Vegan Breakfast Bowls

These protein rich Vegan Breakfast Bowls are the answer to the breakfast blahs…if you’re been there and done that with green smoothies and can’t face another piece of toast, one of these powerhouse bowls will jump start your engine, guaranteed!

This post is sponsored by Bolthouse Farms 1915

I’m a cheerleader for breakfast, I always have been, I can’t seem to start my day without that first, all important meal.  But in the summer I have trouble getting motivated, my kitchen faces East, and the sun streaming in can be brutal first thing in the morning, so eating anything warmer than room temp is out of the question.  That’s where these Vegan Breakfast Bowls come in handy, they’re gloriously cool and effortless.  I make them with Bolthouse Farms 1915 Organic Almond & Soymilk Protein Beverages, and I’ve customized delicious healthy bowls around their vanilla, coffee, and chocolate varieties.  Even though I had fun with my breakfast bowls, 1915 is fabulous straight up.  I have a crush on the vanilla, but Grant loves the coffee, and my daughter went straight for the chocolate.  They all have 12 grams of plant-based protein and each one is light and fresh tasting.  They’re organic, non GMO, vegan, gluten free, and just plain good.  We’re hooked.

I made two bowls with the vanilla because I love it so much.  The first one is based on an a homemade muesli, a Swiss breakfast cereal that is served chilled, made with raw rolled oats that have been softened with milk or yogurt and eaten with fruits, nuts and seeds.  It was actually created back in 1900 by a doctor to help his patients convalesce, and I think of it as the warm weather equivalent of oatmeal.  In place of dairy milk or yogurt I used the 1915 Vanilla Almond & Soy which gives this bowl extra flavor.  I added fresh fruit, raw chocolate, cacao nibs, toasted coconut, and toasted almonds on top.  It’s decadently healthy 🙂

The next morning I mixed the 1915 Vanilla with chia seeds….the seeds plump up almost like tapioca to create a breakfast ‘pudding’.  Chia seeds are hydrophilic, which means they absorb many times their weight in liquid, and even thought they’re a hip food right now, they’ve been around for thousands of years, and they’re super healthy.  I just topped this bowl with gorgeous raspberries, a sprinkle of homemade granola, and some honey.  The 1915 provides the protein and a nice vanilla accent.

With the Chocolate Almond & Soy blend I whipped up a frosty smoothie using frozen bananas and almond butter.  Just peel 2 bananas, break them apart, and pop in the freezer the night before, then blitz with the 1915 and the almond butter in the am.  I could have slurped it down straight from the blender it was so good, but I summoned the self control to transfer it to a bowl and add some fresh tangerine sections, raw chocolate, and white chia seeds.  It’s like eating ice cream for breakfast!

The thick smoothie can also be frozen and scooped out when firm, or poured into popsicle molds.  You can also process it in your ice cream machine.  The banana adds a ‘creamy’ texture so you can bypass the fat needed for traditional ice cream.

I live for my morning coffee, so I had fun working with the coffee flavor for my last vegan breakfast bowl.  Thickened with chia seeds and topped with sliced almonds and the juicy cherries that have just started showing up in my supermarket, it makes an unusual but really satisfying breakfast.

I’ve mentioned it before, but I’m finding non-dairy milks like almond and soy are such a clean, fresh tasting alternative to dairy.  Whether you drink your 1915 straight from the bottle, or try one of these bowls, I highly recommend them.  You can find out where they’re sold in your area using the interactive map on their site, here.

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Protein Breakfast Bowls

These protein rich Vegan Breakfast Bowls are the answer to the breakfast blahs...if you're been there and done that with green smoothies and can't face another piece of toast, one of these powerhouse bowls will jump start your engine, guaranteed!

Course Breakfast

Cuisine American

Ingredients

Vanilla Protein Muesli Bowl

• 1 bottle 1915 Organic Protein Vanilla
• 1/2 cup old fashioned rolled oats
• 1 Tbsp honey
• fresh raspberries
• fresh blackberries
• 1/2 banana
• toasted almonds chopped
• raw chocolate chopped
• cacao nibs
• toasted coconut

Vanilla Protein Chia Bowl

• 1 bottle 1915 Organic Protein Vanilla
• 4 Tbsp chia seeds
• fresh raspberries
• granola
• honey

Chocolate Protein Frozen Smoothie Bowl

• 1 bottle 1915 Organic Protein Chocolate
• 2 bananas
• 1/4 cup almond butter
• blueberries
• dark chocolate chopped
• white chia
• tangerine sections

Coffee Protein Chia Bowl

• 1 bottle 1915 Organic Protein Coffee
• 4 Tbsp chia seeds
• cherries
• sliced almonds

Instructions

• For the muesli bowl, put the oats in a bowl and add 1/2 cup of the protein milk, and honey. Stir to blend. Let sit in the refrigerator for at least 15 minutes to soften. Top with the fruits, nuts, coconut, and chocolate, and serve cold, with extra protein milk.
• For the vanilla chia bowl, pour the bottle of Vanilla Protein beverage into a jar or bowl and stir in the chia seeds. Let sit in the refrigerator for at least an hour, and up to overnight. Give it a stir or shake every once in a while during the first hour to insure that the seeds don't sink to the bottom. Stir well and transfer the pudding to a clean bowl. Top with the raspberries, granola, and a drizzle of honey.
• For the chocolate smoothie bowl, peel and break the bananas into pieces. Put them in a single layer in the freezer and freeze until solid. Put the chocolate protein beverage, the frozen bananas, and the almond butter in a blender and blend until smooth. Transfer to a bowl and put in the freezer while you gather your toppings. When ready to eat, remove the smoothie from the freezer and top with the blueberries, dark chocolate, chia seeds, and tangerine sections.
• To make the coffee chia bowl pour the beverage into a jar or bowl and add the chia seeds. Let sit for at least an hour (or overnight) in the refrigerator, stirring the seeds often during the first hour to prevent lumping. Stir the pudding well and put into a clean bowl. Top with the cherries and sliced almonds.

notes:

• If you’re using fresh berries, try freezing some of them in a single layer on a plate, and then popping them on your bowl for a frosty effect.
• Raw chocolate and cacao nibs are made from beans that have not been roasted.  This helps to preserve many of the nutrients.  You can find it in health food stores (including Whole Foods) and online, here.
• Hint: try blending a bottle of 1915 with some ice for a cool refreshing (and healthy!!) faux ‘frappuccino’ 🙂

other breakfast bowls…

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Breakfast Smoothie Bowls

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