50+ Delicious Plant-Based Breakfast Recipes to Start Your Day Right

Starting your day with a nourishing, plant-based breakfast is a fantastic way to fuel your body, boost your energy, and set a positive tone for the rest of the day.

Whether you’re a long-time plant-based eater or simply looking to incorporate more plant-based meals into your routine, there are countless delicious and nutritious breakfast options to choose from.

From creamy chia puddings to savory avocado toast, the possibilities are endless!

In this blog post, we’ve compiled over 50 plant-based breakfast recipes that cater to a variety of tastes and dietary preferences.

Whether you’re in the mood for something sweet, savory, or wholesome, these recipes will provide you with the perfect start to your morning.

So grab your apron and get ready to try some delicious, plant-powered dishes that will keep you feeling satisfied and energized all day long!

50+ Delicious Plant-Based Breakfast Recipes to Start Your Day Right

With over 50 plant-based breakfast recipes to choose from, there’s no shortage of creative ways to enjoy a healthy, vegan, or plant-based start to your day.

These recipes are designed to provide essential nutrients, including protein, fiber, healthy fats, and vitamins, ensuring that you feel full and energized throughout the morning.

Whether you’re making a batch of fluffy pancakes, enjoying a smoothie bowl, or grabbing a quick and nutritious chia pudding, these breakfasts will help you build a solid foundation for a vibrant, plant-powered day.

Remember, breakfast doesn’t have to be boring—get creative, try new combinations, and enjoy the journey toward healthier eating!

Vegan Sweet Potato and Black Bean Breakfast Hash

Sweet potatoes and black beans come together in this satisfying breakfast hash that’s both nutritious and filling. This plant-based dish combines the natural sweetness of sweet potatoes with the savory flavors of cumin, smoked paprika, and a bit of chili powder for a hint of spice. Topped with fresh cilantro and avocado, this breakfast is as vibrant as it is delicious. Perfect for meal-prepping, it’s a great option for busy mornings or a relaxing weekend brunch.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 small red onion, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp cumin powder
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder (optional)
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• 1 avocado, sliced, for topping

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced sweet potatoes and cook for about 8-10 minutes, stirring occasionally, until they start to soften.
3. Add the diced onion and bell pepper to the skillet, cooking for another 5 minutes until they’re tender.
4. Stir in the black beans, cumin powder, smoked paprika, chili powder (if using), salt, and pepper. Cook for another 3-5 minutes until everything is heated through.
5. Garnish with fresh cilantro and serve with avocado slices on top.

This Vegan Sweet Potato and Black Bean Breakfast Hash is a hearty and wholesome way to start your day. With the perfect balance of carbohydrates, protein, and healthy fats, this dish provides sustained energy to keep you feeling full and satisfied. It’s a colorful, flavor-packed breakfast that’s simple enough to make every day yet delicious enough to share with others.

Banana Oat Pancakes with Maple Syrup and Berries

Start your morning on a sweet and wholesome note with these Banana Oat Pancakes. Made without refined sugar or flour, they’re naturally sweetened with bananas and use whole oats for a fiber-rich base. These pancakes are fluffy and light while still being substantial, thanks to the combination of oats and banana. Topped with maple syrup and fresh berries, this dish is sure to brighten your morning.

Ingredients:

• 1 cup rolled oats
• 1 ripe banana
• 1/2 cup almond milk (or any plant-based milk)
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• A pinch of salt
• Fresh berries (blueberries, strawberries, or raspberries)
• Maple syrup, for drizzling

Instructions:

1. In a blender, combine the oats, banana, almond milk, baking powder, vanilla extract, and salt. Blend until smooth.
2. Heat a non-stick skillet over medium heat and lightly grease if necessary.
3. Pour small portions of the batter onto the skillet to form pancakes, cooking for about 2-3 minutes on each side or until golden brown.
4. Serve warm, topped with fresh berries and a drizzle of maple syrup.

Banana Oat Pancakes are a delicious way to get a nutrient-dense breakfast without sacrificing flavor or sweetness. They’re packed with fiber from the oats and natural sugars from the banana, making them a healthy choice for those looking to enjoy a guilt-free, comforting breakfast. These pancakes are especially great for weekend mornings and are a hit with both kids and adults.

Savory Chickpea Flour Omelette with Spinach and Tomatoes

This vegan chickpea flour omelette is a savory breakfast option that’s high in protein and loaded with fresh vegetables. Made with chickpea flour, a great source of plant-based protein, this dish has a texture similar to a traditional omelette but is entirely egg-free. Spinach, tomatoes, and a pinch of turmeric make it flavorful, while nutritional yeast gives it a cheesy twist.

