Make Ahead Breakfasts | Vegan, Gluten-Free, Oil-Free

Some of the most common content requests I get are for simple, everyday recipes and recipes that are good for meal prep or that can be made ahead. So I thought I’d combine those two requests and create three Make Ahead Vegan Breakfast Recipes that are simple and perfect for meal prep.

Check out the video over on Youtube for all recipes, and watch your breakfast game soar :)

All of these make ahead breakfasts are vegan, gluten-free, oil-free, and refined-sugar-free. Actually, only one of the recipes (the Breakfast Cookies) has added sugar.

These recipes are not only simple to make and made with everyday ingredients, but also perfect to be made ahead and enjoyed throughout the week.

Make Ahead Breakfasts

Chocolate Chia Mousse

I shared a more indulgent variation of this recipe a few months ago, but this version is easier and perfect for a creamy yet light breakfast, plus it’s refined sugar-free. It’s made with just five key ingredients, takes five minutes to whip up, and stays great in the fridge for several days. Want more leftovers? Just double the recipe!

Serves 2


  • 1/2 cup chia seeds

  • 2 cups almond milk, oat milk, or other plant-based milk

  • 1/3 cup unsweetened cocoa powder or raw cacao powder

  • 3-5 soft Medjool dates

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon espresso powder (optional but brings out the flavor of chocolate)

  • Pinch of salt


  1. Add all of the ingredients to a high-powered blender. Blend until all of the ingredients are thoroughly combined and the mixture is thick, creamy, and fairly smooth.

  2. Transfer the chia mousse to a jar and refrigerate for at least 1 hour. When ready to serve, add desired toppings and enjoy.

Make Ahead Breakfasts

Cheesy Protein Spread

Another recipe that takes five minutes to come together! Plus, it’s packed with protein thanks to tofu and beans, so it’s satiating enough after your morning workout. Spread it over whole grain toast and pile on some veggies, avocado, and seeds (or substitute a baked sweet potato for the bread for a grain-free option). Leftovers stay good in the fridge for at least week.

Makes about 2 1/2 cups


  • 1 (14-ounce) block of extra-firm tofu or firm tofu, pressed for 20 minutes

  • 1 cup cooked or canned cannellini beans, drained, rinsed, and dried well

  • 1/3 cup nutritional yeast

  • 3 tablespoons white miso paste

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon kosher salt + more to taste

  • 1/2 teaspoon of black pepper

  • 1 large lemon (half of the zest + all of the juice)

  • 2 tablespoons plain, unsweetened nondairy milk + more to to thin

  • For serving: whole-grain bread

  • Suggested Toppings: salad greens, fresh herbs such as basil, seeds (hemp, pumpkin, sunflower), sliced cherry tomatoes, sliced avocado.


  1. Press the tofu: Place the tofu on a cutting board lined with paper towels. Place more paper towels on top of the tofu and weight it down with a few heavy cookbooks or a heavy skillet filled with a few cans of beans. Let sit for 20 minutes.

  2. Zest the lemon and use half of it for the spread (reserve the rest for another use). Juice the entire lemon for the spread.

  3. Place all of the ingredients in food processor and blend until smooth, thick, and creamy. Taste for seasonings, adding more salt as needed.

  4. Lather the spread onto sliced bread and top as desired.

Make Ahead Vegan Breakfasts
Make Ahead Breakfasts

Vegan Breakfast Cookies

I posted a recipe for Spiced Breakfast Cookies at the beginning of this year, but these are new and improved. They bake a bit firmer than the earlier version, plus they require fewer ingredients and are oil-free, so they’re enjoyable for a greater cross-section of my readers. Oh, and did I mention that they’re wildly delicious?

Vegan, Gluten-Free, Oil-Free, Soy-Free

Makes about 20-24 cookies


*For two flax eggs, combine 2 tablespoons ground flaxseed meal with 5 tablespoons water. Stir and let sit for 15 minutes to gel together.


  1. Prepare the flax eggs as described above.

  2. Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.

  3. In a large bowl, mix together the dry ingredients (oats, coconut, baking powder, baking soda, salt).

  4. In a medium bowl, mix together the wet ingredients (flax eggs, nut butter, maple syrup, vanilla). Whisk until smooth.

  5. Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in your desired mix-ins using the spatula.

  6. If the dough is too sticky to handle, refrigerate it for 10-15 minutes to firm up slightly.

  7. Use an ice cream scoop to scoop about 3 tablespoons of dough onto the prepared baking sheet (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 cookies with your hands or a fork.

  8. Bake the cookies for about 18-20 minutes. After 5 minutes, use a spatula to carefully transfer them to a cooling rack.

Make Ahead Breakfasts
Make Ahead Breakfasts

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14 comments on Make Ahead Breakfasts | Vegan, Gluten-Free, Oil-Free

  1. Cookies for breakfast? Sign me up!

  2. Cookies for breakfast? Sign me up!

    1. Nisha Vora

      hehe yay! Thank you Tina! These are my favorite healthy cookies :)

  3. Soni Gupta

    These cookies look so good, would love to try them. In the ingredients you you have “3/4 almond butter”, is it tsp., tblsp., or cup?

    1. Nisha Vora

      Oops – thanks for catching the typo :) I updated it – it’s 3/4 cup.

  4. Maneesha

    Hi Nisha! Could you use chopped pecans and almonds/walnuts instead of the sunflower seeds and hemp seeds?

    1. Nisha Vora

      Hi Maneesha, that should work just fine – just make sure to chop them up pretty finely :)

      1. Maneesha

        Thank you! I made these cookies and chopped the nuts and tossed in some green raisins – turned out AMAZING! I used gluten free rolled oats and shared them with friends, and they couldn’t believe the cookies were vegan and gluten free! Thanks for a slam dunk recipe!

        1. Nisha Vora

          Hi Maneesha, yay that’s amazing to hear! Thank you for the wonderful feedback. YAY for happy friends and green raisins sounds like a fun addition too!

  5. I have spent years trying out different breakfast cookie recipes, always hoping to achieve something similar to the homemade cookies I used to buy from a little drive-through espresso stand in Spokane, Washington, in the early 2000s. This recipe is not only the closest to those cookies, but it’s even better. Hooray! The search is over.

    1. Nisha Vora

      Hi Megan, Yay! That’s so wonderful to hear that you found your new favorite breakfast cookie, and even better, that it reminds you of something from your past :) Thanks for your lovely feedback!

  6. Anna

    Hi Nisha,I made this cookies and they turned out amazing. My entire favorite enjoyed eating them. I recently started eating more plant based ( mostly pescatarian) and I’m so glad I found your channel. I can’t wait to try more of your recipes. Thank you.Love,Anna

  7. Jackie

    Hi Nisha!
    I stumbled across your YouTube page yesterday when I was looking for lunch ideas. I am a new vegan and was a vegetarian on and off for about two years. Finding and making lunch that isn’t just salad that is also quick was getting hard and overwhelming. I saw your 8 ingredients and five lunches vid and had to subscribe (The only thing I’ve ever subscribed to). Anyway, I was wondering if your cook book had nutrition facts or if that is something you are looking into for your blog? For instance the breakfast that was posted, how much is a normal serving? Thank you for all you do!-Jackie

  8. Amanda

    Just eating my cookies now, and they are awesome. I’m always trying different breakfast cookies, muffins, and bread and these really stood out. These will definitely go into the rotation and I’ll try different variations like dried apricots!

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