A roundup of 40 delicious, flavorful vegan breakfast recipes from around the plant-based internet.
Whether you’re looking for something to satisfy your sweet tooth like french toast or pancakes, a hearty dish like breakfast burritos, or some breakfast cookies you can take on the run, this list has something for everyone!
The mainstream image of “vegan breakfast recipes” is lots of oatmeal and smoothies. And when I first went vegan, I fell into a rut of alternating between these two foods.
But there’s actually so so much more variety in the vegan breakfast world! From eggy tofu scrambles and wholesome cookies you can whip up on a Tuesday morning to breakfast burritos, homemade bagels, and indulgent French toasts that are perfect for weekend brunch, there’s a wide range of options recipes for anyone on a plant-based diet.
Below I’ve rounded up 40 of the best vegan breakfast recipes, including some of my own recipes and lots of fabulous breakfast recipes around the plant-based internet.
This incredibly refreshing, subtly sweet smoothie by Anya & Masha of Golubka Kitchen is made with fennel, avocado and mango with bright notes of ginger, mint and coconut. It’s guaranteed to make you fall in love!
My Vegan Chocolate Milkshake is just as luscious and creamy as the classic but it’s packed with nutrients and antioxidants! Made with sweet potatoes, frozen bananas, and raw cacao powder, it’s a milkshake you can feel good about!
My bakery-style Vegan Banana Muffins are fluffy, moist, and packed with sweet banana flavors. They’re easy to make with simple ingredients and topped with a nutty walnut crumble for a delightfully soft crunch.
Super-size your childhood breakfast favorite with this giant brown sugar cinnamon pop tart by Megan of A Dash of Megnut that’s both gluten-free and vegan! The most buttery, golden crust is filled with a sweet cinnamon filling and frosted with a cinnamon glaze.
Here’s a vegan version of Brioche Bread by Andrew and Larisha of Make it Dairy Free that’s just as delicious as the French classic! It’s soft and fluffy with a touch of sweetness and is rich and light and the same time.
My Savory Asparagus Galette with Vegan Ricotta is an easy yet impressive dinner or weekend brunch idea, and perfect for summer al fresco dining. Asparagus and fresh peas pair perfectly with a flaky buttery crust and homemade vegan ricotta.
My Vegan Banana Bread recipe is a reader favorite! After only 20 minutes of hands-on work, it emerges from the oven tender and moist, never dense or dry. Using fewer than 10 ingredients, it’s simple and extremely delicious.
These Vegan Apple Cinnamon Scones by Lisa of The Viet Vegan are a really tasty breakfast or snack that only take half an hour to throw together! They make a great brunch or potluck contribution or simply a tasty companion to your morning coffee. They’re flaky, lightly sweet, cinnamon-y and totally worth the time and effort!
My bakery-style vegan blueberry muffins are fluffy, tender, and full of fresh blueberry flavor. And a crunchy and caramelized bountiful muffin top separates them from your standard blueberry muffin. Easy to make GF.
My Vegan Breakfast Cookies are healthy enough to eat for breakfast or a post-workout snack! Made with oats, seeds, and almond butter, these cookies are deceptively delicious and are vegan, gluten-free, oil-free, refined sugar-free, and soy-free!
These Peanut Butter Chocolate Chip Oatmeal Breakfast Bars from Demeter of Beaming Baker are a simple recipe for deliciously textured oatmeal breakfast bars bursting with peanut butter and chocolate flavor. Vegan and Gluten-Free!
These easy homemade berry oatmeal breakfast bars from nutritionist Marisa Moore are made with simple pantry ingredients. They are vegan, gluten-free and the perfect on-the-go breakfast or healthy snack!
My Tofu Scramble looks and tastes remarkably like scrambled eggs but is 100% plant-based. No dry or bland tofu scramble here! Best of all, it’s quick and easy and uses just one pan, so there’s minimal cleanup.
Here’s a Vegan-Style Migas recipe by Catherine of Plant Based RD! In this recipe is a tofu scramble mixed with pan-fried tortillas and simple salsa served with refried beans and avocado. It’s quick, easy, and perfect for breakfast or brunch.
My indulgent Vegan Quesadillas are packed with a hearty tofu scramble, smoky and chewy mushroom bacon, lots of vegan cheese, and served with an easy avocado salsa! The perfect way to wow your weekend brunch guests, even avowed meat lovers!
Kickstart your morning with this delicious Vegan Caribbean Breakfast recipe by Charla of That Girl Cooks Healthy. It consists of scrambled tofu, steamed iron enriched leafy greens, baked sweet plantain with avocado on the side.
This Vegan Breakfast Bowl by Ania of Lazy Cat Kitchen is delicious, filling and nutritious – perfect if you prefer your breakfast savoury rather than sweet. It’s easy to put together and naturally gluten-free too!
