GOOD MORNING, SUNSHINE!

If Live Eat Learn is a bit deficient in dinner recipes, it’s only

because breakfast consumes my thoughts at all times.

For the breakfast people out there, you know what I’m talking
about.

Like sometimes I get a little sad after breakfast because I know I HI, I’M SARAH!
have to wait a whole day until next breakfast (unless I can think
Bachelor’s in Nutrition,
of a good excuse to have breakfast for dinner) (I obviously have Master’s in Sensory Science, and
an arsenal of excuses at the ready). lover of food. Showing you how to
make easy vegetarian recipes,
But of course, you are a breakfast person. You’re reading this one ingredient at a time.
Read more
eBook afterall! In the following pages are a few of my favorite
vegetarian recipes. Enjoy (and good morning!)

PS: Want a breakfast without eggs? Head this way. Are you
into smoothies? We’ve got them all here.

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SWEET POTATO & SPINACH QUINOA BREAKFAST SKILLET Serves 4
Ready in 30 min

INGREDIENTS
❏ 1 Tbsp olive oil (15 mL) ❏ ½ cup uncooked quinoa (100 g)
❏ 1 sweet potato (diced) ❏ 1 cup vegetable broth (236 mL)
❏ ½ red onion ❏ 4 eggs cooked (however you like
(diced, about ½ cup) them)
❏ 1 red bell pepper (diced)
❏ 2 cloves garlic (minced)
❏ 1 cup spinach

DIRECTIONS
1. Veggies: Heat oil in a large skillet over medium heat. Add sweet
potato, onion, bell pepper, and garlic, tossing to coat. Cover and
cook for 8 to 10 minutes, or until potatoes are a little soft (but
not cooked through).
2. Spinach: Add spinach, stir, and cook until wilted down, just a
minute or two.
3. Quinoa: Stir in quinoa, pour in broth, and bring to a simmer.
Cover and cook for 10 to 15 minutes until quinoa is cooked. If
there is excess broth in the pan at the end, let the skillet cook
uncovered to evaporate moisture.
4. Eggs: Meanwhile, cook eggs however you like them!
5. Serve: Serve veggie skillet topped with eggs and sprinkled with
salt, pepper, and red pepper flakes.

Original recipe and photos here!

 Serves 2
TOFU SCRAMBLE Ready in 10 min

INGREDIENTS
❏ 1 package firm tofu (16 oz, 450 g)
❏ 1 tsp olive oil (5 mL)
❏ ¼ cup nutritional yeast (20 g)
❏ ¼ hummus (50 g)
❏ ¼ tsp turmeric
❏ ¼ tsp salt
❏ Pinch black pepper

DIRECTIONS
1. Prep: Wrap the tofu in a few layers of paper towels and gently
squeeze out excess moisture.
2. Cook: Heat oil in a large saute pan over medium/high. Use your
hands to crumble the tofu into the pan (you can use your
spatula to break up the bigger pieces as it cooks). Add
remaining ingredients and cook for 7 to 10 minutes, stirring
occasionally, until water from tofu has evaporate and mixture is
thick and fragrant.
3. Serve: Taste and add more salt, pepper, or spices to suit your
liking. Serve warm and enjoy!
4. Store: Place in an airtight container in the fridge for 5 to 7 days.

Original recipe and photos here!

 Serves 4
CROCKPOT STEEL CUT OATS WITH BUTTERNUT SQUASH
Ready in 285 min

INGREDIENTS
❏ ½ medium butternut squash (about 2 cups diced)
❏ 1 cup steel cut oats (150 g)
❏ ¼ cup maple syrup (60 mL)
❏ 1 tsp cinnamon
❏ ½ tsp salt
❏ ½ tsp vanilla extract
❏ ¼ tsp ground nutmeg
❏ ¼ tsp ground ginger
❏ 3 cups water (720 mL)
❏ To serve: pecans, brown sugar, milk

DIRECTIONS
1. Prep: Peel, deseed, and roughly chop butternut. Add butternut
and all other ingredients to a slow cooker and stir.
2. Cook: Cook on low for 6 to 8 hours, or on high for 5 to 7, until
oats are soft and butternut is fork-tender.
3. Serve: Use a potato masher or large spatula to roughly mash
butternut. Stir to evenly incorporate. Serve warm, optionally
topped with pecans, brown sugar, and milk ( I love using rich
canned coconut milk).

