45+ Easy High-Protein Vegan Breakfast Recipes to Keep You Energized All Day

If you’re looking to boost your energy levels, stay full longer, or simply want to make your mornings more nutritious, then high-protein vegan breakfasts are the way to go!

Whether you’re a seasoned vegan or just beginning to explore plant-based eating, protein is an essential part of any balanced diet. But who says protein has to come from animal products?

In this article, we’ve rounded up more than 45 delicious and creative high-protein vegan breakfast recipes that will help you power through your day.

From tofu scrambles to protein-packed smoothies and overnight oats, there’s something here for everyone, no matter your taste or lifestyle.

45+ Easy High-Protein Vegan Breakfast Recipes to Keep You Energized All Day

Eating a high-protein vegan breakfast doesn’t have to be boring or difficult.

With these 45+ recipes, you’ll find an abundance of flavor-packed meals that are not only satisfying but also full of nutrients.

Whether you’re in the mood for something sweet, savory, or a little bit of both, you can enjoy all the benefits of plant-based protein.

So, start your day the vegan way and keep your body fueled with these energizing breakfast ideas!

Tofu Scramble with Vegetables

A vegan alternative to scrambled eggs, this tofu scramble is packed with protein and flavor. It combines firm tofu with vegetables like bell peppers, onions, and spinach, offering a hearty, nutrient-dense breakfast. Spices such as turmeric and nutritional yeast add a savory, egg-like taste, making it a satisfying and energizing start to your day.

Ingredients:

• 1 block of firm tofu (pressed and crumbled)
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 bell pepper, diced
• 1 cup spinach, chopped
• 1/4 teaspoon turmeric
• 1 tablespoon nutritional yeast
• Salt and pepper to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Optional: fresh herbs or avocado for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add the diced onion and bell pepper. Sauté for about 5 minutes, until softened.
3. Add the crumbled tofu to the skillet and stir to combine.
4. Sprinkle turmeric, nutritional yeast, garlic powder, smoked paprika, salt, and pepper over the tofu mixture.
5. Continue cooking for 5-7 minutes, stirring occasionally until the tofu is golden and heated through.
6. Add the spinach and cook for another 2 minutes, allowing it to wilt.
7. Serve hot, garnished with fresh herbs or avocado, if desired.

This tofu scramble is a versatile, high-protein breakfast that can be customized with any vegetables or toppings you have on hand. It’s a delicious, filling option to fuel your morning and provides a significant protein boost with tofu, while the spices and nutritional yeast give it an egg-like flavor. The addition of spinach brings extra vitamins and minerals to the dish, making it not only tasty but nutritious as well.

Peanut Butter & Banana Overnight Oats

A quick and easy breakfast, this overnight oats recipe combines protein-rich peanut butter with the natural sweetness of banana for a satisfying morning meal. The oats absorb the plant-based milk overnight, creating a creamy and filling texture, and the peanut butter provides a rich dose of protein and healthy fats.

Ingredients:

• 1/2 cup rolled oats
• 1 tablespoon peanut butter (natural)
• 1/2 banana, mashed
• 1 tablespoon chia seeds
• 1/2 cup almond milk (or any plant-based milk)
• 1 teaspoon maple syrup (optional)
• 1/4 teaspoon cinnamon
• A pinch of salt

Instructions:

1. In a jar or bowl, combine the rolled oats, chia seeds, cinnamon, and a pinch of salt.
2. Add the peanut butter, mashed banana, and almond milk. Stir everything together until well-combined.
3. Drizzle maple syrup over the top (optional) and stir again.
4. Cover and refrigerate overnight (or for at least 4 hours).
5. In the morning, stir the oats and enjoy them cold, or warm them up in the microwave if preferred.

This peanut butter and banana overnight oats recipe is the perfect combination of protein, fiber, and healthy fats, making it a great way to kickstart your day. The oats are not only satisfying but also provide sustained energy throughout the morning. The creamy texture of the oats and the rich peanut butter flavor, paired with the sweetness of banana, creates a delicious and balanced breakfast that will keep you full until lunchtime.