Ingredients:

• 1/2 cup chickpea flour
• 1/4 cup water
• 1/4 tsp turmeric powder
• 1/4 tsp garlic powder
• 1 tbsp nutritional yeast
• Salt and pepper, to taste
• 1/4 cup fresh spinach, chopped
• 1/4 cup cherry tomatoes, diced
• 1 tbsp olive oil

Instructions:

1. In a mixing bowl, whisk together the chickpea flour, water, turmeric, garlic powder, nutritional yeast, salt, and pepper until smooth.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Pour the chickpea mixture into the skillet, spreading it out evenly.
4. Add the chopped spinach and diced tomatoes on top, pressing them gently into the mixture.
5. Cook for about 3-5 minutes on one side until golden, then flip and cook the other side for an additional 2-3 minutes.
6. Serve warm, garnished with fresh herbs or a side of toast.

This Savory Chickpea Flour Omelette is a fantastic alternative to traditional omelettes, offering similar texture and flavor while being fully plant-based. It’s high in protein and fiber and is packed with essential vitamins from the fresh vegetables. This dish is easy to customize with other vegetables or spices, making it versatile and perfect for any morning.

Chia Seed Pudding with Almond Butter and Berries

Chia Seed Pudding is a creamy, nutritious breakfast that requires minimal preparation and can be customized to suit your taste. Loaded with fiber, omega-3 fatty acids, and antioxidants, chia seeds create a thick, pudding-like texture when soaked overnight. This recipe pairs chia seeds with almond butter and fresh berries for a balanced, filling breakfast that’s perfect for busy mornings.

Ingredients:

• 1/4 cup chia seeds
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp maple syrup (optional)
• 1 tbsp almond butter
• Fresh berries (strawberries, blueberries, or raspberries) for topping

Instructions:

1. In a bowl or mason jar, whisk together chia seeds, almond milk, and maple syrup until well combined.
2. Let it sit for 5 minutes, then stir again to prevent clumping.
3. Cover and refrigerate overnight, or for at least 4 hours, until the mixture has thickened.
4. When ready to serve, top with a dollop of almond butter and fresh berries.

This Chia Seed Pudding with Almond Butter and Berries is a creamy, satisfying, and nutritious breakfast that’s easy to make ahead. With a healthy dose of fiber and essential fats, this pudding will keep you energized throughout the morning. It’s perfect for those who want a quick, grab-and-go breakfast that’s both delicious and nutrient-packed.

Avocado Toast with Tomato and Hemp Seeds

Avocado Toast is a classic plant-based breakfast that’s both delicious and incredibly easy to make. This version is topped with juicy tomatoes and nutrient-rich hemp seeds, adding a bit of crunch and protein. Simple yet flavorful, this avocado toast is a great way to kick off your morning with healthy fats, vitamins, and minerals.

Ingredients:

• 1 ripe avocado
• 2 slices whole-grain bread, toasted
• 1/2 cup cherry tomatoes, sliced
• 1 tbsp hemp seeds
• Salt and pepper, to taste
• Optional: fresh basil leaves, for garnish

Instructions:

1. Scoop the avocado into a bowl and mash it with a fork. Add salt and pepper to taste.
2. Spread the mashed avocado onto the toasted bread slices.
3. Top with sliced cherry tomatoes and sprinkle hemp seeds over the toast.
4. Garnish with fresh basil leaves if desired, and serve immediately.

Avocado Toast with Tomato and Hemp Seeds is a fresh, tasty breakfast that’s loaded with healthy fats, fiber, and plant-based protein. The creamy avocado pairs perfectly with the sweet tomatoes and nutty hemp seeds, creating a balanced and satisfying breakfast. This is a quick and versatile option, ideal for anyone looking to keep their mornings simple yet nutritious.

Coconut Yogurt Parfait with Granola and Mixed Fruits

This Coconut Yogurt Parfait is a refreshing and light breakfast option that’s completely plant-based and naturally sweetened. Coconut yogurt offers a creamy base packed with probiotics, while granola adds a satisfying crunch. Topped with a colorful variety of fruits, this parfait is as beautiful as it is delicious, making it a perfect breakfast to start your day with natural energy.

