10 Vegan Breakfast Recipe Ideas To Energize Your Morning!

Looking for a breakfast that’s both nourishing and comforting? These 10 best vegan breakfast recipes are exactly what you need to start your day right.

Whether you’re new to plant-based eating or a seasoned pro, these recipes are simple, flavorful, and perfect for busy mornings.

I’ve always believed breakfast should be something that fuels you and feels like a hug from the inside, and these dishes do just that.

Over the years, I’ve learned that vegan breakfasts don’t have to be complicated. With a little creativity, you can turn everyday ingredients into comforting, satisfying meals.

From cozy oatmeals to savory scrambles, each recipe brings me back to the joy of cooking something that not only nourishes but also heals.

I hope these recipes inspire you to create your own go-to vegan breakfast routine, one that brings comfort and warmth to your mornings. Enjoy, and let the healing power of food fill your day!

1. Bircher Muesli

Bright mornings feel a little extra special with a bowl of Bircher Muesli, a Swiss classic that combines the goodness of oats, fruit, and nuts. Soaked overnight in plant-based milk, the oats soften to a creamy texture while preserving that subtle chewiness.

The natural sweetness of apples and dried fruits mingles with a hint of cinnamon, making each bite cozy and fresh at the same time. Plus, you can customize it with any fruit or nut you have on hand! If you’re craving a quick and wholesome breakfast, this one’s a winner.

Servings: 1

Ingredients:

• ⅓ cup old-fashioned oats
• 1 tablespoon raisins or dried cranberries or cherries
• ¼ teaspoon ground cinnamon
• 1 tablespoon almond butter or peanut butter
• 2 tablespoons homemade applesauce or store-bought applesauce
• ⅓ cup milk of choice (I used almond milk), plus extra for serving
• 1 medium Granny Smith or Honeycrisp apple, preferably organic
• Chopped pecans, walnuts or almonds
• Drizzle of honey or maple syrup, if desired

Instructions:

• In a jar or bowl, combine oats, raisins, cinnamon, nut butter, and applesauce. Stir well.
• Add milk and stir to mix everything.
• Grate half of the apple and mix it into the oatmeal.
• Cover the jar and refrigerate for at least 30 minutes, or up to 5 days.
• When ready to serve, chop the remaining half apple into matchsticks.
• Top with fresh apple, a splash of milk, and/or honey if desired. Enjoy chilled!

2. Homemade Oil-Free Granola

There’s something about homemade granola that makes mornings feel comforting and indulgent, without the heaviness. This oil-free version delivers the perfect crunch, thanks to a medley of oats, seeds, and a touch of maple syrup for sweetness.

Lightly spiced with cinnamon, the granola gets a golden hue as it bakes, filling your kitchen with an inviting aroma. No oil means it’s both lighter and crispier, and it’s customizable—add your favorite nuts or dried fruits for extra flavor. Pair it with plant-based yogurt or fresh fruit for an easy breakfast.

Servings: 3 cups

Ingredients:

• 1 3/4 cup rolled oats
• 1 cup crispy brown rice cereal
• 1/4 cup of whatever dry ingredient you love (nuts, seeds, cereal, coconut, quinoa, buckwheat, etc.)
• 1/2 cup maple syrup

Optional

• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

• Preheat oven to 375°F.
• Mix all ingredients in a bowl.
• Stir until dry ingredients are well coated.
• Spread on a parchment-lined baking pan and press into a 1/4-inch thick rectangle.
• Bake for 10 minutes, until edges are slightly browned. Do not stir.
• Let cool for 30 minutes, then break into chunks and store in an airtight container for up to 5 days.

3. Vegan Pancakes

Fluffy, golden stacks of vegan pancakes? Yes, please! These pancakes are soft and light, with a subtle vanilla sweetness. No eggs or dairy are needed, but they still have that perfect melt-in-your-mouth texture.

A little baking powder works its magic, giving them that airy lift, while almond milk and a splash of apple cider vinegar bring the ideal balance of flavor and fluffiness. Whether you top them with maple syrup, fresh berries, or a dollop of coconut whipped cream, these pancakes are bound to become your weekend breakfast go-to.

Servings: 3

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1 cup soy milk
• 1/2 cup water
• 2 tablespoons canola oil 

Instructions:

• In a large bowl, whisk together flour, baking powder, salt, and sugar.
• Add milk, water, and oil, then stir until just combined (don’t overmix).
• Heat a pan or griddle over medium-high heat and grease with vegan butter or coconut oil.
• Pour about 1/3 cup of batter onto the pan.
• Cook until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
• Serve warm with vegan butter, maple syrup, and fresh fruit.

