Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
If you’re looking for some delicious vegan breakfast recipes to spice up your morning, you’ve come to the right place! In the spirit of back to school season, I’m sharing 23 of my favorite recipes with you. From savory dishes to sweet treats, I’ve got something for everyone.
So sit back, relax, and get ready to start your day!
But today, I want to infuse a little bit of variety into your breakfast routine by sharing some of my favorite vegan breakfast options. There’s a whole world of vegan breakfast foods waiting to be untapped!
Why vegan breakfast? Many of my nutrition clients are interested in reducing their meat and dairy intake, whether for health or environmental concerns and I believe that breakfast is a great place to start. It’s typically a meal that isn’t meat heavy and there are so many delicious plant-based options to begin with.
As you know from my nutrition philosophy, I promote a plant-predominant diet. Eating dairy-free and meat-free for breakfast is a great way to begin a plant-forward day of eating.
Breakfast is my favorite meal of the day because it’s when we have tons of family time. Even when we’re rushed, everyone enjoys having a quick bite together before beginning their day.
In this list, I have a little bit of everything. You’ll find savory and filling dishes, some for those with a sweet tooth, and quick meals for those busy weekday mornings.
For a long time, I didn’t eat oatmeal because I overdid it in high school by eating it every day. To get back into eating it, I needed to completely spice things up. Baked oatmeal is definitely the recipe for this! The oatmeal doesn’t become goopy at all. Instead, it becomes soft and chewy.
I add in some healthy doses of sweetness and spice, topping it off with fresh berries and almond milk for serving. This baked oatmeal can be a hefty serving for one, so I recommend making it for a family breakfast or eating it throughout the week. It’s also perfect for brunch or company! This one gets heavy rotation in my home during the holidays.
When you’re pressed for time, you can still have some amazing eats. This French toast always hits the spot when I’m in the mood for a hint of sweetness. Of course, most know French toast for its egg coating, but this vegan breakfast version uses a vegan egg made of chia seeds. They provide the exact same coating effect for the bread.
To quickly elevate the recipe, add a dash of maple syrup, cinnamon, and vanilla. You can top it with whatever your heart desires, but personally, I smother it in my triple berry syrup.
Did you become one of those people with a sourdough starter in 2020? I got heavily into making sourdough everything (you’ve gotta try my sourdough crackers— they taste like cheeze-its!)
Don’t discard that starter when making your sourdough bread. Waffles suit sourdough so well, even completely veganized. A flaxseed egg keeps things together and light and fluffy.
With this recipe, you need to plan the night ahead that you want waffles in the morning (much like making overnight oats). This allows you to overnight the sponge and rehydrate the starter in the morning. But, you can freeze the cooked waffles for simple breakfasts later in the week.
Are you a baker? You might love the idea of this grab-and-go breakfast then! It’s so easy to spend money at the coffee shop grabbing an extra muffin to go. If you’re like me and have more frozen bananas than you know what to do with, you can save on your muffin expenses by baking a batch of banana chocolate chip muffins on the weekend and eating them all week!
These muffins are lightly sweet, naturally sweetened with apple sauce and bananas. As far as muffins go, they’re fairly healthy, making them a great breakfast or morning snack.
This is a slight variation of the overnight oats for those who want to mix up their quick morning vegan breakfast. I love muesli so much more than regular oatmeal, and this is a slightly more elevated version of it. In it, I combine shredded coconut, nuts, seeds, and raisins.
I know that muesli doesn’t take much work to make, but every minute counts in the morning!
Muesli just gives such a nice crunch and texture that I can always get behind. I prefer to top this one with extra fruit right before eating.
That first sip of smoothie in the morning tastes like pure bliss. It wakes up the senses and gets you energized for the day. All while commuting to work! While smoothies are by no means a difficult thing to make in the morning, it’s easy to get stuck using the same frozen fruits and nut milk combination.
This ginger pear smoothie has three key elements: pear to sweeten, hearty greens to add extra nutrients, and fresh ginger to add a morning kick. It’s sure to mix up your typical morning smoothie!
Eggs benedict is by far my favorite brunch meal for those special occasions. Unfortunately, none of the traditional components of eggs benedict are vegan, making it a difficult recipe to replicate.
This vegan breakfast recipe doesn’t attempt to copycat the real thing but instead creates a tasty veggie version of the classic.
I use marinated tofu in place of the poached egg, which I find just as satisfying. Eggs benedict needs to be slathered in hollandaise, so I made a cashew-based version. Rather than a piece of ham, I add tomatoes and sauteed asparagus.
It took me years to create the perfect vegan pancake recipe for breakfast, but I finally nailed it! Pancakes must be light and fluffy, not one bit flat or sticky. Without eggs, you need both baking powder and baking soda to get the pancakes to rise.
The other secret to this recipe is using oat milk rather than any other dairy alternatives. It creates the golden brown color you associate with pancakes. There are a few other tricks, but you’ll have to see the recipe to find them out!
Trust me, this one took plenty of experimenting to master.
More often than not, I need a hearty meal to begin my day. This gives me enough energy to get through a sleepy morning and get a workout in before lunchtime.
Breakfast hash is one of those heftier meals for the morning, so it does take some extra time but will keep you filled until you’re ready for your mid-day meal.
This rounded meal consists of roasted potatoes, sauteed kale and tofu, creamy avocado, and spicy salsa. You can eat this all in a bowl or even pile it together in a wrap for when you’re on the go.
I know plenty of people who love to start their mornings off with a sweet note. On the weekends, I tend to do more baking as I have time in the mornings to savor the sweetness with a cup of coffee.
Cinnamon rolls can be super sweet and loaded with calories, so I wanted to pair down the traditional rolls without losing the essence of what makes a cinnamon roll. These apple pie-inspired rolls contain apples with a healthy dose of fall spices sprinkled between the layers of sweet dough.
