15 Delicious Super Easy Plant Based Breakfast Recipes

Super Easy Plant Based Breakfast Recipes are perfect for anyone looking to kickstart their morning with health, flavor, and convenience. As more people shift toward plant-based lifestyles, breakfast has become a key focus for nutritious and satisfying options that don’t rely on animal products. These meals are not only better for your health and the planet, but they’re also incredibly easy to prepare—even on the busiest mornings. In this article, you’ll discover 15 delicious recipes that are quick to make, packed with wholesome ingredients, and full of flavor. Whether you’re craving something sweet, savory, hearty, or light, there’s something here to energize your day the plant-based way.

Super Easy Plant Based Breakfast Recipes

1. Creamy Overnight Oats with Berries

This no-cook breakfast is perfect for busy mornings. Creamy overnight oats with berries are not only delicious and satisfying but also packed with fiber, protein, and antioxidants. Just mix the ingredients the night before, and wake up to a ready-to-eat, wholesome meal.

Ingredients:

• 1/2 cup rolled oats

• 1/2 cup unsweetened almond milk (or any plant-based milk)

• 1/4 cup coconut yogurt or any dairy-free yogurt

• 1 tbsp chia seeds

• 1 tsp maple syrup (optional)

• 1/2 tsp vanilla extract

• 1/2 cup mixed berries (fresh or frozen)

• Toppings: sliced almonds, more berries, or a drizzle of nut butter

Nutritional Information (per serving, approx.):

• Calories: 280

• Protein: 7g

• Fiber: 9g

• Fat: 9g

• Carbohydrates: 38g

• Sugars: 8g

This recipe is easy to customize—add bananas for extra sweetness or swap berries for your favorite seasonal fruit!

2. Tofu Scramble Breakfast Tacos

These Tofu Scramble Breakfast Tacos are a savory and protein-rich alternative to traditional egg tacos, perfect for a satisfying plant-based morning meal. Packed with flavor, colorful veggies, and a hearty texture, they’re ready in under 20 minutes and totally customizable.

Ingredients:

• 1/2 block firm tofu, crumbled

• 1/4 tsp turmeric

• 1/2 tsp garlic powder

• 1/4 tsp smoked paprika

• Salt and pepper to taste

• 1 tsp olive oil

• 1/4 cup diced bell pepper

• 1/4 cup diced onion

• 1/4 cup cherry tomatoes, halved

• 2 small corn or flour tortillas (plant-based)

• Optional toppings: avocado slices, salsa, cilantro, nutritional yeast

Nutritional Information (per serving, approx.):

• Calories: 320

• Protein: 15g

• Fiber: 6g

• Fat: 17g

• Carbohydrates: 24g

• Sugars: 3g

These tacos are great for breakfast or brunch and can easily be made ahead for meal prep.

3. Chia Pudding with Coconut and Mango

Chia Pudding with Coconut and Mango is a tropical-inspired, no-cook breakfast that’s as nutritious as it is refreshing. This creamy, naturally sweet pudding is rich in omega-3s, fiber, and plant-based protein—perfect for a light yet satisfying start to your day.

Ingredients:

• 3 tbsp chia seeds

• 1 cup coconut milk (from a carton, not canned)

• 1 tsp maple syrup or agave (optional)

• 1/2 tsp vanilla extract

• 1/3 cup diced fresh mango

• 1 tbsp shredded coconut (unsweetened)

• Toppings: more mango, coconut flakes, or a few mint leaves

Instructions:

1. In a jar or bowl, whisk chia seeds, coconut milk, maple syrup, and vanilla.

2. Let sit for 5 minutes, then stir again to prevent clumping.

3. Refrigerate for at least 4 hours or overnight.

4. Before serving, stir well and top with mango and shredded coconut.

Nutritional Information (per serving, approx.):

• Calories: 280

• Protein: 5g

• Fiber: 10g

• Fat: 15g

• Carbohydrates: 28g

• Sugars: 12g

Cool, creamy, and sweetened naturally, this recipe is great for prepping ahead and layering in jars for a grab-and-go option.

4. Avocado Toast with Hemp Seeds

Avocado Toast with Hemp Seeds is a quick and nourishing breakfast that delivers a perfect balance of healthy fats, fiber, and plant-based protein. It’s a simple yet elevated version of the classic toast—perfect for busy mornings or a laid-back weekend brunch.

