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Steel-Cut Oats and Quinoa Breakfast
Breakfast

Steel-Cut Oats and Quinoa Breakfast

4.8

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring water to a boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes.
  2. 2 Stir almond meal and flaxseed meal into oat-quinoa mixture; pour into a glass container and top with cinnamon. Let cool for about 15 minutes. Transfer to the refrigerator for storage.

By AnneP

Light and Fluffy Vegan Waffles
Breakfast

Light and Fluffy Vegan Waffles

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Combine water and flaxseed meal in a medium-sized bowl. Set aside for 5 minutes.
  2. 2 Combine flour, baking powder, sugar, and salt in a large mixing bowl. Mix well.
  3. 3 Add almond milk, oil, applesauce, and vanilla extract to flaxseed mixture. Combine until smooth. Add to flour mixture and stir until just combined.
  4. 4 Preheat a waffle iron according to manufacturer's instructions.
  5. 5 Add 1/3 cup waffle batter to the preheated waffle iron and cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.

By Breanna Ford

Instant Pot® Vegan Steel-Cut Oats with Apple and Cinnamon
Breakfast

Instant Pot® Vegan Steel-Cut Oats with Apple and Cinnamon

5.0

Prep
5 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine water, almond milk, oats, maple syrup, flax seed meal, apple, cinnamon, and almonds in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid. Stir oatmeal thoroughly and serve immediately.

By Johanna Crowell Norry

Canadian Vegan Peanut Butter Granola Recipe
Breakfast

Canadian Vegan Peanut Butter Granola Recipe

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 1 large or 2 smaller baking sheets with parchment paper.
  2. 2 Mix peanut butter, maple syrup, flaxseed meal, vanilla extract, and cinnamon together in a large bowl. Add oats and coconut and mix until completely combined. Transfer mixture to the prepared baking sheets.
  3. 3 Bake in the preheated oven until toasted and fragrant, about 10 minutes. Add pumpkin seeds and stir the granola. Continue baking until evenly browned and dry to the touch, about 9 minutes more.
  4. 4 Let granola cool slightly. Add raisins. Store granola in an airtight container.

By Vlad Didenko

Mom's Feel-Good Oatmeal
Breakfast

Mom's Feel-Good Oatmeal

4.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Bring water to a boil in a large pot. Add oats, flaxseed meal, and chia seeds, whisking well after each addition to prevent clumps. Add goji berries, raisins, cranberries, brown sugar, pumpkin seeds, and cinnamon. Reduce heat and simmer, stirring occasionally, until oatmeal reaches desired consistency, 40 to 45 minutes.

By Heidirs

Whole Wheat Banana Bread with Flaxseed and Oats
Breakfast

Whole Wheat Banana Bread with Flaxseed and Oats

3.7

Prep
10 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Mix whole wheat flour, brown sugar, flaxseed meal, oats, white sugar, baking powder, baking soda, and salt together in a large bowl.
  3. 3 Combine eggs, butter, 1/3 cup plus 1 tablespoon butter milk, and vanilla extract in another bowl. Stir in flour mixture. Add bananas; mix until batter is well-combined. Pour into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool, about 25 minutes.

By MARYFLOWERS

Pumpkin Waffles with Spiced Maple Syrup
Breakfast

Pumpkin Waffles with Spiced Maple Syrup

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine maple syrup, ginger, and nutmeg in a pitcher. Set syrup aside.
  2. 2 Combine milk, pumpkin puree, egg yolks, and vanilla extract in a large bowl. Combine flour, flaxseed meal, baking soda, and salt in a separate bowl. Stir milk mixture into flour mixture. Add butter.
  3. 3 Beat egg whites in a clean, dry bowl until very frothy. Add brown sugar 2 tablespoons at a time and beat until soft peaks form. Fold egg whites into waffle batter in 3 additions.
  4. 4 Preheat a waffle iron according to manufacturer's instructions. Cook in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes.
  5. 5 Serve waffles with spiced syrup.

By Jessica Collin

Power Cricket Crepes
Breakfast

Power Cricket Crepes

5.0

Prep
15 min
Cook
2 min
Total
82 min

Instructions

  1. 1 Mix all-purpose flour, cricket flour, brown sugar, nutritional yeast, and salt together in a large bowl.
  2. 2 Stir water and flaxseed meal together in another bowl. Let stand until thickened, about 5 minutes. Mix in soy milk, almond milk, coconut butter, maple syrup, and vanilla extract. Pour over flour mixture; blend with an electric mixer until batter is smooth.
  3. 3 Let batter rest until thickened, at least 1 hour.
  4. 4 Heat a nonstick skillet over medium heat. Pour 1/4 cup batter into the skillet; swirl skillet to spread batter out in a thin layer. Cook until the top of the crepe looks dry and the bottom is light brown, 1 to 2 minutes. Run a spatula around the edge to loosen crepe; flip crepe and cook until the other side is light brown, about 1 minute more. Repeat with remaining batter.

