10 Vegan Breakfast Ideas (Compilation #12)

The meal of champions returns! This is a very berry-heavy presentation, a reflection of the time of year it is, but there is one savory breakfast here. Perhaps more noteworthy: 7 out of 10 of these breakfasts are gluten free.

1. Raspberry Chocolate Toast

Take toast. Put on some chocolate hazelnut spread (this is Justin's). Top it with fresh raspberries, some chunks of chocolate granola, and flaked coconut. You won't be sorry.

2. Spinach Julius (Gluten Free)

Call me crazy--and maybe I am--but I love this surprising twist on a green smoothie! It's so bright and citrusy with a creamy hint of vanilla. Check out my recipe!

3. Pancakes with Lemon Custard and Blueberries

Americans rarely put custard on things; we should start. The Brits are on to something. I may start putting custard everywhere now. I made some basic pancakes (Nora Cooks has an amazing recipe, if you need one) and while I was cooking the pancakes I whipped up some lemon custard. I used a recipe at Vegan Diet India for inspiration, though I only made a half-batch with almond milk instead of oat and also found that I had to thin it out a little to get it to the consistency I wanted for pouring over pancakes. Blueberries go super well with all those flavors, so they're a natural inclusion here.

4. Chickpea Flour Omelet Stuffed with Spinach and Mushrooms (Gluten Free)

I'd have this for dinner, too, but it's equally welcome at breakfast. See the recipe at Connoisseurus Veg for the chickpea flour omelet.

5. Banana, Granola, and Strawberry Tofu Pudding Parfait (Gluten Free)

If you have leftover strawberry tofu pudding (see my last breakfast round up), you can make it into a parfait as easily as you could make a parfait with yogurt. I layered this one with bananas and chocolate granola.

6. Watermelon Blueberry Salad with Lemon and Mint (Gluten Free)

I'll be the first to admit I was skeptical of this salad. But when I was given a quarter of a watermelon and some blueberries, I had to finally try it--not much investment on my part, after all! I used this recipe from Food Network, which was truly delightful. I garnished my salad with more lemon zest and chopped mint but you don't really have to do that if you aren't up to it. Note that this is more of a side dish on most mornings; it has hardly enough calories to keep me going for maybe an hour. But if you ever find yourself, as I sometimes do, unable to fathom actually eating in the morning and just need a snack to get you going, this is a good option. And if not you can always have some toast with it!

7. Chocolate and Cinnamon Oatmeal (Gluten Free)

Though my version of this was slightly more indulgent than the original and easily veganized recipe I found at Morning Delicious because I topped it with almond butter and fresh raspberries, I would still say just having the chocolate cinnamon oatmeal would be perfectly fine on a weekday. This is a special Sunday-style version. Why hadn't I thought of putting cocoa in my oatmeal before now?

8. Banana Waffles

The bananas were turning brown. The weather was unbearably hot. It was decidedly not banana bread weather (who can deal with having the oven on for an hour?). I was tired of smoothies. So waffles to the rescue! I found this recipe at Hey Nutrition Lady and made a full batch. Though I'm now convinced I need to buy a new waffle iron--I mean, sure, the little one is fine for one or two but not the ten or so I got out of this batter--I can happily report that these may be the best waffles I've ever eaten. I made them with rye flour as was one of the suggestions even though that sounded weird; it was perfect. I topped my waffles with bananas, coconut flakes, and cacao nibs for the photo, then maple syrup for the eating, but I have also eaten several of these just plain from my hand, without a plate, and they're even awesome that way. I don't recall ever wanting to eat a waffle plain, without anything on it at all, but these are special.

9. Chocolate Nice Cream with Strawberries and Coconut (Gluten Free)

"Nice cream," for the uninitiated, is simply frozen bananas blended with a bit of flavoring (although you may not need any at all) and a tiny splash of plant-based milk until it reaches the consistency of soft serve ice cream. To make chocolate nice cream, I blended frozen bananas with cocoa powder, a bit of vanilla, and some almond milk. That's it--no added sweeteners, just the sweetness from the bananas! I have no idea what miracles are wrought that way, but it is an absolute delight. I topped my nice cream with strawberries, coconut flakes, and mini chocolate chips--an easy but decadent weekend breakfast, with a deep, dark chocolate flavor.

10. Fruit with Orange Marshmallow Dip (Gluten Free)

All you need to go with this platter of fruit and dip is a slice of toast with some nut butter and a cup of tea. Most recipes for orange marshmallow dip aren't vegan, but here's my vegan recipe. As I say in the recipe post, you can have all sorts of other fruits with it--kiwi, orange segments, apples, melon, grapes--so go wild.