I mean, does it get any better than avocado for breakfast? I thought avocado toast was the be-all and end-all. But then I went to The Nile and got their inspired version and my life was never the same. So Husband, being the amazing overachiever he is, had to make his own at home. And YAASSSS, y’all. SO good. So I did what I do and made my GF version as a breakfast sandwich. Thank the heavens above for Kite Hill cream cheese and homemade English muffins.
I was making this as two pieces of “avocado toast” on English muffin slices, but I figured: Why not make a sandwich? It’s a little messier, but a mess can be fun, especially when avocado is involved. Amirite? 😉 😉
No, seriously. This sandwich is bomb. And this post isn’t sponsored by Kite Hill or anything, but I’m officially hooked on their cream cheese. I’m open to trying others, but I have zero problems buying this one again. Nom, y’all. NOM. It really levels up avocado toast!
So if you’re like me and love breakfast, check out my other recipes like Breakfast Cookies, Apple Pie Smoothie, Gluten-Free Chocolate Donuts, Golden Milk Latte Cookies, Blueberry Muffins, Oatmeal Breakfast Bars, or any of the bazillion Baked Oatmeal recipes (like French Toast, Cherry Pie, Peanut Butter Apple, Cookie Dough, and Piña Colada).
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
A delicious and easy-to-make breakfast sandwich with avocado, cream cheese, tomato, and cashew parm. All on a homemade English muffin. GF + V!
- 1/3 cup oats
- 1 tbsp chia seeds
- 1/4 rounded tsp baking powder
- 2 tbsp applesauce (no sugar added)
- 1 tbsp water
- 1-2 tbsp vegan cream cheese (I used Kite Hill plain)
- 1/2 small avocado
- 1 slice tomato
- 1/4 tsp everything-bagel seasoning (or cashew parmesan**)
- (optional) 1/4 tsp seeds (pumpkin, sesame, sunflower, etc.)
Preheat oven to 350 degrees F (176 C) and prepare a ramekin with parchment paper or a small spray of oil.
Add oats, chia seeds, and baking powder to a small food processor or grinder like a Magic Bullet and grind into a flour. Put oat flour in a small bowl and mix applesauce and water with it to create a dough.
Put dough into ramekin and smooth the top of it so it's flat. Then bake for 18 minutes or until the top is slightly golden brown and firm when pressed. Let cool for 15 minutes and then slice and toast while you slice your avocado and tomato.
Spread cream cheese on both slices. Then add avocado, tomato, and seasoning/cashew parmesan (plus any optional toppings like seeds) to one slice and top with the other. Enjoy! Best when fresh.
*English muffins (originally from The Big Man's World) can be made ahead and refrigerated until ready to use. They're good in the fridge up to 5 days. I have not yet tried freezing them, but I will and report back. If you do, let us know how it goes!
**Cashew Parmesan recipe. Add 1/4 tsp onion powder as well.
Let’s pretend it’s fall, okay? This baked apple cider oatmeal tastes like fall, and we could all probably use a touch of autumn in the dead of summer. It’s intensely hot out there, but if it’s cool enough in the morning, you won’t regret making this dish for breakfast. You can also save this recipe for the fall though. Or…just do both. That’s what I’m gonna do! So let’s do this!
Remember those Peanut Butter Fudge Bites we made last week? Uh, yeah. We’re making a baked oatmeal with them today. Because why not? Peanut butter can do no wrong, and combining it with apple is a magical experience. Seriously. This is one of my better ideas, and I’m sure you’ll see why when you make this delicious baked apple and peanut butter fudge oatmeal!
It’s a baked oatmeal day. I mean, when isn’t it? Even when it’s 110F here in Phoenix, I still don’t mind baking up a delicious oatmeal. Because mmm! And this one is no exception, even with minimal common ingredients. It’s totally fruit-sweetened too, which makes me super happy. So let’s get into the kitchen while it’s still cool and make this yummy baked cherry pie oatmeal!
We’ve made baked chocolate donuts on the blog before. They’ve even been gluten-free before. But this version utilizes the base of my favorite banana bread muffins without making these taste like banana bread donuts. They taste like chocolaty goodness instead, so they’re a delicious dessert. Yet they’re made with healthy, simple ingredients, so they’re perfect as breakfast or a snack. So take your pick on when you eat them. They’re easily anything you want them to be!
Do you follow Dr. Greger’s Daily Dozen? If you don’t, check it out! It’s a great way to focus on getting the right amount of whole plant foods into your diet. If you do, then you’ll recognize at least one of these ingredients as one of his must-includes each day: blueberries! Well, berries in general, but I freaking love blueberries. And who doesn’t love muffins?! So we put the two together for this delicious blueberry muffins recipe (which comes in both GF and non-GF). Call it breakfast. Call it a snack. It doesn’t bother me what you call it as long as you enjoy it. 🙂
These donuts, you guys!! I love me some donuts, but I love when I can make them AND they’re delicious AND they’re sneakily healthy for me! These have fruit and oats, so they’re practically oatmeal. Which makes them the perfect breakfast! You can make these in advance, or you can eat them fresh and warm right out of the oven. Either way, you can’t go wrong. They stay soft and moist in an airtight container, but when the chocolate chips are still melty from the oven? STAHP. IT. Soooo good!
Zucchini is my favorite thing to put in recipes these days. And I knew it was only a matter of time before I made zucchini muffins. Because of my long-term love affair with chocolate, I knew they needed to be chocolate too. So here we are! With a delicious chocolate zucchini muffins recipe on our hands. Imagine that.
This is a game-changer for me. I used to LOVE English muffins, but avoiding the processed stuff available at the store is important to me. Doesn’t mean I won’t splurge on some Dave’s Killer bagels every now and then (not GF – sorry!), but when a girl wants an English muffin, she needs something simpler. Like THIS recipe I customized from The Big Man’s World. It’s actually from Natalie at Feasting on Fruit, and I love her blog so much and try a lot of her recipes. And this one is a real winner, you guys. Breakfast just got a little better.
Sometimes my pup gets a grumbly tummy. I’ve read about how it can be something really serious, but that doesn’t appear to be the case with him. And he’s always been a weird eater. So I sometimes have to get him to eat something, and usually, these doggy cookies do the trick. My favorite part? I get to eat them too.