Ingredients:

• 1 cup coconut yogurt (or any plant-based yogurt)
• 1/2 cup granola
• 1/2 cup mixed fresh fruits (berries, kiwi, banana, mango)
• 1 tbsp chopped nuts (optional, for extra crunch)
• Drizzle of maple syrup or agave (optional)

Instructions:

1. In a serving glass or bowl, layer 1/3 of the coconut yogurt at the bottom.
2. Add a layer of granola on top, followed by a layer of mixed fruits.
3. Repeat the layering until you’ve used all the yogurt, granola, and fruit.
4. Top with chopped nuts if desired and drizzle with maple syrup for extra sweetness.

This Coconut Yogurt Parfait with Granola and Mixed Fruits is a delightful way to enjoy a plant-based breakfast that’s both nourishing and visually appealing. With probiotics from the yogurt, fiber from the fruits, and energy-boosting granola, this parfait offers a balanced mix of flavors and textures. It’s a great way to kick-start your day or even enjoy as a midday snack.

Tofu Scramble with Spinach and Mushrooms

Tofu Scramble is a fantastic plant-based alternative to scrambled eggs, packed with protein and rich in flavor. This version includes sautéed spinach and mushrooms, adding a savory touch and a boost of nutrients. Seasoned with turmeric for color and nutritional yeast for a cheesy flavor, this scramble is quick to prepare and makes a hearty, satisfying breakfast.

Ingredients:

• 1 block (14 oz) firm tofu, drained and crumbled
• 1 tbsp olive oil
• 1/2 cup mushrooms, sliced
• 1 cup fresh spinach
• 1/4 tsp turmeric powder
• 1 tbsp nutritional yeast
• Salt and pepper, to taste
• Optional: sliced green onions for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat.
2. Add the mushrooms and sauté for 5 minutes until they start to soften.
3. Add the crumbled tofu to the skillet along with turmeric, nutritional yeast, salt, and pepper. Stir well.
4. Add the spinach and cook for another 2-3 minutes until wilted.
5. Garnish with green onions if desired and serve warm.

This Tofu Scramble with Spinach and Mushrooms is a satisfying and nutrient-rich breakfast that’s high in protein and packed with flavor. It’s a versatile dish that can be customized with your favorite vegetables and seasonings, making it perfect for those looking for a plant-based twist on a breakfast classic. With minimal prep time, it’s an ideal choice for both busy mornings and weekend brunches.

Overnight Oats with Apples and Cinnamon

Overnight oats are a convenient and healthy breakfast option that can be prepared the night before. This version combines the classic flavors of apples and cinnamon, creating a warm and comforting taste that’s perfect for cool mornings. Loaded with fiber and antioxidants, these overnight oats will give you steady energy throughout the day and are easily customizable with additional toppings.

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup unsweetened applesauce
• 1/4 tsp ground cinnamon
• 1/2 apple, diced
• 1 tbsp chia seeds (optional, for extra fiber)
• Drizzle of maple syrup (optional, for sweetness)
• Optional toppings: nuts, raisins, or a sprinkle of extra cinnamon

Instructions:

1. In a jar or bowl, combine rolled oats, almond milk, applesauce, cinnamon, chia seeds, and diced apple.
2. Stir well, cover, and refrigerate overnight (or for at least 4 hours).
3. In the morning, stir again and top with extra apple slices, nuts, or a drizzle of maple syrup if desired.

These Apple Cinnamon Overnight Oats are a delicious and easy way to enjoy a nutritious breakfast without any morning prep. With fiber from oats, vitamins from apples, and the cozy flavor of cinnamon, this breakfast is perfect for fall or any time of year. It’s a filling, grab-and-go option that’s ideal for busy mornings when you want something wholesome and tasty.

Green Smoothie Bowl with Spinach, Banana, and Almond Butter

This Green Smoothie Bowl is a vibrant and nutrient-dense breakfast that’s perfect for a refreshing start to the day. Made with spinach, banana, and almond butter, this smoothie bowl is packed with vitamins, minerals, and healthy fats. Topped with fresh fruits, chia seeds, and granola, it’s a nourishing breakfast that’s as enjoyable to look at as it is to eat.

Ingredients:

• 1 banana, frozen
• 1 cup fresh spinach
• 1/2 cup almond milk (or any plant-based milk)
• 1 tbsp almond butter
• 1/2 cup ice (optional, for thicker texture)
• Optional toppings: sliced fruits, chia seeds, granola, shredded coconut

Instructions:

1. In a blender, combine frozen banana, spinach, almond milk, almond butter, and ice. Blend until smooth and creamy.
2. Pour the smoothie into a bowl.
3. Add toppings like sliced fruits, chia seeds, granola, or shredded coconut for added texture and flavor.

