15 Vegan Breakfast Recipes

You may think of breakfast as needing to have eggs, bacon, sausage, or milk—but that’s definitely not the case. 

Vegans don’t have to miss out on tasty breakfasts just because they’ve ditched meat and dairy. 

In this guide, we’ve compiled 15 easy vegan breakfast ideas that are nutritious, tasty, and contain fiber, protein, or healthy fats to keep you satiated all morning long. 

1. Banana Bread Overnight Oats

Everybody loves oatmeal—but summertime doesn’t always call for a hot breakfast. 

With overnight oats, you can enjoy a chilled version of everyone’s favorite morning meal—and it’s highly customizable, so you can add whatever toppings you’d like. 

Plus, preparing these oats the night before means that you have a healthy breakfast ready and waiting for you when you wake up!

Servings: 1

Ingredients:

• ½ cup rolled oats
• ½ cup almond milk
• ½ of a mashed banana
• 1 tsp vanilla extract
• 1 tbsp chopped pecans or walnuts
• 1 tbsp maple syrup
• ½ tsp cinnamon
• Toppings: ½ of a sliced banana, nuts, and cinnamon

Directions:

1. Mash the banana in the bottom of a jar that can be sealed.
2. Combine the rest of the ingredients and stir until well combined.
3. Refrigerate overnight or at least 4 hours.
4. Stir oats and garnish with toppings.

Nutrition Facts: (Per serving)

• Calories: 350
• Carbs: 68g
• Fiber: 8g
• Protein: 7g
• Fat: 7g

2. Tropical Green Protein Smoothie

Don’t be fooled by the green color—this smoothie is sweet, refreshing, and will make you feel like you’re on a tropical vacation. 

It’s high in protein from the vegan protein powder (we don’t recommend skipping this step, as it adds an essential vanilla flavor) and contains healthy fats from the canned dairy-free coconut milk.

Plus, you can whip this one up in under five minutes—that’s a win in our book. 

Servings: 1

Ingredients:

• 4-8 oz unsweetened almond milk
• 4-6 oz canned full-fat coconut milk
• 2 cups fresh baby spinach or kale 
• ½ cup diced frozen zucchini 
• 1 scoop vegan vanilla protein powder (like Orgain Plant-Based Protein Powder)
• ¼ cup frozen pineapple chunks

Directions: 

1. Blend all ingredients well in a high-powered blender.
2. Note: Add more of the milk if you want a thinner, drinkable consistency. 

Nutrition Facts: (Per serving)

• Calories: 380
• Total Carbs: 32g
• Sugar: 25g
• Protein: 38g
• Fat: 12g

3. Homemade Granola and Vegan Yogurt

Granola is one of those foods that sounds ultra-healthy—but unfortunately, it’s usually not. 

Plus, many store-bought granolas contain honey and are therefore not vegan. 

In this easy recipe, we love the slightly spiced granola with turmeric, cinnamon, ginger, and nutmeg paired with a plain or vanilla dairy-free yogurt. 

Servings: 4

Ingredients:

• 2 cups rolled oats
• ½ cup tahini
• ¼ cup maple syrup
• 2 tsp turmeric
• 2 tsp cinnamon
• 1 tsp ground ginger
• Dash of nutmeg
• ¼ cup of pumpkin seeds
• 24 oz of vegan almond or coconut yogurt (about 6 oz per person) 

Directions:

1. ​​Preheat the oven to 350 ºF.
2. Combine all of the ingredients (except the seeds and yogurt) in a large bowl until the oats are coated.
3. Add the seeds and lay on a parchment paper-lined baking sheet, baking for 20-25 minutes or until the granola has reached a crunchy texture.
4. Scoop about ¼ cup of the mixture onto about 6 oz of vegan yogurt per person. 

Nutrition Facts: (Per serving)

• Calories: 550
• Carbs: 60g
• Fiber: 8g
• Protein: 22g
• Fat: 25g

4. Chocolate Protein Chia Pudding

As one of those perfect recipes that can be eaten as either a healthy breakfast or dessert, this chocolate chia pudding checks all of the boxes.

