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6 Vegan Breakfasts That Are Simple and Quick to Make


Sun, January 14

Breakfast is often called the most important meal of the day, even when some people don't even eat it. But for those who do, it is usually filled with pancakes, muffins, coffee, and the like. But for vegans, such treats can be hard to find, much less those that are quick and easy to make. Here are a few vegan breakfast ideas that are great for a morning when you don't feel like taking a lot of time to make breakfast.

1)Vegan Overnight Oats

This recipe from Fit Foodie Finds is full of clean ingredients and great taste. When you make it the night before, all you will have to do the next morning is grab it and enjoy. Additionally, these oats last 3-5 days, so you can enjoy them throughout the week. And with classic mix-ins you can add, such as bananas, berries, and apples, it makes a great breakfast or even snack.


  • 2 teaspoons of chia seeds
  • 1 cup of unsweetened almond milk
  • ⅔ cup of rolled oats
  • 2 teaspoons of maple syrup
  • 1 teaspoon of vanilla extract
  • Pinch of salt

Mix ingredients in a mason jar, cover jar tightly, shake until combined, place in refrigerator for at least 2 hours, and enjoy!

*You can also add more almond milk before serving to reach desired consistency

Melissa Di Rocco on Unsplash

2)Vegan Banana Pancakes

Pancakes are a breakfast and with this recipe from Fit Foodie Finds, they can be healthy as well. And with these substitutes for eggs and dairy, such as flax eggs, these pancakes can be a healthy, flavorful, and simple breakfast option.



  • 2 teaspoons of baking soda
  • 1 teaspoon of ground cinnamon
  • Pinch of salt
  • 1 ½ cups of white whole wheat flour


  • 2 flax eggs (2 tablespoons of ground flax + 6 tablespoons of warm water)
  • 1 medium banana (mashed, ½ cup)
  • 1 teaspoon of vanilla extract
  • 1 cup of almond milk
  • 3 tablespoons of melted coconut oil
  • 1 5.3 oz container of dairy-free yogurt alternative (½ cup)


First, prepare the flax eggs and let sit for 15 minutes. Then, mix dry ingredients in a medium-sized bowl and set aside. In a large bowl, mash banana and once flax eggs are slimy, add those to a large bowl and mix.

Add in the other wet ingredients other than coconut oil and mix well. Slowly add dry ingredients to wet ingredients and mix. Add in melted coconut oil and mix until smooth. As batter sits it may thicken, so add extra almond milk as needed. Preheat a large frying pan to low/medium heat and spray with coconut oil cooking spray. Finally, scoop ⅓ cup of the batter onto pan and cook for 3-5 minutes on each side or until golden brown and fully cooked.

Micheile Henderson from Unsplash

3)Vegan Breakfast Bowls

This recipe from SheLikesFood is full of protein and vegetables, providing a great start to the morning. It's easy to customize, simple to make, and great for a healthy breakfast that can be made ahead of time.


  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • ½ large onion, diced
  • 1 (15 oz) can of pinto beans, drained and rinsed
  • 1 block of extra firm tofu
  • 2 cups of chopped kale or spinach
  • 1 tablespoon of tamari or soy sauce
  • ¼ cup of nutritional yeast
  • ½ teaspoon of curry powder
  • 1 teaspoon of black salt
  • ½ teaspoon of turmeric (or less if you don't like the taste)
  • Avocado oil
  • ¼ teaspoon of granulated garlic
  • Salt and pepper


Heat a large skillet over medium heat and add a small amount of avocado oil. Add the onion and bell peppers. Season with a pinch of salt and pepper and saute until vegetables are tender and starting to brown, about 5 minutes.

Add the pinto beans and kale and mix until the kale is wilted. Remove mixture from the pan and set aside. Spray pan with a little more avocado oil and add the tofu and all remaining ingredients. Mix until combined and let cook until tofu is beginning to brown, about 5 minutes. Add the veggie mixture back in with the tofu and mix until combined and everything is heated through. Lastly, assemble the bowls: Place a few scoops of the tofu mixture into a large bowl and top with your favorite toppings and a warm tortilla, if desired.

4)Vegan Broccoli Cheddar Egg Cups

These cups from Emily Miller on Resplendent Kitchen are easy to make and full of protein, making them a great breakfast. They can also be a great vegetable-packed and gluten-free brunch.


  • ½ cup of nutritional yeast
  • ½ teaspoon of ground turmeric
  • 2 cups of chickpea flour
  • 1 teaspoon of Himalayan salt
  • ½ teaspoon of paprika
  • 1 teaspoon of baking powder
  • 2 cups of nondairy milk
  • 2 ½ cups of broccoli florets (cut into bite-sized pieces)
  • ⅓ cup of shredded peeled carrots
  • ¼ yellow onion (finely diced)


Preheat oven to 350 F and line up a 12-cup muffin tin with parchment paper or liners. Whisk the nutritional yeast, chickpea flour, paprika, turmeric, salt, and baking soda in a large bowl. Pour in the milk and mix until a thick batter forms.

Fold the onion, broccoli, and carrots into the batter, then evenly divide the batter among the cups in the muffin tin. Bake for 30 minutes, then remove from the oven and let sit for 10 minutes. Finally, serve immediately, or transfer to a wire rack to cool before storing in the fridge for up to 1 week.

Elena Leya on Unsplash

5)Avocado Toast with Sprouts

This recipe from EatingWell is topped with hummus, sprouts, and avocado on whole-wheat bread makes a great breakfast, brunch, snack, or lunch. This quick and easy toast is filled with protein and its flavor is balanced well between the hummus and avocado.


  • 1 cup of mixed salad greens
  • 1 teaspoon of extra-virgin olive oil
  • 1 teaspoon of red-wine vinegar
  • Pinch of salt and pepper
  • 2 slices of sprouted whole-wheat bread, toasted
  • ¼ cup of alfalfa sprouts
  • ¼ cup of plain hummus
  • ¼ avocado, sliced
  • 2 teaspoons of unsalted sunflower seeds

Toss greens with vinegar, oil, salt and pepper in a medium bowl. Spread each slice of toast with 2 tablespoons of hummus. Top with sprouts, avocado, and greens and sprinkle with sunflower seeds.

6)Berry-Banana Cauliflower Smoothie

This recipe from EatingWell is a great way to sneak in some vegetables with your breakfast and its cauliflower flavor is subtle with the banana and berry flavor somewhat overpowering it. This quick and easy smoothie provides a great start to the day with plenty of healthy flavor.


  • ½ cup of frozen mixed berries
  • 1 cup of frozen riced cauliflower
  • 1 cup of sliced frozen banana
  • 2 teaspoons of maple syrup
  • 2 cups of unsweetened plain almond milk

Place cauliflower, berries, banana, almond milk, and maple syrup in a blender and blend until smooth for about 3-4 minutes.

Denis Tuksar from Unsplash

It can often be hard to find vegan breakfast recipes that are quick, easy, and delicious but these recipes are all great, healthy, and flavorful breakfasts that I hope you enjoy. Whether you often avoid breakfast or think it is the most important meal of the day, I hope you find these recipes delicious and a great way to start your day.

Leah Southerland
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Writer since Aug, 2023 · 6 published articles

Leah Southerland is a high school sophomore and is currently in marching band, playing clarinet. She loves to read, draw, and write fiction in her spare time.