« Top 10 Vegan Trader Joe’s Products We Love
By Jessica Krock | | Breakfast, Recipes
Please subscribe to our YouTube channel for more content!
MEET THE KROCKS: We are a married couple who started on a life-changing whole food, plant-based weight loss journey in June 2018. To date, we have lost over 240 pounds combined and we aren’t done yet! Read Our Story
Follow our Journey:
YOUTUBE | FACEBOOK | INSTAGRAM | PINTEREST | TWITTER
We like to keep breakfast as simple as possible. Brian and I rarely like the same things, so we each have two different breakfast “recipes” we like to rotate between.
Brian usually starts his morning with overnight oats, but for times when he forgets to prep his oats – which happens a lot 🙂 – he makes his “Banana Butter Toast.” I usually always have a bowl of frozen fruit, but I like to add in a fresh apple or banana with toast to mix it up!
Check out the video to see us prepare all four simple breakfasts. We have also included detailed instructions below. The best part about these “recipes” is that they are very forgiving. You can swap in any bread, fruit, nut butter, etc. you like best. If you test out any new combinations, be sure to comment below and let us know!
Brian’s Overnight Oats
- Difficulty: easy
Ingredients
- 1/2 cup of oats
- 1/2 cup of almond milk (or any other non dairy milk)
- 1/2 tsp of cinnamon
- 1/2 Tbsp of ground flax seed
- A dash of nutmeg
- 1 whole banana
- Chopped walnuts
Directions
The measurements listed in the recipe will make one serving. We usually prepare 3-4 servings in advance and use a separate pint-sized mason jar for each serving. Any container that is at least 2 cups and has a lid will work!
In each container, stir together 1/2 cup of oats, 1/2 cup of almond milk, 1/2 tsp of cinnamon, 1/2 Tbsp of ground flax seed and a dash of nutmeg. Repeat for the number of servings you want to prep and cover containers with lids. Refrigerate overnight.
In the morning when you are ready to eat the oats, add in a banana and a few chopped walnuts. Stir to combine and enjoy!
For freshness, we recommend making no more than 3-4 days worth at a time.
Jessica's Fruit Bowl
- Difficulty: easy
Ingredients
- 1/2 cup of frozen blueberries
- 1/2 cup of frozen raspberries
- 1/2 cup of frozen pineapple
- 1 whole apple
Directions
Start with a 4 cup container so you have plenty of room to mix.
Measure the frozen fruit into the container. If you plan to eat it right away, let it thaw at room temperature or microwave in 10-15 second intervals until it thaws to your desired level. Slice and core the apple and add it to the bowl. Mix it up and enjoy!
I usually make this before I go to work and then eat it when I get to work. I prefer to slice the apple at home, so I measure out the frozen fruit and microwave for 15 seconds before adding the apple. This allows the pineapple to thaw a bit so the juice from it will coat the apple. The acidity of the pineapple juice keeps the apple from turning brown. Plus, when you shake it all up, the apples turn pink from the raspberries and make it look pretty! 🙂
Brian's Banana Butter Toast
- Difficulty: easy
Ingredients
- 1 piece of whole grain bread (we like Ezekiel Cinnamon Raisin Bread)
- 1 whole banana
- 1/2 tsp of cinnamon
- 1/2 Tbsp of ground flax seeds
- A dash of nutmeg
Directions
Toast your bread to desired level. Stir banana with cinnamon, ground flax seed and nutmeg. Once combined, put banana mixture on toast and enjoy!
Jessica's "Fancy" Banana Nut Butter Toast
- Difficulty: easy
Ingredients
- 1 piece of whole grain bread (we like Ezekiel Cinnamon Raisin Bread)
- 1 whole banana
- 1 Tbsp of nut butter (we like Trader Joe’s Mixed Nut Butter)
Directions
Toast your bread to desired level. Use a knife to spread nut butter on to toast. Use the same knife to cut up banana over toast so any residual nut butter goes onto the banana. Enjoy!
Featured in this video:
As an Amazon Associate we earn from qualifying purchases.
Tagged Breakfast, Fruit, Toast. Bookmark the permalink.
