50+ Delicious Holiday Vegan Breakfast Recipes for a Festive Season

The holiday season is a time for gathering with loved ones, sharing festive meals, and celebrating togetherness.

For those following a vegan lifestyle, this time of year doesn’t have to mean sacrificing flavor or tradition.

Whether you’re hosting a holiday brunch or preparing a cozy breakfast at home, vegan options can be just as indulgent, satisfying, and festive as their non-vegan counterparts.

we’ve compiled a list of over 50 mouth-watering vegan holiday breakfast recipes that are sure to impress and keep you feeling nourished throughout the season.

From sweet cinnamon rolls and chocolatey pancakes to savory hash and breakfast casseroles, these recipes cover all your morning cravings.

50+ Delicious Holiday Vegan Breakfast Recipes for a Festive Season

This collection of 25+ holiday vegan Pioneer Woman recipes ensures that your festive season will be filled with delicious plant-based meals that everyone can enjoy.

With options ranging from hearty mains to sweet desserts and everything in between, you can prepare a complete vegan holiday feast that celebrates both tradition and innovation.

These recipes are perfect for holiday dinners, potlucks, or even as everyday meals when you want something special.

So gather your ingredients, get cooking, and make this holiday season unforgettable with these easy-to-make and crowd-pleasing vegan recipes inspired by the Pioneer Woman’s timeless style.

Festive Cinnamon Apple Pancakes

Soft, fluffy, and bursting with the warm flavors of cinnamon and apple, these pancakes are perfect for a cozy holiday morning. This plant-based recipe combines wholesome ingredients and a touch of festive spice to create a delightful breakfast treat that everyone will enjoy. Whether you’re enjoying them with family or indulging solo, these pancakes bring holiday cheer to your plate.

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour mix)
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 tbsp flaxseed meal + 2.5 tbsp water (flax egg)
• 1/4 cup unsweetened applesauce
• 1 cup plant-based milk (almond, soy, or oat)
• 1 tbsp maple syrup
• 1/2 cup finely diced apples
• Vegan butter or oil for cooking

Instructions:

1. In a small bowl, mix the flaxseed meal with water and let it sit for 5 minutes to form a flax egg.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. Add the flax egg, applesauce, plant-based milk, and maple syrup to the dry ingredients. Stir until combined; do not overmix.
4. Gently fold in the diced apples.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with vegan butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
7. Serve warm with maple syrup, additional apple slices, or a sprinkle of powdered sugar.

These pancakes bring comfort and joy to the holiday table with every bite. Their soft texture, combined with the sweetness of apples and warmth of cinnamon, makes them a must-try festive breakfast. Pair them with a hot cup of spiced tea or coffee to complete the experience.

Savory Sweet Potato and Spinach Breakfast Hash

For those who prefer a savory start to their day, this hearty sweet potato hash is a perfect choice. Packed with vibrant colors, robust flavors, and nutritious ingredients, it’s a filling and satisfying breakfast that celebrates the holiday spirit with every bite.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 red onion, diced
• 1 red bell pepper, diced
• 2 cups fresh spinach leaves
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and golden.
2. In a large skillet, sauté the onion and red bell pepper over medium heat until softened, about 5 minutes.
3. Add the roasted sweet potatoes to the skillet and toss to combine.
4. Stir in the fresh spinach leaves and cook until wilted, about 2 minutes.
5. Sprinkle with nutritional yeast if desired, and mix well.
6. Serve hot, garnished with fresh parsley.

This sweet potato hash is more than a meal; it’s a holiday feast on a plate. The combination of earthy vegetables and fragrant spices fills the kitchen with warmth and coziness. Enjoy it with a side of avocado toast or vegan sausage for an extra-special morning.

Cranberry Orange Chia Pudding Parfait

This vibrant and refreshing breakfast parfait is the perfect blend of creamy, tart, and sweet flavors. Made with tangy cranberries and zesty oranges, this chia pudding is a light yet festive option to brighten your holiday morning. The layered presentation makes it a showstopper at the breakfast table.

