This Vegan Breakfast Bowl is not only high in protein and nourishing, but also so delicious and satisfying! It is simple to put together, and meal prep friendly. You can make a big batch, portion them for the week and grab to go! And it’s vegan

What makes this more special are our homegrown blackberries. Probably my favorite part of summer are the prolific offerings our little backyard garden provides for us. How beautiful do these look?!

What you need to make the Vegan Breakfast Bowl

1/2 cup rolled oats
2 tbsp chia seeds
2 cups oat milk
1/2 cup water
2 tsp vanilla extract
2 tbsp agave syrup
2 tsp pitaya powder (also known as pink dragon fruit)

toppings:
raw cacao nibs
pumpkin seeds
blackberries

I highly recommend using old fashioned rolled oats in this recipe. Steel cut oats will work too, but they need more cooking liquid and a longer cooking time. I’d stay away from quick cooking or broken/processed oats. Whole rolled oats are ideal, they cook well, still retain a bite and contain more fiber.

How to make the Vegan Breakfast Bowl

Measure oats and chia seeds into a pan. Put in oat milk or other plant milk of choice, and water. Stir and cook over medium heat to bring to a boil. Add vanilla and agave syrup, and mix. Cover the pot, reduce heat to simmer and cook the oats for 10 minutes.

Stir in between to create more creaminess.

Uncover, add a few more tablespoons of oat milk if it’s too thick and stir in pitaya powder. Cook another minute and remove from heat. Serve warm, room temp or cold, whichever you prefer.

Top with fruits and nuts just before eating, and enjoy!

If you like this recipe, also check out

Kale & Mushroom Quinoa Fried Rice

Indian Peanut Salad

Ultimate Healthy Melon Smoothie Bowl

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1/2 cup rolled oats
2 tbsp chia seeds
2 cups oat milk
1/2 cup water
2 tsp vanilla extract
2 tbsp agave syrup
2 tsp pitaya powder (also known as pink dragon fruit)

toppings:
raw cacao nibs
pumpkin seeds
blackberries

I highly recommend using old fashioned rolled oats in this recipe. Steel cut oats will work too, but they need more cooking liquid and a longer cooking time. I’d stay away from quick cooking or broken/processed oats. Whole rolled oats are ideal, they cook well, still retain a bite and contain more fiber.

Measure oats and chia seeds into a pan. Put in oat milk or other plant milk of choice, and water. Stir and cook over medium heat to bring to a boil. Add vanilla and agave syrup, and mix. Cover the pot, reduce heat to simmer and cook the oats for 10 minutes. Stir in between to create more creaminess. Uncover, add a few more tablespoons of oat milk if it’s too thick and stir in pitaya powder. Cook another minute and remove from heat. Serve warm, room temp or cold, whichever you prefer. Top with fruits and nuts just before eating, and enjoy!

This Vegan Breakfast Bowl is not only high in protein and nourishing, but also so delicious and satisfying! It is simple to put together, and meal prep friendly. You can make a big batch, portion them for the week and grab to go! And it’s vegan