SUMMER BREAKFAST RECIPES ‣‣ healthy breakfast ideas

SUMMER BREAKFAST RECIPES ‣‣ healthy breakfast ideas

(upbeat music) – Hi, everyone, welcome
back to my channel. If you’re new here, my name is Alyssa. Today I have got a recipe
video for you that is dedicated to my personal favorite meal
of the day, which is breakfast. We are making three
healthy breakfast recipes which I think are perfect for summer because they’re packed with fruit. They’re so delicious. And we’re making some healthy versions of some classic recipes. So we have a blueberry
and banana baked oatmeal which is so good and great for meal prep. We also have some French toast with berries and coconut
yogurt on top, so delicious. And then we also have some really healthy oatmeal
chocolate chip cookies which might sound like dessert, but they’re also totally breakfast-worthy, and you’ll see why when
we dive into the recipe. As always, I’ve included the links for these recipes down
in the description box because they are already on the blog, and you can find them down below. And before we dive in, I
would just like to invite you to join our community here on YouTube. If you are not yet a subscriber, you can just tap that red button right below this video
that says Subscribe, and that will subscribe you. Otherwise, let’s go ahead and
dive in to today’s recipes. Okay, so the first recipe we’re gonna make is a blueberry and banana baked oatmeal. We are gonna start by
soaking our rolled oats. So just pour some hot water over the oats. Let them soak for about 10 to 15 minutes until they absorb most of the
water, and then set them aside and we’ll start with
the other ingredients. So we have two bananas in a bowl that you’re just gonna mash
up until they are completely, well, not completely, but smoothish. Then you’ll add in a flax egg, some maple syrup, and some cinnamon. Give that a quick stir
until it’s combined. You’ll add in the soaked oats, as well as a scoop of
vegan protein powder, which is optional, but of
course adds a little protein, some hemp seeds and almonds,
as well as fresh blueberries. Top that with some almond milk
and stir this all together until it is combined and incorporated. Then we will transfer this
mixture into a baking dish. And I like to just smooth it over with the top of a wooden spoon, just to make sure that it’s
even in the baking dish. And then I finish it off with some additional fresh blueberries and some more sliced banana. You’ll see when it comes out
of the oven, it’s so pretty. So I definitely recommend
doing that, but it’s optional. And then we will bake this until it is nice and
firm and cooked through. Instructions are on the
blog post as always. And let it cool for
about 10 to 15 minutes, and then you can just
sliced it up into squares. I use the bananas as (laughs)
my guide for cutting. So I just cut it into 12 different pieces, which I think is the perfect amount. And then you can just go ahead and dig in. I love topping this
with some almond butter. You could also do coconut yogurt. You could eat it plain. You can definitely freeze this. It also keeps in the fridge really well. And then I always finish it off with something crunchy on the top, so I did some chopped up almonds, as well as some coconut here. And then you can just dig in. It’s such a simple recipe, but it tastes absolutely incredible. And if you’ve never tried
baked oatmeal before, I think you’re going to fall in love. (upbeat music) The next recipe that I have for you is gluten-free French toast. We’re gonna start by cracking
two eggs into a shallow dish. And then just whisk those
together until they are smooth. To that, you’ll add some vanilla, as well as some cinnamon
and some almond milk, and whisk it all together until, again, it’s
incorporated and smooth. Then you can just take your
sliced gluten-free bread and dip it into the batter. And I dip it, I don’t know,
five to 10 times maybe, just to make sure that it’s fully coated. And just repeat with your other bread. But we are gonna cook
this like you do pancakes. So you cook it over medium heat. And I like this pan that
I have from All-Clad. It’s awesome, it’s nonstick,
and it’s great for pancakes, French toast, things like that. And you’ll just cook it maybe
two to three minutes per side until it’s nice and golden brown. Flip it over and, again,
just continue cooking and battering (laughs) up
your gluten-free bread, just like this. I like to transfer these onto my plates. I actually cut them in half so that they fit better on the plate. And then I just sprinkle
them with some fresh berries. I have strawberries, blueberries,
and blackberries here. Top it with something creamy, which I love on breakfast like this. So I did a dollop of coconut yogurt. And then of course, finish
it off with some maple syrup. So this is a really, really fun breakfast. Again, French toast is one of those things that you can freeze and reheat. So easy to make, so delicious, and just a really feel-good,
comforting breakfast. I also love just finishing
it with a little bit of coconut or powdered sugar at the end, but, again, optional, but still delicious. (upbeat music) Last but not least, we’re
making some super healthy oatmeal chocolate chip cookies which actually have banana in them. So we’re gonna start with two bananas that we mash up in our mixing bowl. To that, you will add a flax egg, as well as some peanut butter. Or you could use any nut
butter that you like. Almond butter is also awesome. Give this a stir until it’s combined. Then we’ll add in our oats,
quinoa flakes, and almond flour. And again, stir that together
until it forms a dough. Then you can just stir
in your chocolate chips. I love using dark chocolate chips. It’s also really good with
chopped up walnuts inside. Something crunchy is really nice. And stir that together until
you have a cookie batter. Then you can just transfer these onto a parchment-lined baking sheet. And I like to flatten them down just so that they look more
like chocolate chip cookies ’cause they aren’t going to spread at all. So I definitely recommend
using damp fingers and just kind of pressing them down to shape them into the
cookies that you want. And you can just bake these until they are golden brown and gorgeous. They taste really good. They’re definitely banana-y, so (laughs) if you aren’t a banana fan, these might not be the cookies for you. If you like banana, then I think you would really like these. And these can also double
as a really great snack. Awesome with a little
bit of nut butter on top to make it a little bit higher
protein and more filling. But either way, you can’t go wrong with cookies for breakfast. (laughs) And there you have it, my friends. I hope you enjoyed today’s recipes. I can’t wait to hear
which one you try first. I personally am a huge
fan of French toast. It’s not something that I make
very often, but I love it. And I purposely, or not purposely, but I didn’t include the vegan version because I honestly haven’t
found a good vegan option. So if you have a vegan French
toast recipe that you like, I would love to see the recipe. You can just drop it down in the comments, and I’ll check it out. Otherwise, don’t forget
to share photos with me if you recreate anything in this video or basically anything that you
make (laughs) of mine anyway. You can tag me on Instagram
using @simplyquinoa or using #simplyquinoa. And otherwise, I hope you have
a fabulous rest of your day. Don’t forget to subscribe before you go. And I’ll see you in the next video. Bye, guys! (upbeat music)


