Alyssa Rimmer

Make the creamiest coconut steel cut oats with quinoa, coconut milk, and maple syrup topped with fresh mango and more coconut for a healthy high-protein vegan breakfast option. This vegan oatmeal bowl unites creamy, dreamy coconut and mango in a warming and comforting breakfast for any weeknight morning. Steel cut oats soak up the cooking liquid, in this case coconut milk, better than rolled oats. Bob’s Red Mill makes a CERTIFIED gluten-free version of steel cut oats!

This dreamy peanut butter and jelly oatmeal is made with rolled oats and quinoa flakes for extra plant-based protein. It has nutty peanut butter, sweet and tangy jam, a bit of maple syrup, a dash of warming cinnamon and vanilla. If you're a quinoa lover like me, then you probably have every ingredient you need to make this simple and hearty breakfast recipe. If you're a meal prepper, feel free to make a big batch of these quinoa oats and store them for later.

Oats: you can use any type of oats for this recipe, but I like regular rolled oats the best. Oats are naturally gluten-free, but if you are super sensitive to gluten or have Celiac disease, you'll need to make sure you use certified gluten-free oats! How to Store Oatmeal for Meal Prep Oatmeal is a great option for meal prep! To store this oatmeal for meal prep, you'll want to: • allow it to cool completely • store in the fridge for 4 – 5 days •

A healthy pesto chickpea melt sandwich made with capers, red onion, basil, and vegan cheese. Red onion: I love a nice bite and zing with my chickpea tuna salad, so I always add in some chopped red onion. Vegan cheese: any sliced or shredded vegan cheese will work – super simple to make packed with amazing flavor vegan + gluten-free allergy-friendly (thanks to Little Northern Bakehouse) kid-friendly great for meal prep