Ingredients:

• 1 slice whole grain or sourdough bread (toasted)

• 1/2 ripe avocado

• 1 tsp lemon or lime juice

• Salt and pepper to taste

• 1 tbsp hemp seeds

• Optional toppings: chili flakes, sliced cherry tomatoes, microgreens, or a drizzle of olive oil

Instructions:

1. Toast the bread to your liking.

2. In a bowl, mash the avocado with lemon juice, salt, and pepper.

3. Spread the mashed avocado over the toast.

4. Sprinkle hemp seeds and any optional toppings.

Nutritional Information (per serving, approx.):

• Calories: 300

• Protein: 8g

• Fiber: 9g

• Fat: 21g

• Carbohydrates: 22g

• Sugars: 2g

This power-packed toast will keep you full and focused for hours, and it’s endlessly customizable with your favorite add-ons.

5. Banana Oat Pancakes

Banana Oat Pancakes are fluffy, naturally sweet, and made with just a few wholesome ingredients—no flour, dairy, or eggs required. These pancakes come together in minutes using a blender and are perfect for a cozy, satisfying plant-based breakfast.

Ingredients:

• 1 ripe banana

• 1/2 cup rolled oats

• 1/2 cup plant-based milk (almond, oat, or soy)

• 1/2 tsp baking powder

• 1/4 tsp cinnamon (optional)

• Pinch of salt

• Coconut oil or nonstick spray for cooking

• Optional toppings: maple syrup, fresh berries, sliced banana, nut butter

Instructions:

1. Blend all ingredients until smooth. Let the batter rest for 5 minutes.

2. Heat a non-stick pan over medium heat and lightly grease it.

3. Pour batter into small circles and cook 2–3 minutes on each side, until golden and cooked through.

4. Serve with your favorite toppings.

Nutritional Information (per serving, approx., makes 4 small pancakes):

• Calories: 270

• Protein: 6g

• Fiber: 5g

• Fat: 6g

• Carbohydrates: 48g

• Sugars: 10g

These pancakes are naturally gluten-free (if using certified gluten-free oats) and a hit with kids and adults alike.

6. Green Smoothie Bowl

Green Smoothie Bowl is a vibrant, refreshing way to pack in leafy greens, fruit, and healthy fats first thing in the morning. It’s thicker than a regular smoothie, perfect for eating with a spoon, and makes a colorful, nutrient-dense breakfast you can dress up with fun toppings.

Ingredients:

• 1 frozen banana

• 1/2 cup frozen mango or pineapple

• 1 cup fresh spinach or kale

• 1/2 cup unsweetened almond milk (or any plant milk)

• 1 tbsp almond butter or peanut butter

• 1 tsp chia seeds (optional)

Toppings:

• Sliced banana or berries

• Granola

• Coconut flakes

• Pumpkin or chia seeds

Instructions:

1. Blend all base ingredients until smooth and creamy. Add more almond milk if needed for blending.

2. Pour into a bowl and add your favorite toppings.

3. Serve immediately for the best texture.

Nutritional Information (per serving, approx.):

• Calories: 300

• Protein: 7g

• Fiber: 8g

• Fat: 12g

• Carbohydrates: 40g

• Sugars: 18g

This smoothie bowl is a great way to sneak in greens without sacrificing taste.

7. Peanut Butter & Apple Toast

Peanut Butter & Apple Toast is a quick and energizing plant-based breakfast that combines creamy, crunchy, sweet, and salty in every bite. It’s perfect for mornings when you need something satisfying but don’t have time to cook.

Ingredients:

• 1 slice whole grain or multigrain bread (toasted)

• 1–2 tbsp natural peanut butter (or any nut/seed butter)

• 1/2 apple, thinly sliced (Honeycrisp or Fuji work great)

• Sprinkle of cinnamon

• Optional toppings: chia seeds, hemp hearts, raisins, or a drizzle of maple syrup

Instructions:

1. Toast the bread to your preferred crispness.

2. Spread peanut butter evenly on the toast.

3. Arrange apple slices on top.

4. Sprinkle with cinnamon and any desired toppings.

Nutritional Information (per serving, approx.):

• Calories: 310

• Protein: 8g

• Fiber: 6g

• Fat: 16g

• Carbohydrates: 33g

• Sugars: 10g

This toast offers a perfect balance of healthy carbs, plant protein, and good fats—ideal for fueling your morning.

8. Plant-Based Breakfast Burrito

A Plant-Based Breakfast Burrito is a hearty, savory option that’s packed with protein, fiber, and flavor. Loaded with scrambled tofu, veggies, and creamy avocado, it’s a filling and portable breakfast that’s perfect for meal prep or busy mornings.

Ingredients:

• 1 large whole wheat or gluten-free tortilla

• 1/2 block firm tofu, crumbled

• 1/4 tsp turmeric

• 1/4 tsp cumin

• Salt and pepper to taste

• 1/2 cup black beans (cooked or canned)

• 1/4 cup diced bell pepper

• 1/4 cup spinach or kale, chopped

• 1/4 avocado, sliced or mashed

• 1 tbsp salsa or hot sauce (optional)

• 1 tsp olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat. Sauté peppers for 2 minutes.

