These Easy Vegan Chocolate Pudding Oats are your quick and easy answer to a dessert-y and plant-based breakfast! The inclusion of the hot cocoa packet makes them sweet and chocolatey and the coconut yogurt adds a bit of creaminess and coconut flavor. The strawberries on top round them out with fruity freshness.
Of course you don’t have to use a pre-made cocoa mix if you’d rather make your own, or if it’s more convenient. You can simply combine cocoa powder, sugar, and salt to taste!
The shredded coconut is optional, but it does add a fun boost of coconut flavor! I love this one.
If you want to try a similar non-vegan oatmeal bowl, these Chocolate Strawberry Protein Oats have a similar flavor profile, but feature greek yogurt instead of coconut, and skip the chia. (In this version, the chia seeds act as a thickener, as plant-based yogurts tend to have a different texture than dairy yogurts.)
This breakfast only takes 5 minutes to throw together, and is a great pick on busy mornings!
1/2 Cup Quick Oats
1 Tbsp Chia Seeds
1 Packet NibMor Hot Cocoa** (or equivalent)
4.5 oz. Plain Coconut Yogurt (or to taste)
[Optional Topping: A Sprinkle Of Shredded Coconut]
These Crispy Potato Wedges are such a quick and easy side to have on hand and always a crowd pleaser. They pair wonderfully with meaty meals such as steak, chicken, or battered fish, but also happen to be vegan and taste great alongside veggie burgers, veggie sandwiches, or chili too. You only need 4 ingredients!
Servings: Approx. 1 Potato Per Person, Or Quantity Of Choice!
Extra Virgin Olive Oil
Preheat the oven to 400°
After cleaning, chop each potato into about 8 wedges
Lightly coat the wedges with olive oil
Add sea salt and black pepper to taste
Bake for 30-40 minutes depending on how crispy you like them
[Optional – You can raise the oven temperature slightly or broil in the last couple minutes for extra crispness if you like!]
On hot summer days, nothing hits the spot like a delicious lineup of icy drinks and snacks to keep yourself cool. These refreshing and creamy Coconut Lime Ice Pops by my husband are the perfect treat to beat the heat! The ingredients take only moments to whisk together.
(These pops are not overly sweet as a personal preference, but could be very easily adjusted to have more sweetness if desired!)
This 4-ingredient snack couldn’t be easier to make! Keeping a stash of a variety of frozen fruit in the freezer is so helpful when creating smoothies on a whim. I love combining handfuls of it with some sunflower seed butter and water which beautifully blends into a sweet, creamy, and refreshing snack that just so happens to be vegan and gluten free!
This is a snack-size portion, but if you were looking for more of a meal you could easily double the measurements. I love drinking this as a side with a sandwich at lunch, or as a mid-afternoon bite. It’s one of my favorite ways to add a couple extra servings of fruit into my day!
1 Large Frozen Banana (sliced before freezing to ease blending)
If you’ve never been a Brussels sprouts fan, these will convert you! When they’re crispy, crunchy, and salty it’s very hard not to eat the whole batch at once. They’re such a versatile side dish, and so easy to whip up when you’re short on time. They’re also always a crowd pleaser at holiday gatherings, and taste best when they’re fresh from the oven!
Extra Virgin Olive Oil (roughly 2 tablespoons per 16 ounces of whole sprouts)
Preheat the oven to 400°
Cut the bottoms/tips off of the sprouts and peel off the outer layer
Cut each sprout in half (smaller ones can be left whole)
Toss in a bowl with extra virgin olive oil, sea salt, and black pepper
Spread evenly on a baking sheet (lined with foil if you prefer for easier cleanup)
Cook for about 35 minutes (stirring/flipping halfway) or until the outside is brown and crispy
Add additional sea salt and black pepper if needed after taste testing
It tastes like a PB&J sandwich turned oatmeal bowl! It’s not overly sweet, and the textures of the oats, cherries, and creamy peanut butter topping make for a super satisfying yet ridiculously easy breakfast on hectic mornings. Bonus – They’re vegan and gluten free!
1/2 Cup Quick Oats with Water (I love Bob’s Red Mill – Gluten Free)
Like many, over the years I have made the attempt to go fully vegan for the sake of the planet and the animals. Many of my vegan readers have asked me why I personally did not stick with it. There are two major reasons why a vegan diet has never been sustainable for me:
I’ve had food allergies for all of my life. Many of these foods are unfortunately big vegan staples. A couple of main examples: -Soy -Tree Nuts (Almonds, Cashews, Pecans, Walnuts, Pine Nuts, Etc.)
In real world scenarios, 9 times out of 10 vegan food includes one of those ingredients. Even when cooking at home, the diet is quite limiting without these foods.
When you go vegan, there are supplements that are recommended, such as B12, that can only be found in animal foods. I’m very sensitive when it comes to supplements. 99% of the time they give me nausea, stomach cramps, or headaches. I’ve also experienced side effects such as loss of appetite, rashes, and insomnia. Therefore, I personally try to get my vitamins from food sources alone. For me, this means a variety that includes animal products.
I often feel guilty that I am not a vegan. With the environment in need of our assistance and the inhumane ways that so many animals are treated, I have tried to do my part in this way. I still try my best to purchase more humane animal products, such as eggs from the pasture, when possible.
I think it’s wonderful that veganism works for so many, because it can have great impacts on this planet and for certain people’s health. I know that there are many vegans who follow me, and to all of you I say: amazing. I hope you can understand the other side of the coin.