Original recipe and photos here!

 Serves 12
QUINOA BREAKFAST BAKE Ready 75 min

INGREDIENTS
❏ 3 bananas sliced
❏ ½ cup uncooked quinoa (95 g)
❏ ½ cup rolled oats (50 g)
❏ ¼ cup brown sugar (65 g)
❏ 1 tsp cinnamon
❏ ¼ tsp salt
❏ 2 peaches
❏ 1 cup strawberries (180 g)
❏ 2 cups milk (473 mL, or
dairy-free alternative)
❏ 2 eggs
❏ 1 tsp vanilla extract
❏ ½ cup coconut flakes
or shreds (20 g)

DIRECTIONS
1. Prep: Grease a 9×13 inch baking dish and place banana slices in
the bottom of the pan.
2. Grains: In a separate bowl, combine quinoa, oats, brown sugar,
cinnamon, and salt. Pour mixture over the bananas.
3. Fruit: Arrange sliced peaches and strawberries over the oat
mixture.
4. Wets: In a separate bowl, whisk together milk, eggs, and vanilla
extract. Slowly pour mixture over the fruit.
5. Bake: Sprinkle coconut flakes over top. Bake at 375 degrees F
for 1 hour, or until top is light brown and firm. Serve warm or
cold, topped with yogurt, fresh fruit, honey, or powdered sugar.

Original recipe and photos here!

 Serves 2
STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST Ready in 13 min

INGREDIENTS
❏ 2 thick slices of bread ❏ 2 eggs (or vegan egg mixture)
❏ ½ cup chopped strawberries ❏ 2 Tbsp milk (30 mL)
(110 g) ❏ ½ tsp vanilla extract (2.5 mL)
❏ ¼ cup cream cheese (90 g) ❏ ¼ tsp cinnamon
❏ 2 tsp sugar ❏ Oil or butter for cooking
❏ Pinch of salt

DIRECTIONS
1. Slit: Cut a slit in one side of the each slice of bread to form a
pocket.
2. Fill: In a small bowl, mix together the strawberries, cream
cheese, sugar, and salt. Gently spoon the mixture evenly into
the bread pockets, being careful not to poke a hole in the bread.
3. Whisk: In a large, shallow bowl, whisk together the eggs, milk,
vanilla, and cinnamon.
4. Soak: Gently lay each stuffed bread into the egg mixture, letting
each side of the bread soak up as much egg as possible.
5. Toast: Add a touch of oil or butter to a pan and bring to
medium/low heat. Cook each side of the bread until lightly
browned, about 4 minutes.
6. Serve: Serve warm, topped with maple syrup, Greek yogurt,
honey, or slivered almonds.

Original recipe and photos here!

 Serves 10
BERRY BULGUR BREAKFAST BAKE Ready in 55 min

INGREDIENTS
❏ 1 Tbsp butter or flavorless oil (14 g)
❏ 3 ripe bananas (sliced)
❏ 2 ½ cups frozen or 1 ½ cups thawed
mixed berries (12 oz, 340 g)
❏ ½ cup fine or medium
grind bulgur (94 g)
❏ ½ cup rolled oats (67 g)
❏ 3 Tbsp brown sugar (25 g)
❏ ¼ tsp salt (1.5 g)
❏ 1 tsp cinnamon (2.6 g)
❏ 2 cups milk (473 mL,
whichever variety you prefer)
❏ 2 eggs
❏ 1 tsp vanilla extract (5 mL)
❏ ½ cup coconut flakes (20 g,
optional)

DIRECTIONS
1. Heat: Put butter or oil over medium/high heat in a cast iron skillet (if
possible) or large frying pan.
2. Caramelize: Add sliced bananas and cook about 3 minutes on each side,
until bananas begin to brown and caramelize. Remove from heat.
3. Sear: If you have a cast iron skillet, we’ll bake this right in the skillet. If
you do not, grease a medium-sized baking dish and transfer bananas
into the dish. Evenly layer thawed berries onto the bananas.
4. Mix: In a separate bowl, mix bulgur, oats, brown sugar, salt, and
cinnamon. Pour evenly over berries.
5. Layer: In a separate bowl, mix milk, eggs, and vanilla. Slowly pour evenly
over bulgur mixture then sprinkle coconut flakes over top. You can
choose to have the grains in the bottom and fruits on top, or the other
way around for a more colorful bake!
6. Bake: Bake at 375 degrees F (190 C) for 45 to 60 minutes, until top is
lightly browned.
7. Serve: Enjoy warm or cold, drizzled with honey or topped with a dollop
of Greek yogurt and fresh berries.

