These tasty vegan breakfast ideas are full of whole grains and plant based protein. Best of all, they’re totally delicious!

Plant based & vegan breakfast ideas

Looking for plant based and vegan breakfast ideas? Breakfast doesn’t have to be all eggs or yogurt! Whether you eat a fully plant based diet, or want to cut dairy and meat out of your morning, we’ve compiled our most delicious vegan breakfast ideas for you!

These plant based recipes are full of whole grains and protein. And most importantly: they’re totally delicious! From cashew butter steel cut oats to carrot cake breakfast cookies, there are hundreds of ways to start the day with plant based breakfasts! Most of these recipes are also considered whole food plant based recipes (WFPB), recipes that feature minimally processed foods like vegetables and whole grains. Just skip the recipes with refined flours and sugars and focus on things like oatmeal and acai bowls.

PS don’t forget coffee! Try our best cup of coffee or easy cold brew.

And now, our top plant based and vegan breakfast ideas!

Looking for more plant based breakfast ideas?

And that’s it: some of our very favorite breakfast ideas! If you’re looking for more, here are a few additional ideas that we love:

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Banana baked oatmeal

Vegan Baked Oatmeal & More Breakfast Ideas!

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8 1x
  • Diet: Vegan


This banana baked oatmeal is the ideal healthy breakfast! It’s full of good-for-you ingredients and so delicious, everyone will want seconds.


  • 2 cups rolled oats
  • ½ cup pecan pieces (optional)
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon kosher salt
  • ¾ cup mashed banana or 2 very ripe bananas
  • 1 ¾ cups milk of choice (dairy, almond or oat)
  • ¼ cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • For serving: Banana slices, almond butter or peanut butter


  1. Preheat the oven to 375 degrees Fahrenheit.*
  2. Butter an 8 x 8″ or 9 x 9″ pan. In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, cinnamon, allspice, and kosher salt.
  3. Dump the dries into the prepared pan. 
  4. Mash the bananas. In the same bowl, whisk together the bananas, milk, maple syrup, and vanilla. Drizzle the milk mixture over the oats. Stir lightly with a fork to make everything gets evenly incorporated.
  5. Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for about 10 minutes.
  6. Before serving, spread the top with almond butter or peanut butter (or a combination) and top with banana slices. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.


*Make ahead instructions: do not make the entire pan in advance and refrigerate overnight because the oats will absorb all the liquid. You can mix up the wets and dries separately and store in separate containers (with the wets refrigerated), then pour them together in the morning and bake.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: Vegan

Keywords: Vegan Breakfast Recipes, Vegan Breakfast Ideas, Plant Based Breakfast Recipes, Plant Baked Breakfast Ideas

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. Thanks for all these great ideas! It reminds me I need to shake up my breakfast routine :) Love the idea of simple almond butter toast, blueberry muffins, and of course acai bowls never get old! Thanks Sonja and Alex. You’ve inspired me to change up my morning routine.

  2. I re did the calorie amount because the nutrition didn’t seem right with the exception of almonds instead of walnuts or something else. And this is what I found Calories
    2cups rolled oats 1214 calories
    1/2cup of almonds 266
    1tsp baking powder 2
    1 1/2 tsp cinnamon 9
    1/2 tsp allspice 7.5
    2 bananas 178
    1/4 cup syrup 204
    1 1/3 chocolate almond milk 54

    Total divided by 8 is 242 averaged per serving