Wake up to a morning full of energy with our collection of 20 Refreshing Alkaline Breakfast Recipes! Perfect for home cooks across North America, these dishes are not just delicious but also designed to kickstart your day the right way. Whether you’re in a rush or savoring a slow morning, we’ve got something to keep you fueled and feeling great. Dive in and discover your new breakfast favorite!
Alkaline green smoothie with spinach and avocado
Ditch the morning coffee for something that actually wakes up your body. This alkaline green smoothie is packed with nutrients to start your day right.
Ingredients
– A couple of cups of fresh spinach
– Half an avocado, peeled and pitted
– A splash of almond milk
– A tablespoon of chia seeds
– A cup of cold water
– A squeeze of lemon juice
Instructions
1. Rinse the spinach under cold water to clean it thoroughly.
2. Add the spinach, avocado, almond milk, chia seeds, cold water, and lemon juice to your blender.
3. Blend on high for about 30 seconds until everything is smooth. Tip: If it’s too thick, add a bit more water.
4. Pour into a glass and enjoy immediately for the best flavor. Tip: For an extra chill, add a couple of ice cubes before blending.
5. Clean your blender right after to avoid residue sticking. Tip: A quick rinse with warm soapy water does the trick.
Perfectly creamy with a hint of lemon, this smoothie is a refreshing way to kickstart your morning. Try topping it with a sprinkle of chia seeds for added texture.
Quinoa porridge with almond milk and berries
Start your morning with a bowl of quinoa porridge that’s both nourishing and delicious. Simple to make, this dish combines the nuttiness of quinoa with the creaminess of almond milk and the freshness of berries.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups almond milk, plus a splash more for serving
- A couple of handfuls of mixed berries
- 1 tbsp maple syrup
- A pinch of salt
Instructions
- Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
- In a medium saucepan, combine the quinoa, almond milk, and a pinch of salt. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Tip: Stir occasionally to prevent sticking.
- Remove from heat and let it sit, covered, for 5 minutes to thicken.
- Fluff the quinoa with a fork, then stir in the maple syrup. Tip: Adjust sweetness with more syrup if needed.
- Divide the porridge into bowls, top with mixed berries, and add a splash of almond milk. Tip: For extra flavor, toast the quinoa before cooking.
Makes a creamy yet textured porridge with a hint of sweetness from the maple syrup. The berries add a juicy contrast, perfect for a refreshing start to your day. Try it with a sprinkle of cinnamon for an extra warmth.
Alkaline buckwheat pancakes with maple syrup
Never underestimate the power of a simple, nutritious breakfast. These alkaline buckwheat pancakes are a game-changer, especially when drizzled with pure maple syrup.
Ingredients
- 1 cup buckwheat flour
- 1 tbsp baking powder
- A pinch of sea salt
- 1 cup almond milk
- A splash of vanilla extract
- 1 tbsp maple syrup, plus extra for serving
- 1 tbsp coconut oil, melted
Instructions
- In a large bowl, whisk together the buckwheat flour, baking powder, and sea salt.
- Add the almond milk, vanilla extract, and 1 tbsp maple syrup to the dry ingredients. Stir until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
- Heat a non-stick skillet over medium heat (350°F) and brush with melted coconut oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if they’re browning too quickly.
- Serve warm with extra maple syrup. Tip: For a twist, top with fresh berries or a dollop of almond butter.
Ultra fluffy and slightly nutty, these pancakes are a hearty start to any day. The maple syrup adds just the right amount of sweetness without overpowering the buckwheat’s earthy flavor. Try stacking them high for an Instagram-worthy breakfast.
Chia seed pudding with coconut milk and mango
Zesty and refreshing, this chia seed pudding combines tropical flavors for a quick, healthy breakfast or snack. It’s effortlessly creamy with a hint of sweetness from ripe mango.
Ingredients
– 1/4 cup chia seeds
– 1 cup coconut milk (the canned, full-fat kind works best)
– A splash of vanilla extract
– 1 tbsp maple syrup (or honey)
– 1 ripe mango, diced
– A couple of tablespoons of shredded coconut for topping
Instructions
1. In a medium bowl, whisk together chia seeds, coconut milk, vanilla extract, and maple syrup until well combined.
2. Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight, until the pudding has thickened.
4. Once set, give the pudding a good stir to smooth out any lumps.
5. Dice the mango into small, bite-sized pieces.
6. Layer the pudding and mango in serving glasses or bowls.
7. Top with shredded coconut for an extra crunch.
8. Serve immediately, or store in the fridge for up to 2 days.
Ultra creamy and packed with texture, this pudding is a delight with the juicy mango bites. Try it with a sprinkle of cinnamon or a drizzle of almond butter for variation.
