28 Vegan Breakfast Recipes

Pack them in a Mason jar for an easy, on-the-go breakfast, or load them up with toppings at home! These cool and creamy oats are endlessly customizable. Try one of the four topping combinations above, or have fun inventing your own.

On cold mornings, I love warming up with a bowl of steel-cut oatmeal. As with overnight oats, the toppings are half the fun here. Pile on fresh fruit, nuts or nut butter, coconut flakes, and more!

Who says oatmeal has to be sweet? Miso, tamari, green onions, and squash add complex flavor to these savory porridge ideas. Cozy and satisfying, they’re a nourishing vegan breakfast that’s guaranteed to keep you full till lunch.

Made with almond butter and maple syrup, this granola is lightly sweet, warmly spiced, and packed with nutty clusters. Serve it with fresh fruit and oat milk or your favorite plant-based yogurt!

I love to make this recipe for a special occasion brunch. Assemble it ahead of time, and pop it in the oven right before you eat!

Quinoa acts as a protein-rich alternative to oats in this cinnamon-spiced breakfast bowl. Top it with your favorite seasonal fruit!

This hearty grain-free pudding is a perfect grab-and-go breakfast. Stir it together in the evening, and allow it to chill in the fridge overnight. In the morning, it’ll be thick, creamy, and ready to eat!

Made with a blend of oat flour and whole wheat pastry flour, these healthy pancakes are soft, fluffy, and bursting with banana flavor. Douse them in maple syrup, or smother them in peanut butter and sliced bananas.

French toast sans eggs? You betcha!

Tbh, I prefer vegan waffles to ones made with butter or eggs! They have a lovely light texture and a tangy “buttermilk” flavor from my go-to ingredient: a squeeze of lemon juice.

In the fall, Jack and I love to start Saturday mornings with these fluffy pumpkin pancakes. Not a pancake person? Make this vegan pumpkin French toast or these pumpkin waffles instead!

If you love carrot cake, you’ll go crazy for these cinnamon-spiced carrot waffles! Dress them up with maple syrup and dollops of coconut whipped cream.

This tofu scramble is the ultimate plant-based breakfast! It’s quick enough to make on a weekday, but I love to serve it with tortillas, salsa, vegan bacon, and sautéed greens for a hearty weekend brunch.

There’s a reason avocado toast got so trendy a few years back: it’s delicious! Experiment with fresh, bold topping combinations like the 5 you see above, or keep things simple. I’ll never turn down a thick slice of toast piled with sliced avocado and sea salt.

Crisp on the outside and chewy in the middle, these homemade bagels will give any store bought ones a run for their money. Smother them in everything bagel seasoning, sesame seeds, poppy seeds, or sea salt.

Nope, that’s not salmon! Salt-roasted carrot strips replace the fish in this all-veggie lox recipe.

Cookies for breakfast? Sign me up! Ground flaxseed, almond flour, almond butter, walnuts, and oats pack these cookies with protein, fiber, and healthy fats.

These carrot-flecked cookies make it easy to eat your veggies! I make them whenever I have leftover quinoa hanging around in the fridge. Along with pepitas and almond butter, it fills the cookies with fiber and plant-based protein.

When I was a kid, my family ate muffins for breakfast nearly every day. Years later, nothing gets me more excited to get out of bed in the morning than the thought of a warm muffin. These vegan banana muffins are some of my favorites. They’re moist, fluffy, and bursting with spiced banana flavor.

Enjoy these lemon and chia muffins on their own, or top them with tangy vegan frosting for a more decadent breakfast treat.

Mango, coconut flakes, and lime juice give these muffins a tropical flair.

Whole rolled oats add plenty of fiber to this vegan breakfast smoothie. They make it thick and creamy too!

This breakfast bowl tastes so good that it could pass as dessert! But don’t be fooled – it’s made with good-for-you ingredients like berries, almond butter, and spinach.

Avocado will take your smoothie game to a whole new level! It gives this refreshing blend an AMAZING creamy texture and packs it full of healthy fats.

This delicious smoothie has a secret ingredient: frozen cauliflower! You can’t taste it, but it gives the smoothie the BEST thick and frosty texture. Yum!

I could eat slice after slice of this banana bread! Make it with regular all-purpose flour, or substitute a mix of almond flour and whole wheat pastry flour for an extra-moist and tender texture.

These yummy scones aren’t just vegan – they’re gluten-free, too! Enjoy them plain, or dress them up with a simple powdered sugar glaze.

Coconut oil steps in for butter in these ooey, gooey vegan cinnamon rolls. I make them every year for the holidays, and they’re always a hit with family and friends.