes, you can let this rest more than 5 minutes. The longer, the more oat-pudding (overnight oaty) like it will be. 
  • You can heat it up in the microwave if you would like to eat it warm.
  • Don’t forget to let me know if you try it in the comments and be sure to share your topping creations too!

Gluten-Free Vegan Oat Pancakes

You don’t always need to go out and buy fancy gluten-free flours to make a some great gluten-free food.  Just grab your food processor or blender, and wiz up some oats from your cabinet and you have a great GF flour to make these pancakes in a pinch!  It’s a lifesaver when you remember last minute that one of your brunch guests is gluten-free!

IMG_2676-1.jpeg

These pancakes are:

Gluten-Free!

Easy!

Delicious!

Super Nutritious!

Gluten-Free Vegan Oat Pancakes

You don’t always need to go out and buy fancy gluten-free flours to make a some great gluten-free food. Just grab your food processor or blender and wiz up some oats from your cabinet and you have a great GF flour to make these pancakes in a pinch! It’s a lifesaver when you remember last minute that one of your brunch guests is gluten-free!  
Author: Nicole Arciello

Ingredients

  • 1 cup oat flour
  • 2 tbsp corn starch
  • 2 tbsp sugar
  • 1 tbsp flax seed, milled
  • 1 tbsp baking powder
  • 1/4 tsp sea salt
  • 1 cup non-dairy milk
  • 1 tsp vanilla
  • 1/2 cup oats

Instructions

  • In a large bowl combine oat flour, corn starch, sugar, flaxseed, baking powder and salt. Make a well in the center and add milk and vanilla. Mix together. Stir in oats and let batter rest 5 minutes.
    While batter is resting heat non-stick pan over medium heat. If your pan needs it, you can add a light layer of cooking spray. Use a large cookie scoop or ¼ cup measuring cup to scoop batter into the pan.
    Let cook until bubbles for on the top and the pancakes look like they are firming up around the edges, about 4-5 minutes. Gently flip and cook another 4 minutes. Transfer to a plate and repeat until all pancakes are cooked!  

Southwest Tofu Scramble

Do you love tofu scramble? You should.  And if you don’t, I know you will now!

Sometimes recipes for tofu scramble can be complicated by tons of spices that you might not have on hand.  I simplify that problem by using taco seasoning!

This is my go-to tofu scramble because it is super filling, easy to put together and it makes awesome breakfast burritos too! I teach this recipe in all of my tofu classes and in all of my continuing education classes because this needs to be in your life.  And that’s why I’m sharing  it here too!

It’s Easy!

It’s Super Yummy!

It’s Healthy!

It’s alway a crowd-pleaser.

It’s colorful.

And it’s also great for dinner. 🙂


tofuscramble

This awesome, flavorful, colorful tofu scramble will be a hit at your next brunch. It’s easy to double and triple too! And it takes about 30 minutes or less to make

 

Have you watched me cook (and tasted!) this recipe in class?  Have you tried it at home?  Let me know in the comments!

Happy Cooking! <3

Southwest Tofu Scramble

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: tofu scramble, vegan

Ingredients

  • 1 tbs olive oil
  • ½ large onion chopped
  • 1 red bell pepper chopped
  • 2-3 cloves garlic minced
  • ½ tsp tumeric
  • 1 tbsp taco seasoning
  • 1 package extra firm tofu diced into cubes or crumbled
  • cup water
  • ¼ cup nutritional yeast
  • 1 can black beans
  • Salt and pepper to taste
  • 10 or so grape tomatoes sliced in half

Garnish:

  • Shredded vegan cheddar cheese
  • 2-3 scallions sliced thin
  • Cilantro

Instructions

  • Heat the olive oil in a non-stick skillet over medium-high heat. Add onion and red pepper cook about 5 minutes until softened. Add garlic cooking a minute more. Stir in spices, cooking about a minute more.
  • Add the tofu cubes, or crumble right into the pan, folding everything together. Add the water and nutritional yeast and stir to combine. Cook about five more minutes. Fold in beans and cook another minute or two until they are heated through. Add tomatoes and salt and pepper to taste.
  • Transfer to a serving platter and garnish with cheese, scallions or cilantro or all three!