What's for breakfast on a plant-based diet? 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. A whole food plant-based breakfast is a great way to start off the day. It's easy to forget about fruit the rest of the day so when you need to get in 5-7 servings a day, start it off right with a smoothie or oatmeal topped with berries.
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.
Quick & Easy Plant-Based Breakfast Ideas
Oatmeal and Granola Delights
There’s nothing like starting the day with a cozy bowl of warm oatmeal. For many, oatmeal is a staple of a whole food plant-based breakfast. This simple yet versatile breakfast can be customized to suit your taste and nutritional needs.
Banana Split Oatmeal Bowls: 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.
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.
Read also: Delicious Plant Paradox Breakfasts
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.
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.
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.”
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.
Savory Sensations
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.
Read also: Foods for a Healthy Pregnancy Breakfast
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.
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.
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.
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.
Tex-Mex Inspired
There are lot of Tex-Mex-inspired grain bowls.
Read also: Busy Morning Breakfast Solutions
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.
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.
Muffins and Sweet Treats
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!
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.
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!
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.
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.
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.
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.
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.
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.
Fresh Salads and Bowls
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!
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.
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!
Creative Combos
There are different creative combos.
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.”
White Bean Toasts with Veggies: Sick of the same old toast toppings? This sweet and creamy bean-based spread, paired with fresh or frozen fruit, is a visually stunning and delicious breakfast.
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.
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.
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!
Plant-Based Pros Share Their Go-To Breakfast Recipes
The first meal of the day has long been touted as the most important one. But fueling your brain and your body with a home-cooked breakfast can be challenging when you’re half-awake and rushing out the door. We asked a few plant-based pros about their easy go-to breakfast recipes to inspire you to start your day with a wholesome choice.
Hash Browns “My two favorite breakfasts are easy: oatmeal and hash browns. The great thing about both of these breakfasts is their versatility-by changing the toppings, I can have a completely different meal. Bananas, blueberries, a little brown sugar, and plant milk are my favorite toppings for my morning oatmeal. For hash browns, I cook them on a nonstick pan (no oil, of course) and enjoy them with fresh salsa I make with tomatoes, onion, jalapeño, cilantro, garlic, and lime.” -Heather McDougall, CEO, The McDougall Program
Breakfast Beans “I love breakfast beans. Chop half of a yellow onion and sauté it in a saucepan over medium heat. Add 3 strips of tempeh bacon and cook until brown, breaking them up a bit. Add ¾ cup vegetable broth, ½ cup tomato sauce, 1 tablespoon maple syrup, and a 15-ounce can of beans (black, pinto, or kidney), rinsed and drained. Stir occasionally for 10 minutes and season to taste. Turn off the heat and let the beans thicken in the pot for about 15 minutes. Enjoy over toast or rice.” -Cleodia Martinez, author of Ay Sus!: Whole Food Plant-Based Global Filipino Cuisine.
Fruits & Applesauce “If it’s just another day working from home, I usually eat fruit for breakfast, which is typically a couple of bananas; handfuls of raspberries, blueberries, or grapes; and some applesauce. Being vitamin-, mineral-, and antioxidant-rich, as well as energy- producing and hydrating, fruit is my preferred breakfast food to eat on its own or to add to another meal, like oats, potatoes, or cereal.” -Robert Cheeke, bodybuilder, founder of Vegan Bodybuilding, and coauthor of The Plant-Based Athlete
Overnight Oats “I simply mix together a 1:2 ratio of oats to dairy-free milk with about a tablespoon of ground flaxseed (per serving) and let it sit overnight. In the morning, I add fresh, seasonal fruit.” -Ashley Madden, CHNC, B(Sc)Pharm, ACPR, author of The Plant-Based Cookbook
Avocado Toast “You can never go wrong with avocado toast, in my opinion. An avocado has 5 grams of fiber, not to mention healthy fats, protein, and vitamins. Toast up some whole grain sourdough and put a drizzle of balsamic vinegar on it. Scoop some avocado onto the toast and mash it down. Add the toppings of your choice. For me, that’s garlic, cayenne pepper, red pepper flakes, smoked paprika, a little sea salt, and black pepper. Many times, I’ll add a few slices of fresh heirloom tomato or a little mound of home-grown broccoli sprouts.” -Will Bulsiewicz, MD, MSCI, board-certified gastroenterologist and author of Fiber Fueled
Giant Smoothie “My typical breakfast when I’m trying to maintain weight or during periods of normal training is a giant smoothie: 2 ripe bananas, 1 cup frozen mixed berries, 1 cup frozen mango, a big handful or two of baby kale, 2 tablespoons ground flaxseed, 2 tablespoons raw walnuts, and 2 to 3 cups water, depending on desired consistency. Blend all ingredients in a high-speed blender until smooth.
Embracing a Whole Food Plant-Based Lifestyle
Breakfast often gets sidelined or skipped entirely in the hustle and bustle of daily life. But know that breakfast is important, and whole food plant based breakfast recipes offer a delicious and nourishing way to kickstart your day. Whole food plant based breakfast recipes are centered around foods derived from plants in their whole, unprocessed form. This means loading up on fruits, vegetables, whole grains, nuts, seeds, and legumes while avoiding refined sugars, processed foods, and animal products.
Going for grains? Another whole food plant based breakfast recipe favorite is a dairy-free smoothie packed with leafy greens, fruits, and plant based protein sources like tofu or hemp seeds. Feeling savory? We got you!
By starting your day with nutrient-rich and plant-powered meals, you’ll set yourself up for success. Get creative in the kitchen with these wholesome and satisfying whole food plant based breakfast recipes-your taste buds and your body will thank you.