Chickpea Pancakes (Socca)

Socca is a gluten-free, protein-packed chickpea flour pancake that originates from France. Made with just a few ingredients, these savory pancakes are not only high in protein but also incredibly versatile, as they can be served with a variety of toppings like avocado, tomatoes, or even a simple drizzle of olive oil and herbs. It’s an excellent vegan breakfast choice for those looking to fuel up in the morning with a nutritious, savory dish.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 1 tablespoon olive oil (plus more for cooking)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Optional toppings: avocado, tomatoes, fresh herbs, or vegan yogurt

Instructions:

1. In a mixing bowl, whisk together the chickpea flour, water, olive oil, salt, pepper, and garlic powder until smooth.
2. Let the batter sit for about 30 minutes to allow the chickpea flour to hydrate fully.
3. Heat a non-stick skillet over medium heat and add a small amount of olive oil.
4. Pour 1/4 cup of batter into the skillet, swirling to form a thin layer.
5. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes.
6. Repeat with the remaining batter, adding more olive oil as needed.
7. Serve warm with your choice of toppings.

Chickpea pancakes, or socca, offer a savory, high-protein breakfast that is both satisfying and customizable. The chickpea flour provides a robust amount of plant-based protein and fiber, making these pancakes a filling and nutritious option. With endless topping possibilities, socca can be as simple or as elaborate as you like, ensuring a breakfast that is both wholesome and full of flavor. Whether you prefer a light drizzle of olive oil or a more extravagant topping of avocado and tomatoes, this recipe will leave you feeling energized and ready to take on the day.

Black Bean and Avocado Toast

This hearty vegan breakfast features protein-packed black beans and creamy avocado, served on toasted whole grain bread. Topped with fresh vegetables and a sprinkle of spices, this dish is a fulfilling and nutritious start to your day. The combination of fiber-rich beans and healthy fats from avocado offers lasting energy and satiety.

Ingredients:

• 2 slices whole grain bread
• 1/2 avocado, mashed
• 1/2 cup cooked black beans (or canned, drained and rinsed)
• 1 tablespoon lime juice
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1 small tomato, diced
• Fresh cilantro (optional)

Instructions:

1. Toast the slices of whole grain bread until golden brown.
2. In a small bowl, mash the avocado with lime juice, cumin, salt, and pepper.
3. In a separate bowl, lightly mash the black beans with a fork, leaving some whole for texture.
4. Spread the mashed avocado evenly on each slice of toast.
5. Spoon the black beans on top of the avocado, followed by the diced tomato.
6. Garnish with fresh cilantro if desired and serve immediately.

Black bean and avocado toast is a delicious and filling breakfast that’s full of protein and healthy fats. The black beans provide plant-based protein and fiber, while the avocado contributes creamy texture and essential nutrients. The whole grain bread adds additional fiber, making this a well-balanced meal to keep you energized throughout the morning. With its simple preparation and satisfying ingredients, this toast is both nutritious and incredibly tasty.

Vegan Protein Smoothie Bowl

This vibrant smoothie bowl is loaded with plant-based protein from ingredients like hemp seeds, almond butter, and protein powder. Blended with frozen fruits like bananas and berries, it’s a nutrient-packed meal that you can customize with your favorite toppings. Perfect for those looking for a high-protein, filling breakfast that’s both refreshing and satisfying.

Ingredients:

• 1 frozen banana
• 1/2 cup frozen berries (such as strawberries or blueberries)
• 1 scoop vegan protein powder (pea or hemp)
• 1 tablespoon almond butter
• 1/4 cup almond milk (or any plant-based milk)
• 1 tablespoon hemp seeds
• Toppings: granola, sliced banana, chia seeds, shredded coconut, or more berries

Instructions:

1. In a blender, combine the frozen banana, frozen berries, protein powder, almond butter, and almond milk.
2. Blend until smooth, adding more almond milk if necessary to reach your desired consistency.
3. Pour the smoothie into a bowl.
4. Top with your favorite toppings like granola, sliced banana, hemp seeds, or chia seeds.
5. Serve immediately with a spoon.