4. Vegan Apple Muffins

These vegan apple muffins are everything you want in a fall-inspired treat: moist, fragrant, and packed with tender chunks of apples. Warm cinnamon and nutmeg swirl throughout, bringing a comforting aroma that will have your house smelling like a cozy autumn morning.

The light sweetness comes from a touch of maple syrup, and the crumb is soft but sturdy—perfect for enjoying with your morning coffee or as an afternoon snack.

Servings: 6

Ingredients:

Muffins

• 2 tablespoons ground flaxseeds
• 5 tablespoons water
• 2 cups all-purpose flour
• 1/2 cup light brown sugar packed
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup melted vegan butter
• 3/4 cup oat milk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups peeled and diced apples

Crumb topping

• 1/4 cup melted vegan butter
• 1/3 cup light brown sugar packed
• 1 teaspoon ground cinnamon
• 2/3 cup all-purpose flour

Optional icing

• 1 cup powdered sugar
• 1/4 teaspoon pure vanilla extract
• 1 tablespoon oat milk

Instructions:

• Preheat the oven to 425°F and line a muffin pan with paper liners. Lightly spray with oil.
• Mix ground flaxseeds and water in a small bowl and let it thicken (this is your flax egg).
• In a large bowl, whisk together flour, sugars, baking powder, cinnamon, and salt.
• Add melted vegan butter, oat milk, vanilla, and flax eggs. Stir until just combined, then fold in the apples.
• Fill muffin liners to the top, then make the crumb topping by mixing the ingredients until crumbly. Sprinkle on top.
• Bake at 425°F for 5 minutes, then lower to 350°F and bake for 15-18 minutes. Let cool.
• Mix powdered sugar, vanilla, and non-dairy milk for icing, then drizzle over muffins. Enjoy!

5. Sweet Potato Muffins

Soft, spiced, and naturally sweet, these sweet potato muffins are a delightful way to enjoy fall flavors year-round. They’re made with mashed sweet potatoes that create a perfectly moist, tender crumb.

The warming mix of cinnamon, ginger, and nutmeg gives each bite a cozy, almost cake-like texture, while a sprinkle of chia seeds adds a little crunch. These muffins are great for meal prep, breakfast on the go, or just a wholesome snack.

Servings: 4

Ingredients:

Sweet Potato Muffins

• 3 – 4 sweet potatoes
• 1¾ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup canola or vegetable oil or melted butter
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 2 large eggs, room temperature
• ½ cup sour cream, room temperature

Cinnamon Pecan Streusel

• ½ cup chopped pecans
• ⅓ cup light brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 3 tablespoons melted butter

Instructions:

• Preheat oven to 425°F (218°C). Pierce sweet potatoes and roast for 40–45 minutes until fork-tender. Let cool, then blend until smooth.
• In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• In another bowl, mix oil, sugars, eggs, sour cream, and sweet potato puree until smooth.
• Gently mix dry ingredients into wet ingredients. Cover and let rest for 30 minutes while preheating the oven to 375°F (190°C).
• Make the pecan streusel by mixing pecans, sugar, cinnamon, salt, and melted butter. Chill until needed.
• Fill lined muffin pans with batter, top with streusel, and bake for 18–22 minutes. Cool slightly, then enjoy!

6. Chickpea Frittata Muffins

Packed with protein, flavor, and a whole lot of goodness, these chickpea frittata muffins are a game-changer for meal prep. Chickpea flour forms the base, creating a firm, egg-like texture that’s just as satisfying as traditional frittata.

Toss in sautéed veggies like spinach, bell peppers, and onions, and you’ve got a tasty and nutritious bite-sized snack or breakfast. They’re a perfect option for those busy mornings when you need a grab-and-go meal.

Servings:

Ingredients:

For The Batter

• 1½ cups chickpea flour or garbanzo bean flour
• 1½ cups water
• 2 tablespoons extra virgin olive oil
• 3 tablespoons nutritional yeast or grated parmesan
• ½ teaspoon salt
• 2 twists of black pepper
• 1 tablespoon baking powder
• 1 teaspoon curry powder substitute turmeric or Italian seasoning

For The Filling

• 1 tablespoon extra virgin olive oil
• 1 medium red onion thinly sliced
• 1 medium carrot grated
• 1 clove garlic grated
• 1½ cups frozen peas substitute cauliflower, broccoli, or your favorite vegetable
• ½ teaspoon salt

Instructions:

• Heat 1 tablespoon olive oil in a skillet over medium heat.
• Sauté sliced onion, grated carrot, and grated garlic for 4 minutes.
• Add frozen peas, 3 tablespoons water, and ½ teaspoon salt. Cook for 5–10 minutes until tender.
• Preheat oven to 370°F (190°C) and line a 12-muffin tin with liners or parchment squares.
• In a bowl, mix chickpea flour, water, olive oil, nutritional yeast, salt, pepper, baking powder, and curry powder. Blend until smooth.
• Stir in the cooked vegetables, ensuring no extra liquid remains.
• Fill the muffin tin with batter and bake for 25–30 minutes.
• Let cool for 20 minutes before enjoying!

