These plant-based breakfast recipes are perfect for busy mornings, especially busy school mornings. Make the chia pudding and overnight oats ahead of time, and the chocolate zucchini smoothie can be made in just minutes!
Strawberry Shortcake Chia Pudding
1 cup Silk Kids Oatmilk Blend
3 Tablespoons chia seeds
1 tablespoon maple syrup
½ teaspoon vanilla extract
¼ cup plant-based yogurt
1 cup fresh strawberries, mashed
Whisk together the milk, chia seeds, maple syrup, vanilla, and yogurt. Let sit for 10 minutes, then whisk again.
Place in the fridge overnight, or at least 6 hours to gel. Right before serving, mash the strawberries with a fork. Layer the chia pudding with the strawberries, then top with more yogurt and fresh sliced strawberries if desired.
Carrot Cake Overnight Oats
⅓ cup rolled oats
1 cup Silk Kids Oatmilk
1 teaspoon chia seeds
2 tablespoons finely shredded carrots
1-2 tablespoons raisins
½ teaspoon vanilla
¼ teaspoon cinnamon
*Optional: 1-2 teaspoons maple syrup
Optional Toppings:
1 tablespoon whipped cream or yogurt
1 teaspoon chopped pecans
In a mason jar, combine all ingredients, mixing thoroughly. Place in the refrigerator overnight. In the morning, stir and top with optional toppings.
Chocolate Zucchini Smoothie
2 pitted large Medjool dates
1 cup Silk Kids Oatmilk
1 frozen banana
¾ cup sliced zucchini (about ½ a medium zucchini, sliced)
1 tablespoon peanut butter
1 1/2 tablespoons cocoa powder
½ teaspoon vanilla extract
Place everything in a blender and puree until creamy and smooth.
