Growing up, we loved breakfast potatoes. They’re soft but crispy and delicious. I can’t get enough of these ones.
If you’re looking for an easy summer breakfast recipe that takes NO time in the morning (I mean, unless you count the time it takes to open a mason jar and scarf it down?) – you’ve come to the right place. These oats are packed with flavour and are so, so satisfying.
This 3-Layer Vegan Brunch Bake is perfect for mornings where you don’t want to spend too much time cooking, but you want something filling and delicious (and maybe something that will cure a hangover). This recipe includes my three favourite vegan breakfast items: tofu scramble, hashbrowns & veggie sausage!
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Ya’ll, this is a recipe made for hot summer days. It’s refreshing, sweet, healthy, customizable AND easy to make. What else could you ask for? Not sure what to do with the rest of your frozen mango? Try these Creamy Mango Overnight Oats for a quick & delicious breakfast! As always, if you decide to try this recipe, post a photo on Instagram and tag me so I can see your creations @thatcanadianvegan. Enjoy!
I know I’m like 5 years behind on this whole “overnight oats” craze – but oh my goodness. I’m obsessed. I love throwing overnight oats in my car and having them right after I work out. They’re easy, so filling and there’s endless flavour options! I love this mango version because it’s creamy, sweet and so perfect for summer. It honestly tastes like dessert, and I’m so excited for you to try it!