With the omega-3- and fiber-rich chia seeds and no refined sugar, this vegan and gluten-free recipe tastes like chocolate pudding but packs a nutritional punch. 

We also added an optional scoop of dairy-free and vegan vanilla protein powder to up the satiety factor, but feel free to leave it out if you don’t have that handy. 

Servings: 1

Ingredients: 

• ¼ cup chia seeds
• ¼ cup cocoa powder
• 1 scoop vegan protein powder (like Garden of Life or Orgain Plant-Based Protein Powder)
• 1 cup almond milk
• 1 Tbsp maple syrup

Directions:  

1. In a medium mixing bowl, add the chia seeds.
2. Add the cocoa powder, almond milk, and maple syrup. 
3. Mix well until combined (this can take a few minutes).
4. Cover with plastic wrap and place in the refrigerator for a minimum of 4 hours (or overnight).
5. Remove plastic wrap and stir thoroughly before serving with desired toppings, like berries, jam, coconut, or nuts. 

Nutrition Facts: (Per serving)

• Calories: 400
• Fat: 13g
• Carbs: 47g
• Sugar: 19g
• Protein: 34g

5. Healthy Vegan Banana Bread

Banana bread is one of the easiest baked goods to make vegan, as mashed banana and applesauce can act as simple substitutes for the eggs typically used. 

Grab a cup of coffee, a thick slice of warm banana bread (perhaps spread with vegan butter), and enjoy your morning!

Note that we swapped out the eggs for applesauce and the honey for maple syrup to make this recipe vegan. 

Servings: 10

Ingredients: 

• ⅓ cup melted coconut oil
• ¼ cup maple syrup
• ½ cup unsweetened applesauce
• 3 large mashed ripe bananas
• ¼ cup almond milk
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 ¾ cup whole wheat flour
• ¼ cup walnuts (optional)

Directions: 

1. Preheat the oven to 325 ºF and spray a 9×5 inch loaf pan with avocado oil cooking spray and set aside.
2. In a medium bowl, whisk the melted coconut oil and maple syrup. 
3. Add the applesauce, mashed bananas, and almond milk and mix well. 
4. Add the vanilla, baking soda, salt, and cinnamon and whisk again. 
5. With a spatula, fold in the flour until just combined.
6. Pour the batter into the pan and sprinkle the (optional) walnuts over the top.
7. Bake on the middle oven rack for 60 minutes or until a toothpick comes out clean.

Nutrition Facts: (Per 1 slice)

• Calories: 225
• Fat: 10g
• Carbs: 33g
• Sugar: 11g
• Protein: 4g

6. Homemade Acai Bowl

Acai bowls are delicious and fun to order at smoothie bars—but they’re often loaded with sugar. 

Fortunately, many stores now carry single-serve packets of frozen acai so you can make your own acai bowls at home. 

Plus, this recipe is highly customizable—feel free to add whatever blended fruit to the bowl or toppings you’d like (we enjoy a drizzle of peanut butter, sliced strawberries, and a sprinkle of granola).

Servings: 1

Ingredients:

• ½ of a frozen banana
• ¼ cup frozen berries
• ½ cup almond milk
• ¼ cup plain vegan yogurt
• 100 grams of frozen acai (1 packet)
• Toppings: Sliced banana, berries, granola, nut butter, or shredded coconut

Directions:

1. Add all ingredients to a high-speed blender and blend well. You may need to stop periodically and push down the sides with a spatula. 
2. Pour the mixture into a bowl and top with optional toppings. 

Nutrition Facts: (without toppings)

• Calories: 275
• Carbs: 43g
• Sugar: 31g
• Protein: 9g
• Fat: 8g

7. Vegan French Toast

You may be surprised that French toast can be vegan-ified, as it classically dips thick slices of bread into whisked eggs. 

Instead of eggs, we used a combination of flour, almond milk, and cornstarch, which work together to get that crunchy exterior on classic French toast for this vegan breakfast. 