« Top 10 Vegan Trader Joe’s Products We Love
27 Responses to Recipe: Four Super Simple Breakfast Ideas (Plant-Based, Oil-Free, Vegan)
Melissa W. says:July 9, 2019 at 5:59 pm
Hi guys,
You mentioned your Saturday pizza’s – wondering if you’d do a You Tube video on those – pizza is my kryptonite weakness…so trying to make it WFPB too! I would love to see how you guys make yours!Reply
- Jessica Krock says:
July 16, 2019 at 8:52 pm
It is in the works!! 🙂
Reply
- Julie Anne Price says:
July 17, 2019 at 9:17 am
Could you or have you discussed the need for flax seed please. I am a 55y/o woman overweight and looking yo make more simple changes as i learn to cook for myself. Thank you
Reply
- Jessica Krock says:
July 17, 2019 at 11:11 pm
We try to get in a tablespoon of ground flax seed per day. This was part of the “6 week plan” guidelines from Eat To Live. We buy it whole and use a coffee grinder to grind at home. Then I add it directly to my salads for dinner. Brian likes to add his to his overnight oats.
Reply
- John Johnson says:
August 10, 2019 at 4:22 am
Very helpful for men as they get older because it promotes prostate health and helps keep BPH at bay…
Reply
- Katherine Sanders says:
August 12, 2019 at 3:05 pm
Thank you. I was missing cinnamon since I’ve gone whole food plant based.
I made both of your toast to compare and they are both very good but banana butter is amazing. It puts a smile on my face just eating it and I get to play with food making it.Reply
- Jessica Krock says:
August 14, 2019 at 8:43 pm
Glad you enjoyed it! Thanks for letting us know 🙂
Reply
- Leo says:
September 3, 2019 at 4:27 pm
Hi Jessica & Brian. I recently came across your Youtubes and really enjoy them. Great recipes. I wanted to share this “Overnight Oats” recipe I use all the time. I don’t remember where I found it but I didn’t like the refrigerator versions that seem to leave the oats uncooked.
Recipe: Boil 3 cups of water (I use a kettle to speed up boil time) and place it in a medium saucepan with a lid. Then you add in a cup of steel-cut oats along with a little bit of salt (I add cinnamon and stuff too) and let stuff boil for a minute or two. Turn heat off, give it a stir, put the lid on, and let it sit on the counter overnight. In the morning, Eat. You will realize that most of the liquid has been absorbed and the steel-cut oats are softened.
Thanks again for the great ideas and hope you try this recipe at least once. Enjoy.
Reply
- Jessica Krock says:
September 4, 2019 at 4:29 pm
Thanks Leo! We appreciate you sharing that – we will definitely test it out 🙂 I have been wanting to try some steel cut oats.
Reply
- Carolyn Cobb says:
December 31, 2019 at 11:32 pm
I do this too.
Reply
- Mimi says:
September 15, 2019 at 1:02 am
Hey guys First time watching today… you should really get an affiliate link to that toaster. Best of luck!! Loving your channel.😊
Reply
- Jessica Krock says:
September 15, 2019 at 12:58 pm
LOL! Everyone asks about it! It is a KitchenAid Architect toaster that we got as a wedding gift 8 years ago. I don’t think they make the same exact one anymore! Thanks for watching!
Reply
- Tara says:
November 15, 2019 at 5:31 am
Can you give any tips for going out to dinner?
Reply
- Jessica Krock says:
November 17, 2019 at 11:02 am
We don’t go out a lot unless it is a social situation for work or with family. In those cases, we just try our best to find something that is vegan and hopefully doesn’t have too much oil. For chain restaurants, we have found decent options at Olive Garden (video here – http://bit.ly/KrockOG), Red Robin (veggie burger + unlimited steamed broccoli as a side), Ruby Tuesday (salad bar), etc.
Reply
- Pilar Samuel says:
November 16, 2019 at 7:42 am
Breakfast is the hardest for me. I prefer savory breakfast but the recipes tend to require actual cooking a meal. I definitely don’t have time for that in the AM. Any ideas?? My go to is coffee plus toast with earth balance but I know I should do better. Ugh. Help!
Reply
- Jessica Krock says:
November 17, 2019 at 10:54 am
Brian prefers savory breakfast as well, so this has definitely been an adjustment for him. On the weekends when we have a bit more time sometimes we make a tofu scramble or hash browns!
