10 Vegan Breakfast Ideas (Compilation #73)

This compilation shows both late 2025 and early 2026 winter breakfasts, often focused on using things up rather than going for the theoretical ideal. There's still a lot of color and creativity, nonetheless, and a few savory options, too.

1. Sweet Potato Pancakes with Oats and Coconut and an Apple Syrup Topping

This is a recipe I veganized from Carlsbad Cravings (they also give the apple syrup recipe). I used Bob's Red Mill egg replacer, but I think next time I'd probably try a flax egg or applesauce, because I had a challenge getting these pancakes to, well, pancake--they were super hard to flip! However, all that said, they were truly delicious. The apple syrup is the perfect accompaniment, too. To boost the proteins, though I also used soy milk in the pancakes, I had some protein-boosted non-dairy yogurt on the side, which complemented the pancake breakfast perfectly.

2. Sweet Blue Spirulina Swirl Bread (Soy Free)

I usually don't like dried fruit in my bread, so I didn't add any, but you certainly can if you want! I followed a recipe from Susan Cooks Vegan for this beautiful, vibrant loaf. It helped that it used two of the things I've earmarked as stuff I should be using up (sweetened condensed coconut milk and blue spirulina powder). I had this bread as "part of a complete breakfast" of the cereal commercials of the 1990s--i.e., I toasted a slice and buttered it (with vegan butter) and had it alongside orange juice, a veggie sausage, corn flakes, and soy milk. I absolutely loved this, and I will look forward to making more loaves with other superfood powders!

3. "Nutella" Latte (Gluten Free)

This is cheating, sort of, but it is amazing. I started with some very strong-brewed grain coffee (Inka, if it matters), and stirred in a tablespoon of non-dairy chocolate hazelnut spread (Nicciolata makes a non-dairy version that has the same texture and other properties of Nutella--it's great if you can find it, because it melts perfectly here). I then added a cup of hot soy milk. It was so rich and delicious!

4. Green Spirulina Edamame Hummus English Muffins (Nut Free)

More on the "dedicated to using my powders" front, I made this bicolor edamame spirulina hummus from a recipe at Coconut Bowls. I spread it on English muffin halves and topped it with scallions for an easy, satisfying breakfast. This also makes a great breakfast sandwich--I sometimes added cucumber slices, sliced tomato, and arugula, and it was absolutely perfect.

5. Cranberry Banana Baked Oats (Gluten Free, Nut Free, Soy Free Option)

Fresh cranberry season is a truly delightful time of year. And if you like cranberry sauce, you'll like this cranberry baked oatmeal! The recipe is from Sweet Savory and Steph, but I left out the pecans because I didn't have any. I made it with soy milk, too, so mine is nut free; to make it soy free, you'll just want to use a different plant milk. This is not as sweet as a lot of baked oats, but I enjoyed the tartness of the cranberries. I had a square of this with a veggie sausage, some fruit, and a grain "coffee" with soy milk to round out the meal.

7. Blueberry Drop Biscuits (Nut Free)

Okay, hear me out. These look a tiny bit strange, but they're delicious! The recipe is from Peanut Butter and Jilly. My icing did not turn out to be very beautiful--it was thin and brown--but it doesn't matter. Having a couple of these with some non-dairy yogurt and a soy latte is a great start to a morning.

8. Nutty Cranberry Apple Pear Crisp with Vanilla Custard

Usually, I have fruit crisps with yogurt, whipped cream, or (on rare occasions) ice cream, but in using-what-I-have mode, I don't always have my defaults. But custard is a great option, too! I started out by making this triple-fruit crisp, veganizing a recipe from Food52 with vegan butter. Then, I prepped some vanilla custard from the vegan recipe at Nora Cooks. I used soy milk to help boost the proteins, though the crisp also has oats and walnuts and therefore make their own contributions. I had this with a mug of hot grain "coffee" with more soy milk, and it was pretty well the perfect breakfast. I loved the just-right amount of fruit crisp topping (sometimes one doesn't get enough of the crisp part!) and the creamy sweetness of the custard. Custard is very easy and very cheap; I should make it more often!

9. Whole Wheat Cranberry Zucchini Bread (Nut Free)

One of the ways you know I must be a real person and not AI-generated (ha!) is that I am showing you a slice of bread with all the cranberries on one side. Ignore that. I had ran myself entirely out of all purpose flour and a variety of other things, but I needed to put off grocery shopping for one more day. I had some cranberries and a zucchini that needed using and some whole wheat flour. What's a resourceful vegan going to do in this scenario? Veganize an omnivore recipe for whole wheat cranberry zucchini bread, of course! And then discover you are also out of brown sugar and you will have to substitute white sugar and molasses...same difference, really. I used Bob's Red Mill egg replacer to veganize it. I also forgot to add the baking soda, which is probably why the bread is a bit more dense than expected. Oh, well. I had used baking powder, so it wasn't totally without leavening! I loved the applesauce in this recipe, and loved having these slices in the morning in a variety of ways--warm with vegan butter, or room temperature with non-dairy chocolate hazelnut spread, cinnamon peanut butter, or just on its own with soy milk. This is a fun twist on zucchini bread and/or cranberry bread--a great mashup!

10. Savory Bread Pudding in Chickpea Flour Custard (Nut Free, Soy Free)

Who says bread puddings have to be sweet? Or to have eggs? Let's do things our way! Especially if our way is like this! I started with inspiration from a recipe from Tin and Thyme, but I used spinach, onions, mushrooms, peppers, and tomatoes, whereas the original is mostly butternut squash and onions. I cut the recipe in half so it would bake in a loaf pan. It was so good. I had about a third of this pan with a veggie sausage, avocado, and orange juice for a well-rounded, high-protein breakfast. I would unquestionably make this again, so I look forward to trying it out with other veggies--including that butternut squash!

What's your winter breakfast like?