Servings: 2-3

Ingredients: 

• 4 thick slices of bread, like French, ciabatta, or sourdough 
• 1 cup unsweetened almond milk
• 2 Tbsp flour
• 2 Tbsp cornstarch
• 1 Tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• Dash of salt 
• 2 tsp coconut oil or vegan butter 
• Optional toppings: Maple syrup, berries, banana, or vegan butter

Directions: 

1. Heat a large skillet over medium heat. 
2. Whisk the almond milk, flour, cornstarch, maple syrup, and spices. 
3. Add the mixture to a large-rimmed plate or shallow dish with sides. 
4. Add each slice of bread and flip each slice over to ensure both sides are coated. 
5. Heat coconut oil or vegan butter in the skillet, adding the bread slices once melted and hot. 
6. Cook for 3-4 minutes on each side or until golden brown. 
7. Serve immediately with optional toppings. 

Nutrition Facts: (Per serving)

• Calories: 350
• Fat: 5g
• Carbs: 63g
• Sugar: 8g
• Protein: 12g

8. Chocolate Coffee Smoothie

If you’re short on time, how about combining your coffee and breakfast to take on the go?

This healthy breakfast recipe is loaded with protein, delicious rich chocolate flavors, and, of course, cold brewed coffee for a caffeine kick. 

Note that we swapped out the Greek yogurt for vegan, dairy-free yogurt and the bone broth protein powder for a plant-based version to make this a vegan breakfast recipe.

Servings: 1

Ingredients: 

• 1 frozen banana
• 1 scoop vegan chocolate protein powder (like Orgain)
• ½ cup cold brewed coffee
• ¼ cup plain vegan coconut or almond milk yogurt
• ¼ tsp vanilla extract

Directions: 

1. Add all ingredients into a blender and blend until smooth. 

Nutrition Facts: (Per serving)

• Calories: 270
• Fat: 3g
• Carbs: 35g
• Sugar: 19g
• Protein: 27g

9. Toast and Homemade Raspberry Jam

While toast and jam isn’t really a recipe, making your own homemade jam certainly is. 

Although store-bought jam or jelly tastes pretty good, it can’t compare to how fresh it tastes when you make it at home—and it only takes 15 minutes. 

Servings: 4

Ingredients: 

• 4 large slices of sourdough bread
• 12 oz fresh raspberries
• 1 Tbsp lemon juice
• 2 Tbsp maple syrup

Directions: 

1. Add rinsed and dried raspberries to a saucepan on low-medium heat.
2. Add lemon juice and maple syrup and mash with a whisk or fork until raspberries are broken down.
3. Cook for 5 minutes and then increase to medium-high heat until the mixture comes to a rolling boil.
4. Cook and stir often with a spatula for 10-15 minutes or until thickened.
5. Toast the bread and top with fresh jam. 

Nutrition Facts: (Per serving)

• Calories: 210
• Fat: 2g
• Carbs: 44g
• Sugar: 11g
• Protein: 7g

10. Blueberry Pancakes

Blueberry pancakes are a classic breakfast food—but they’re usually made with eggs, rendering them not vegan-appropriate. 

In this vegan pancake recipe, we used a flax egg instead of regular eggs, which is made by mixing ground flaxseeds with water and allowing it to gel for 5 minutes.

This acts as a binding agent similar to eggs—and adds some beneficial fiber and healthy omega-3 fats.

Servings: Makes about 6 pancakes

Ingredients: 

• 1 cup all-purpose flour 
• 1 ½ Tbsp baking powder
• ¼ tsp salt
• 2 Tbsp maple syrup
• ¾ cup unsweetened almond milk
• 1 tbsp coconut oil, melted
• 1 flax egg (1 Tbsp ground flax seeds mixed in 3 Tbsp water)
• 1 cup of fresh blueberries
• 1 tsp coconut oil or vegan butter

Directions: 

1. Mix the flour, baking powder, salt, and maple syrup together in a large bowl.
2. In a medium bowl, mix the almond milk, melted coconut oil, and flax egg.
3. Add the almond milk mixture to the flour mixture and stir gently with a spatula or wooden spoon. 
4. Gently fold in the blueberries and try not to overmix. 
5. Heat a large skillet over medium heat. 
6. Grease the skillet with coconut oil or vegan butter. 
7. Using a ¼ cup measuring cup, scoop out the pancake batter into the pan. 
8. Cook for 3-5 minutes on each side or until golden brown. 
9. Repeat as many times as needed to use up the pancake batter. 