Alkaline tofu scramble with turmeric and veggies
Zesty mornings call for a quick, nutritious start, and this alkaline tofu scramble with turmeric and veggies hits the spot. Packed with flavor and easy to whip up, it’s a game-changer for breakfast or brunch.
Ingredients
– A block of firm tofu, drained and crumbled
– A couple of tbsp of olive oil
– A splash of almond milk
– A tsp of turmeric
– A pinch of black pepper
– A handful of spinach, roughly chopped
– A small onion, diced
– A couple of cloves of garlic, minced
– A dash of sea salt
Instructions
1. Heat olive oil in a non-stick pan over medium heat (350°F).
2. Add diced onion and minced garlic to the pan. Sauté until translucent, about 2 minutes.
3. Tip: Keep the heat medium to avoid burning the garlic.
4. Crumble the tofu directly into the pan. Stir to combine with the onions and garlic.
5. Add turmeric, black pepper, and a dash of sea salt. Mix well to evenly distribute the spices.
6. Pour in a splash of almond milk. This adds creaminess without overpowering the dish.
7. Tip: Almond milk can be substituted with any plant-based milk you have on hand.
8. Fold in the chopped spinach. Cook until just wilted, about 1 minute.
9. Tip: Adding spinach last preserves its color and nutrients.
10. Remove from heat. Serve immediately.
Hearty and vibrant, this scramble offers a satisfying texture contrast between the creamy tofu and crisp veggies. Try it wrapped in a warm tortilla or atop toasted sourdough for an extra layer of comfort.
Sweet potato toast with almond butter and banana
Deliciously simple and packed with nutrients, this sweet potato toast is a game-changer for quick, healthy breakfasts.
Ingredients
- 1 medium sweet potato, sliced into 1/2-inch thick pieces
- A couple of tablespoons of almond butter
- 1 banana, sliced
- A drizzle of honey (optional)
- A pinch of cinnamon
Instructions
- Preheat your toaster or toaster oven to 400°F. No toaster? A regular oven works too—just preheat to the same temp.
- Place the sweet potato slices directly on the toaster rack or a baking sheet if using an oven. Toast for about 10 minutes, flip, then toast another 10 minutes until they’re tender and slightly crispy on the edges.
- Spread a generous layer of almond butter on each sweet potato toast while still warm—this helps it melt slightly for extra creaminess.
- Top with banana slices. Overlap them slightly for a pretty presentation.
- Drizzle with honey if you like it sweeter, and sprinkle a pinch of cinnamon for a warm spice note.
Absolutely satisfying with its creamy, crunchy, and sweet combo. Try it with a sprinkle of chia seeds for added texture or a dash of sea salt to balance the sweetness.
Alkaline millet cereal with flaxseeds and dates
Alkaline millet cereal with flaxseeds and dates is a powerhouse breakfast that’s both nourishing and easy to make. A perfect start to your day, this dish combines simplicity with health benefits.
Ingredients
- 1 cup of millet
- 2 cups of water
- A splash of almond milk
- A couple of dates, chopped
- 1 tbsp of flaxseeds
- A pinch of sea salt
Instructions
- Rinse the millet under cold water until the water runs clear.
- In a medium pot, bring 2 cups of water to a boil over high heat.
- Add the rinsed millet and a pinch of sea salt to the boiling water.
- Reduce the heat to low, cover the pot, and let it simmer for 25 minutes. Tip: Don’t peek! Keeping the lid on ensures even cooking.
- After 25 minutes, turn off the heat and let the pot sit covered for 5 minutes to steam.
- Fluff the millet with a fork, then stir in a splash of almond milk for creaminess.
- Mix in the chopped dates and flaxseeds. Tip: Soaking the dates in warm water for 10 minutes beforehand makes them easier to chop.
- Serve warm. Tip: For extra flavor, top with a drizzle of honey or a sprinkle of cinnamon.
Delightfully creamy with a subtle sweetness from the dates, this cereal is a textural dream. Try it topped with fresh berries for a colorful twist.
Avocado and sprouted grain toast with sea salt
Avocado toast gets a nutritious upgrade with sprouted grain bread and a sprinkle of sea salt. A quick, satisfying breakfast that’s packed with flavor and texture.
