These lunchbox recipes do incredible justice to the \u201cgrab-n-go\u201d philosophy\u2014they\u2019re easy to make (even in bulk), they can easily be consumed on the move, and they\u2019re way better than their store-bought counterparts (if we do say so ourselves). https:\/\/youtu.be\/cQ8vClJE1VQ Make Over Your Lunchbox With These 6 Easy Recipes Whether you\u2019re looking for a near-effortless, hearty breakfast, an alt-potato chip pick-me-up, or a sweet little anytime treat, these perfectly vegan recipes will help you through your day without a hitch. 1. Overnight Oats Prep Time: 5 minutes | Makes 2 servings Ingredients: 2 cups coconut milk (or milk of choice) 6 tablespoons nut butter of choice 1 \u00bd cups rolled oats 1 tablespoon agave syrup (or sweetener of choice) 1 tablespoon chia seeds \u00bc teaspoon ground cardamom \u215b teaspoon kosher salt Garnish: 1 apple, peeled and thinly sliced 2 tablespoons dried cranberries Preparation: \tIf using nut butter: In a medium bowl, whisk together milk and nut butter until smooth. \tAdd oats, agave, chia seeds, cardamom, and salt, and stir well to combine. Keep in a bowl, or transfer to a 2-cup mason jar or other sealable containers. \tPlace in the refrigerator overnight, or at least 8 hours. \tBefore serving, garnish with apple slices and dried cranberries (or the fruit of your choice). Notes and Tips: If you find the mixture too thick for your liking after an overnight rest, add a few teaspoons of non-dairy milk and stir to thin out the consistency. 2. Banana Chia Pudding With Berries Prep Time: 5 minutes | Makes 2 servings Ingredients: 1 \u00bd cups non-dairy milk 1 ripe banana 6 tablespoons chia seeds 2 teaspoons maple syrup \u00bd teaspoon ground turmeric Raspberries, for garnishing Blueberries, for garnishing Preparation: \tPlace milk and banana in a blender and blend on high until smooth, about 30 seconds. \tPour the banana milk into a 2-cup mason jar or other sealable container. Add chia seeds, maple syrup, and turmeric and stir well to combine. \tPlace in the refrigerator overnight, or at least 8 hours. \tWhen ready to serve, top with fresh berries. Notes and Tips: \tIf you find the mixture too thick for your liking after an overnight rest, add a splash of non-dairy milk and stir to thin out the consistency as needed. \tIf you have fresh turmeric, swap the ground turmeric for \u00bd-inch peeled turmeric and add the fresh turmeric in the blender with the banana and milk. 3. Cheesy Kale Chips Prep Time: 5-10 minutes | Makes 2-4 servings Ingredients: 2 bunches curly kale, de-stemmed and torn into very large chunks, about 4-inch pieces (about 8 cups total) 1 tablespoon olive oil 2 tablespoons nutritional yeast \u00bd teaspoon salt 1 teaspoon sesame seeds Preparation: \tPreheat the oven to 325F. Line two large baking sheets with parchment paper or silicone baking mats. \tAdd the kale to a large bowl and drizzle with olive oil. Toss well to coat evenly, and massage the kale with your hands to soften its texture. Sprinkle with nutritional yeast and salt and toss again to coat evenly. Arrange kale pieces in a single layer on prepared baking sheets. Sprinkle sesame seeds on top of the kale. \tBake for about 10 minutes, then remove from the oven to flip the pieces over to ensure even cooking and crispness. Bake for another 5-10 minutes, until crisp and lightly browned. Be sure to watch carefully in the second round of baking to ensure the kale does not burn. Kale chips will continue to crisp as they cool. 4. Beet Hummus Prep Time: 5 minutes | Makes 2-4 servings Ingredients: 1 cup peeled, cooked & chopped beets 1, 15-ounce can garbanzo beans, drained and rinsed \u00bc cup fresh lemon juice (about 2 lemons), more if needed \u2153 cup tahini 2 cloves garlic, chopped \u00be teaspoon kosher salt, more if needed Good quality extra virgin olive oil Toasted pita and vegetable crudite, for serving Preparation: \tIn the bowl of a food processor fitted with the blade attachment, add beets, garbanzo beans, lemon juice, tahini, garlic, and salt. Process on high until smooth and creamy, this may take up to 5 minutes. Scrape down the sides of the bowl as needed while processing. \tTaste and season with more salt and lemon juice as needed. Transfer to a serving bowl and drizzle a bit of olive oil on top before serving. Notes and Tips: If you have the time, removing and discarding the skins from the garbanzo beans yields an extra smooth texture. 5. Rice Cereal Treats Prep Time: 5 minutes | Cook Time: 20 minutes | Makes servings 9-12 Ingredients: \u2154 cup brown rice syrup \u00bc cup coconut oil Tiny pinch kosher salt 4 cups brown rice cereal 1 \u00bd cups vegan mini marshmallows Preparation: \tLine an 8\u201d x 8\u201d baking pan with parchment paper and spray lightly with a nonstick baking spray. (or grease the baking tin if you don\u2019t have parchment). \tAdd brown rice syrup and coconut oil to a large pot over medium heat. Bring the mixture to a low boil and cook for about one minute, until the syrup and oil no longer separate. Turn off the heat and stir in the salt. \tAdd the cereal and marshmallows and stir to combine, until everything is distributed evenly. Spread in a parchment-lined pan into an even layer, then let cool completely. \tOnce cool, remove the cereal treat from the pan by lifting the parchment paper out, and set on a cutting board. Cut into 9 or 12 squares. \tRice cereal treats can be stored in an airtight container for a few days at room temperature. Notes and Tips: Using a greased spatula or even greasing your hands will make it easier to press into a flat and even square. 6. Coconut Covered Energy Bites Prep Time: 5 minutes | Makes about 12 balls Ingredients: 15 Medjool dates, pitted, roughly chopped \u00bc cup chopped dried apricots 2 tablespoons nut butter of choice 3 tablespoons ground flax seeds (flaxseed meal) 2 tablespoons chia seeds \u00bd cup unsweetened shredded coconut Preparation: \tAdd the dates and apricots to the bowl of a food processor fitted with the blade attachment. Pulse on high until the pieces are small and start to clump together (about 30 pulses). \tAdd the nut butter, flax, and chia seeds and continue to pulse until there are no large chunks remaining. The mixture should look uniform. \tLine a small sheet tray with parchment paper. Place the shredded coconut in a shallow bowl. Pinch off a few tablespoons at a time and roll into a ball with your hands. Set the ball aside on the prepared sheet tray and repeat until no date mixture remains. One at a time, place a date ball in the coconut and toss to coat, pressing down to ensure the coating sticks. Return the ball to the sheet tray and repeat with remaining uncoated date balls. \tPlace the tray of energy balls in the refrigerator for at least 2 hours. Store in an airtight container in the refrigerator for up to one week.