By coolbeans

Skinny Banana Bread
Breakfast

Skinny Banana Bread

5.0

Prep
15 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 4x8-inch loaf pans.
  2. 2 Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg in a bowl.
  3. 3 Combine bananas, eggs, applesauce, brown sugar, flaxseed meal, milk, and vanilla extract in a large bowl and mix until well combined. Gradually add flour mixture to the banana mixture, stirring until uniform. Add walnuts and mix lightly just until evenly distributed. Pour batter evenly into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 60 minutes.
  5. 5 Remove loaves from oven and set aside to cool for 15 minutes. Remove loaves from pans and let cool about 5 minutes more before serving.

By Alena Natalia

Spicy Gingerbread Overnight Oats
Breakfast

Spicy Gingerbread Overnight Oats

4.2

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Combine milk, oats, yogurt, brown sugar, flaxseed meal, molasses, vanilla extract, cinnamon, ginger, salt, nutmeg, cloves, and allspice in a glass container.
  2. 2 Refrigerate mixture 8 hours to overnight. Top with raisins and walnuts just before serving.

By Kim

Vegan Breakfast Sausage
Breakfast

Vegan Breakfast Sausage

5.0

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Mix TVP, vegetable broth, and flaxseed meal together in a large mixing bowl and let sit for 5 minutes. Add oats, yeast, flour, gluten, sage, black pepper, fennel seeds, garlic powder, thyme, smoked paprika, salt, and cayenne. Mix until well blended.
  2. 2 Combine water, soy sauce, and maple syrup in a separate container and mix well. Add to the TVP mixture and combine into a slightly crumbly dough. Mix well to activate gluten and let dough sit for 5 minutes; dough should stiffen slightly and become less crumbly.
  3. 3 Form into tablespoon-size balls and flatten slightly.
  4. 4 Heat oil in a cast iron or nonstick frying pan over medium heat. Cook sausage patties in the hot oil until golden brown, about 5 minutes on each side.

By Breanna Ford

Mighty Granola
Breakfast

Mighty Granola

4.5

Prep
25 min
Cook
26 min
Total
56 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper.
  2. 2 Combine oats, amaranth, sunflower seeds, pecans, walnuts, almonds, flaxseed meal, and ground chia seeds in a very large bowl; stir until thoroughly mixed.
  3. 3 Mix honey, maple syrup, coconut oil, brown sugar, butter, vanilla extract, cinnamon, and salt together in a large saucepan over medium heat. Bring to a boil, stirring constantly. Cook and stir, about 1 minute. Remove maple syrup mixture from heat.
  4. 4 Pour maple syrup mixture over oat mixture in the bowl; stir until oat mixture is moist. Spread evenly on the baking sheets.
  5. 5 Bake in the preheated oven until toasted, stirring mixture halfway through, about 20 minutes. Remove from oven and let cool, about 5 minutes. Transfer to a very large bowl. Add raisins, cherries, and blueberries; stir until thoroughly mixed.

By FallofJames

Whole Grain Pancakes
Breakfast American

Whole Grain Pancakes

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda in a large bowl; stir in buttermilk and egg until just smooth.
  2. 2 Heat a large skillet or griddle over medium heat; coat with cooking spray. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and edges are dry. Flip; cook until browned on the other side. Repeat with remaining batter.

By Jennifer Goss

Vegan Whole Wheat Pancakes
Breakfast American

Vegan Whole Wheat Pancakes

5.0

Prep
10 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Mix water and flaxseed meal together in a small bowl. Place in the refrigerator for 15 minutes.
  2. 2 Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
  3. 3 Combine 3/4 cup plus 2 tablespoons almond milk, coconut oil, and flaxseed mixture in a bowl. Add flour mixture and whisk until smooth.
  4. 4 Heat a griddle to medium-low heat and coat with cooking spray. Working in batches if necessary, add 1/4 cup batter to the hot griddle for each pancake and smooth to desired thickness. Cook until bubbles form, 3 to 4 minutes. Flip, and cook until golden brown, 2 to 3 more minutes.

By CookingLizard26

Hawaiian Coconut-Banana Bread
Breakfast American

Hawaiian Coconut-Banana Bread

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
  2. 2 Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
  3. 3 Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.

By ShakaShawn

Vegan Pumpkin Pancakes
Breakfast American

Vegan Pumpkin Pancakes

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine almond milk and vinegar in a measuring cup; set aside for 10 minutes. Combine water and flaxseed meal in a bowl; set aside until gelatinous, about 5 minutes.
  2. 2 Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl; stir in almond milk mixture, flaxseed meal mixture, pumpkin purée, and coconut oil until well blended. Fold in pecans.
  3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By thedailygourmet

