By Lisa Esile, MS,
Last Updated:What's for breakfast on a plant-based diet? We're so pleased you asked! There are so many healthy, tasty options; once you look beyond what you always eat, you'll be amazed at the variety of morning-friendly dishes you can quickly whip up without spending hours in the kitchen. This hearty collection of quick and easy plant-based breakfast ideas covers the gamut, from delicious oatmeal and granola to Tex-Mex-inspired grain bowls, marvelous muffins, creamy rice porridge, satisfying salads, "egg" and vegetable combos, plant-strong tacos, heart-healthy hashes, and lots more.
For more morning inspiration, check out our collection of vegan brunch recipes and healthy breakfast ideas from plant-based pros!
Chickpea Omelet
What better way to start the day than with this egg-free omelet, made with chickpea flour, nutritional yeast and other flavorings. To serve, add tomatoes, spinach, salsa, hot sauce, or whatever plant-delicious toppings you like.
Blueberry-Banana Wraps
With pure, plant-based ingredients and 10 grams of fiber, these wholesome wraps get your day off to a healthy start. They take 15 minutes to assemble. Lay fresh spinach on a whole grain tortilla, then top with banana, blueberries, crunchy celery, buttery walnuts, and fresh mint.
“This was such a nice change from my regular breakfast routine. The elements are so simple, I don't know why I never thought of doing this before.” —Tammy
“This was such a nice change from my regular breakfast routine. The elements are so simple, I don't know why I never thought of doing this before.” —Tammy
Savory Tamale Breakfast Bowls
In this delectable six-ingredient breakfast, the buttery flavor of instant polenta pairs well with chili-seasoned kidney beans. Garnish with salsa, avocado, and a few cilantro leaves. For another variation, check out our Tex-Mex Polenta Bowls.
“My first plant-based breakfast ever—did not disappoint! I can make this easily at work, so it fits in with my intermittent fasting schedule also.” —Diana
“My first plant-based breakfast ever—did not disappoint! I can make this easily at work, so it fits in with my intermittent fasting schedule also.” —Diana
Cranberry Orange Pumpkin Muffins
Infused with orange zest and juice and fragrant with pumpkin spice, these moist, delicious muffins from Chef AJ are made with canned pumpkin and are ideal year-round or whenever you can get pureed pumpkin. Make an extra batch to freeze; then defrost what you need the night before or pop one or two in the microwave in the morning.
“These muffins are so moist and delicious!! They have the perfect balance of orange and cranberry taste and are dense enough to fill you up for on-the-run breakfasts!” —Sarah
“These muffins are so moist and delicious!! They have the perfect balance of orange and cranberry taste and are dense enough to fill you up for on-the-run breakfasts!” —Sarah
Good Morning Bangkok Salad
Khao yam is a breakfast salad hailing from southern Thailand, and in recent years, it has become popular in Bangkok. This simple, chop-and-go version features a colorful array of crunchy veggies. Chewy brown rice gives the salad heft and keeps you full; peanuts offer nutty richness, and a ginger- and lime-infused dressing ties it all together. If you have cooked rice on hand, this is ready in 20 minutes. We recommend making a double batch of this salad on day one and storing leftovers in the fridge, with the dressing on the side, so you have a quick breakfast ready to go the next day.
“This is outrageously great!” —Cecilia
“This is outrageously great!” —Cecilia
Gājjar No Halvo Baked Oatmeal
In this ultra-comforting baked oatmeal, chef and physician Sheil Shukla, M.D., draws inspiration from gājjar no halvo, a popular dessert in India featuring grated carrots cooked in cream and sugar. This whole-food, plant-based breakfast skips the cream and uses plant milk and rolled oats instead. Cardamom, ginger, cinnamon, and nutmeg deliver mouthwatering flavor, while flaxseeds and chia seeds add extra fiber.
“Excellent! The flavor and texture are unique and a great alternative to everyday oatmeal.”
“Excellent! The flavor and texture are unique and a great alternative to everyday oatmeal.”
Thai Green Curry Potato and Pea Breakfast Hash
Sick of oats? Try this flavor-packed hash instead. Everyday veggies, such as potato, cauliflower, and peas, sit in a light creamy lemongrass- and ginger-infused broth that you want to slurp right up. Thai green curry adds extra flavor, and don’t forget a squeeze of lime juice at the end! For extra oomph, add tofu and/or brown rice or another whole grain.
“This was delicious! I’m making it again today.” —Sharon
“This was delicious! I’m making it again today.” —Sharon
Banana Split Oatmeal Bowls
There’s nothing like starting the day with a cozy bowl of warm oatmeal. Quick-cooking rolled oats absorb the sweetness of date paste and banana as they cook, while woody, spicy cinnamon adds depth. Top with strawberries, crushed pineapple, and a drizzle of plant-based milk. Sprinkle in some vegan chocolate chips for a touch of decadence.