7. Tofu Scramble

When you’re craving a hearty breakfast but don’t want to crack an egg, this tofu scramble has your back. It’s light yet satisfying, with crumbled tofu taking center stage, absorbing all the savory spices you throw at it.

Turmeric gives it that signature golden color, while a dash of nutritional yeast adds a cheesy richness. Pair it with sautéed mushrooms, spinach, and maybe a sprinkle of avocado for the perfect plant-based morning meal.

Servings:

Ingredients:

• 1 tablespoon olive oil
• (1) 14.5-ounce block firm tofu
• 2 tablespoons nutritional yeast
• 1/2 teaspoon kala namak (black salt) or more to taste
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 2 tablespoons non-dairy milk, unsweetened and unflavored

Instructions:

• Heat olive oil in a pan over medium heat.
• Mash the tofu block directly in the pan with a fork or potato masher. Cook for 3–4 minutes until most of the water evaporates.
• Add nutritional yeast, salt, turmeric, and garlic powder. Stir well.
• Cook for about 5 minutes, stirring constantly.
• Let it cook a little longer without stirring to develop golden spots if desired.
• Pour in non-dairy milk and stir to combine.
• Serve immediately with avocado, hot sauce, parsley, kale, or toast.

8. Vegan Ricotta

Smooth, creamy, and surprisingly simple to make, this vegan ricotta is perfect for all your plant-based dishes. Made with cashews and a few other pantry staples, it’s rich and velvety with just the right amount of tang.

It’s perfect for stuffing into lasagna, spreading on toast, or dolloping on a pizza. The best part? It takes minutes to prepare and can be made ahead.

Servings: 5

Ingredients:

• 14 ounces extra-firm tofu, drained
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon zest
• 2 garlic cloves
• 1 teaspoon sea salt
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes

Instructions:

• Blend tofu, lemon juice, olive oil, nutritional yeast, lemon zest, garlic, salt, oregano, and red pepper flakes in a food processor until creamy.
• Use in vegetarian lasagna or stuffed shells.

9. Avocado Toast

Avocado toast might be a breakfast classic, but there’s something so satisfying about its simplicity. A thick slice of toasted bread, perfectly ripe avocado smashed on top, and just the right balance of salt, pepper, and a little drizzle of olive oil.

But let’s elevate it—sprinkle with chili flakes, a squeeze of lemon, or maybe even a fried egg for a hearty twist. Fresh, bright, and delicious, this is a breakfast that always feels like a treat. Want to take your avocado toast to the next level?

Servings:

Ingredients:

• 1 slice of bread (I like thick-sliced whole-grain bread best)
• ½ ripe avocado
• Pinch of salt
• Optional: Any of the extra toppings suggested in this post

Instructions:

• Toast your bread until golden and firm.
• Scoop out the avocado and mash it in a bowl with a fork.
• Mix in a pinch of salt, adding more to taste if needed.
• Spread the mashed avocado on your toast.
• Enjoy as-is or add your favorite toppings!

10. Vegan Melted Cheese Spread

This creamy, gooey vegan cheese spread is everything you’ve been craving. Made from cashews, nutritional yeast, and a few spices, it’s rich and savory, with a melty texture that’s perfect for spreading on crackers, bread, or even drizzling over roasted vegetables.

You won’t believe how easy it is to make, and it’ll have you wondering why you ever needed dairy in the first place.

Servings: 4

Ingredients:

Cashews & Carrots

• 2/3 cup raw cashews
• 1/2 cup thinly sliced (peeled) carrots
• Hot water for soaking

The Rest

• 1 cup water
• 1/4 cup tapioca starch
• 3 Tbsp nutritional yeast
• 1 ½ tsp apple cider vinegar
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1/4 tsp ground mustard
• 1/4 tsp ground turmeric

Instructions:

• Soak cashews and carrots in very hot water for 30 minutes, then drain.
• Add them to a blender with water, tapioca starch, nutritional yeast, apple cider vinegar, salt, garlic powder, and dry mustard.
• Blend until smooth, then taste and adjust seasoning as needed.
• Pour the mixture into a saucepan and cook over medium heat, whisking constantly.
• Cook for 1-2 minutes until thickened to a spreadable consistency.
• Use immediately for grilled cheese, pasta, or other dishes.
• Store in the fridge for up to 1 week or freeze for up to 1 month.