Ingredients
- 2 slices of sprouted grain bread
- 1 ripe avocado
- A splash of lemon juice
- A couple of pinches of sea salt
- A drizzle of olive oil
Instructions
- Toast the sprouted grain bread until golden and crisp, about 3 minutes in a toaster set to medium.
- While the bread toasts, halve the avocado, remove the pit, and scoop the flesh into a bowl.
- Add a splash of lemon juice to the avocado to prevent browning and mash lightly with a fork, leaving some chunks for texture.
- Spread the mashed avocado evenly over the toasted bread.
- Finish with a couple of pinches of sea salt and a drizzle of olive oil for richness.
The toast offers a creamy contrast to the crunchy bread, with the sea salt enhancing the avocado’s natural flavors. Try topping with red pepper flakes for a spicy kick or a poached egg for extra protein.
Alkaline almond flour muffins with zucchini
Skip the store-bought snacks and whip up these alkaline almond flour muffins with zucchini for a healthier treat. Simple to make and packed with nutrients, they’re perfect for any time of day.
Ingredients
- 2 cups almond flour
- 1 cup grated zucchini, squeezed dry
- 3 eggs
- 1/4 cup coconut oil, melted
- a splash of vanilla extract
- a couple of tablespoons of honey
- 1 tsp baking soda
- a pinch of salt
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, mix the almond flour, baking soda, and salt until well combined.
- In another bowl, whisk the eggs, coconut oil, vanilla extract, and honey together.
- Fold the grated zucchini into the wet ingredients.
- Combine the wet and dry ingredients, stirring until just mixed. Tip: Don’t overmix to keep the muffins light.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 20 minutes to avoid overbaking.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Tip: They firm up as they cool.
Velvety soft with a subtle sweetness, these muffins are a delight. Serve them warm with a dab of almond butter for an extra protein kick.
Kale and cucumber juice with ginger and lemon
Ditch the morning coffee slump with this revitalizing kale and cucumber juice. It’s a quick, nutrient-packed drink that wakes up your senses.
Ingredients
- A couple of cups of fresh kale, stems removed
- 1 medium cucumber, roughly chopped
- A 1-inch piece of ginger, peeled
- The juice of 1 lemon
- A splash of cold water
Instructions
- Wash the kale and cucumber thoroughly under cold running water.
- Chop the cucumber into chunks that’ll fit easily into your juicer.
- Peel the ginger to avoid any bitter taste in your juice.
- Juice the kale, cucumber, and ginger together until smooth.
- Squeeze the lemon directly into the juice to add a bright, tangy flavor.
- Add a splash of cold water if the mixture is too thick, blending briefly to combine.
This juice turns out refreshingly crisp with a spicy kick from the ginger. Try serving it over ice with a cucumber slice garnish for an extra cool touch.
Alkaline lentil pancakes with tahini drizzle
Zesty and wholesome, these alkaline lentil pancakes are a game-changer for your morning routine. Pair them with a creamy tahini drizzle for a satisfying bite.
Ingredients
- 1 cup of red lentils, soaked overnight
- A splash of water
- A pinch of sea salt
- 1 tbsp of olive oil
- A couple of tbsp of tahini
- A squeeze of lemon juice
- A drizzle of maple syrup
Instructions
- Drain the soaked lentils and blend them with a splash of water until smooth.
- Heat a non-stick pan over medium heat and brush with olive oil.
- Pour a quarter cup of batter onto the pan, spreading it into a circle.
- Cook for 2-3 minutes until bubbles form on the surface, then flip.
- Repeat with the remaining batter, keeping the cooked pancakes warm.
- Whisk tahini with lemon juice and maple syrup until smooth for the drizzle.
- Stack the pancakes and top with the tahini drizzle before serving.
Crunchy on the outside and soft inside, these pancakes have a subtle nutty flavor. Try them with a side of fresh berries for a colorful breakfast plate.
Spirulina smoothie bowl with hemp seeds
Dig into a vibrant, nutrient-packed start to your day with this spirulina smoothie bowl. It’s quick to make and loaded with superfoods for an energizing breakfast.
Ingredients
- 1 frozen banana
- A handful of frozen mango chunks
- A splash of almond milk
- 1 tsp spirulina powder
- A couple of tbsp hemp seeds
- A drizzle of honey
Instructions
- Peel the banana and chop it into chunks before freezing overnight.
- Add the frozen banana, mango, almond milk, and spirulina into a blender.
- Blend on high until smooth, about 1 minute. Tip: If it’s too thick, add more almond milk a splash at a time.
