At work, I struggle with breakfast. Lately, my routine is to eat a banana before I leave the house and then either steel cut oats with toppings or a tofu scramble that I’ve prepared ahead and frozen in single servings.
Today’s breakfast: steel cut oats with dried cranberries and almonds.
Ashley at (never home)maker posted a recipe for simple, vegan microwave muffins that I’ve wanted to try. I changed up her recipe a bit, but these were delicious! Below I’ve posted her recipe with my changes. Thanks, Ashley!
2 tablespoons flax meal
2 tablespoons whole wheat flour 2 TBL steel cut oats
1/2 teaspoon ground cinnamon
Bob’s Red Mill Ener-G egg replacer, just the powder
1/2 (heaping) teaspoon baking powder (I hadn’t baked in so long, I didn’t even have any baking powder, so I made some quickly with 1/4 tsp baking soda and 1/2 tsp cream of tartar)
1/4 cup pumpkin puree
2 tablespoons maple syrup (or agave) 1 TBL turbinado sugar
Handful chocolate chips 1 TBL vegan chocolate chips
1 TBL chopped raw pecans (my addition)
Directions: stir together the dry ingredients, then add the pumpkin, then add the chocolate chips and nuts. Grease a regular mug (12 oz?) with a little olive oil, pour in mixture, microwave for 1 minute 30 seconds. Allow to cool 1 minute, then serve with some Earth Balance.
This made for a hearty breakfast!