15 Allergen-Friendly Recipes From a Vegan Blogger

The recipe provides an easily adjustable oatmeal bowl sweetened with bananas and perfect for any chilly mornings.

To the Classic Oatmeal Bowl, I stir in a half cup of defrosted frozen blueberries before removing the pot from the stove.

To the Classic Oatmeal Bowl, I add 2 tablespoons of cacao powder and 1 tablespoon maple syrup to balance out the slight bitterness.

Switch to overnight oats during the Summer when hot meals are not an option.

Recipe:
1/2 cup gluten-free rolled oats
1 tbsp chia seeds
1/4 cup dairy-free yogurt
2/3 cup cashew milk (or sub any non-dairy milk)
1-2 tbsps maple syrup
Splash of vanilla extract

Mix all ingredients in an airtight container and set in the fridge overnight. You'll have breakfast to go in the morning!

When you feel the need to switch up your grains, try quinoa for a gluten-free option.

Recipe:
1/3 cup uncooked quinoa
2/3 cup non-dairy milk
1 tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp ground ginger
Splash vanilla extract

Add all the ingredients in a pot and set on medium-high heat to let it boil.
Once boiling, reduce to a simmer and cover the pot. Let it sit for about 15 minutes or until the quinoa is cooked and liquid is absorbed.
It's ready to enjoy hot with a splash of milk or with your choice of fruit. You can also store it for the next morning and reheat in the microwave!

This can pretty much be considered dessert for breakfast.

Recipe:
1/3 cup frozen blueberries, completely defrosted
2 tbsp chia seeds
1/2 cup almond milk (or sub any non-dairy milk)
1 tbsp maple syrup

In an airtight container, stir together the chia seeds, almond milk, and maple syrup.
Add in the blueberries and give a quick mix before storing the container in the fridge for 4-6 hours or overnight.
Once ready to eat, I like pairing it with some non-dairy yogurt, granola, and fresh fruit!

Coconut and matcha are an unbeatable pair when it comes to breakfast.

Recipe:
1/4 cup chia seeds
1/4 cup shredded coconut
1 tbsp ceremonial grade matcha powder
1 cup coconut milk (or sub any non-dairy milk)
1 tbsp agave (or sub sweetener of choice)

In an airtight container, mix together the chia seeds, shredded coconut, and matcha powder.
Add in the coconut milk and sweetener and whisk until well incorporated.
Seal the container and let it sit in the fridge for 4-6 hours or overnight.
If the pudding mixture is a little thick, add extra milk little by little until desired consistency is reached.

Fresh mint will add an instant kick to any smoothie bowl. Try combining with mangoes, bananas, and pineapple for a tropic-inspired bowl.

Treat yourself to healthy, fluffy pancakes that are refined-sugar-free, gluten-free, oil-free, and dairy-free.

Recipe:
1/2 cup non-dairy milk
2 tsps apple cider vinegar
1 1/4 cup oat flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
2 tbsp maple syrup
1/2 cup applesauce
1 tsp vanilla extract

In a bowl, combine the non-dairy milk and apple cider vinegar and let it sit for 10 minutes. This will act as the "buttermilk".
While the milk is sitting aside, combine the oat flour, baking powder, baking soda, and cinnamon in a bowl. (To make your own oat flour, process rolled oats in a blender until a flour-like consistency has formed.)
Add in the remaining ingredients, including the "buttermilk," and stir until just combined. Do not overstir!
Let the mixture sit for about 5-10 minutes.
On a medium-high heated nonstick pan, spread 1/3 cup of batter onto the pan and let it cook for 2-3 minutes or until edges have become matte. Flip and cook for an additional 2-3 minutes before removing from pan.
Repeat, stack, and enjoy!

Inspired by the popular golden milk drink, this recipe makes it easy to incorporate turmeric into your diet.

Feel free to add your choice of protein powder to the smoothie recipe for a protein-packed breakfast.

Substitute the almond butter for any nut or seed butter and try using coconut aminos instead of soy sauce in the recipe for a soy-free version.

Add in tofu or seitan for a soy-free version of the recipe and you'll have a quick, satiating meal!

This recipe requires less then 20 minutes and provides an easy source of protein for vegans.

With as few as six ingredients, this will be your next go-to dinner for lazy nights.