Remember, cinnamon rolls do need time to rise twice. You may be surprised how simple they are to make, but you do need to account for all time spent waiting for the dough to rest. These make for a great weekend project.
Another take on oatmeal, this breakfast bowl is a savory version for those who want to stray away from the sweets and fruits in the morning. The base is hot oat bran topped with pesto, garlic fried greens, avocado, and everything bagel seasoning.
You’re more than welcome to play with the toppings. This is an excellent way to use up stray vegetables and greens from dinner, or you can even top it with dairy-free cheese.
I like to use this vegan recipe for breakfast, lunch, or dinner. Ideally, it’s for those who like a savory breakfast and have some time on their hands. Typically, eggs are a key component of a quiche. But for this recipe, I use tofu as a substitute and puree it with some cashews as the base.
I then mix in nutritional yeast for a cheesy feel and stir in mushrooms, chives, and arugula. Serve this up, and I guarantee no one will know it’s completely egg-free.
I don’t know who decided that donuts are considered breakfast food, but I would like to thank them. A coffee and a donut are a pairing made in quick morning heaven. Making vegan donuts isn’t as hard as you might think. My kids go nuts for these donuts and they have become a regular weekend breakfast for us.
These are baked and have a tender crumb like cake donuts. Once they are baked, top with chocolate or vanilla glaze of your choice. Or, a bit of both like we do!
For this recipe, you will need a donut pan. And once you have one, you’ll find yourself making donuts regularly!
If you miss scrambled eggs, you must give tofu scramble a chance. It has the same texture as eggs, and even those who don’t typically like tofu don’t mind it. It’s cholesterol and low-fat, making it a great way to kick off the day.
Alongside the tofu, I mixed in some zucchini and basil with a side of roasted potatoes. Tofu scramble reheats well, so you can make a big batch on the weekend to last you through the week.
If you struggle to get in your daily dose of vegetables, it helps to add in a serving or two in the morning. This smoothie sneakily adds in carrots amongst cantaloupe and pineapple.
What most excites me about this smoothie is its nutritional value. You get 200% of your recommended vitamin C intake, 60% of your vitamin A, 8g of fiber, and 8g of protein for only 260 calories.
If you’re hosting brunch or have a lot of little ones to feed, this vegan French toast casserole is a crowd-pleasing breakfast. You can put it all together at night so that the bread soaks up the filling (which has a delightful banana taste).
Come morning, you can spread the pecan-sugar mixture over the top and pop it in the oven. Whenever you’re ready for your breakfast, scoop up your own serving and top it off with syrup and berries.
You’ve gotta save this one for company, the holidays and for brunch!
This is one of my go-to vegan breakfast recipes that you can make ahead. Made of chia seeds, you get plenty of fiber and omega-3 fatty acids with this pudding. It gives you a tropical vibe to start the morning with coconut, mango, and pineapple.
Like overnight oats, you can combine all of these ingredients into a Mason jar the night before. In the morning, eat before heading out or pack it away in your lunch bag.
How about a breakfast of jam and toast? You can take toast up a notch by quickly making your own jam. And yes, it really only takes 10 minutes. Using frozen berries and chia seeds, you can whip up a fresh batch of homemade jam that will last you through the week.
Did I mention that it’s also sugar-free? You still get plenty of flavor, thanks to the berries and my secret ingredient, orange juice!
Enjoy it on your favorite whole-grain bread, with or without nut butter.
Smoothie bowls satisfy in such a different way than a smoothie. Thanks to its thicker texture and array of toppings, it feels like a more complete meal.
For this smoothie bowl, I used strawberries, but you could substitute them with any in-season berry. I drizzle some maple syrup, add extra fresh berries, and top it off with my super seedy granola!
Here’s another one for the bakers that allows for quick on-the-go vegan breakfasts. I’m such a fan of carrot cake and banana bread and thought, why not combine the two?! This way, you can have cake for breakfast without an ounce of guilt.
In the morning, I like to smother a slice of this carrot cake banana bread with some almond butter. It takes it up a notch and adds a nice nuttiness that pairs well with the walnuts in the bread.
A hearty bowl of berry and cream oats made simple using the Instant Pot. Prep everything the night before for a simple breakfast the next morning.
The best part about these steel cut oats? Prep everything ahead of time for easy assembly in the morning. I know it doesn’t take a lot of time to mix everything together, but fellow busy parents know that every second counts when it comes to getting everyone ready in the morning.
Breakfast bread! I’ve been looking for a hearty bread recipe that I could serve for breakfast without feeling like I’m secretly eating a cupcake in disguise.
This apple breakfast bread does it all! It’s nutrient-dense thanks to walnuts, flax seed, apple sauce, whole-grain flour and apples while just sweet enough to be paired with coffee or a mid-day cappuccino. I often crumble this on some yogurt for my kids while topping a warm slice with almond butter for me.
This cranberry smoothie is the perfect thing to make with extra frozen or fresh cranberries. I first created this cranberry smoothie a few years ago when my freezer was overflowing with cranberries, and I was craving something sweet, yet nourishing.
I wanted something refreshing, cold and seasonal. The combination of orange and cranberry is amazing to me. I love the tart berry and sweet, refreshing orange together.
If you give any of these vegan recipes for breakfast a try, let me know! I love sharing creative vegan breakfast ideas to add some extra pep to your step at the start of the day.
For more recipes, be sure to check out my free plant-based protein course.
In the 7-day course, I show you just how powerful plant-based protein can be and how much you should eat based on your lifestyle. Besides teaching you the absolute best ways to make tofu, there are 40 more protein-packed recipes for breakfast, lunch, and dinner.
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