  1. For vegan french toast I mash a banana really well and mix with a bit of almond milk and a dash of cinnamon. I then dip the bread in like regular french toast and cook the same. It takes a couple tries to get the right consistency, but it is so good!

  2. Looks delish! Do you think I could omit the flax egg? I have a seed allergy. Or maybe any vegan suggestions on substitutes?

  3. I am Vegan and this works for me ;~}
    No Eggs!
    Just Soy Beverage or any Creamed Nut Beverage with a dash of Maple Syrup and the same spices for soaking will Caramelize and Toast just fine in a No Oil Medium Heat pan. Sprinkle with Cinnamon &/or Cacao Powder with a Maple Syrup drizzle. 😋
    The same with No Egg Pancakes made with Flax/Chia/Water binder.

  4. Love baked oatmeal! Can’t wait to give this recipe a try 😁 I’ve never pre-soaked my oats before, what a great idea! 💚

  5. Those cookies look amazing and I have everything to make them except for the quinoa flakes! Could I grind regular quinoa into a powder and use that to substitute? Or would you recommend something else in its place? I'm having a hard time trying to find any information on Google and would love your input! Thanks for more great recipes, as always! 💚

  6. These are great! I premake all my breakfasts because I have a lot of stuff to do in the mornings, so I easily can do these. Thank you so much!!

  7. For a vegan french toast option, I would definitely suggest From My Bowl's recipe. She uses blended cashews for the batter and I find it very realistic!

  8. For really terrific vegan French toast, I use the Vegan Egg by Follow Your Heart. It's almost exclusively what I use that product for (that, and as batter for breaded oven-baked "fried" things.) I pretty much make it according to package directions, (there is a recipe inside the carton) but I add extra vanilla and lots of cinnamon. The Vegan Egg recreates that sort of "coated" texture that eggs usually make on the outside of the griddled bread. It's really the best vegan French Toast I've ever had, and tastes the most like the traditional kind made with eggs.

  9. So the last 5 years of my life have been pointless, and today I stumbled on your channel and got the motivation to try something new. Needless to say I love how everything came out. Thank you so much

  10. For 2 slices of french toast I love using 1/2 c soy milk, 1 tbsp cornstarch, 1 tsp sugar, 1/2 tsp vanilla extract, 2 tsp melted vegan butter, and a pinch of salt. I'm vegan but even when I was vegetarian I made my french toast this way 🙂

  11. my FAVE vegan french toast is soaking GF bread (i use food for life's brown rice bread) in canned coconut milk overnight then frying it on the pan the next morning. You need to flip the bread quite a few times but once it soaks up all the milk it becomes pretty crispy

  12. I made the vegan baked protein oatmeal but added in chai taste protein powder and dates as well. I also left out the syrup instead I added in more plant milk. It turned out amazing, thank you for this recipe🤗

  13. 1:24– blueberry & banana baked oatmeal
    3:20– gluten free French toast
    4:57– oatmeal chocolate chip cookies with banana

  14. What time do you wake up in the morning? I wake up at 6am and I have half an hour to get ready and go to work. When do you find the time to make these recipies? Do you wake up at 4 am?

  15. Another great summer breakfast is greek yogurt topped with fresh fruit – it's really easy and quick to make, refreshing AND you don't need to bake/fry anything (which we all know can be a real pain on a hot summer morning) I usually go with peaches and blackberries and mix some chia into the yogurt and it's just 😍😍😍😍

  16. Just bc it is vegan doesn't mean it is healthy like maple syrup is extremely bad for you and you wonder why Americans are fat

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