50+ Delicious Easter Vegan Breakfast Recipes for Holiday Meal

Easter is a time for celebration, family gatherings, and of course, food!

While the traditional Easter feast often revolves around eggs, ham, and dairy-laden dishes, it’s more than possible to enjoy a beautiful, satisfying, and cruelty-free holiday with a vegan breakfast spread.

Whether you’re hosting a holiday brunch or simply looking for a nourishing way to start the day, there are countless ways to make your Easter breakfast both delicious and vegan-friendly.

From vibrant smoothie bowls and savory frittatas to fluffy pancakes and wholesome grain bowls, this collection of over 50 vegan Easter breakfast recipes is sure to satisfy everyone at your table.

These recipes are not only simple to make, but they’re also packed with fresh, seasonal ingredients that bring out the best of Easter flavors.

With something for every taste, whether you prefer sweet or savory, this guide will help you create the perfect vegan breakfast spread for your Easter celebration.

50+ Delicious Easter Vegan Breakfast Recipes for Holiday Meal

Easter doesn’t have to be all about eggs and dairy to be delicious.

With these 50+ vegan breakfast recipes, you can celebrate the holiday with meals that are not only cruelty-free but also packed with flavor, color, and nutrition.

Whether you’re treating yourself to a cozy breakfast in bed or preparing a grand Easter brunch for your loved ones, these recipes will provide plenty of inspiration to make this holiday as memorable as it is compassionate.

So, gather your ingredients, put on your apron, and get ready to whip up some truly amazing vegan Easter breakfasts that everyone can enjoy!

Vegan Easter Pancakes with Lemon & Blueberries

These light, fluffy vegan pancakes are perfect for Easter morning. Infused with zesty lemon and topped with fresh blueberries, they provide a refreshing twist on a traditional breakfast. The pancakes are not only dairy-free and egg-free but also packed with flavor, making them an ideal choice for both vegans and non-vegans alike.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup almond milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/2 cup fresh blueberries (plus more for topping)
• Maple syrup for serving

Instructions:

1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
2. Add almond milk, vegetable oil, vanilla extract, and lemon zest to the dry ingredients. Mix until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
4. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown on both sides.
5. Serve pancakes topped with fresh blueberries and maple syrup.

These pancakes offer a wonderful balance of sweetness and freshness with the combination of lemon and blueberries. The fluffy texture and rich flavor make them a perfect Easter breakfast that will delight your family or guests. The addition of maple syrup brings just the right amount of sweetness, completing the dish beautifully.

Vegan Avocado Toast with Tomato & Basil

This vibrant and nutritious avocado toast is a deliciously simple vegan option for Easter breakfast. The creamy avocado spread, paired with fresh tomatoes, basil, and a drizzle of balsamic glaze, creates a perfect balance of flavors. It’s light yet satisfying and full of fresh ingredients that celebrate the season.

Ingredients:

• 2 slices whole grain bread
• 1 ripe avocado
• 1 small tomato, thinly sliced
• Fresh basil leaves
• 1 teaspoon balsamic glaze
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Toast the bread slices until golden brown and crispy.
2. While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash the avocado with a fork until smooth, adding a pinch of salt and pepper to taste.
3. Spread the mashed avocado evenly on each slice of toast.
4. Layer the slices of tomato on top of the avocado, and then garnish with fresh basil leaves.
5. Drizzle with balsamic glaze and a little olive oil for extra flavor.

This simple yet delicious avocado toast is perfect for an Easter breakfast that is light but filling. The creamy avocado pairs perfectly with the fresh tomato, while the basil and balsamic glaze bring vibrant flavor to every bite. This dish is quick to prepare, making it an excellent option for a busy Easter morning.

Vegan Scramble with Spinach, Mushrooms, and Cherry Tomatoes

A hearty and savory breakfast, this vegan scramble uses tofu as the base to create a delicious, protein-packed dish that rivals scrambled eggs. With the addition of spinach, mushrooms, and cherry tomatoes, it’s a colorful and flavorful dish that makes for a satisfying and energizing start to your Easter day.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 cup mushrooms, sliced
• 1/2 cup cherry tomatoes, halved
• 1 cup fresh spinach
• 1/2 teaspoon turmeric
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté for 3-4 minutes until they soften.
2. Add the crumbled tofu to the skillet along with turmeric, garlic powder, salt, and pepper. Stir well to combine and cook for 5 minutes, allowing the tofu to brown slightly.
3. Add the cherry tomatoes and spinach to the skillet, cooking for an additional 2 minutes until the spinach wilts and the tomatoes soften.
4. Garnish with fresh parsley and serve immediately.