This Green Smoothie Bowl with Spinach, Banana, and Almond Butter is a beautiful and energizing breakfast that’s packed with essential nutrients. With the natural sweetness of banana and the creamy addition of almond butter, it’s both delicious and filling. Perfect for warm mornings or as a post-workout meal, this smoothie bowl offers a burst of color, flavor, and health benefits in every bite.

Sweet Potato and Black Bean Breakfast Burrito

This Sweet Potato and Black Bean Breakfast Burrito is a hearty and satisfying plant-based breakfast packed with flavor. The roasted sweet potatoes and seasoned black beans provide a perfect base, while avocado adds a creamy texture. Wrapped in a whole wheat tortilla, this breakfast burrito is filling, nutritious, and easy to take on the go.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 cup black beans, drained and rinsed
• 1/4 avocado, sliced
• 1 whole wheat tortilla
• Salt and pepper, to taste
• Optional toppings: salsa, cilantro, lime wedges

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast the sweet potatoes for 20-25 minutes, or until tender and slightly crispy on the edges.
3. In a small pan, heat the black beans over low heat until warmed through.
4. To assemble the burrito, place the roasted sweet potatoes and black beans in the center of a tortilla. Add avocado slices and any optional toppings like salsa or cilantro.
5. Fold the sides of the tortilla over the filling and roll it up tightly.
6. Serve immediately with lime wedges, or wrap it in foil for a take-away breakfast.

This Sweet Potato and Black Bean Breakfast Burrito is a satisfying, nutrient-packed breakfast that combines savory and sweet flavors. The roasted sweet potatoes bring a natural sweetness, while the black beans provide protein and fiber. This burrito is perfect for a filling breakfast or meal prep, ensuring you start your day with a nutritious and tasty option.

Banana Nut Pancakes (Vegan)

These Banana Nut Pancakes are a comforting and wholesome plant-based breakfast option. Made with ripe bananas and a mix of whole grains, these pancakes are naturally sweetened and full of texture from the walnuts. They’re fluffy, satisfying, and easy to make—perfect for a weekend breakfast or brunch.

Ingredients:

• 1 ripe banana, mashed
• 1 cup whole wheat flour
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup almond milk (or any plant-based milk)
• 1/4 cup walnuts, chopped
• 1 tsp vanilla extract
• Maple syrup, for serving

Instructions:

1. In a large mixing bowl, combine the mashed banana, whole wheat flour, baking powder, cinnamon, and salt.
2. Add almond milk and vanilla extract, stirring until the batter is smooth. If the batter is too thick, add a little more almond milk to reach your desired consistency.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or oil.
4. Pour 1/4 cup of the batter onto the skillet for each pancake. Sprinkle some chopped walnuts on top of the pancake before flipping.
5. Cook for 2-3 minutes on each side or until golden brown.
6. Serve with maple syrup and additional banana slices or nuts if desired.

These Banana Nut Pancakes are a naturally sweet, hearty breakfast that’s perfect for those who love a classic breakfast with a plant-based twist. The bananas add natural sweetness, while the walnuts offer a satisfying crunch and healthy fats. They’re easy to make and guaranteed to be a hit at your breakfast table.

Quinoa Porridge with Berries and Almond Butter

This Quinoa Porridge is a nutritious and filling breakfast that’s a great alternative to oatmeal. Quinoa is a complete protein and a good source of fiber, making it perfect for a plant-based breakfast. The addition of almond butter and fresh berries provides healthy fats and antioxidants, creating a balanced and satisfying meal.

Ingredients:

• 1/2 cup quinoa, rinsed
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp almond butter
• 1/4 tsp cinnamon
• 1/4 cup fresh berries (blueberries, raspberries, or strawberries)
• 1 tbsp chia seeds (optional)
• Maple syrup, for drizzling (optional)

Instructions:

1. In a medium saucepan, bring the quinoa and almond milk to a boil over medium heat.
2. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
3. Stir in cinnamon and almond butter, and cook for an additional 2 minutes.
4. Remove from heat and divide the porridge into bowls.
5. Top with fresh berries, chia seeds, and a drizzle of maple syrup, if desired.

This Quinoa Porridge with Berries and Almond Butter is a filling, high-protein breakfast that’s both comforting and energizing. The quinoa provides a hearty base, while the almond butter adds richness and healthy fats. The berries add a burst of color and antioxidants, making this porridge a nutritious and flavorful way to start your day.