Reply
- Mary Humbert says:
December 16, 2019 at 12:44 am
Hi Jessica and Brian. I have shared your story with many people. You guys are inspiring and insightful and real people with great strategies to offer others looking to get healthier by eating WFPB.
I thought I would add to the conversation about breakfasts. You can make awesome steel cut oats in the Instant pot. The ratio is 3 cups water to 1 cup oats. Pressure cook for 10 -14 minutes, depending on how chewy you like your oats.
It’s great because they keep well in the fridge for a week. You can take out your portion then add whatever you like for that day…. Bananas, date purée, blueberries, flax seed, apples, ginger, nutmeg , cardamom etc. it’s really delicious. I have also made this for potlucks and people love it because it’s delish, different, and gets the potluck started earlier!
Merry Christmas and thank you for sharing your story.Reply
- Jessica Krock says:
February 1, 2020 at 4:09 pm
Thanks for sharing Mary! I have just started getting into oatmeal in the past few weeks, so I will definitely have to try this out!
Reply
- Raini says:
December 30, 2019 at 10:52 am
I am unable to leave a comment as I am taken to a page that states “potential bot.”
Reply
- Jessica Krock says:
May 29, 2020 at 8:49 pm
This comment came through, I am just REALLY behind on approving comments!
Reply
- Anna says:
January 10, 2020 at 12:26 am
These are great recipes! I made the banana butter today minus nutmeg plus 3 strawberries. It was AMAZING!!!
I may eat that everyday for the rest of my life.
Also… You open bananas properly!
Reply
- Anna says:
January 10, 2020 at 12:30 am
Brian recipe for the win! I made the banana butter recipe today minus nutmeg plus 3 strawberries. It was delicious! I may eat that everyday for the rest of my life.
Found you guys Sunday and I’m loving your videos. Thank you for sharing your journey!
Reply
- Fran says:
January 10, 2020 at 8:23 am
Just watched some of your video’s.Very helpful cuz I am trying to get started on this new plant based way of life.Thank you.
Reply
- Tiffany says:
July 28, 2020 at 10:42 pm
I feel like this is a really stupid question, but I am not to familiar with the frozen Ezekiel bread… Do you guys keep the bread in the freezer then toast it or do you keep it in your fridge before using?
Reply
- Jessica Krock says:
March 14, 2022 at 10:05 pm
We keep it in the freezer and toast it directly from the freezer!
Reply
- Marcy says:
January 12, 2021 at 9:53 pm
I am going to get the cinnamon raisin bread for my kids and try Brian’s banana butter. It seems like a good Sunday morning solution – avoids me having to cook and avoids eating cereal, which is a twofold problem. (Not super healthy and my kids keep taking turns to go pee all through the service.🤦).
Reply
- Kathi says:
January 18, 2021 at 7:48 pm
You two are so inspiring.
Thank you for sharing your journey and recipes with us. What a blessing!
Looking forward to receiving your future emails.Reply
Melissa W. 
Julie Anne Price 
Katherine Sanders 
Leo 
Carolyn Cobb 
Mimi 
Tara 
Mary Humbert 
Raini 
Fran 
Tiffany 
Marcy 
Kathi Leave a Reply
Featured Videos
As Amazon Associates, we earn from qualifying purchases.
Recent Posts
- Recipe: The Krocks’ Best Plant-Based Meatloaf Ever! (Oil-Free, Vegan)
- Recipe: Brian’s Italian Potato Roulade (Oil-Free, Plant-Based, Vegan)
- Recipe: Plant-Based Ricotta Cheese Swap (Oil-Free, Vegan)
- Recipe: Jessica’s Butternut Pecan Muffins (Oil-Free, Plant-Based, Vegan)
- Recipe: Brian’s White “No-Chicken” Chili (Oil-Free, Plant-Based, Vegan)
- Recipe: Not-So-Crabby Lion’s Mane Cakes (Oil-Free, Plant-Based, Vegan)
- Our Top Ten Plant-Based / Vegan Trader Joe’s Products: 2022 Edition!
- Recipe: Quinoa Falafel Burgers with Tangy Dill Sauce (Plant-Based, Vegan, Oil-Free)