This vegan scramble is the perfect alternative to traditional scrambled eggs. The tofu offers a rich, satisfying base that absorbs all the flavors of the sautéed vegetables. The turmeric provides a beautiful golden color, while the spinach, mushrooms, and cherry tomatoes add layers of flavor and nutrition. It’s a filling and energizing breakfast that’s ideal for celebrating Easter with a savory touch.

Vegan French Toast with Cinnamon & Apple Compote

This indulgent yet healthy vegan French toast is a treat for Easter morning. Made with a simple flaxseed egg substitute and topped with a warm, spiced apple compote, it’s a comforting and flavorful breakfast that’s both satisfying and easy to prepare. The combination of cinnamon, vanilla, and sweet apple brings the perfect balance of warmth and freshness.

Ingredients:

• 6 slices of thick-cut bread (preferably day-old)
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 cup almond milk
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of salt
• 1 tablespoon coconut oil (for cooking)
• 2 apples, peeled, cored, and chopped
• 1/4 cup maple syrup (for the compote)
• 1/2 teaspoon ground cinnamon

Instructions:

1. In a shallow bowl, whisk together the flax egg, almond milk, maple syrup, vanilla extract, cinnamon, and salt until well combined.
2. Heat a non-stick skillet or griddle over medium heat and add a little coconut oil to grease.
3. Dip each slice of bread into the flax mixture, coating both sides evenly, then place on the skillet. Cook each side for 3-4 minutes, or until golden brown and crispy.
4. While the French toast cooks, prepare the apple compote. In a small saucepan, combine the chopped apples, maple syrup, and cinnamon. Cook over medium heat for about 5-7 minutes until the apples soften and the syrup thickens slightly.
5. Serve the French toast topped with the warm apple compote.

This vegan French toast with apple compote is a beautiful combination of crispy, fluffy toast and tender, spiced apples. It’s the perfect treat for Easter brunch, bringing warmth and sweetness without any animal products. The apple compote elevates the dish, adding a burst of fruity flavor and a comforting touch that will make everyone feel festive.

Vegan Carrot Cake Overnight Oats

For a lighter yet satisfying breakfast, these carrot cake overnight oats are an excellent choice for Easter. Made with grated carrots, raisins, and warming spices, these oats take on the flavors of a classic carrot cake, but in a healthier, no-bake format. They’re quick to prepare the night before and make for a delicious, grab-and-go option for your Easter morning.

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup almond milk
• 1/4 cup grated carrot
• 2 tablespoons raisins
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 teaspoon maple syrup
• 1 tablespoon chia seeds
• Chopped walnuts for topping (optional)
• Coconut yogurt for serving (optional)

Instructions:

1. In a mason jar or bowl, combine rolled oats, almond milk, grated carrot, raisins, cinnamon, ginger, maple syrup, and chia seeds. Stir well to combine.
2. Cover and refrigerate overnight (or for at least 4 hours) to allow the oats to absorb the liquid and soften.
3. In the morning, stir the oats, and top with chopped walnuts and coconut yogurt, if desired.

These carrot cake overnight oats offer a delightful breakfast option with all the warm flavors of a classic carrot cake but in a much lighter, healthier format. The oats are perfectly creamy and slightly sweet, while the raisins and carrots add a nice texture and flavor. This dish is quick to prepare, making it ideal for busy Easter mornings when you want a nutritious start to the day.

Vegan Chocolate Chip Banana Muffins

These moist, chocolatey banana muffins are the perfect Easter breakfast for those who crave something sweet in the morning. The ripe bananas add natural sweetness and moisture, while the dark chocolate chips bring indulgence without the need for dairy. These muffins are light yet hearty and can be made in advance for a hassle-free breakfast on Easter Sunday.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup almond milk
• 1/4 cup vegetable oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, mix together the mashed bananas, almond milk, vegetable oil, maple syrup, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips.
5. Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the muffins cool for a few minutes before serving.