“Delish, thanks. I added some walnuts and hemp seed.”
“Delish, thanks. I added some walnuts and hemp seed.”
Banana Almond Granola
This is such a simple and tasty breakfast. As one reader says, “I am shocked and amazed and delighted that an oil-free (and still crunchy!) granola is possible.”
Savory Oatmeal
Once you give savory oats a try, you’ll be hooked! In this recipe, rolled oats cooked in vegetable broth take on a delicate savory flavor, and asparagus and peas add extra sustenance and sweetness. Talk about quick and easy! Feel free to adapt and use whatever veggies you have on hand.
“I love savory oats for my morning oats! No turning back.” —Camille
“I love savory oats for my morning oats! No turning back.” —Camille
Chocolate Lover’s Quinoa Breakfast Bowls with Pears
Quinoa gets a chocolaty boost in this oat-free breakfast, which would also make a nutritious, delicious dessert. Stir cocoa powder and maple syrup through cooked hot quinoa and serve with warmed plant-based milk and pears. Frozen cherries or banana slices would also work well.
“... a great way to cure the sweet chocolate craving in a healthy way!” —Shane
“... a great way to cure the sweet chocolate craving in a healthy way!” —Shane
Breakfast Scramble
Such a simple but delicious scramble. The recipe uses nutritional yeast, turmeric and cayenne pepper for flavor. And where most vegan scrambles use tofu, this scrummy mix uses cauliflower instead.
Vegan Cinnamon Bun Muffins
Fragrant with warming cinnamon, these quick and easy vegan muffins from Dreena Burton have a moist, light crumb and are perfect for a special breakfast or early morning snack. The date-sugar topping adds extra pizzazz, but you can leave it off, if you prefer.
“These are really good. Quick and easy. The crumble topping is this lovely cinnamon-y moment.” —Cori
“These are really good. Quick and easy. The crumble topping is this lovely cinnamon-y moment.” —Cori
Sweet Congee with Dates and Apricots
A staple breakfast in China, congee is a rice porridge that is typically savory. In this sweet version, tart dried apricots play off the sweetness of the date-sweetened rice, while cinnamon and cloves add warming notes. Made with cooked brown rice, it’s an easy go-to when you’ve got leftover brown rice in the fridge, taking just 20 minutes to get on the table. For a savory option, check out our Quick Brown Rice Congee.
Apple Overnight Oats
Making breakfast the night before is an excellent way to make life easier on yourself in the morning, ensuring a nourished start to the day—that’s why overnight oats make so much sense. Orange zest and ground ginger give these creamy overnight oats an impressive depth of flavor, while walnuts and dates add heartiness. If you like, sprinkle in a little cinnamon for a touch of apple-pie goodness. Also check out our Carrot Cake Overnight Oats.
“Love, love, love this recipe!! It is my new favorite breakfast.” —Ella
“Love, love, love this recipe!! It is my new favorite breakfast.” —Ella
Costa Rican Rice and Beans (Gallo Pinto)
This specialty breakfast from Costa Rica uses just five ingredients and is guaranteed to set you up for the day. Brown rice, cooked in a savory broth, makes for a satisfying, earthy base. Red bell pepper adds color and sweetness, and black beans, mixed in just before serving, boost the staying power.
“This is my go-to recipe for beans and rice combo. I love that it's super quick with so few ingredients.” —Shauna
“This is my go-to recipe for beans and rice combo. I love that it's super quick with so few ingredients.” —Shauna
Chocolate Pancakes
These healthy, gluten-free, chocolate pancakes are perfect for a weekend morning when you feel like a treat! We agree with author Somer McCowan, they’re great served with strawberries, raspberries, or bananas—or any of your favorite fruit!
Oatmeal Breakfast Bake with Berries and Almonds
Approved by picky eaters and oatmeal skeptics, this easy breakfast bake is a hit with our readers. Requiring just 10 minutes of prep time, it’s a cinch, too! As many readers attest, this is great prepped over the weekend and eaten in portions throughout the week.
“Thanks to this delicious recipe, I no longer skip breakfast.” —Rachelle
“Thanks to this delicious recipe, I no longer skip breakfast.” —Rachelle
Breakfast Tostadas
Gluten-free and packed with Mexican flavors, these simple tostadas feature broccoli and red bell pepper in an egg-like mix, served on crispy corn tortillas. The recipe includes instructions for making your own pico de gallo, but if time is tight, look for an oil-free brand at the store, or use salsa instead. Serve topped with avocado and shredded lettuce with a wedge of lime.