The vegan protein smoothie bowl is a delicious, high-protein breakfast that combines the goodness of fruits, plant-based protein, and healthy fats. The creamy base made from frozen fruits and almond butter is satisfying, while the toppings add texture and extra nutrients. This bowl not only provides a protein boost but also includes antioxidants and fiber, making it a refreshing yet filling way to start your day. It’s easily customizable, so you can mix and match toppings to suit your preferences.

Lentil and Quinoa Breakfast Bowl

Packed with protein, fiber, and essential amino acids, this lentil and quinoa breakfast bowl is a hearty, savory option for a nutritious vegan breakfast. The combination of quinoa and lentils offers a complete protein profile, making it a perfect meal to keep you full and energized. Topped with sautéed vegetables and a drizzle of tahini, this bowl is a wholesome and satisfying meal.

Ingredients:

• 1/2 cup cooked quinoa
• 1/2 cup cooked lentils
• 1 tablespoon olive oil
• 1/4 onion, diced
• 1/4 bell pepper, diced
• 1 small zucchini, diced
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon tahini
• Fresh parsley for garnish (optional)

Instructions:

1. Cook quinoa and lentils according to package instructions.
2. In a skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and zucchini.
3. Sauté for 5-7 minutes until the vegetables are tender, then season with cumin, salt, and pepper.
4. In a bowl, combine the cooked quinoa, lentils, and sautéed vegetables.
5. Drizzle tahini over the top and garnish with fresh parsley.
6. Serve warm.

This lentil and quinoa breakfast bowl is an excellent plant-based source of complete protein, providing all nine essential amino acids. The addition of sautéed vegetables gives the dish a savory, satisfying flavor, while the tahini adds a creamy richness. This high-protein bowl is not only filling but also incredibly nutritious, offering a balance of protein, fiber, and healthy fats. It’s a great choice for those looking for a hearty, savory breakfast that will keep them energized and full throughout the day.

Vegan Chickpea Salad Wrap

This chickpea salad wrap is a protein-packed, portable breakfast that’s perfect for those who are on the go. The mashed chickpeas are combined with creamy tahini, crunchy vegetables, and flavorful spices, making it a satisfying and nutrient-dense meal. Wrapped in a whole grain tortilla, it’s a filling and delicious way to start your day, providing both protein and fiber to keep you energized.

Ingredients:

• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1/4 teaspoon turmeric
• Salt and pepper to taste
• 1/4 cup diced cucumber
• 1/4 cup diced bell pepper
• 1/4 cup chopped red onion
• 1 handful fresh spinach
• 1 whole grain tortilla

Instructions:

1. In a bowl, mash the chickpeas with a fork or potato masher, leaving some whole for texture.
2. Add the tahini, lemon juice, Dijon mustard, turmeric, salt, and pepper. Mix well until creamy and well-combined.
3. Fold in the diced cucumber, bell pepper, and red onion.
4. Lay the spinach on the tortilla, then spread the chickpea salad mixture over the top.
5. Roll the tortilla tightly and slice it in half.
6. Serve immediately or wrap it up for a grab-and-go breakfast.

The chickpea salad wrap is a protein-rich breakfast that combines the creamy texture of tahini and mashed chickpeas with the crunch of fresh vegetables. It’s a quick and easy meal that’s perfect for busy mornings but still packed with nutrients. The fiber from the chickpeas and vegetables, along with the healthy fats from tahini, will keep you feeling full and satisfied. Plus, it’s easily customizable with any extra veggies or herbs you have on hand, making it a versatile and nourishing choice for any day of the week.

Vegan Tempeh Bacon Breakfast Sandwich

This vegan breakfast sandwich features tempeh bacon, a delicious and protein-packed alternative to traditional bacon. Served on whole grain bread with avocado and fresh greens, this sandwich is a savory, filling meal that provides a satisfying combination of protein, fiber, and healthy fats. It’s a great option for those who want a hearty breakfast without the meat.