These vegan chocolate chip banana muffins are a delicious treat for Easter breakfast. The natural sweetness of the bananas, combined with the rich chocolate chips, creates a muffin that’s moist, flavorful, and satisfying. Perfect for those who want a sweet start to their holiday morning without compromising on health, these muffins are easy to make and can be enjoyed by the whole family.

Vegan Coconut Cream Porridge with Mango

This tropical-inspired vegan porridge is a delicious way to start your Easter morning with a touch of sunshine. The creamy coconut milk base pairs beautifully with the sweetness of fresh mango and a sprinkle of toasted coconut flakes. This breakfast is rich in flavor and texture, offering a satisfying yet light option for anyone looking to indulge without feeling weighed down.

Ingredients:

• 1/2 cup rolled oats
• 1 cup coconut milk (canned)
• 1/2 cup water
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 ripe mango, peeled and diced
• 2 tablespoons toasted coconut flakes

Instructions:

1. In a small saucepan, combine the rolled oats, coconut milk, water, maple syrup, vanilla extract, and cinnamon. Bring to a simmer over medium heat.
2. Cook for 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and have softened to your desired consistency.
3. While the oats cook, peel and dice the mango into small cubes.
4. Serve the porridge topped with fresh mango and a sprinkle of toasted coconut flakes.

This coconut cream porridge with mango offers a tropical twist on traditional oatmeal. The combination of creamy coconut milk and the natural sweetness of mango makes for a refreshing, energizing breakfast. The toasted coconut flakes add a delightful crunch, balancing the smoothness of the porridge, making it a perfect light but indulgent Easter treat.

Vegan Sweet Potato & Black Bean Breakfast Tacos

These savory breakfast tacos are a fun and flavorful vegan option for Easter morning. The sweet potatoes provide a naturally sweet, hearty base, while black beans add protein and richness. Topped with fresh salsa, avocado, and a squeeze of lime, these tacos are both satisfying and festive, perfect for a unique Easter breakfast.

Ingredients:

• 2 small sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 cup canned black beans, drained and rinsed
• 6 small corn tortillas
• 1 ripe avocado, sliced
• Fresh salsa
• Lime wedges for serving
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, pepper, cumin, and smoked paprika. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy.
2. While the sweet potatoes cook, heat the black beans in a small saucepan over medium heat until warmed through.
3. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
4. Assemble the tacos by placing a spoonful of roasted sweet potatoes and black beans in each tortilla. Top with sliced avocado, fresh salsa, and a squeeze of lime juice.
5. Garnish with fresh cilantro and serve immediately.

These vegan breakfast tacos are a vibrant and hearty way to celebrate Easter. The combination of sweet roasted sweet potatoes, earthy black beans, and creamy avocado makes each bite rich and satisfying. The fresh salsa and lime juice add a burst of brightness, making these tacos both nourishing and flavorful—ideal for an Easter brunch with a twist.

Vegan Chia Pudding with Berry Compote

This vegan chia pudding with berry compote is a no-cook, make-ahead breakfast option that’s both healthy and indulgent. The chia pudding is creamy and filling, while the berry compote provides a sweet-tart contrast. It’s a perfect Easter breakfast that can be prepared the night before, leaving you with more time to enjoy the morning.

Ingredients:

• 1/2 cup chia seeds
• 1 cup almond milk
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon maple syrup (for the compote)
• 1 teaspoon lemon juice
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a bowl or mason jar, mix the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to combine.
2. Cover and refrigerate the chia mixture overnight (or for at least 4 hours) to allow the chia seeds to absorb the liquid and thicken.
3. For the berry compote, heat the mixed berries and maple syrup in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the berries soften and release their juices. Stir in the lemon juice and cook for another 2 minutes.
4. Spoon the chia pudding into serving bowls, and top with the warm berry compote.
5. Garnish with fresh mint leaves, if desired.