Ingredients:

• 1/4 cup chia seeds
• 1 cup plant-based milk (coconut or almond works well)
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup fresh or frozen cranberries
• 2 tbsp orange juice
• 1 tbsp sugar or maple syrup
• 1/2 cup granola
• Orange zest and mint leaves for garnish

Instructions:

1. In a bowl, whisk together the chia seeds, plant-based milk, maple syrup, and vanilla extract. Let it sit for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 2 hours or overnight.
2. In a small saucepan, combine cranberries, orange juice, and sugar. Cook over medium heat until the cranberries burst and form a sauce-like consistency. Let it cool.
3. To assemble, layer the chia pudding, cranberry sauce, and granola in glasses or bowls.
4. Garnish with orange zest and mint leaves for a festive touch.

This cranberry orange chia pudding parfait is as delightful to look at as it is to eat. Its refreshing flavors and vibrant colors evoke the joy of the holidays. Enjoy it as a light breakfast or as a sweet treat to start the day on a cheerful note.

Vegan Gingerbread Waffles

These vegan gingerbread waffles are the perfect combination of crispy on the outside and soft on the inside, with the bold flavors of ginger, cinnamon, and molasses. Ideal for a festive holiday breakfast, these waffles will fill your home with the delicious scent of gingerbread and holiday cheer.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 tbsp baking powder
• 1 1/2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• 1/2 cup molasses
• 1 cup plant-based milk (oat or almond milk works best)
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• Vegan whipped cream or maple syrup for topping

Instructions:

1. In a small bowl, mix the flaxseed meal with water and set aside for 5 minutes to form the flax egg.
2. In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, combine the flax egg, molasses, plant-based milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5. Preheat the waffle iron and lightly grease it. Pour the batter onto the iron, using about 1/2 cup per waffle (or according to your waffle iron’s instructions).
6. Cook the waffles until golden and crisp, about 4-5 minutes.
7. Serve with vegan whipped cream, maple syrup, or extra molasses for a decadent touch.

These gingerbread waffles are a delightful, spiced treat for the holidays. Their rich molasses flavor paired with the warming spices makes them a festive breakfast favorite. Whether you’re making them for yourself or a crowd, they’re sure to bring holiday joy to your breakfast table.

Pumpkin Spice Oatmeal

Warm, creamy, and comforting, this pumpkin spice oatmeal is the perfect holiday breakfast to start your day off right. With the richness of pumpkin puree and a dash of holiday spices, this oatmeal provides both comfort and nourishment. It’s the perfect way to enjoy the seasonal flavors of fall, even in the winter holidays.

Ingredients:

• 1 cup rolled oats
• 2 cups plant-based milk (almond or oat milk preferred)
• 1/2 cup pumpkin puree
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1 tbsp chia seeds (optional)
• Chopped pecans or walnuts for topping

Instructions:

1. In a medium saucepan, combine the oats, plant-based milk, pumpkin puree, maple syrup, cinnamon, ginger, nutmeg, and salt.
2. Cook over medium heat, stirring occasionally, until the oats are soft and the mixture thickens to your desired consistency, about 5-7 minutes.
3. Stir in chia seeds if using and cook for another 1-2 minutes.
4. Remove from heat and let it sit for a minute to cool slightly.
5. Serve the oatmeal topped with chopped pecans or walnuts and a sprinkle of cinnamon.

This pumpkin spice oatmeal offers the perfect balance of creamy texture and rich fall flavors. It’s a nutritious and heartwarming breakfast that can easily become a holiday tradition. Enjoy it with a cup of coffee or a warm herbal tea to complete the holiday feeling.

Vegan Eggnog French Toast

Rich and indulgent, this vegan eggnog French toast is a festive twist on a classic breakfast dish. The flavor of eggnog combined with cinnamon and nutmeg creates a deliciously spiced treat, perfect for a special holiday breakfast or brunch.