Original recipe and photos here!

 Serves 9
BLACK PEPPER CHERRY GRANOLA BAR Ready in 15 min

INGREDIENTS
❏ 2 cups rolled oats (200 g)
❏ ¾ cups loosely chopped almonds (130 g)
❏ ½ cup dried cherries (130 g)
❏ ¼ cup shelled pumpkin seeds (40 g)
❏ ¼ tsp ground black pepper
❏ ½ cup almond butter (150 g)
❏ ¼ cup honey (60 mL, maple syrup for vegan alternative)

DIRECTIONS
1. Mix: In a large bowl, mix oats, almonds, cherries, pumpkin
seeds, and black pepper.
2. Microwave: In a microwave safe bowl, combine almond butter
and honey, then microwave for 30 seconds, or until hot and
pourable.
3. Combine: Gently combine hot almond butter mix with the dry
oat mix.
4. Press: Line a 9x13 inch dish with parchment paper and spoon
your granola mixture in. Press firmly so that the granola is really
compact (I like to use the bottom of a glass for pressing).
5. Freeze: Pop granola in the freezer for 15 to 30 minutes to firm
up, then cut into 9 to 12 bars.

Original recipe and photos here!

 Serves 12
FLUFFY BUTTERMILK PANCAKES Ready in 20 min

INGREDIENTS
❏ 2 cups all-purpose flour (240 g)
❏ 3 Tbsp granulated sugar
❏ 1 ½ tsp baking soda
❏ ½ tsp salt
❏ 2 cups buttermilk (480 mL)
❏ 2 large eggs
❏ 3 Tbsp unsalted butter (melted, 45 g)

DIRECTIONS
1. Stir: Stir together flour, sugar, baking soda, and salt in a large
bowl. In a separate bowl whisk buttermilk, eggs, and melted
butter. Add buttermilk mixture to the dry ingredients, stirring
until mostly combined (some lumps in the batter is okay, do not
over stir).
2. Cook: Lightly grease a large saute pan and set over medium
heat. Spoon 1/4 cup portions of pancake batter into the pan,
cooking until you see bubbles form on top and bottom is
golden brown. Flip and continue cooking until golden brown.
3. Serve: Set oven to 200 degrees F (95 C). Keep cooked pancakes
warm by setting on an oven-safe baking sheet and placing in
the oven.

Original recipe and photos here!

 Serves 4
OVERNIGHT QUINOA PORRIDGE Ready in 8 hours

INGREDIENTS
❏ 1 cup dry quinoa (180 g, rinsed)
❏ 2 cups any variety of milk (473 mL, I used vanilla soy)
❏ 1 ½ cups fresh or frozen strawberries (200 g, halved)
❏ 1 banana sliced
❏ 2 Tbsp almond butter (30 g)
❏ Honey to taste

DIRECTIONS
1. Slow Cook: Add quinoa, milk, strawberries, banana, and almond
butter to a slow cooker. Cook on low for 6 to 8 hours.
2. Serve: Serve warm, topped with sliced fruit, honey, and any
nuts or seeds you have on hand.

Original recipe and photos here!