Ingredients:

• 1 block of tempeh, sliced thinly
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 avocado, sliced
• 2 slices whole grain bread
• Fresh spinach or arugula
• Optional: tomato slices and vegan mayo

Instructions:

1. In a shallow dish, whisk together the soy sauce, maple syrup, smoked paprika, and olive oil.
2. Place the tempeh slices in the marinade and let them soak for 10-15 minutes, flipping them halfway through.
3. Heat a skillet over medium heat and cook the tempeh slices for 3-4 minutes on each side until golden and crispy.
4. Toast the slices of whole grain bread.
5. Assemble the sandwich by layering avocado slices, tempeh bacon, and fresh spinach or arugula on one slice of bread. Add tomato slices and vegan mayo if desired.
6. Top with the second slice of bread and serve immediately.

The tempeh bacon breakfast sandwich is a satisfying vegan alternative to traditional breakfast sandwiches, providing a substantial amount of protein and healthy fats. The tempeh bacon is crispy and savory, while the avocado adds creaminess, and the greens provide freshness. The combination of all these ingredients on whole grain bread makes this sandwich not only delicious but also filling, ensuring you start your day on a high note with a balanced meal that will keep you full for hours.

Vegan High-Protein Chia Pudding

This vegan chia pudding is a simple yet powerful breakfast that’s packed with protein, fiber, and omega-3 fatty acids. Made with chia seeds, plant-based milk, and a touch of maple syrup, it’s a creamy, customizable dish that you can prepare the night before. Topped with fresh fruits, nuts, or granola, this pudding is a nutritious and energizing start to your day.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup almond milk (or any plant-based milk)
• 1 tablespoon maple syrup or agave
• 1/2 teaspoon vanilla extract
• Toppings: sliced almonds, berries, banana slices, or granola

Instructions:

1. In a mixing bowl, whisk together the chia seeds, almond milk, maple syrup, and vanilla extract.
2. Cover and refrigerate for at least 4 hours or overnight. The chia seeds will absorb the liquid and thicken to form a pudding-like consistency.
3. In the morning, give the pudding a good stir and add more milk if you prefer a thinner consistency.
4. Top with your favorite toppings such as sliced almonds, fresh berries, banana slices, or granola.
5. Serve immediately or store in the fridge for later.

Chia pudding is a great make-ahead breakfast that provides a hearty dose of plant-based protein and healthy fats. The chia seeds not only contribute protein but also absorb the liquid to create a creamy, satisfying texture. The pudding can be customized with different toppings to suit your taste preferences, whether you want something fruity, crunchy, or nutty. This dish is not only quick to prepare but also an excellent way to fuel your body with essential nutrients for a productive day ahead.

Sweet Potato and Black Bean Breakfast Bowl

This vibrant breakfast bowl is a wholesome combination of roasted sweet potatoes and black beans, topped with avocado and a tangy lime dressing. The sweet potatoes provide a good source of carbohydrates and fiber, while the black beans offer a protein boost, making this a nutrient-dense meal. With the creamy avocado and zesty lime, this breakfast bowl is a satisfying and filling option that will keep you energized for hours.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup cooked black beans (or canned, drained and rinsed)
• 1/2 avocado, sliced
• 1 tablespoon lime juice
• Fresh cilantro (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potato in olive oil, cumin, salt, and pepper, and spread it in a single layer on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are golden and tender.
4. While the sweet potatoes are roasting, warm the black beans in a small pot over low heat.
5. Once the sweet potatoes are done, assemble the bowl by placing the roasted sweet potatoes and black beans in a bowl.
6. Top with avocado slices, a squeeze of lime juice, and fresh cilantro if desired.
7. Serve immediately.

This sweet potato and black bean breakfast bowl is an ideal way to start your day with a combination of plant-based protein, fiber, and healthy fats. The roasted sweet potatoes provide natural sweetness and fiber, while the black beans add a satisfying protein boost. Topped with creamy avocado and fresh lime, this bowl offers a balance of flavors that make for a hearty and energizing breakfast. It’s perfect for meal prep, as you can easily prepare the ingredients ahead of time for a quick and delicious morning meal.

