This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MyPlantBasedMenu #CollectiveBias Vegan superfood packed berry oatmeal makes for a good plant-based easy breakfast that is great for meal prep. Follow along for more plant-based meal prep recipes.
Hover over the image to get more information about Silk Almondmilk at to purchase at Walmart
I always focus on creating dairy-free recipes, but I am currently striving to incorporate more plant-based meals into my routine. And I’m trying to become better about meal prepping in general, especially plant-based meal prep.
Normally I make breakfast, lunch and dinner daily, cooking for two to four each time and repeating the same process every day. While I do love to cook, I am starting to see the benefits of meal prepping and the convenience as well as time savings.
So today I would love to share three different recipes that make for perfect plant-based meal prep. There is one common ingredient that I have incorporated into all three recipes and that’s Silk Unsweetened Original Almondmilk.
Since I’m dairy-free I need to have a dairy-free milk on hand at all times, not only for my coffee and my husbands daily smoothies, but for pretty much all my savory meals as well. Silk Almondmilk is a delicious, versatile, affordable plant-based ingredient easy to find and purchase at Walmart, which luckily there is no shortage of in Philadelphia.
You can easily find the Silk Almondmilk at Walmart in the refrigerated section at the back of the store next to the other brands of non dairy and dairy based milk. I’m all about the unsweetened original flavor, but if you prefer a vanilla flavored non dairy milk, check out the Silk Unsweetened Vanilla Almondmilk.
There are many different ways to incorporate Silk Unsweetened Original Almondmilk into various recipes, and it’s become my go-to ingredient for multiple usage occasions.
Most recently I have used the Silk Unsweetened Original Almondmilk to make a berry oatmeal. creamy asparagus soup and vegan cauliflower alfredo pasta.
All three of these recipes are great meal prep recipes and make for great leftovers that can be eaten for days. For a vegan breakfast my go to is always oatmeal, but never just plain old boring oatmeal. Superfood packed berry oatmeal for the win.
How to make my Berry Oatmeal:
Start by bringing one cup of water and one cup of Silk Unsweetened Original Almondmilk to a boil. I also like to add in just a pinch of salt at this time, as I feel it brings out more flavor in the oatmeal itself.
You can make this berry oatmeal with just water, but it will not be as creamy. Once the water mix comes to a boil add in one cup of whole oats (preferably gluten free). I never buy instant oats and always go for regular whole oats instead.
Once the oats boil, reduce the heat and simmer for 5-10 minutes. If you prefer your oatmeal more liquidy cook for less time. I like my oatmeal more firm so I cook it for longer to have more of the liquid boil off.
At this point you can start adding in the other ingredients. I always keep bags of organic frozen fruit in the freezer so this is available and makes for a perfect oatmeal addition. I like a mix of raspberries, blueberries, strawberries and blackberries, but you can go with your favorite berries for this berry oatmeal.
Frozen fruit is said to be picked and frozen immediately so it can be even more nutritious and vitamin packed than fresh fruit which has traveled cross country or even across the world, losing many vitamins and nutrients on the way.
One of the reasons I love this berry oatmeal is that it is easy to sneak in a lot of superfood ingredients. My favorites are hemp seeds and chia seeds, but you could also add in ground flax, MCT oil, maca, turmeric, etc.
I add these in when the oatmeal is cooked and mix everything together. When serving drizzle with maple syrup and almond butter (or nut butter of choice), for the ultimate filling and nutritious plant-based breakfast.
You can easily make a big batch of this and eat it for days. If you do not need a hot breakfast (I always do), you can skip the cooking and turn this into an overnight oats recipe instead too!
Why this Berry Oatmeal is great:
- ready in minutes
- no fresh ingredients needed
- packed full of vitamins and nutrients
- easy to sneak in superfood ingredients (especially good for kids and picky eaters)
- lots of variety in terms of toppings, mix ins, etc
- delicious plant-based breakfast
- can omit the cooking and turn this into overnights oats instead too!