This chia pudding with berry compote is a refreshing and healthy way to start your Easter day. The chia pudding is creamy and packed with nutrients, while the berry compote adds a fresh, sweet contrast that elevates the dish. It’s a great option for those who want a breakfast that’s both nourishing and visually appealing. The combination of flavors and textures makes this a memorable and easy-to-prepare Easter breakfast.

Vegan Mushroom & Spinach Frittata

This savory vegan frittata is a delicious and satisfying breakfast option for Easter. Made with tofu as the base and packed with earthy mushrooms, fresh spinach, and spices, this frittata is both rich in flavor and full of protein. It’s a versatile dish that can be served hot or cold, making it perfect for Easter brunch gatherings or as a quick breakfast throughout the holiday weekend.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 cup red onion, diced
• 1 cup mushrooms, sliced
• 1 cup fresh spinach, chopped
• 1/4 cup nutritional yeast
• 1/2 teaspoon turmeric
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or oven-safe skillet.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until soft.
3. Add the sliced mushrooms to the pan and cook for another 5-6 minutes until they release their moisture and brown slightly.
4. Add the chopped spinach and cook for an additional 2 minutes until wilted.
5. In a large bowl, combine the crumbled tofu, nutritional yeast, turmeric, garlic powder, salt, and pepper. Stir in the sautéed vegetables.
6. Transfer the tofu mixture into the prepared pie dish or skillet and spread it evenly.
7. Bake for 25-30 minutes until the top is golden and slightly firm.
8. Garnish with fresh parsley and serve warm.

This vegan mushroom and spinach frittata is a perfect, hearty dish for Easter. The tofu creates a fluffy, satisfying base while the vegetables bring texture and flavor. With the addition of nutritional yeast, the frittata has a cheesy, savory flavor that will leave everyone wanting more. It’s a healthy, protein-packed breakfast or brunch option that’s easy to make and can feed a crowd.

Vegan Banana Oatmeal Pancakes

Fluffy, hearty, and naturally sweetened with bananas, these vegan oatmeal pancakes are a delicious breakfast choice for Easter. The oats provide a wholesome texture while the bananas add natural sweetness and moisture. This dish is simple to make and can be enjoyed by both kids and adults alike, making it a great option for Easter morning.

Ingredients:

• 1 cup rolled oats
• 1 cup almond milk
• 2 ripe bananas, mashed
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Coconut oil for cooking
• Fresh fruit for topping (optional)
• Maple syrup for serving

Instructions:

1. In a blender, combine the rolled oats, almond milk, mashed bananas, baking powder, cinnamon, vanilla extract, and salt. Blend until smooth, and let the batter sit for 5 minutes to thicken.
2. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
3. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown and cooked through.
4. Serve the pancakes topped with fresh fruit and maple syrup.

These vegan banana oatmeal pancakes are a wholesome and delicious way to celebrate Easter. The oats create a soft, hearty texture, while the bananas provide natural sweetness without the need for refined sugar. The pancakes are perfect for drizzling with maple syrup and topping with your favorite fruits, making them an easy, satisfying breakfast that everyone will enjoy.

Vegan Apple Cinnamon Quinoa Breakfast Bowl

This warm and comforting vegan breakfast bowl is made with quinoa, making it a protein-packed alternative to traditional oatmeal. The quinoa is cooked with almond milk and spiced with cinnamon, then topped with caramelized apples for a delicious and filling Easter breakfast that will keep you energized throughout the day.

Ingredients:

• 1/2 cup quinoa, rinsed
• 1 cup almond milk
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1 apple, peeled, cored, and diced
• 1 tablespoon coconut oil
• 1 tablespoon chopped pecans (optional)

Instructions:

1. In a medium saucepan, combine the quinoa, almond milk, maple syrup, cinnamon, and vanilla extract. Bring to a boil, then reduce the heat to low and cover. Simmer for 12-15 minutes, until the quinoa is tender and the liquid has been absorbed.
2. While the quinoa cooks, heat coconut oil in a skillet over medium heat. Add the diced apple and sauté for 5-6 minutes, until softened and slightly caramelized.
3. Serve the cooked quinoa in bowls, topped with the caramelized apples and a sprinkle of chopped pecans, if desired.