My Vegan Breakfast Burritos feature an eggy tofu scramble, vegan queso, pico de gallo, crispy roasted potatoes, and creamy avocado. All rolled up into a flour tortilla and skillet griddled to perfection. No one will believe they’re vegan!
My classic diner-style Vegan Pancakes are the BEST pancake ever! Golden crisp on the outside, ridiculously fluffy on the inside, every bite is deliciously rich and buttery. Just like classic diner-style pancakes, but vegan.
Shikha of Veggiecurean makes these Savory Chickpea Pancakes almost every weekend for her family because they love it that much! These pancakes are made with chickpea flour, which is very high in protein and has a lovely nutty taste to it. You can even play around with the veggies for this recipe depending on what you like or already have on hand!
These homemade scallion pancakes by Eva of The Curious Chickpea are a great appetizer or snack and are so addictively good! They’re perfectly flaky and tender, with just the right amount of chewiness. Full of scallions and amazing when dipped into a soy dipping sauce!
Here’s my recipe for Vegan Pumpkin Pancakes that are so incredibly fluffy and tender, no one will know they’re vegan (or made with whole wheat flour). They’re packed with warming pumpkin spices and pumpkin puree and are guaranteed to become a fall favorite (but are tasty year round).
Quinoa is a great substitution for oats! It’s a wonderful source of protein, naturally gluten-free and full of fibre. What makes this porridge by Hannah of Two Spoons so lush is cooking the quinoa in with canned coconut milk, it’s so creamy and comforting!
In this savory bowl by Jenné of Sweet Potato Soul, Steel cut oats shine with the addition of meaty mushrooms, roasted sweet potato, spinach, and the miso tahini sauce of your dreams. Comfort in a bowl!
Here’s a soy and coconut-free yogurt recipe by Thomas of Full of Plants. This yogurt is thick, creamy, slightly tart and made with 100% homemade almond milk. It’s healthy, packed with good bacteria and easy to make!
A delicious and hearty and Seoulful take on oatmeal that will leave you feeling satisfied and fueled for the rest of the day! Cooked rolled oats are topped with vegan egg, sausage and kimchi as well as seaweed to make this delicious savory breakfast oatmeal!
These Chewy Vegan Chai-Spiced Cookies are inspired by Indian masala chai as well as oatmeal cookies, and feature a homemade chai spice blend. They're healthy, vegan, gluten-free, and have no added oil, making them the perfect cozy but healthy breakfast, snack, or dessert.
2cupsold-fashioned rolled oats(190g) (certified gluten-free, as needed)
1/2cupunsweetened shredded coconut
1/2teaspoonfine sea salt
3/4cupsmooth,creamy almond butter or cashew butter**
1/2cup(120 mL) pure maple syrup
1 1/2teaspoonspure vanilla extract
Chai Spice Blend
1 ½teaspoonsground ginger
1/2teaspoonfreshly crushed cardamom*,plus more to taste as needed
1/4teaspoonfreshly grated nutmeg,plus more to taste as needed
Pinchof black pepper**
1/3cup(50g) hemp seeds
1/2cupfinely chopped dates(90-100g), or other dried fruit (see “substitutes” section in blog post)
1/3cupshelled pistachios(45g), chopped
Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 15 minutes to gel together.
Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.
Make the Chai Spice Blend. Mix all the spices until well combined.
In a large bowl, mix together the dry ingredients: the oats, coconut, baking powder, baking soda, salt, and Chai Spice Blend.
In a medium bowl, mix together the wet ingredients: flax eggs, almond butter, maple syrup, and vanilla. Whisk until smooth.
Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in Mix-ins: dates or raisins, hemp seeds, and pistachios. Taste the dough. If desired, add a bit more cardamom or nutmeg to taste.
If the dough is too sticky to handle (more likely if you’re kitchen is warm), refrigerate it for 10-15 minutes to firm up slightly.
Use an ice cream scoop to scoop about 3 tablespoons of dough onto the prepared baking sheets (this scoop holds about 3 tablespoons), spacing them about 1/2 inch apart. Alternatively, measure out 3 tablespoons and shape the dough into a round using your hands. Lightly flatten the top of each cookie with your hands or a fork.
Bake the cookies for 17-20 minutes, or until cookies are baked through, slightly brown on the bottom, and chewy. After 5 minutes, use a spatula to transfer them to a cooling rack. These cookies aren’t too delicate, so you can start enjoying them shortly afterwards. Store leftover cookies in an airtight container or resealable bag on the counter for 2-3 days.
* I use whole green cardamom pods, then split them open and transfer the black seeds to a mortar and pestle and crush. You can also use a spice grinder. If you can’t find whole cardamom pods, you can use whole cardamom seeds.** I know it sounds weird to have black pepper in cookies, but it’s an essential spice in Indian chai, and with just a pinch, the cookies definitely won’t taste peppery.*** Do not use a crunchy variety, or the dried remnants from the bottom of a jar. You need a smooth, drippy variety, as it’s the oil replacer in this recipe.