Now that breakfast is taken care of it’s time to think about lunch! I find a creamy pureed veggie heavy soup to be the perfect light yet filling lunch. This soup has a delicious creamy asparagus flavor and is made with just a handful of ingredients.
How to make my Creamy Asparagus Soup:
The ingredients in this recipe are:
- 1 tbsp olive oil,
- 1 cup diced onion,
- 1/3 cup diced carrot,
- 1/3 cup diced celery,
- 1/2 cup diced zucchini,
- 1 bunch asparagus,
- 3 tbsp nutritional yeast,
- 3 cups broth,
- lemon (for garnish)
- 1/2 cup Silk Almondmilk.
To make this recipe start by sauteing diced onions, carrots, celery and zucchini. After a few minutes add the chopped asparagus and broth.
Bring to a boil, reduce heat and simmer for 10-15 minutes. Add salt/pepper to taste, nutritional yeast, and Silk Almondmilk. Using an immersion blender or regular blender, blend until smooth.
Serve garnished with asparagus spears, lemon juice & zest. Even a squeeze of lemon juice adds some much needed and very welcome acidity to this soup and the Silk Almondmilk makes it super creamy with the help of nutritional yeast making this vegan soup cheesy too.
This soup can be frozen, or refrigerated for 4-5 days. An easy 30 minute meal prep vegan lunch.
And now onto dinner! With a lighter lunch, we need a heavier dinner and a vegan cauliflower alfredo with roasted butternut squash, caramelized red onions and garlic chips will certainly hit the spot.
Instead of a regular dairy loaded alfredo sauce, I’ve come up with a brilliant dairy-free (and vegan friendly) alternative. What we need instead is cauliflower and Silk Almondmilk.
How to make my Vegan Alfredo Pasta:
For the cauliflower alfredo sauce you will need:
- 1 head of cauliflower,
- 3 cups broth & 3 cups water,
- 1.5 tbsp minced garlic,
- 3 tbsp olive oil,
- 1/4 cup nutritional yeast
- 1/2 cup Silk Almondmilk.
The cauliflower is chopped into florets and boiled until soft in a mix of the broth and water. The addition of broth makes the cauliflower more flavorful but this can be omitted.
The minced garlic is pan fried in olive oil until aromatic. Once the cauliflower is cooked through and soft when pierced with a fork, it is drained and added to a blender along with the Silk Almondmilk, garlic, remaining olive oil, and nutritional yeast.
Blend until smooth and creamy, adding salt and pepper to taste. The nutritional yeast in this sauce is optional but gives it a richer and cheesier flavor. I find this vegan alfredo sauce to be incredible. It tastes so rich and creamy while being better for you than regular alfredo and also vegan.
I guarantee people will not even be able to tell this is made with cauliflower and Silk Almondmilk. You can serve this over any type of pasta. It works with fettuccine or angle hair, as well as rotini or penne.
For a higher protein meal be sure to use a lentil or chickpea pasta instead of regular pasta.
In terms of other pasta ingredients I love serving this with roasted butternut squash which is cubed, tossed in a spoonful of olive oil and roasted at 400 degrees F for 30 minutes.
As a garnish I add in caramelized red onions, thinly sliced and cooked over low heat, as well as garlic chips.
Garlic chips are simply thinly sliced garlic that has been cooked in olive oil until lightly browned and crisped up on both sides. Add in some freshly chopped rosemary for the ultimate final touch.
And that wraps up three vegan meals all easily made and prepped for the week! Be sure to stop by your local Walmart and grab the 96 ounce Silk Unsweetened Original Almondmilk to add creaminess to all your non dairy/vegan recipes for the week!
Vegan Superfood Berry Oatmeal makes for the perfect easy breakfast that is easy to meal prep and make in a large batch for many days ahead.
- 1 cup oats (gluten free)
- 1 cup Silk Unsweetened Original Almondmilk
- 1 cup water
- 1 cup berries frozen
- 1 tbsp chia seeds
- 1 tbsp hemp seeds
- 2 tbsp maple syrup
- 2 tbsp almond butter