Chia Pudding with Mango and Coconut

Chia pudding is an easy, no-cook breakfast that is both nutritious and customizable. This tropical version with mango and coconut brings a refreshing and creamy combination to your morning. Packed with omega-3 fatty acids, fiber, and protein, this chia pudding will keep you full and energized all morning long.

Ingredients:

• 3 tbsp chia seeds
• 1 cup coconut milk (or any plant-based milk)
• 1/2 tsp vanilla extract
• 1 tsp maple syrup or agave nectar (optional)
• 1/2 cup mango, diced
• 2 tbsp shredded coconut (unsweetened)
• Optional toppings: fresh mint, extra mango slices, or granola

Instructions:

1. In a small bowl or jar, combine chia seeds, coconut milk, vanilla extract, and maple syrup. Stir well to ensure the chia seeds are evenly distributed in the liquid.
2. Cover and refrigerate the mixture for at least 4 hours or overnight to allow the chia seeds to expand and thicken.
3. In the morning, give the chia pudding a stir and top with diced mango, shredded coconut, and any other desired toppings like fresh mint or granola.
4. Serve chilled and enjoy!

This Chia Pudding with Mango and Coconut is a creamy, refreshing, and tropical breakfast that’s simple to prepare. With healthy fats from the chia seeds and coconut milk, along with the sweetness of mango, this breakfast is both nourishing and delicious. Perfect for meal prepping, it’s an easy, customizable option that’s sure to brighten your mornings.

Avocado Toast with Cherry Tomatoes and Hemp Seeds

Avocado toast is a classic plant-based breakfast that’s both simple and satisfying. This version is elevated with the addition of fresh cherry tomatoes, hemp seeds, and a drizzle of olive oil, making it a nutrient-packed meal. With healthy fats, protein, and fiber, this dish will keep you full and provide long-lasting energy throughout the day.

Ingredients:

• 1 ripe avocado
• 2 slices whole-grain bread (or gluten-free bread)
• 1/2 cup cherry tomatoes, halved
• 1 tbsp hemp seeds
• Olive oil, for drizzling
• Salt and pepper, to taste
• Optional: red pepper flakes, lemon juice, fresh herbs (e.g., basil or cilantro)

Instructions:

1. Toast the slices of bread until golden and crispy.
2. While the bread is toasting, scoop the avocado into a bowl and mash it with a fork. Add salt, pepper, and a squeeze of lemon juice if desired.
3. Spread the mashed avocado evenly on each slice of toasted bread.
4. Top with halved cherry tomatoes, a sprinkle of hemp seeds, and a drizzle of olive oil.
5. Garnish with red pepper flakes or fresh herbs if desired, and serve immediately.

Avocado Toast with Cherry Tomatoes and Hemp Seeds is a quick and delicious breakfast that’s full of healthy fats, protein, and fiber. The creamy avocado pairs perfectly with the juicy tomatoes, and the hemp seeds add an extra boost of nutrients. This breakfast is not only flavorful but also packed with essential vitamins and minerals to start your day right.

Baked Oatmeal with Berries and Almonds

Baked oatmeal is a comforting and hearty plant-based breakfast that’s perfect for meal prepping. This version is topped with fresh berries and almonds, making it a nutrient-rich and filling breakfast. The oatmeal is baked until golden, offering a slightly crispy texture on top while remaining soft and chewy inside.

Ingredients:

• 2 cups rolled oats
• 2 tbsp ground flaxseed
• 1 1/2 cups almond milk (or any plant-based milk)
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup maple syrup or agave nectar
• 1/2 tsp vanilla extract
• 1/2 cup mixed berries (blueberries, raspberries, or strawberries)
• 1/4 cup slivered almonds
• Optional: plant-based yogurt for serving

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray or oil.
2. In a large mixing bowl, combine oats, ground flaxseed, almond milk, cinnamon, salt, maple syrup, and vanilla extract. Stir until well combined.
3. Pour the oat mixture into the greased baking dish, spreading it evenly.
4. Sprinkle the top with fresh berries and slivered almonds.
5. Bake for 35-40 minutes, or until the top is golden and the oatmeal has set.
6. Serve warm, with a dollop of plant-based yogurt if desired.

This Baked Oatmeal with Berries and Almonds is a wholesome and comforting breakfast that’s perfect for chilly mornings or meal prepping for the week. The oats provide a hearty base, while the berries add natural sweetness and antioxidants. The almonds bring a satisfying crunch and extra protein, making this baked oatmeal both filling and delicious. It’s a great way to enjoy a cozy, nutritious breakfast with minimal effort.

Note: More recipes are coming soon!