2. Add tofu, turmeric, cumin, salt, and pepper. Cook for 5–6 minutes, stirring occasionally.

3. Add spinach and cook until wilted.

4. Warm tortilla, then fill with tofu scramble, black beans, avocado, and salsa.

5. Wrap tightly and serve, or wrap in foil for a grab-and-go option.

Nutritional Information (per burrito, approx.):

• Calories: 390

• Protein: 18g

• Fiber: 10g

• Fat: 18g

• Carbohydrates: 38g

• Sugars: 3g

This burrito is endlessly customizable—add mushrooms, roasted sweet potato, or vegan cheese for extra flavor.

9. Vegan Breakfast Muffins

Vegan Breakfast Muffins are a perfect on-the-go breakfast, bursting with wholesome ingredients like oats, bananas, and nuts. These muffins are fluffy, naturally sweetened, and full of nutrients to keep you energized throughout the morning.

Ingredients:

• 1 ripe banana, mashed

• 1 cup rolled oats

• 1/2 cup whole wheat flour (or all-purpose flour)

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/2 tsp cinnamon

• Pinch of salt

• 1/4 cup maple syrup or agave

• 1/4 cup almond milk (or any plant-based milk)

• 1/4 cup walnuts or pecans, chopped (optional)

• 1/4 cup raisins or dried cranberries (optional)

• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a bowl, combine the mashed banana, maple syrup, almond milk, and vanilla.

3. In a separate bowl, mix the oats, flour, baking soda, baking powder, cinnamon, and salt.

4. Add the wet ingredients to the dry ingredients and stir until just combined.

5. Fold in walnuts, raisins, or cranberries, if using.

6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.

7. Bake for 20–25 minutes, until a toothpick inserted into the center comes out clean.

8. Let cool for a few minutes before serving.

Nutritional Information (per muffin, approx.):

• Calories: 210

• Protein: 4g

• Fiber: 4g

• Fat: 9g

• Carbohydrates: 32g

• Sugars: 10g

These muffins are great for meal prep and freeze well for later.

10. Warm Quinoa Porridge with Maple & Almonds

Warm Quinoa Porridge with Maple & Almonds is a hearty, gluten-free alternative to oatmeal, offering a nutty flavor and complete plant-based protein. Topped with almonds and a touch of maple syrup, it’s the perfect cozy breakfast to start your day.

Ingredients:

• 1/2 cup quinoa (rinsed)

• 1 cup unsweetened almond milk (or any plant-based milk)

• 1 tbsp maple syrup

• 1/4 tsp cinnamon

• Pinch of salt

• 1/4 cup sliced almonds

• Optional toppings: fresh fruit (bananas, berries), chia seeds, or hemp hearts

Instructions:

1. In a medium pot, combine quinoa, almond milk, maple syrup, cinnamon, and salt.

2. Bring to a boil, then reduce heat to low and cover. Simmer for 12–15 minutes, or until the quinoa is tender and most of the liquid is absorbed.

3. Stir occasionally to prevent sticking.

4. Remove from heat and let it sit for a few minutes to thicken.

5. Top with sliced almonds and any optional toppings you like.

Nutritional Information (per serving, approx.):

• Calories: 290

• Protein: 9g

• Fiber: 6g

• Fat: 14g

• Carbohydrates: 34g

• Sugars: 12g

This porridge is easily customizable—swap the almonds for walnuts or add dried fruits for extra sweetness.

FAQ

1. Can I make these plant-based breakfast recipes ahead of time?

Yes! Many of these recipes, like chia pudding, overnight oats, and muffins, can be prepared in advance. Store them in the fridge overnight or for up to a few days for quick, on-the-go breakfasts.

2. Are these plant-based breakfast recipes gluten-free?

Several recipes are naturally gluten-free, such as quinoa porridge and banana oat pancakes, depending on the type of flour and ingredients used. Always double-check ingredient labels to ensure they meet your dietary needs.

3. Can I substitute the plant-based milk in these recipes?

Absolutely! You can substitute any plant-based milk like almond, oat, coconut, or soy milk for the one specified in the recipes. Each type of milk will bring its own flavor, but they will all work well for the breakfast options provided.

4. Are these recipes suitable for someone with nut allergies?

Many of these recipes use nuts or nut butter. However, substitutions like sunflower seed butter, coconut yogurt, or soy-based alternatives can work well to accommodate nut allergies. Be sure to adjust based on personal dietary restrictions.