Ingredients:

• 1 loaf of thick bread (preferably day-old sourdough or challah)
• 1 cup unsweetened plant-based eggnog
• 1/4 cup plant-based milk (almond, oat, or soy)
• 2 tbsp cornstarch
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1 tsp vanilla extract
• Vegan butter or oil for frying
• Maple syrup, powdered sugar, and fresh fruit for topping

Instructions:

1. In a bowl, whisk together the eggnog, plant-based milk, cornstarch, cinnamon, nutmeg, ginger, and vanilla extract until smooth.
2. Heat a skillet or griddle over medium heat and lightly grease with vegan butter or oil.
3. Slice the bread into thick slices. Dip each slice into the eggnog mixture, making sure it is well-coated on both sides.
4. Cook the bread slices on the skillet for about 3-4 minutes per side, until golden brown and crispy.
5. Serve with maple syrup, a dusting of powdered sugar, and fresh fruit for a festive touch.

Vegan eggnog French toast is a rich, festive, and comforting breakfast that will make your holiday mornings special. The warm spices and creamy eggnog flavor are the perfect combination, and the crispy toast provides the perfect texture contrast. Pair it with a cup of hot cocoa or a latte to make it a decadent breakfast.

Vegan Cranberry Pecan Scones

These cranberry pecan scones are the perfect balance of sweetness and nuttiness, with a hint of tartness from the cranberries. Fluffy on the inside and golden brown on the outside, these scones make for a delightful holiday breakfast or tea-time treat.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup coconut sugar or brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup coconut oil or vegan butter, cold and cubed
• 1/2 cup plant-based milk
• 1/4 cup orange juice
• 1 tsp vanilla extract
• 1/2 cup fresh or dried cranberries
• 1/4 cup chopped pecans
• Non-dairy milk for brushing

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
3. Cut in the cold coconut oil or vegan butter until the mixture resembles coarse crumbs.
4. In a separate bowl, mix together the plant-based milk, orange juice, and vanilla extract. Add this to the dry ingredients and stir until just combined.
5. Gently fold in the cranberries and pecans.
6. Transfer the dough to a floured surface, pat it into a round disc, and cut it into 8 wedges.
7. Place the scones on the prepared baking sheet and brush the tops with a little non-dairy milk.
8. Bake for 18-20 minutes, or until golden brown.

These cranberry pecan scones are a delightful combination of tart cranberries and rich pecans, creating a flavor profile perfect for the holidays. Serve them with vegan butter or a dollop of jam for an extra special touch. These scones are a perfect breakfast addition for any holiday morning gathering.

Vegan Apple Cinnamon Roll Casserole

This vegan apple cinnamon roll casserole combines the gooey sweetness of cinnamon rolls with the crisp, tart flavor of apples, making it an ideal holiday breakfast or brunch dish. It’s easy to prepare ahead of time and bake in the morning, perfect for busy holiday mornings when you want something indulgent but not too complicated.

Ingredients:

• 1 can of vegan cinnamon rolls (store-bought)
• 2 medium apples, peeled and sliced
• 1/4 cup maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup plant-based milk (almond, oat, or soy)
• 1/4 cup chopped walnuts (optional)
• 1 tbsp melted coconut oil or vegan butter

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
2. Cut the cinnamon rolls into quarters and arrange them in the baking dish.
3. In a small bowl, mix together the maple syrup, cinnamon, nutmeg, and plant-based milk. Pour this mixture evenly over the cinnamon rolls.
4. Layer the sliced apples over the cinnamon rolls, and sprinkle the chopped walnuts on top, if using.
5. Drizzle the melted coconut oil or vegan butter over the top of the casserole.
6. Cover the casserole with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, until the casserole is golden and bubbly.
7. Serve warm with extra maple syrup, if desired.

This apple cinnamon roll casserole is the perfect balance of comfort and indulgence. The combination of cinnamon rolls and apples creates a sweet, satisfying dish that’s perfect for holiday mornings. It’s easy to make, can be prepared ahead of time, and will have your home smelling like a bakery on Christmas morning!

Vegan Cranberry Orange Muffins

These vegan cranberry orange muffins are bursting with the tartness of fresh cranberries and the bright citrus flavor of orange zest, making them a perfect addition to any holiday breakfast spread. The muffins are soft and fluffy, with just the right amount of sweetness to complement the seasonal flavors.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup coconut sugar or cane sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup vegetable oil or melted coconut oil
• 1/2 cup fresh orange juice
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 1/2 cup fresh cranberries, chopped
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the orange juice, orange zest, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the chopped cranberries and walnuts (if using).
6. Divide the batter evenly among the muffin cups, filling each about 2/3 of the way full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes before transferring them to a wire rack.