Multigrain Bagels
Breakfast American

Multigrain Bagels

5.0

Prep
45 min
Cook
35 min
Total
225 min

Instructions

  1. 1 Combine warm water, yeast, and sugar in a bowl. Let stand until yeast and sugar dissolved and a creamy foam begins to form, about 5 minutes.
  2. 2 Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl; stir in buttermilk. Add yeast mixture and honey; stir until no dry spots remain. Cover the bowl with plastic wrap; let dough rest 20 minutes.
  3. 3 Turn dough out onto a floured surface; knead about 7 minutes, it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Coat a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover the bowl with plastic wrap; let rise in a warm, draft-free place for 2 hours.
  4. 4 Turn dough onto a floured surface; knead briefly. Cut dough in half; return half to the bowl and cover. Form other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining dough half.
  5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another baking sheet with a flour sack towel, and two other baking sheets with parchment paper sprinkled with cornmeal.
  6. 6 Combine 3 quarts water and brown sugar in a large pot; bring to a boil.
  7. 7 Meanwhile, flatten 1 dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 ¾-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.
  8. 8 Reduce heat under brown sugar water until simmering. Add 2 bagels at at time to water; boil 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain, then transfer bagels to the parchment paper-lined baking sheets. Repeat with remaining bagels.
  9. 9 Whisk egg white and 1 teaspoon cool water together in a small bowl; brush onto tops of bagels.
  10. 10 Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.
  11. 11 Transfer bagels to a wire rack to cool.

By jan2keno

Potato Leek Latkes
Dinner

Potato Leek Latkes

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
  3. 3 Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
  4. 4 Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

By Michael Zick Doherty

Gluten-Free Buttermilk Biscuits
Dinner

Gluten-Free Buttermilk Biscuits

4.0

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
  2. 2 Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
  3. 3 Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
  4. 4 Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.

By Gabby Morano

Banana Coconut Flaxseed Muffins with Apple and Chia

Banana Coconut Flaxseed Muffins with Apple and Chia

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with butter.
  2. 2 Combine flaxseed meal, sugar, chia seeds, baking powder, and cinnamon in a bowl. Add bananas, eggs, and apple; mix batter thoroughly. Stir in 6 tablespoons coconut flakes. Fill tin 3/4 full with batter. Sprinkle remaining 2 tablespoons coconut flakes on top.
  3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes.

By ann horton

Orange Cake with Brown Sugar and Oats
Dessert

Orange Cake with Brown Sugar and Oats

4.2

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan and line with parchment paper.
  2. 2 Combine flour, sugar, oats, ground chia seeds, and flaxseed meal in a large bowl; mix well.
  3. 3 Whisk eggs lightly in a separate bowl. Mix in orange juice and orange zest. Beat in butter and milk. Add egg mixture gradually to the flour mixture and whisk until well incorporated. Pour batter in the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Josiejo01

Bread Machine Honey-Whole Wheat Bread

Bread Machine Honey-Whole Wheat Bread

5.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Place warm water, butter, honey, whole wheat flour, flaxseed meal, vital wheat gluten, salt, dry milk, and yeast in a bread machine in the order listed. Run a basic wheat bread cycle, but adjust the cook timer to cut baking time down by 25 to 30 minutes. I time the bread and take it out when I see that it is not yet brown. If you like a crusty bread you may let it cook the entire time.
  2. 2 Remove loaf from the machine after the cycle is done.

By Live Life Farm

Vegan Banana Cake
Dessert

Vegan Banana Cake

5.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Combine flaxseed meal and water in a cup and set aside.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and dust with flour.
  3. 3 Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
  4. 4 Combine bananas, oil, soy milk, and vanilla extract in a second bowl. Add flaxseed mixture and stir to combine. Fold in flour mixture in batches, but do not overmix. Fold in nuts and raisins. Fill batter into the prepared baking pan.
  5. 5 Bake in the preheated oven until a toothpick comes out clean, 40 to 50 minutes.

By Rita

Nat's Vegan Strawberry Muffins

Nat's Vegan Strawberry Muffins

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with baking cups.
  2. 2 Combine flour, brown sugar, flaxseed meal, baking soda, cinnamon, and salt in a large bowl.
  3. 3 Combine strawberries, strawberry puree, applesauce, and oil in another bowl. Add to flour mixture, blending until all ingredients are moistened. Stir in walnuts.
  4. 4 Divide batter into the prepared muffin cups using an ice cream scoop.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pans for 10 minutes; turn out of pans and place on wire racks to continue cooling.

By Natalie

No-Bake Protein Bars
Appetizer American

No-Bake Protein Bars

4.8

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Line a 9x13-inch baking dish with parchment paper.
  2. 2 Combine oats, flaxseed meal, raisins, cranberries, and protein powder in a small bowl.
  3. 3 Place chocolate chips, honey, and peanut butter in a microwave-safe bowl. Microwave until chocolate chips are nearly melted, 2 to 3 minutes, stirring every 30 seconds.
  4. 4 Combine oats mixture and chocolate mixture until evenly mixed; spread into the prepared baking dish.
  5. 5 Refrigerate bars until hardened, 15 to 20 minutes. Remove bars from dish by lifting parchment; cut into squares using a pizza cutter.

By AFChik