 Serves 4
SOUTHERN EGGS BENEDICT Ready in 40 min

INGREDIENTS
BBQ Pulled Mushrooms Hollandaise
❏ 4 king oyster mushrooms ❏ 2 egg yolks
❏ 2 Tbsp extra virgin olive oil ❏ 1 Tbsp lemon juice
❏ 1 tsp smoked paprika ❏ ½ cup unsalted butter (melted)
❏ ¼ tsp each salt and cayenne pepper ❏ Pinch of salt
❏ 2 cloves garlic (minced)
❏ ¼ cup BBQ sauce (50 g)
You’ll also need
❏ 2 buns (English muffins, biscuits, sandwich buns)
❏ 4 whole eggs
❏ ¼ cup white vinegar
❏ Garnish: cayenne, chives

DIRECTIONS
1. Mushrooms: Make the BBQ pulled mushrooms using this recipe (5 minutes
hands-on work, 25 minutes cooking).
2. Hollandaise: In a large heatproof bowl, whisk together yolks and lemon juice. Set
over a pot of simmering water (so that the bottom does not touch the water, but is
heated by the steam) and continue whisking. When mixture has thickened and is
foamy (3 min), slowly pour in the butter, whisking quickly to ensure it is completely
emulsified. Continue whisking until mixture is thick. Add a dash of salt, give it one
more stir, then remove from heat, cover, and set aside.
3. Eggs: Bring a pot of water to a boil, then reduce to a gentle simmer. Pour white
vinegar into the pot. Crack an egg into a shallow bowl, then slowly lower the egg
into the simmering water. Cook 3 to 4 minutes, or until yolk is a little less jiggly. You
may need to work in batches here. Place poached eggs on a paper towel to remove
excess moisture.
4. Assemble: Slice English muffin or bun in half and toast. Top with BBQ pulled
mushrooms, poached egg, and Hollandaise sauce. Garnish with a pinch of cayenne
pepper and chives.

Original recipe and photos here!

 Serves 2
APPLE PIE OVERNIGHT OATS Ready in 15 min

INGREDIENTS
❏ 1 apple (thinly sliced)
❏ 2 Tbsp brown sugar (30 g)
❏ 2 Tbsp almond butter (30 g)
❏ ½ tsp ground cinnamon
❏ 1 tsp lemon juice (5 mL)
❏ Pinch of salt
❏ 1 cup oats (150 g)
❏ ½ cup milk (120 mL, can use dairy-free)
❏ 2 Tbsp raisins (30 g)

DIRECTIONS
1. Apples: Add sliced apple, sugar, almond butter, cinnamon,
lemon juice, and salt to a saucepan. Cook on the stove over
medium heat for 8 to 10 minutes, or until apples have softened
some.
2. Assemble: Spoon oats into two bowls or jars. Evenly top with
apple mixture, milk, and raisins (you do not need to stir). Cover
with a lid or plastic wrap and set in the refrigerator 6 hours (or
overnight). Serve cold or heated in the microwave.

Original recipe and photos here!

 Serves 5
PUMPKIN GRANOLA Ready in 45 min

INGREDIENTS
Dries Wets
❏ 3 cups rolled oats (270 g) ❏ ½ cup pumpkin puree (120 g)
❏ 1 cup pepitas (100 g) ❏ ½ cup maple syrup (120 mL)
❏ 1 cup dried cranberries (150 g) ❏ ¼ cup flavorless oil (60 mL)
❏ 2 Tbsp chia seeds ❏ ½ tsp vanilla extract
❏ ½ tsp salt
❏ 3 tsp pumpkin spice (or 1 ½ tsp
cinnamon, 1 tsp ginger, ¼ tsp
nutmeg, and ¼ tsp cloves)

DIRECTIONS
1. Dries: Preheat oven to 300°F (150°C). Mix the dry ingredients in
a large bowl.
2. Wets: In a separate bowl, combine the wet ingredients until
evenly mixed, then add to the dry ingredients and mix well.
3. Bake: Spread the mixture into a single layer onto a
parchment-lined baking sheet. Bake for 25 to 30 minutes, or
until the top is golden brown. To ensure even baking, rotate the
pan halfway through cooking.
4. Cool: Allow granola to cool completely on pan before breaking
into chunks and storing.
5. Store: Place Pumpkin Granola in an airtight container or baggie
and store at room temperature for up to 1 week.

Original recipe and photos here!