These cranberry orange muffins are a perfect combination of tart and sweet, with the bright citrus notes lifting the flavor of the cranberries. They make a wonderful holiday breakfast option, perfect for pairing with a cup of tea or coffee. These muffins also freeze well, so you can make them ahead of time for a festive breakfast throughout the season!

Vegan Holiday Chia Pudding with Pomegranate and Almonds

This holiday chia pudding is not only visually stunning but also full of festive flavors, making it an ideal light breakfast or snack. The pomegranate seeds add a burst of color and freshness, while the almond slivers give it a nice crunch. A sprinkle of cinnamon makes it even more seasonally appropriate.

Ingredients:

• 1/4 cup chia seeds
• 1 cup coconut milk (or other plant-based milk)
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/2 cup pomegranate seeds
• 1/4 cup slivered almonds
• Fresh mint leaves for garnish

Instructions:

1. In a small bowl, whisk together the chia seeds, coconut milk, maple syrup, vanilla extract, and cinnamon.
2. Cover and refrigerate the mixture for at least 2 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.
3. Once ready to serve, spoon the chia pudding into bowls or jars.
4. Top each portion with pomegranate seeds, slivered almonds, and a sprig of fresh mint for a festive touch.
5. Serve immediately and enjoy.

This holiday chia pudding is light yet filling, perfect for starting the day with a healthy and festive option. The pomegranate adds a pop of color and tartness, while the almonds provide crunch and richness. This is a great make-ahead breakfast that will add a touch of elegance and festivity to your holiday mornings.

Vegan Banana Nut Bread

Banana nut bread is a classic breakfast favorite, and this vegan version is just as delicious and comforting. With the sweetness of ripe bananas and the crunch of toasted nuts, it’s the perfect bread to enjoy with a cup of coffee or tea during the holiday season.

Ingredients:

• 3 ripe bananas, mashed
• 1/4 cup maple syrup or agave nectar
• 1/4 cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the mashed bananas, maple syrup, vegetable oil, and vanilla extract until smooth.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
5. Gently fold in the chopped walnuts or pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This banana nut bread is a crowd-pleaser, and its comforting flavors make it a great choice for holiday breakfasts or brunches. The moist texture and nutty crunch make it a satisfying treat that will fill your kitchen with wonderful aromas. Enjoy it with a drizzle of maple syrup or a pat of vegan butter for extra decadence.

Vegan Mocha Overnight Oats

These vegan mocha overnight oats are a delightful, caffeinated breakfast that combines the rich flavors of coffee and chocolate in a creamy, nutritious base. Ideal for busy holiday mornings, they can be prepared the night before, saving you time while still offering a decadent treat to start your day.

Ingredients:

• 1/2 cup rolled oats
• 1 tbsp chia seeds
• 1/2 cup brewed coffee (cooled)
• 1/2 cup plant-based milk (almond or oat milk)
• 1 tbsp cocoa powder
• 1 tbsp maple syrup
• 1/4 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Vegan whipped cream for topping (optional)
• Chocolate shavings or cocoa nibs for garnish (optional)

Instructions:

1. In a mason jar or airtight container, combine the oats, chia seeds, brewed coffee, plant-based milk, cocoa powder, maple syrup, vanilla extract, and cinnamon.
2. Stir well to combine, ensuring the oats are evenly coated in the liquid and cocoa powder.
3. Cover and refrigerate overnight (or for at least 4-6 hours) to allow the oats to soak and the chia seeds to thicken the mixture.
4. In the morning, stir the oats and add more milk if needed to reach your desired consistency.
5. Top with vegan whipped cream, chocolate shavings, or cocoa nibs for an extra special touch.

These mocha overnight oats are perfect for a sweet, energy-boosting breakfast. The rich coffee flavor combined with the chocolatey goodness makes for a luxurious yet healthy way to start your day. The oats are creamy and satisfying, providing a perfect balance of sweetness and a little caffeine boost to keep you going through the holiday hustle.