This vegan apple cinnamon quinoa breakfast bowl is a comforting, nourishing breakfast that’s perfect for Easter morning. The quinoa is a great source of plant-based protein, and the apples add a warm, natural sweetness that pairs beautifully with the cinnamon. Topped with crunchy pecans, this dish offers a satisfying and wholesome start to your day.

Vegan Avocado Toast with Cherry Tomatoes & Basil

This simple and flavorful vegan avocado toast is a perfect breakfast for Easter. The creamy avocado, paired with juicy cherry tomatoes and fresh basil, creates a refreshing and satisfying combination. It’s quick to make, yet elegant enough for a holiday brunch, and can be customized with your favorite toppings for extra flavor.

Ingredients:

• 2 slices whole grain bread, toasted
• 1 ripe avocado, mashed
• 1/2 teaspoon lemon juice
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• Drizzle of olive oil (optional)

Instructions:

1. Toast the slices of whole grain bread to your preferred level of crispness.
2. While the bread is toasting, mash the ripe avocado in a bowl with the lemon juice, salt, and pepper.
3. Spread the mashed avocado evenly over each slice of toast.
4. Top with halved cherry tomatoes and sprinkle with fresh basil.
5. Drizzle with a bit of olive oil for extra richness (optional) and serve immediately.

This vegan avocado toast with cherry tomatoes and basil is a delightful and light breakfast option for Easter. The creamy avocado combined with the juicy tomatoes creates a vibrant, refreshing bite, while the fresh basil adds a fragrant touch. It’s a nutrient-packed and easy-to-make dish that brings a burst of color and flavor to your table.

Vegan Pumpkin Spice Pancakes

These vegan pumpkin spice pancakes are perfect for an autumn-inspired Easter breakfast. Made with pumpkin puree and a blend of cozy spices like cinnamon, nutmeg, and cloves, they’re soft, fluffy, and naturally sweet. Topped with maple syrup and roasted pecans, these pancakes offer a warm, indulgent treat that feels festive and seasonal.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup pumpkin puree
• 1 cup almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Coconut oil for cooking
• Chopped pecans for topping
• Maple syrup for serving

Instructions:

1. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
2. In another bowl, mix the pumpkin puree, almond milk, maple syrup, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined (the batter will be thick).
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side until golden brown and cooked through.
6. Serve the pancakes with roasted pecans and a generous drizzle of maple syrup.

These vegan pumpkin spice pancakes are a delightful holiday treat that will bring warmth and comfort to your Easter breakfast. The pumpkin and spices create a cozy, fragrant flavor, while the fluffy pancakes are soft and satisfying. Topped with crunchy pecans and sweet maple syrup, they make for a perfect festive dish that’s sure to be loved by all.

Vegan Berry & Almond Butter Smoothie Bowl

This colorful and nutrient-packed smoothie bowl is a great way to start your Easter morning. Made with blended frozen berries and almond butter, the base is creamy and naturally sweet. Topped with granola, fresh fruit, and seeds, this bowl is a refreshing and satisfying breakfast that’s packed with antioxidants, protein, and healthy fats.

Ingredients:

• 1 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1/2 banana, sliced
• 1 tablespoon almond butter
• 1/2 cup almond milk
• 1 teaspoon maple syrup (optional)
• 1/4 cup granola
• Fresh fruit (sliced banana, berries, kiwi) for topping
• Chia seeds or flaxseeds for topping (optional)

Instructions:

1. In a blender, combine the frozen mixed berries, banana, almond butter, almond milk, and maple syrup (if using). Blend until smooth and thick, adding more almond milk as needed to reach your desired consistency.
2. Pour the smoothie mixture into a bowl and smooth the top.
3. Top with granola, fresh fruit, and seeds for added texture and nutrients.
4. Serve immediately, enjoying the bowl while it’s fresh.

This vegan berry and almond butter smoothie bowl is a vibrant, healthy, and satisfying breakfast choice for Easter. The creamy berry base is rich in antioxidants, while the almond butter adds a layer of richness and protein. Topped with crunchy granola and fresh fruit, this smoothie bowl is not only nourishing but also visually stunning—perfect for starting the holiday off on a fresh note.

Note: More recipes​ are coming soon!