 Serves 12
INSIDE-OUT GRANOLA BARS Ready in 45 min

INGREDIENTS
❏ 2 cups rolled oats (160 g) ❏ 1 tsp vanilla extract (5 mL)
❏ 1 ½ cups rice krispies (50 g) ❏ 1 large bar dark chocolate
❏ ½ cup chopped almonds (65 g) (200 g, or dairy-free alternative)
❏ ¼ tsp salt ❏ ½ cup trail mix (35 g, or a mix of ¼
❏ ½ cup almond butter (130 g) cup seeds of choice + ¼ cup dried
❏ ½ cup honey (118 mL, can sub fruit of choice)
maple syrup)

DIRECTIONS
1. Dries: In a large bowl, combine rice krispies, oats, almonds, and salt.
2. Wets: In a microwave safe bowl, combine almond butter and honey,
then microwave for 30 seconds, or until hot and pourable. Mix vanilla
into almond butter mixture.
3. Stir: Gently combine hot almond butter mix with the dry oat mix.
4. Shape: Line a 9×13 inch dish with parchment paper and spoon your
granola mixture in. Press firmly so that the granola is really compact (I
like to use the bottom of a glass for pressing). Pop granola in the freezer
for 30 minutes to firm up, then cut it into 9 to 12 bars.
5. Assemble: Melt chocolate (either using a double boiler or in the
microwave) and transfer to a shallow dish. Gently dip one side of each
bar into the chocolate, using a spoon to evenly coat it if needed. While
the chocolate-coated side is still warm and melted, sprinkle on the trail
mix. Put the bars back in the freezer for about 10 minutes to firm up
completely, then enjoy!
6. Store: Place bars in an airtight container in the refrigerator for up to a
week.

Original recipe and photos here!

 Serves 12
ALMOND BUTTER COFFEE CAKE MUFFINS Ready in 30 min

INGREDIENTS
Crumb topping Batter
❏ ¼ cup all-purpose flour (30 g) ❏ ¼ cup cappuccino mix (30 g)
❏ ¼ cup brown sugar (50 g) ❏ 1 ½ cups all-purpose flour (180 g)
❏ ¼ cup white sugar (50 g) ❏ ¼ cup brown sugar (75 g)
❏ 1 tsp cinnamon ❏ 2 tsp baking powder
❏ ¼ tsp ground cloves ❏ 1 tsp cinnamon
❏ pinch of salt ❏ ¼ tsp baking soda
❏ ¼ cup butter, room temperature ❏ ¼ tsp salt
(112 g) ❏ ¾ cup milk (any variety, 177 mL)
❏ ⅓ cup almond butter (85 g)
Icing (optional) ❏ 2 large eggs
❏ ¾ cup powdered sugar (60 g)
❏ 2 Tbsp milk (any variety, 30 mL)

DIRECTIONS
1. Crumb: Preheat oven to 350 degrees F (180 C). Make the topping by mixing
together all “Crumb Topping” ingredients together until crumbly.
2. Dries: Combine cappuccino mix, flour, brown sugar, baking powder, cinnamon,
baking soda, salt in a medium bowl.
3. Wets: To a separate large bowl, whisk together the milk, almond butter, and
eggs. Use a rubber spatula to gently fold the flour mixture into the milk
mixture, stirring just until most of the flour is dampened (the batter should not
be smooth).
4. Bake: Pour into greased or paper-lined muffin tins so wells are about ¾ full (I
like to use an ice cream scoop to prevent a mess). Generously sprinkle crumb
topping onto each muffin, lightly pressing it into the batter. Bake for 18 to 22
minutes, or until a toothpick inserted into the middle comes out clean.
5. Glaze: Meanwhile, optionally stir to combine powdered sugar and milk to make
a simple glaze, drizzling over the top of each muffin once slightly cooled off.

Original recipe and photos here!