Nutrition Facts: (Per 2-pancake serving)

• Calories: 290
• Fat: 6g
• Carbs: 51g
• Sugar: 15g
• Protein: 7g

11. Sweet Potato Toast Trio

Sweet potatoes are incredibly versatile—you can even make toast out of them.

For this recipe, you’ll need medium or large sweet potatoes that can be sliced into thick, oval-shaped slices that resemble bread. 

Then, feel free to top them with whatever vegan ingredients you’d like, but we gave you some ideas down below. 

You can also make the sweet potato toasts ahead of time and pop them in the toaster or toaster oven for one round to heat through on the day you want them. 

Servings: 1

Ingredients:

• 1 medium sweet potato
• 1 Tbsp almond or peanut butter
• ¼ cup strawberries, chopped
• ½ of an avocado
• 1 Tbsp vegan cream cheese 
• Handful of sprouts or microgreens
• Optional: Red pepper flakes

Directions: 

1. Preheat the oven or toaster oven to 400 °F.
2. Slice the sweet potato lengthwise into ½-inch thick slices and place them onto a parchment-lined baking sheet.
3. Bake for about 30 minutes, flipping halfway through. It may be faster in a toaster oven. 
4. On 3 sweet potato “toasts,” top one with nut butter and sliced strawberries, another with mashed avocado and red pepper flakes, and a third with vegan cream cheese and sprouts or microgreens. 

Nutrition Facts: (Per serving)

• Calories: 390
• Fat: 25g
• Carbs: 37g
• Sugar: 11g
• Protein: 9g

12. PB&J Oatmeal with Homemade Jam

PB&J’s aren’t just for kids—especially when they are in a delicious oatmeal form.

The high fiber content of oats makes them a perfect food for a vegan breakfast, as they can keep you satiated for hours. 

While you certainly don’t have to make your own jam for this recipe, it’s actually easier than you’d think!

Servings: 2

Ingredients:

• ​​1 cup rolled oats
• 2 cups of almond milk
• 2 Tbsp peanut butter
• 2 Tbsp jam or jelly (any type of fruit you prefer)
• Pinch of salt
• Optional Homemade Raspberry Jam Recipe: (Makes 12 oz)
  • 12 oz fresh raspberries
  • 1 Tbsp lemon juice
  • 2 Tbsp maple syrup

Directions:

1. Add oats, almond milk, and a pinch of salt to a small pot and bring to a low boil. 
2. Reduce the heat to low and cook for 3-5 minutes, stirring often until it thickens to a desired consistency. 
3. Stir in the peanut butter and jam/jelly and serve. 
4. Homemade Jam:
5. Add rinsed and dried raspberries to a saucepan on low-medium heat.
6. Add lemon juice and maple syrup and mash with a whisk until raspberries are broken down.
7. Cook for 5 minutes and then increase to medium-high heat until the mixture comes to a rolling boil.
8. Cook and stir often with a spatula for 10-15 minutes or until thickened.

Nutrition Facts: (Per serving)

• Calories: 345
• Fat: 11g
• Carbs: 51g
• Sugar: 17g
• Protein: 13g

13. Southwestern Tofu Scramble

Tofu is a favorite in the plant-based world—and for good reason, as this high-protein soybean product acts like a sponge for whatever flavors it’s mixed with.

In this case, crumbled tofu acts like scrambled eggs—and when you add turmeric and nutritional yeast, it’s truly hard to tell the difference between the two.

This recipe is loaded with protein, fiber, and healthy fats, making it a perfect breakfast for when you need to stay full for several hours. 

