Our friend Bex aka Bexfast popped into the So Vegan kitchen recently to share these delicious recipes for breakfast pots.
Bex’s creations are becoming legendary. They’re healthy, incredibly tasty and a great way to start the day.
If you want to have a go at creating them yourself, these awesome little pots are outrageously simple. Or you can order them yourself directly from Bex.
Below you’ll find 3 recipes for mango & coconut, turmeric & cashew cream and beetroot & kiwi.
These are ideal for meal prep. They’ll last for at least a few days in the fridge and you can grab them and go whenever you’re in a rush.
Enjoy!
Roxy & Ben
Breakfast Pots 3 Ways
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Ingredients
Mango & Coconut
- 1/2 mango
- 50g rolled oats
- 1 tbsp quinoa, cooked
- 1 tsp chia seeds
- 1 tbsp desiccated coconut
- 100ml dairy-free milk
- coconut chips, for topping
- pumpkin seeds, for topping
- roasted buckwheat, for topping
- chia seeds, for topping
Turmeric & Cashew Cream
- 1/2 banana
- 50g rolled oats
- 1 tbsp ground flaxseed
- 1/2 tsp turmeric
- 180ml dairy-free milk
- 50g cashews
- 1 date, pitted
- 3 small figs, for topping
- pomegranate seeds, for topping
- ground flaxseed, for topping
Beetroot & Kiwi
- 1 kiwi
- 50g rolled oats
- 1 tsp chia seeds
- 1 tsp beetroot powder
- 100ml dairy-free milk
- 1 tsp maple syrup
- coconut chips, for topping
- cocoa nibs, for topping
Instructions
Mango & Coconut
- If you haven’t already, cook the quinoa as per the packet instructions. We usually cook a large batch and use leftovers for dinner.
- Carefully slice the mango half like a grid, then use a spoon to scoop out the flesh. Transfer the flesh to a small blender and blend until smooth. Scoop half of the mango purée into a small pot.
- Add the oats, 1 tbsp of cooked quinoa, 1 tsp of chia seeds and 1 tbsp of desiccated coconut to a mixing bowl. Stir to combine, then add the dairy-free milk and give everything another good stir.
- Transfer the oat mixture to the small pot and cover with the remaining mango purée.
- Top with the coconut chips, pumpkin seeds, roasted buckwheat and chia seeds.
Turmeric & Cashew Cream
- Mash the banana in a mixing bowl. Add the oats, 1 tbsp ground flaxseed and turmeric. Stir to combine, then add 100ml of dairy-free milk and give everything another good stir.
- Transfer the oat mixture to a small pot.
- Add the cashews, date and 80ml of dairy-free milk to a small blender and blend until smooth. Then pour the cashew cream on top of the oat mixture in the small pot.
- Top with the figs, pomegranate seeds and ground flaxseed.
Turmeric & Cashew Cream
- Peel and slice the kiwi. Then push a few slices of kiwi on to the inside of a small pot.
- Add the oats, 1 tbsp of chia seeds and beetroot powder to a mixing bowl. Stir to combine, then add the dairy-free milk and maple syrup, and give everything another good stir.
- Transfer the oat mixture to the small pot.
- Top with coconut chips and cocoa nibs.
Serve immediately or store overnight in the fridge and consume the next day. These pots will last for a few days in the fridge.