 Serves 1
4 EASY TOAST TOPPINGS Ready in 25 min

INGREDIENTS
Strawberry balsamic
❏ 2 Tbsp Greek yogurt
❏ 3 strawberries (thinly sliced)
❏ ½ tsp balsamic reduction
❏ A few basil leaves
Avocado corn
❏ ½ avocado (mashed)
❏ ½ tsp lemon juice
❏ Pinch salt and pepper
❏ ¼ cup canned corn
❏ 2 Tbsp feta cheese
❏ 1 Tbsp fresh basil (thinly sliced)
❏ 3-4 cherry tomatoes (halved)
Blueberry cheddar
❏ 1 slice cheddar cheese
❏ 1 Tbsp blueberry jam
❏ Handful fresh blueberries
❏ ½ tsp thyme leaves
❏ ½ tsp honey
Banana ricotta
❏ 2 Tbsp ricotta cheese
❏ ¼ tsp vanilla extract
❏ ½ banana thinly sliced
❏ 2 Tbsp toasted shaved coconut

DIRECTIONS
1. Strawberry balsamic: Spread yogurt onto toast, followed by
strawberries and balsamic reduction. Garnish with basil.
2. Blueberry cheddar: Set cheddar onto toast and broil in oven for 2 to 3
minutes until melted. Spread on blueberry jam, sprinkle with
blueberries and thyme, and drizzle with honey.
3. Banana ricotta: Combine ricotta and vanilla. Spread onto toast, followed
by banana and shaved coconut.
4. Avocado corn: Combine avocado, lemon, salt, and pepper, Spread onto
toast, followed by corn, feta cheese, basil, and tomatoes.

Original recipe and photos here!

 Serves 8
PALEO BANANA PANCAKES Ready in 15 min

INGREDIENTS
❏ 2 large bananas (ripe)
❏ 2 large eggs
❏ 1 Tbsp almond butter (15 g)
❏ 1 tsp baking powder
❏ 2 Tbsp almond meal (25 g)
❏ 2 Tbsp water (30 mL)

DIRECTIONS
1. Batter: With a fork or electric mixer, combine bananas and
eggs. Stir in almond butter, baking powder, almond meal, and
water to form a smooth batter.
2. Cook: Lightly grease a large skillet (or coat with unflavored oil)
and bring to medium heat. Pour batter into skillet, using about
1/4 cup for each pancake. Cook for 3 to 5 minutes on each side,
or until lightly browned (really make sure they’re cooked before
flipping, as these are more fragile than traditional pancakes).
3. Serve: Serve warm topped with nut butter and fresh berries.

Original recipe and photos here!

 Serves 2
GRAPEFRUIT BRÛLÉE WITH QUICK QUINOA GRANOLA Ready in 30 min

INGREDIENTS
Granola (makes 4-6 servings)
❏ 1 cup rolled oats (90 g) ❏ Pinch of salt
❏ ½ cup puffed quinoa (70 g) ❏ ¼ cup chopped dried fruit
❏ 1 Tbsp chia seeds (12 g) ❏ ½ cup yogurt (for serving)
❏ ¼ cup chopped almonds (45 g)
❏ ¼ cup honey (60 mL, or maple syrup
for vegan option)
Grapefruit brûlée (1-2 servings)
❏ 1 grapefruit (halved crosswise)
❏ 2 Tbsp brown or white sugar

DIRECTIONS
1. Granola: Preheat oven to 350 degrees F (175 C). Combine oats, quinoa, chia
seeds, almonds, honey, and a pinch of salt, and spread onto a parchment
paper-lined baking sheet. Bake for 20 minutes, until lightly browned. Allow to
cool before breaking into chunks and mixing in dried fruit.
2. Pop: Place a large pot over medium heat and pour in uncooked quinoa, just
enough to form a single layer. Cover with a lid and gently shake as quinoa pops,
removing from heat a few minutes after the popping stops. Perfect for adding
to yogurt, or incorporating into granola!
3. Grapefruit Brulee: Trim a bit of the peel off the bottom of each grapefruit half
so that it sits upright. With a paring knife, gently loosen the segments of
grapefruit and remove seeds, then place cut side down on a few layer of paper
towels for 5 to 10 minutes to remove excess moisture.
4. Torch: Sprinkle 1 Tbsp sugar on each half. Brown sugar has a more full flavor
but is not as pretty as white sugar. Use a kitchen torch to melt and lightly
brown the sugar, or broil in the oven, watching carefully, for 5 minutes, or until
sugar is melted and lightly browned.
5. Serve: Allow to cool slightly and serve with a dollop of yogurt and sprinkle of
quinoa granola.

Original recipe and photos here!

 HUNGRY FOR MORE?
Find all of our vegetarian breakfast recipes here
(we’re always adding more!)