- Pour the smoothie into a bowl.
- Sprinkle hemp seeds on top for a crunchy texture. Tip: Toast the hemp seeds lightly for extra flavor.
- Drizzle with honey to sweeten. Tip: For a vegan option, swap honey with maple syrup.
Enjoy the creamy texture paired with the earthy taste of spirulina and the nutty crunch of hemp seeds. Try topping with fresh berries for a colorful twist.
Alkaline amaranth porridge with cinnamon and walnuts
Fancy a warm, nutritious start to your day? This alkaline amaranth porridge is packed with flavor and texture, thanks to cinnamon and walnuts. It’s simple to make and keeps you full for hours.
Ingredients
– 1 cup amaranth
– 3 cups water
– A pinch of salt
– 1 tsp cinnamon
– A handful of walnuts, chopped
– A splash of almond milk (optional)
Instructions
1. Rinse the amaranth under cold water until the water runs clear.
2. In a medium pot, combine amaranth, water, and salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 25 minutes. Stir occasionally to prevent sticking.
4. After 25 minutes, check the porridge. It should be creamy and the grains tender. If too thick, add a splash of water.
5. Stir in the cinnamon and chopped walnuts. Cook for another 2 minutes to blend the flavors.
6. Remove from heat. For a creamier texture, stir in a splash of almond milk.
Tip: Toast the walnuts beforehand for extra crunch and flavor.
Tip: Always rinse amaranth well to remove any bitterness.
Tip: Keep an eye on the porridge as it cooks; amaranth can go from perfect to mushy quickly.
Velvety and rich, this porridge has a comforting cinnamon warmth and a satisfying crunch from the walnuts. Serve it with a drizzle of honey or fresh fruit for a sweet twist.
Roasted root vegetable hash with herbs
Perfect for a hearty breakfast or a cozy dinner, this roasted root vegetable hash brings earthy flavors and a satisfying crunch. Pair it with eggs or enjoy it as a standalone dish.
Ingredients
- 2 cups diced sweet potatoes
- 1 cup chopped carrots
- 1 cup diced parsnips
- A couple of tbsp olive oil
- A splash of apple cider vinegar
- 1 tsp dried thyme
- 1 tsp rosemary
- Salt and pepper, just enough to season
Instructions
- Preheat your oven to 400°F. This ensures even roasting.
- Toss sweet potatoes, carrots, and parsnips with olive oil, apple cider vinegar, thyme, rosemary, salt, and pepper in a large bowl. Tip: Cut veggies uniformly for even cooking.
- Spread the veggies in a single layer on a baking sheet. Avoid crowding to get them crispy.
- Roast for 25 minutes, then stir. Tip: Stirring halfway prevents burning.
- Roast for another 20-25 minutes until edges are golden and crispy. Tip: Check for doneness by piercing with a fork.
Crunchy on the outside and tender inside, this hash has a sweet and herby profile. Serve it topped with a fried egg or alongside grilled chicken for extra protein.
Alkaline coconut yogurt with granola and figs
Trying to find a breakfast that’s both nourishing and effortless? Alkaline coconut yogurt with granola and figs is your go-to. It’s creamy, crunchy, and subtly sweet, perfect for a quick morning fix.
Ingredients
- 2 cups of alkaline coconut yogurt
- 1 cup of granola (your favorite kind)
- A couple of fresh figs, sliced
- A splash of almond milk (optional, for thinning)
- A drizzle of honey (optional, for extra sweetness)
Instructions
- Grab a bowl and scoop in the alkaline coconut yogurt.
- If the yogurt is too thick, add a splash of almond milk and stir until you reach your desired consistency. Tip: The right consistency should be creamy but not runny.
- Top the yogurt with a generous layer of granola for that essential crunch.
- Arrange the sliced figs on top of the granola. Tip: For an extra touch of sweetness, drizzle a bit of honey over the figs.
- Serve immediately to enjoy the contrast between the creamy yogurt, crunchy granola, and soft figs. Tip: For a more decadent version, add a sprinkle of cinnamon or cocoa powder on top.
Delight in the harmonious blend of textures and flavors with every spoonful. The figs add a natural sweetness that complements the tangy yogurt beautifully. Try serving it in a mason jar for a portable breakfast option.
Alkaline sunflower seed bread with olive oil
Discover how simple it is to whip up this nutrient-packed alkaline sunflower seed bread with olive oil. Perfect for those seeking a healthier bread alternative without compromising on taste.