Servings: 4

Ingredients:

• 1 package of tofu (12 oz)
• 1 can of black beans (canned and rinsed)
• 1 Tbsp olive oil
• 4 Tbsp nutritional yeast
• 4 Tbsp salsa 
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• ½ tsp turmeric 
• Optional toppings: Diced avocado, hot sauce, or vegan sour cream 

Directions:

1. Heat a medium skillet on medium-high. 
2. Once hot, add the olive oil and tofu to the pan. 
3. Using a fork or potato masher, crumble the tofu in the pan and mix with the oil. 
4. Add the salt, pepper, turmeric, and nutritional yeast, cooking for 4-5 minutes or until any water from the tofu has evaporated. 
5. Add the black beans and the salsa, mix to heat, then serve immediately. 

Nutrition Facts: (Per serving)

• Calories: 440
• Carbs: 43g
• Fiber: 14g
• Protein: 30g
• Fat: 20g 

14. Quinoa Breakfast Bowl

While oats are typically the shining star of hot breakfast bowls, quinoa makes a great substitute. 

Not only is quinoa high in protein and fiber, but it’s also a gluten-free ancient grain, making this meal great for people with varying food sensitivities. 

This is another customizable meal—feel free to add berries, diced apples, sliced bananas, granola, coconut flakes, nuts, or seeds on top of this breakfast bowl. 

You can also eat it right away like you would a bowl of hot oatmeal, or cool it in the fridge, pour additional nut milk on top, and treat it like a bowl of cold cereal. 

Servings: 2

Ingredients: 

• 1 cup of quinoa
• 2 cups of unsweetened vegan milk (almond, cashew, or coconut)
• 1 tsp vanilla extract
• ¼ tsp cinnamon 
• Optional toppings: Berries, apples, sliced banana, granola, coconut flakes, nuts, or seeds

Directions: 

1. In a medium pot, add the almond milk, vanilla, and cinnamon. 
2. Bring it to a low boil and add in the quinoa, reducing to a simmer. 
3. Cover the pot and simmer for 15 minutes or until the almond milk is completely absorbed. 
4. Fluff it with a fork and serve warm immediately (with optional toppings) or cool in the fridge (overnight or for at least 1 hour), then add more vegan milk and eat like cereal. 

Nutrition Facts: (Per serving, with ½ cup fruit topping)

• Calories: 380
• Fat: 5g
• Carbs: 65g
• Sugar: 10g
• Protein: 16g

15. Sweet Potato and Kale Breakfast Hash

Last but not least, this sweet potato and kale hash is a hearty vegan breakfast that is loaded with vegetables and savory flavors. 

Although breakfast hashes typically have eggs on top, you won’t even miss them with the abundance of veggies and creamy avocado. 

Plus, you can add optional toppings, like vegan cheese or sour cream, to make this dish even tastier.

Servings: 2

Ingredients: 

• 1 medium sweet potato
• 1 small red onion
• 1 red bell pepper
• 1 avocado
• 1 Tbsp olive or avocado oil 
• 4 cups fresh kale (curly kale is best here), stems removed and chopped
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp paprika 
• Optional: Cayenne pepper
• Optional toppings: 2 Tbsp fresh parsley, hot sauce, vegan cheese, or salsa 

Directions: 

1. Heat a large skillet over medium-high heat. 
2. Wash and prep all veggies: Dice (into small pieces) the sweet potato, red onion, and bell pepper. 
3. Add the oil to the pan and let it heat up. 
4. Add the diced veggies to the pan and add the spices. 
5. Stir for a minute, then let cook without touching for 5-8 minutes. 
6. Stir again, then cook for another 5-8 minutes. 
7. Add the kale and let it cook down. 
8. Keep cooking until all veggies are cooked through (the sweet potatoes will take the longest). 
9. Serve immediately and top with diced or sliced avocado and optional toppings. 

Nutrition Facts: (Per serving)

• Calories: 435
• Fat: 27g
• Carbs: 46g
• Sugar: 9g
• Protein: 9g

Vegan Breakfast FAQs