Start your day with wholesome raw breakfast options that provide sustained energy and essential nutrients to fuel your morning and beyond.
These raw breakfast recipes are designed to kickstart your day with natural energy, fiber, and nutrients that will keep you satisfied and focused throughout the morning.
Suzy Edmonson, LOT, RMT, CHC
Makes ~ 3 cups
Blend until smooth in a high-speed blender. Can be flavored with any of the following: coconut oil, raw carob powder, raw cacao powder, raw vanilla powder, chia seeds, salt, cardamom, cinnamon, mesquite pod meal, chai spice blend, ginger, nutmeg, mint, stevia…
Adapted from Brandi Rollins, rawfoodsonabudget.com
Makes 5 Cups/5 Servings
In a food processor, process the sunflower seeds, walnuts, vanilla, sea salt, cinnamon, nutmeg, and stevia, and process until the walnuts are completely broken down. Add the dates and process until they are broken into small pieces. Pour the nut mixture into a large bowl. Sprinkle the slivered almonds onto the nut mixture and mix. Pour on the honey and stir. Granola should clump together into nutty clusters. Eat as is or pour the granola onto a dehydrator tray (no lining needed) and dehydrate for 24 hours (at 105 degrees). When stored in an airtight container, the granola will keep for 1 week. If you would like to store the granola longer, keep it in the refrigerator or freezer.
Tips to reduce the cost: Try to buy all of the dry ingredients from bulk bins. This way you can buy the amounts you need.
Suzy Edmonson, LOT, SNC, CHC
Makes ~ 5 cups, or 5 servings.
Blend all ingredients except chia seeds and fruit. Pour into a medium to large bowl. Add chia seeds and stir. The mixture will become porridge/pudding like in ~ 10 minutes. Top with berries or banana, if you’d like. Call it porridge if you have it for breakfast, and pudding, if you have it for dessert. I keep mine in cup‐sized mason jars in the fridge.
Adapted from Brandi Rollins, rawfoodsonabudget.com
Makes 6 Cups/6 Servings
Process coconut in food processor until oils come out. Add sunflower seeds, process to nutty flour. Add walnuts, vanilla, salt, cacao, mint, stevia, process to nutty flour. Add dates, process to small pieces. Pour into bowl. Chop almonds, add and mix. Add maple syrup and stir. Granola should clump into clusters. Keep refrigerated.
Suzy Edmonson, LOT, SNC, CHC
4 servings/4 cups
Blend all ingredients except chia seeds and coconut (if used). Pour into a med to large bowl. Add the chia seeds and coconut and stir. The mixture will become porridge/pudding like. Call it porridge if you have it for breakfast, and pudding, if you have it for dessert. I keep mine in cup‐sized mason jars in the fridge.
Per 1 serving: Calories: 272, Protein: 10.17g
Suzy Edmonson, LOT, SNC, CHC
Brew coffee, cool to lukewarm (115°F or less), add remaining ingredients. Stir and enjoy warm. For cold beverage, shake in mason jar and refrigerate.
Per recipe: Calories 211, Protein 28g
Many raw breakfast recipes can be prepared the night before, making mornings easier and stress-free.
Soak nuts and seeds overnight to improve digestibility and nutrient absorption.
Use seasonal fruits for the best flavor and nutritional value. Frozen fruits work great too!
Include protein, healthy fats, and fiber in each breakfast for sustained energy throughout the morning.