“I made this recipe. It was fabulous! I just started a plant-based diet, and it was one of the first recipes I tried.” —Kim
“I made this recipe. It was fabulous! I just started a plant-based diet, and it was one of the first recipes I tried.” —Kim
Vegan Miso Soup with Noodles and Tofu
Start the day the Japanese way with a bowl of miso soup! Soba noodles and tofu cubes provide extra body and keep you full, while seasonings such as fresh ginger, kelp granules, and miso paste create an umami-rich broth. Japanese togarashi spice blend is a tasty addition if you have it.
“Delicious! Easy to follow directions. Tastes every bit as good as what I'd get in my favorite noodle place, only with a fraction of the salt.” —Cathy
“Delicious! Easy to follow directions. Tastes every bit as good as what I'd get in my favorite noodle place, only with a fraction of the salt.” —Cathy
Gluten-Free Crepes
While these delicious gluten-free crepes can be dressed up with strawberries and chocolate chips for dessert, you can also enjoy them as a quick weekday plant-based breakfast, wrapped around a banana with a squeeze of lemon or filled with fresh or frozen berries. The crepes are made with chickpea and tapioca flour, creating a neutral-tasting base that goes with almost anything. If you’re cooking for one or two people, halve or quarter the recipe; they’re done in no time.
“Very satisfying.” —F
“Very satisfying.” —F
Banana Blueberry Bars
Naturally sweetened with dates, applesauce, bananas, and blueberries, these rolled oat bars are perfect for on-the-go or a lightly sweet breakfast at home.
“I made these for a camping trip, and they were delicious.” —Bri
“I made these for a camping trip, and they were delicious.” —Bri
Tropical Slow-Cooker Oatmeal
This set-and-forget breakfast starts the night before and ends in the morning as you wake to the aroma of fresh-baked oatmeal wafting from the kitchen. Shredded carrots add sweetness, while crushed pineapple and toasted coconut lend tropical notes.
“I really love this breakfast! It’s perfect for meal prepping, I make a double batch overnight in the slow cooker and then freeze individual portions. The flavors are interesting and yummy so that I eat this quite often, and yet I know its great nutrition too.” —Violet
“I really love this breakfast! It’s perfect for meal prepping, I make a double batch overnight in the slow cooker and then freeze individual portions. The flavors are interesting and yummy so that I eat this quite often, and yet I know its great nutrition too.” —Violet
Polenta with Pears and Cranberries
This is another one of those breakfasts that doubles as a scrumptious desert. The cooked fruit on top of the buttery-like polenta is such a winning combination.
Healthy Oatmeal with Fruit and Nuts
This basic oatmeal recipe is such a good one to have up your sleeve. It’s so versatile! Add whatever nuts and fresh and dried fruits you have on hand.
Egyptian Breakfast Beans (Ful Medames)
Not used to eating beans for breakfast? It can take some getting used to—but before you know it you’ll be wondering how you ate anything else. This traditional Egyptian breakfast recipe is super simple and incredibly satisfying. You do need to soak and cook the beans, but to save time it’s easy enough to cook bulk beans ahead of time and freeze so they’re on hand and ready to go.
Apple-Lemon Breakfast Bowl
With the fresh flavors of dates, walnuts, lemon juice and apple, this raw vegan breakfast leaves you feeling satisfied but not weighed down.
Brown Rice Breakfast Pudding
Another gorgeous breakfast from Chef Sroufe. Rice pudding is always such a hit because it’s so darn comforting. And the cinnamon stick, dates and raisins in this recipe make it extra divine! Works well as a dessert too.
Black Bean and Sweet Potato Hash
If you’re looking for a filling and tasty meal idea, you’ve found it! This mash works on tacos or toast, or even by itself. Great for lunch or dinner too. We love how cook Jill Nussinow, author of Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker, also gives pressure cooking instructions.
Easy Overnight Oats With Chia
Preparing breakfast in the morning doesn’t get any easier than this. Soak the ingredients overnight, and in the morning just add the fruit and/or nut toppings you desire. And there you have it—a delicious, healthy, breakfast on the run!
Whole-Wheat Berry Muffins
What better grab-and-go breakfast, or mid morning snack than these light and tasty blueberry muffins. Not too sweet and berry-licious!
Apple-Walnut Breakfast Bread
This oil-free, vegan loaf makes a great treat, perfect for a lazy weekend or afternoon snack. The classic apple-cinnamon-walnut combination is as fabulous as ever.
About the Author
About the Author
Lisa Esile, MS
As an author, Do Nothing meditation instructor, and wellness coach, Lisa Esile combines her love for food and nutrition with her mental health background and delights in helping people find a stress-free way to make lasting lifestyle changes. Esile has a master’s degree in human nutrition and is the co-author/illustrator of Whose Mind Is It Anyway? Get Out of Your Head and Into Your Life. Learn more at lisaesile.com.
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