Breakfast birds nests made with oats and naturally sweetened with Medjool dates and banana. Fill them with almond milk yogurt and fresh fruit!
I realized today that Easter is coming and it’s coming this Sunday, quarantine or no quarantine.
To be honest, I don’t usually do a ton of planning for Easter.
Historically it’s been a holiday where I sat back and waited for my invitation to a family dinner or a celebratory brunch.
However, with none of those items on the drop down menu this year, I thought we could use some plans.
Plans besides “nesting”, which is basically what I’ve been doing the past few weeks.
Tidying every square inch of my townhome to make it comfortable and livable for the foreseeable future.
But these plans do require nests.
Here’s an easy Easter inspired brunch recipe that would be so fun to make with your kids, your family, or your zoomies.
These Breakfast Birds Nests (No Sugar-Added!) are ready in just 10 minutes with 5 ingredients!
My sister is the one who initially gave me the idea to make bird’s nests for breakfast.
I was in a foodie-funk, wanting to make something Easter-y without making non-essential trips to the grocery store.
“Necessity is the mother of invention,” she said to me, jarring me with a playful Plato quote.
But she was right.
So let’s get inventive.
Then I raided my pantry and made good use of the items I had on hand to create this easy breakfast idea!
I mean, I would nest in these, how ’bout you?
These breakfast birds nests hearty, nutritious, and delicious.
They’re sweet and crunchy with a creamy yogurt center with fresh fruit flourish.
They’re also entirely vegan, gluten-free, and oil-free with no sugar added!
Here’s what you need to make them:
- banana
- Medjool dates
- Bob’s Red Mill organic gluten-free old-fashioned rolled oats
- unsweetened almond milk yogurt
- chopped pecans
- toppings– fresh fruit, dried fruit, granola, etc.
That’s it!
We start out by blending my favorite organic gluten-free old-fashioned rolled oats into a fine flour.
Then we add in banana and gooey Medjool dates.
The batter should resemble a wet scoop-able dough.
Scoop the dough with a cookie scoop and roll the balls in your chopped pecans.
If you don’t have chopped pecans on hand, use any chopped nut in its place to achieve the same texture!
Flatten the balls into discs and create a “nest” in the center with you thumb or the back of a spoon.
The rest is magic.
Place the baking sheet in the freezer for 1-2 hours of the refrigerator overnight and watch how the discs harden into a compact nest for serving.
After they’re solid, fill them with almond milk yogurt and your favorite toppings for a sweet spring breakfast or snack.
These Breakfast Birds Nests (No Sugar-Added!) are perfect for a fun nutritious breakfast or snack!
Try making the birds nests in advance and fill them before serving during the week.
I love grabbing and filling a couple for an easy breakfast or mid-morning snack!
They’re also perfect to make ahead for an easy healthier Easter brunch recipe.
Be sure to only fill as many nests as you plan to eat in one serving.
I topped mine with fresh fruit, fried fruit, and granola, but feel free to use whatever you have on hand!
Store all leftover birds nests, yogurt, and berries separately in the fridge to prevent the cups from getting soggy.
Enjoy!
If you make these Breakfast Birds Nests (No Sugar-Added!), let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more sweet breakfast ideas with yogurt, check out my Vegan & Gluten-Free Yogurt Granola Cups, Roasted Strawberry Yogurt Bowls and Berry Yogurt Protein Parfaits.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren
Breakfast Birds Nests (No Sugar-Added!)
- Total Time: 20 minutes
- Yield: 12 nests
- Diet: Vegan
Description
Breakfast birds nests made with oats and naturally sweetened with Medjool dates and banana. Fill them with almond milk yogurt and fresh fruit!
Ingredients
BREAKFAST BIRDS NESTS
- 1 1/2 large banana
- 1 cup Medjool dates, pitted and packed
- 2 cups Bob’s Red Mill organic gluten-free old-fashioned rolled oats
- 1/2 cup unsweetened almond milk yogurt
- 1 cup chopped pecans
TOPPINGS
- fresh berries
- freeze-dried fruit
Instructions
- Place the rolled oats in a food processor or high speed blender and pulse until the oats have a fine flour consistency. Next, add in the banana and pitted Medjool dates. Blend again until you have a smooth wet batter.
- Line a baking sheet with parchment paper and set aside. Set up a plate with the chopped pecans and set aside.
- Scoop Tablespoons of the mixture and place in the chopped pecans. Roll the ball in the chopped pecans until it’s completely covered and not sticky. Transfer the ball to the parchment lined baking sheet. Carefully press down with your hand to form a disc, then create a “nest” in the center with your finger or the back of a spoon, being careful to not press all the way through.
- Repeat this until you have used up all of the mixture. You should have enough to make about 12 nests.
- Place the baking sheet with the nests in the freezer to set for about 1-2 hours or in the fridge overnight.
- To serve, add a Tablespoon of plant-based yogurt in the center and decorate with fresh or dried fruit and granola.
- Store un-filled nests separately in the fridge for up to one week and freeze for long term storage.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Breakfast
- Method: Blender, No-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Leave a Reply