Vegan Chocolate Peppermint Pancakes

These vegan chocolate peppermint pancakes are a fun, festive way to bring holiday cheer to your breakfast table. With the sweetness of chocolate and the refreshing flavor of peppermint, they make for a decadent morning treat that’s perfect for holiday brunches.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp cocoa powder
• 1 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp peppermint extract
• 1 cup plant-based milk (oat or almond milk works well)
• 2 tbsp vegetable oil or melted coconut oil
• 1/4 cup dairy-free chocolate chips
• Vegan whipped cream and crushed candy canes for topping

Instructions:

1. In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
2. In another bowl, mix together the plant-based milk, vegetable oil (or melted coconut oil), and peppermint extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the dairy-free chocolate chips.
5. Heat a griddle or non-stick skillet over medium heat and lightly grease it with oil.
6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for about 2-3 minutes per side, until bubbles form on the surface and the edges are set.
7. Serve the pancakes with vegan whipped cream and a sprinkle of crushed candy canes for a festive touch.

These chocolate peppermint pancakes are the ultimate holiday breakfast indulgence. The combination of chocolate and peppermint is both refreshing and cozy, making these pancakes a perfect treat for your holiday celebrations. Add some vegan whipped cream and crushed candy canes for a festive, indulgent touch!

Vegan Sweet Potato Hash

This vegan sweet potato hash is a savory and hearty breakfast dish, perfect for a filling and satisfying holiday morning. Roasted sweet potatoes, bell peppers, onions, and spices come together to create a flavorful and nourishing meal. It’s a great way to get in some veggies while enjoying a comforting, seasonal breakfast.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp ground turmeric
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (optional)
• Avocado slices for serving (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the diced sweet potatoes, bell pepper, and onion on the baking sheet and drizzle with olive oil. Toss to coat evenly.
3. Sprinkle the cumin, paprika, turmeric, salt, and pepper over the vegetables and toss again to distribute the spices.
4. Roast for 25-30 minutes, or until the sweet potatoes are tender and lightly browned, stirring halfway through to ensure even cooking.
5. Once the vegetables are done, remove them from the oven and sprinkle with fresh parsley.
6. Serve the hash with avocado slices on top for extra creaminess and flavor.

This vegan sweet potato hash is a vibrant and savory breakfast option, packed with vitamins and nutrients. The sweet potatoes provide a rich, hearty base, while the bell peppers and onions add color and crunch. This dish is not only satisfying but also a great way to incorporate healthy, seasonal ingredients into your holiday meals.

Vegan Cinnamon Roll Baked Oats

This vegan cinnamon roll baked oats recipe brings together the delicious flavor of cinnamon rolls with the wholesomeness of baked oats. It’s a warm, comforting dish that’s perfect for a cozy holiday morning. This breakfast is easy to prepare and bake, filling your home with the delightful scent of cinnamon.

Ingredients:

• 1 cup rolled oats
• 1 cup plant-based milk (almond or oat milk works well)
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• Pinch of salt
• 1/4 cup dairy-free cream cheese or coconut yogurt (optional for a creamier texture)
• 1 tbsp coconut sugar or brown sugar (for topping)
• Vegan icing (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a small baking dish (about 8×8 inches).
2. In a bowl, combine the oats, plant-based milk, maple syrup, cinnamon, vanilla extract, baking powder, and salt. Stir until well mixed.
3. Pour the oat mixture into the prepared baking dish and spread it out evenly.
4. Add dollops of the dairy-free cream cheese or coconut yogurt over the oats for a creamy texture, if desired.
5. Sprinkle the top with coconut sugar or brown sugar to add sweetness and create a golden crust when baked.
6. Bake for 30-35 minutes, until the oats are set and golden on top.
7. Optional: Drizzle with vegan icing for an extra sweet touch.

These cinnamon roll baked oats are a delightful way to enjoy the flavors of cinnamon rolls in a healthier, more filling form. The oats provide a great base, and the combination of maple syrup, cinnamon, and sugar creates a warming, sweet treat. Perfect for a comforting holiday breakfast, it’s a dish that the whole family will enjoy!

Note: More recipes​ are coming soon!