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My mornings are busy with lunch making, homework packing, and school dropoff, and that often means that I forget to feed myself. Having these vegan oats already prepped in the fridge means that I can have a healthy meal ready for myself within minutes. I like to cook my oats with water, and on occasion I’ll use a dairy-free milk (usually almond) for a bit more creaminess. Some other things you can add to your oats are: a dash of cinnamon and a handful of raisins 4 cups water (or your favorite dairy-free milk) 1 cup steel cut oats pinch of salt (optional) Bring your water to a boil in a medium saucepan.

Try tossing it with some baby leafy greens and 1/4 cup garbanzo beans for a filling, healthy lunch. The leftovers don’t keep well, as the salt draws the juices out of the cucumbers. 1/4 cup plus good quality olive oil 1/4 cup lemon juice 1 clove garlic, peeled and finely minced 2 English cucumbers, sliced on the thin side 5 radishes, thinly sliced 3 green onions, thinly sliced 1 cup chopped fresh dill 1 cup chopped fresh mint salt and pepper to taste In a small bowl, combine your olive oil, lemon juice, garlic, and salt and pepper to taste. In a large bowl, gently toss the remaining ingredients, then gently toss with the olive oil dressing.

This dairy-free banana cake is a cross between a light cake and a dense banana bread. Kids go BANANAS for it! It’s great as-is for lunchbox snacks, but my favorite way to eat it is topped with dairy-free coconut whipped cream, sliced bananas, and a drizzle of dairy-free caramel sauce from Hey Boo

It can be hard to find dairy-free replacements for whipped cream and frosting, but coconut whipped cream does the trick! I’ve been making this for a few years now, so it’s not a new or original idea, but a recipe I thought worth sharing. It works great for so many things