Easy Summer Breakfast ideas (that are not smoothies)
- Erica
- Jun 25, 2020
- 3 min read
My favorite meal of the day is, by far BREAKFAST! And in these summer months its nice to have a meal option that doesn’t involve getting all hot and sweaty cooking with heat. Cool breakfast options are a perfectly refreshing way to start your day. These are some of my go-to recipes in the summer because they are all prepped before hand, which means all you have to do in the morning is grab them from the freezer/fridge and enjoy!
1. FROZEN YOGURT BREAKFAST BARS
This is a great meal-prep option for the week. Grab from the freezer whenever you need a quick, cool breakfast.
Ingredients:
1 cup pitted soft dates
2 cups rolled oats
1 cup almond butter
¼ cup flax seeds
1 tsp cinnamon
1 ½ cup yogurt
1 cup frozen berries stewed
Directions:
1. Stew berries in a pot or microwave.
2. Blend dates until smooth in a food processor. Add oats, ground flax seeds, almond butter, and cinnamon. Blend.
3. Transfer to a parchment lined baking dish (any size really. 11’’ x 8’’, 9 x 9’’, etc.) pressing mixture down firmly.
4. Top with yogurt. Spread out evenly.
5. Dot yogurt with berries and use a knife to swirl.
6. Put in freezer until ready to eat. Let thaw for a bit before cutting into squares.
2. PB & J STUFFED SWEET POTATO
The first time I saw this recipe it didn't seem very appetizing to me. Tofu and peanut butter? In a sweet potato? Really?? But then I tried it....and yes, it really does work together. Try for yourself!
Ingredients:
1 medium sweet potato
¼ block tofu
1 Tbs peanut butter
⅛ tsp cinnamon
Pinch of salt
Topping:
Directions:
1. Microwave a medium sweet potato or bake in the oven until soft.
2. Scoop out the insides and add to food processor. Add tofu, peanut butter, cinnamon, and salt as well. Puree until smooth.
3. Spoon filling back into sweet potato skin and store in airtight container in the fridge (this can be enjoyed cold or hot).
4. When ready to eat top with berry chia seed jam.
3. OVERNIGHT OATS (CLASSIC + CARROT CAKE)
Overnight oats are ridiculously easy to prepare and so versatile. There are a hundred different variations of this simple breakfast recipe. These are two variations I have been loving recently. Don't be afraid to change up the flavors to keep it exciting. Use what you have at home, you really can't go wrong!
Classic overnight oats
Ingredients:
½ cup rolled oats
½ cup soy milk (or any milk)
2 Tbs peanut butter/almond butter
1 Tbs chia seeds/flax seeds
1 Tbs maple syrup
Directions:
1. Add all ingredients to a mason jar and stir to combine.
2. Cover with a lid and store in the fridge overnight.
3. Enjoy as is in the morning or top with fresh fruit.
Carrot cake overnight oats
Ingredients:
½ cup rolled oats
¾ cup soy milk (or any milk)
¼ cup shredded carrots
1 Tbs maple syrup
1 tsp cinnamon
1 Tbs crushed pecans
1 Tbs shredded coconut
Directions:
1. Add all ingredients to a mason jar and stir to combine.
2. Cover with a lid and store in the fridge overnight. Enjoy as is in the morning!
4. HERB AND GARLIC TOFU AND CASHEW SPREAD
This is one of my favorite savory breakfast recipes. If you like the creamy texture of cream cheese with the garlicky flavor of sour cream and onion, you are going to love this spread. And nothing screams summer more than fresh herbs! Seriously such a beautiful combination of flavors. Spread it on a bagel or some toast... *chef's kiss*
Ingredients:
1 block firm tofu, drained and gently pressed
3/4 cup raw cashews (soaked overnight)
3 cloves garlic
4 Tbsp lemon juice
1 Tbsp apple cider vinegar
2 tsp garlic powder, onion powder, and salt
1/2 tsp cracked black pepper
1/3 cup chopped fresh chives
1/3 cup chopped fresh dill
3 Tbs chopped fresh basil
Directions:
1. Add all ingredients to the blender except the fresh herbs. Blend until smooth.
2. Transfer to an air-tight container and fold in the herbs.
3. Set in the fridge until ready to eat!
Hope you enjoy the recipes! Cheers to a fabulous summer.
For the full original recipes check out the following blogs:
Keep Thriving,
Erica
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