Vegan Tempeh and Veggie Stir-Fry

A quick and easy breakfast stir-fry featuring protein-packed tempeh and colorful vegetables, this dish is a savory and filling breakfast option. Tempeh, which is made from fermented soybeans, provides a rich source of protein and healthy fats. When paired with a variety of vegetables like bell peppers, onions, and broccoli, it becomes a vibrant and nutrient-dense meal to start your day.

Ingredients:

• 1 block of tempeh, sliced into thin strips
• 1 tablespoon olive oil
• 1/2 onion, sliced
• 1 bell pepper, sliced
• 1/2 cup broccoli florets
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil (optional)
• Salt and pepper to taste
• Optional garnish: sesame seeds, fresh cilantro

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the sliced tempeh and cook for 5-7 minutes, stirring occasionally until golden brown and crispy.
3. Add the sliced onion, bell pepper, and broccoli to the skillet and sauté for another 5-7 minutes, until the vegetables are tender.
4. Stir in the soy sauce, maple syrup, sesame oil, salt, and pepper, cooking for another 2 minutes to combine the flavors.
5. Garnish with sesame seeds or fresh cilantro, if desired, and serve hot.

This vegan tempeh and veggie stir-fry is a protein-packed breakfast that’s both savory and satisfying. The tempeh provides a hearty dose of plant-based protein and healthy fats, while the colorful vegetables add essential vitamins and minerals. The soy sauce and maple syrup create a balance of salty and sweet, making this stir-fry flavorful and fulfilling. It’s a great breakfast choice if you’re looking for something savory that’s also quick and easy to prepare, perfect for those busy mornings when you want to eat something healthy and energizing.

Vegan Protein-Packed Pancakes

These fluffy vegan protein pancakes are made with a combination of oats, plant-based protein powder, and banana, making them a filling and nutritious breakfast option. Unlike traditional pancakes, these are packed with protein, fiber, and healthy carbohydrates, offering a balanced meal that will keep you full throughout the morning. They’re easy to make and deliciously versatile, as you can add fruit, nuts, or seeds to suit your taste.

Ingredients:

• 1/2 cup rolled oats
• 1/2 banana, mashed
• 1 scoop vegan protein powder (pea, hemp, or brown rice)
• 1/2 cup almond milk (or any plant-based milk)
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• Pinch of salt
• Coconut oil or cooking spray for the pan
• Toppings: fresh fruit, maple syrup, nut butter

Instructions:

1. In a blender or food processor, blend the rolled oats into a flour-like consistency.
2. Add the mashed banana, vegan protein powder, almond milk, baking powder, vanilla extract, cinnamon, and salt. Blend until smooth and combined.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form, then flip and cook for another 1-2 minutes on the other side.
5. Repeat with the remaining batter.
6. Serve the pancakes hot with your favorite toppings, such as fresh fruit, maple syrup, or nut butter.

These vegan protein-packed pancakes are a perfect way to enjoy a classic breakfast while fueling your body with plant-based protein. The oats provide fiber, while the protein powder ensures you get the necessary nutrients to start your day strong. The banana adds natural sweetness, and the pancakes are customizable with your choice of toppings. This dish is filling, nutritious, and a fun way to make sure you’re getting a good amount of protein in the morning, all while satisfying your breakfast cravings.

Vegan Mushroom and Spinach Breakfast Quesadilla

This savory breakfast quesadilla is packed with protein and fiber, featuring sautéed mushrooms, spinach, and a blend of vegan cheese all tucked inside a whole wheat tortilla. The earthy flavors of the mushrooms pair perfectly with the vibrant spinach, making this a nutritious and satisfying way to start your day. It’s an easy-to-make breakfast that’s full of flavor and will keep you energized until your next meal.

Ingredients:

• 2 whole wheat tortillas
• 1 tablespoon olive oil
• 1/2 cup mushrooms, sliced
• 1 cup fresh spinach, chopped
• 1/4 cup vegan cheese (shredded)
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Optional toppings: salsa, avocado, or hot sauce

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add the sliced mushrooms and cook for about 5-7 minutes, until they release their moisture and become tender.
3. Add the spinach and garlic powder to the skillet, cooking for another 2-3 minutes until the spinach wilts. Season with salt and pepper to taste.
4. Remove the vegetables from the skillet and set aside.
5. Place one tortilla in the skillet, sprinkle half of the vegan cheese on top, and add the cooked mushroom and spinach mixture.
6. Place the second tortilla on top and cook for 2-3 minutes on each side, until golden brown and crispy.
7. Slice the quesadilla into wedges and serve with optional toppings like salsa, avocado, or hot sauce.

