Steve and Teri’s Vegan Breakfasts

There has been quite a bit of interest in recipes for Steve and my way of eating. We thought we’d share three main breakfasts we enjoy.

If you are looking for some healthy alternatives to sugary breakfast cereal, you might give these a try.

Trusting in Jesus,

Blueberry Banana Pancakes

These pancakes look like the real deal!

1 cup old fashioned rolled oats
1 1/2 cups unsweetened almond, hemp or soy milk
2 ripe bananas
1/2 cup whole wheat flour or almond flour
1 tablespoon flaxseed meal
4 teaspoons baking powder
1/4 teaspoon lemon extract (optional)
1 cup blueberries
In a blender, combine oats and almond milk for 20-30 seconds. Add remaining ingredients (except blueberries) and blend for an additional 20-30 seconds. Allow batter to sit for 10 minutes. Cook pancakes on non-stick pan or skillet. Top with blueberries during cooking if desired. Note: If you are using large bananas, add an additional 2 TB. of flour to the batter, otherwise your pancakes will be too thin.

Hot Oatmeal with Berries
One Serving

1/3 cup rolled oats
1/2 tsp. cinnamon
1 TB. ground flaxseed meal
1 1/2 cups unsweetened, vanilla almond milk
After cooking oatmeal, add:
1 chopped banana and 3/4 to 1 cup berries (Thawed frozen berries work great and are less expensive than fresh.)

Here’s what we’ve found to be super easy. The day before, we prep the dry ingredients in a small crockpot (it’s a very small crockpot). Then, the morning of, we pour the almond milk into the crockpot when we get up and then start the crockpot such that we can have Bible time, exercise, and have the oatmeal ready to eat after that. The oatmeal takes about 2 hours in the small crockpot we use.

Overnight Oats with Berries
One Serving

In a pint glass mason jar put:
—1/3 cup rolled or steel-cut oats
—1/2 tsp. cinnamon
—1 TB. ground flaxseed meal
—1 TB. chia seeds
If desired add a few Stevia drops to sweeten.
Cover with unsweetened vanilla almond milk, or other nondairy milk of choice.
Shake or stir.
Add 1/2 to 3/4 cup berries.
Refrigerate overnight (will still be good a day or two later)
Before serving if desired:
—Add more almond milk.
—Add slivered almonds.

Note: If using steel cut oats, prep two to five days early because they need to set in the fridge longer and don’t add the berries until the day before serving.

“How sweet are thy words unto my taste!
yea, sweeter than honey to my mouth!”
Psalm 119:103

16 thoughts on “Steve and Teri’s Vegan Breakfasts”

  1. Thank you for sharing your health journey I have been looking forward to it.I would love to hear more about what books you have and use, and if / how you quit coffee too.Your family has been an encouragement to my walk.I have all your books and love & trust all your advice.Thank you for your godly examples and light in this dark world.I am praying for Anna Marie and her health.I look forward to meeting you all one day.

    1. We are using Dr. Joel Furhman’s book The End of Heart Disease for the health/eating plan. However, for the most part, we haven’t found his recipes to work very well for us. The blueberry pancakes is the one recipe of his we use, but many we have looked at have some ingredients that are hard to find. I have never been a coffee drinker. Steve has. He just quit.

  2. I’m so glad you posted these! I’m always looking for non-egg breakfast ideas. We also have started incorporating smoothies with our breakfast. I can buy frozen avocado here in France (I think Trader Joe’s may carry it in the US?), so I add 1.5 avocados, a few cubes of frozen spinach, then I choose1-3 fruits between cherries, blueberries, mangoes, strawberries, and sometimes litchis if I can find them. I sweeten it with 3-4 dates and maybe a splash of maple syrup to make it a little more palatable for the kids. Then I add coconut milk to cover all the fruits and veggies. My secret trick that I discovered is to let it sit for 20-30 minutes with the liquid covering it and it makes it much easier to blend! Hopefully that’s helpful to someone else. I also like to divide them up on Saturday mornings and pre-sort them into baggies to save time during the week. I even reuse the baggies by rinsing them with water and putting them back folded and empty in the freezer. Kind of quirky, but it seems less germy that way and easy to find!

      1. The frozen avocado is also sold at Whole Foods. I find that the “chunky avocado” sold in small tubs in most WalMart produce sections is convenient and economical.

  3. I really appreciate the Vegan recipes shared here. We will be trying all of them soon, especially the pancake recipe! My boys who are sensitive to eggs will enjoy these, as well as the rest of us who are all dairy and gluten free! Sounds so easy too! It is good to have lots of Vegan staple recipes that are kid and husband friendly! I have many cookbooks, but not many where most of the recipes are useful to us.You guys are looking great!!! Thank you!

  4. My daughter is a type 1 diabetic and have found some great books on the subject but struggle with the recipes in the books. I am always on the look out for recipes that are easy ingredients and actually know people can eat it. Appreciated this post and would enjoy more recipes.

    1. Christine, are these recipes your daughter could eat? Not cooking for a diabetic, I might think they were too high in carbs and natural sugars.

      1. Thanks for your concern, the hospital says any food is fine just use a correct insulin dose for it. However, I would be careful of the amount of banana for her and dose accordingly but we use all the other ingredients in the recipes. I especially find any tips like letting the oats or smoothie sit a bit before blending helpful. We have ate some dry oats and had bogged down blenders on this journey!

  5. I love how the two of you do your Bible time, exercise together, and then sit down to breakfast together. I have been thinking about that a lot lately, what it looks like to be best friends with my husband, and how we can do more things together instead of always trading off with the kids while we get stuff done. Part of that is our stage in life, with six young kids at home. But sometimes just a little effort and we can make it work! Today is Saturday and my husband was not at work, so I made oatmeal for the two of us mid-morning and we sat outside together and ate it while the kids played around on their bikes. It was great! I have been re-reading My Delight a few minutes each morning and find it always reminds me of the kind of wife I want to be. Encouraging, content, focused on helping my husband instead of dwelling on things I wish I could change…

    Anyway, I would love to hear your thoughts on feeding a plant-based diet to kids. If you knew 30 years ago what you know now, would you have fed your family a vegan diet? That would be an interesting post! 🙂

    Thank you all for your faithful ministry. I’m always encouraged by your books and blog! Also, I am continuing to pray for Anna Marie and family when they come to my mind…

    1. And I love picturing you and your husband eating your bowls of oatmeal together and talking while the kids rode their bikes. I will add your suggestion for a blog post to our idea file.

  6. Thanks for sharing the recipes!The pancakes look pretty good. I’ve mainly been eating oatmeal or veggie and hummus sandwiches on toasted Ezekiel bread for breakfast. There are several whole-food plant-based cook books for sale on amazon and I am trying to decide which to buy.

    I’ve transitioned the animal products and most of the fat out of my meals, but have been struggling with cutting out coke zero. I’ve also read the book you recommended and I am reading The China Study and Prevent and Reduce Heart Disease. It’s interesting that there is all this evidence available that is being ignored by most of the medical industry.

    1. Congratulations on making some difficult eating changes for your health. Maybe as you eat longer this way transitioning from the coke zero would be easier.

  7. We make something very similar to your pancake recipe. We add 1 cup soaked navy beans, date sugar and cacao powder and bake them in silicone muffin pans. Our 2 year old can’t get enough of them.

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