Ingredients
- 2 cups of sunflower seeds, soaked overnight
- A splash of olive oil
- 1 cup of almond flour
- A couple of tablespoons of flaxseeds
- 1 teaspoon of baking soda
- A pinch of sea salt
Instructions
- Preheat your oven to 350°F and line a loaf pan with parchment paper.
- Drain the soaked sunflower seeds and blend them until smooth in a food processor.
- Add the almond flour, flaxseeds, baking soda, and sea salt to the processor. Blend until well combined.
- Pour in a splash of olive oil and blend again to incorporate.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake for 45 minutes, or until the top is golden and a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
Vibrant in texture and rich in flavor, this bread pairs wonderfully with avocado or a drizzle of honey. Try toasting slices for an extra crunch.
Berry and almond butter smoothie with maca
Whip up this energizing Berry and almond butter smoothie with maca for a quick, nutritious start to your day.
Ingredients
- 1 cup frozen mixed berries
- 2 tbsp almond butter
- 1 tsp maca powder
- 1 cup almond milk
- A splash of vanilla extract
- A couple of ice cubes
Instructions
- Add 1 cup frozen mixed berries to your blender.
- Scoop in 2 tbsp almond butter for that creamy texture.
- Sprinkle 1 tsp maca powder into the mix for an energy boost.
- Pour in 1 cup almond milk to blend everything smoothly.
- Add a splash of vanilla extract for a hint of sweetness.
- Throw in a couple of ice cubes to thicken the smoothie.
- Blend on high for 30 seconds, or until completely smooth. Tip: If it’s too thick, add a bit more almond milk.
- Pour into a glass and enjoy immediately. Tip: For an extra chill, freeze your glass for 10 minutes before blending.
- Garnish with a few fresh berries on top for a pop of color. Tip: A drizzle of almond butter on top adds a nice touch.
Creamy and rich, this smoothie packs a punch with the earthy tones of maca and the sweetness of berries. Serve it in a mason jar with a striped straw for a fun, Instagram-worthy breakfast.
Alkaline pumpkin soup with coconut cream
Even the simplest dishes can surprise you with their depth of flavor. This alkaline pumpkin soup with coconut cream is no exception, blending creamy textures with a hint of sweetness.
Ingredients
- 2 cups of pumpkin puree
- 1 can of coconut cream
- A splash of olive oil
- A couple of garlic cloves, minced
- 1 tsp of ground ginger
- 4 cups of vegetable broth
- A pinch of sea salt
Instructions
- Heat a splash of olive oil in a large pot over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the pumpkin puree and ground ginger, cooking for another 2 minutes to blend the flavors.
- Pour in the vegetable broth, bringing the mixture to a boil.
- Reduce heat to low, simmering for 15 minutes to let the flavors meld.
- Blend the soup until smooth using an immersion blender.
- Stir in the coconut cream and a pinch of sea salt, heating through for another 5 minutes.
Blending the soup creates a velvety texture that’s both comforting and luxurious. Serve it with a drizzle of coconut cream on top for an extra touch of richness.
Steamed greens with tahini dressing
Fancy a quick, nutritious side? Steamed greens with tahini dressing is your go-to. It’s simple, healthy, and packed with flavor.
Ingredients
– A bunch of your favorite greens (kale, spinach, or chard)
– 1/4 cup tahini
– A splash of lemon juice
– A couple of garlic cloves, minced
– 1 tbsp olive oil
– A pinch of salt
– 1/4 cup water
Instructions
1. Rinse the greens under cold water. Shake off excess.
2. Fill a pot with 1 inch of water. Bring to a boil over high heat.
3. Place the greens in a steamer basket. Lower into the pot. Cover.
4. Steam for 3-5 minutes until bright green and tender. Tip: Don’t overcook to keep nutrients.
5. While steaming, whisk tahini, lemon juice, garlic, olive oil, and salt in a bowl.
6. Gradually add water until the dressing is smooth. Tip: Adjust thickness with more water or tahini.
7. Drain greens. Squeeze out any excess water with your hands. Tip: Use tongs to avoid burns.
8. Toss greens with half the dressing. Serve the rest on the side.
Kick back and enjoy the creamy, nutty dressing against the fresh greens. Perfect alongside grilled meats or as a hearty salad base.
Summary
Brimming with vibrant, energy-boosting options, our roundup of 20 Refreshing Alkaline Breakfast Recipes is your ticket to a revitalized morning routine. Whether you’re a seasoned alkaline eater or just curious, there’s something here to delight your taste buds and fuel your day. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!