This vegan mushroom and spinach breakfast quesadilla is a savory and protein-rich meal that’s perfect for anyone craving a satisfying breakfast. The combination of sautéed mushrooms, spinach, and vegan cheese creates a flavorful and hearty filling. The whole wheat tortillas add fiber, and the quesadilla is easy to customize with your favorite toppings. Whether you prefer a dollop of salsa or a creamy slice of avocado, this meal will keep you full and energized throughout the morning.

Vegan Lentil & Sweet Potato Patties

These vegan lentil and sweet potato patties are packed with protein and fiber, making them a great choice for a hearty breakfast. The lentils provide plant-based protein, while the sweet potatoes add natural sweetness and nutrients. These patties can be served with a side of greens or enjoyed in a breakfast sandwich, making them a versatile and satisfying option for any time of day.

Ingredients:

• 1/2 cup cooked lentils (green or brown)
• 1 medium sweet potato, peeled and grated
• 1/4 cup rolled oats
• 1 tablespoon ground flaxseed (optional, for binding)
• 1 tablespoon nutritional yeast
• 1 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)

Instructions:

1. In a mixing bowl, combine the cooked lentils, grated sweet potato, oats, ground flaxseed, nutritional yeast, cumin, paprika, salt, and pepper. Mix until well combined.
2. Form the mixture into small patties, about 2-3 inches in diameter.
3. Heat the olive oil in a skillet over medium heat.
4. Cook the patties for 4-5 minutes on each side until they are golden brown and crispy.
5. Serve the patties on their own or with a side of greens, avocado, or in a breakfast sandwich.

These vegan lentil and sweet potato patties are a delicious, protein-packed breakfast that combines the best of both savory and sweet flavors. The lentils provide a hearty dose of protein, while the sweet potatoes add a naturally sweet flavor and nutrients like vitamin A. These patties are easy to make, versatile, and filling, making them a great addition to your breakfast rotation. Whether served on their own or in a sandwich, they offer a nutritious and satisfying start to your day.

Vegan Protein-Packed Apple Cinnamon Porridge

This cozy apple cinnamon porridge is a warm, comforting breakfast that’s loaded with protein and fiber. Made with oats, chia seeds, and a touch of cinnamon, it’s a flavorful and nutritious way to start your day. The addition of sautéed apples adds natural sweetness and fiber, making this porridge a wholesome, filling meal that will keep you energized throughout the morning.

Ingredients:

• 1/2 cup rolled oats
• 1 tablespoon chia seeds
• 1 cup almond milk (or any plant-based milk)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1 medium apple, peeled, cored, and diced
• 1 tablespoon maple syrup (optional)
• A pinch of salt
• Toppings: chopped nuts, seeds, or more apple slices

Instructions:

1. In a pot, combine the oats, chia seeds, almond milk, cinnamon, vanilla extract, and a pinch of salt.
2. Bring to a boil, then reduce the heat and simmer for about 5-7 minutes, stirring occasionally until the oats are soft and the porridge thickens.
3. While the porridge is cooking, heat a small pan over medium heat and sauté the diced apple with a touch of cinnamon for 3-4 minutes, until the apple softens and caramelizes.
4. Once the porridge is ready, stir in the maple syrup, if using, and top with the sautéed apples and your choice of nuts or seeds.
5. Serve warm.
   This vegan protein-packed apple cinnamon porridge is a perfect combination of sweet and warming flavors, offering a hearty and nutritious breakfast. The oats and chia seeds provide fiber and protein, while the sautéed apples add natural sweetness and extra nutrients. This porridge is not only filling but also customizable with different toppings like nuts or seeds for added texture. It’s a comforting and satisfying way to start your day, especially when you need a breakfast that will keep you full and fueled until your next me

Note: More recipes are coming soon