10 Vegan Breakfast Ideas (Compilation #72)

 So...fall came at last! Apparently, to me that means tons of chocolate and bananas.

It's also close to the worst time of year to try to photograph breakfast, and will be until Daylight Saving Time mercifully ends in November. But I did my best.

1. Avocado Muffins (Nut Free)

After I ran across this recipe from Rainbow Nourishments, I could not get it out of my mind. I loved the color of the muffins and the idea of using avocado in baked goods. So on one chilly morning I wanted the oven to be on, I made a 1/2 batch. For me, that yielded 8 muffins, and I am wondering if other people have bigger muffin cups than I do or something. In any case, they were amazing. Green, yes, but also sweet and complex, with bursts of chocolate. One of these alongside a soy latte makes for a great morning. I'll also note, if you want to make these, that they tend to be the shape they are after they bake--not a whole lot of spread--so you do want to be careful with how you shape the batter in the muffin liners.

2. Tofu Tahini Pudding (Gluten Free, Nut Free)

The spoon is shown here so you can see the creamy layer underneath the chocolate. This is the tofu tahini pudding from Nadia's Healthy Kitchen. I topped mine with salted chocolate tahini because I already had some and it was on theme, though I might have enjoyed the ganache more, potentially. You know I love a tofu pudding for breakfast--it's one of my favorite make-ahead meals! This one has a rather strong tahini flavor, so be forewarned about that if you're not a tahini fan, but I found it delightful.

3. Yogurt and Cherries Banana Split (Gluten Free, Soy Free)

This banana split is roughly inspired by one I used to eat in childhood, from a local ice cream parlor. I started with a banana at that perfect stage (which was the one thing I couldn't rely on at the ice cream parlor, with its sometimes too-ripe bananas), split down the middle. I then divided a serving of vanilla non-dairy yogurt in three parts. In one of them, I mixed in the very end of a jar of strawberry ice cream topping (from who knows when, honestly), in another, I mixed in some chocolate tahini, and I left the other plain. I put my three "scoops" of differently-flavored yogurt on the banana. I then topped that with fresh cherries and quinoa puffs. Call me crazy, but this was amazing.

4. Leek Latkes with Non-Dairy Sour Cream

I don't usually think of latkes as being chock full of tender leeks with a mashed potato texture, but that's what this recipe from Bon Appetit is like. The good part is that they are absolutely delicious, and actually not that difficult. The bad part is that they are really time consuming, so you'll need to save them for a weekend breakfast/brunch. I had my latkes with non-dairy sour cream, veggie sausage, and grain coffee with soy milk, and it was absolutely perfect.

You'll note that this one isn't necessarily allergy friendly, because it has bread crumbs and almond flour, plus I topped it with a soy-based sour cream, so this is one for those of us who don't have medical dietary restrictions.

5. Banana Blueberry Buckwheat Pancakes (Gluten Free, Nut Free, Soy Free Option)

I didn't have any extra blueberries for a garnish, so you'll have to take my word for it that they're in the pancakes. This is a recipe from Lazy Cat Kitchen, made, in my case, with buckwheat flour, apple cider vinegar, and soy milk, but you could use another plant milk if you need to avoid soy. This is a versatile recipe, one that encourages you to use whatever flour, acid, and plant milk you happen to have around. As I made them, they are gluten free, because buckwheat is gluten free (it's not wheat). As I progress through my pantry items, buckwheat is, of course, one of the things that I have to utilize, and pancakes is one of the best ways to have buckwheat. I topped my pancakes with more banana and some maple syrup. I really enjoyed these alongside some veggie sausage links for some extra protein.

6. Peanut Butter Latte (Gluten Free)

With the weather cooling off, it's time for delicious hot drinks again. This one is a recipe from Chelsea Joy Eats I adapted for my purposes, making it with Sanka, agave, and soy milk. It has a richness thanks to the soy milk, and the cinnamon gives it a good dimension, too. I think I would add more sweetener next time, because I made it with unsweetened soy milk, but it was still delicious as it was, and a great accompaniment to a morning muffin.

7. Blueberry Pie Oatmeal (Gluten Free, Nut Free Option, Soy Free Option)

This is a recipe from Something Nutritious. You make a compote from blueberries, chia seeds, and maple syrup--really more of a jam--and put that warm, fruity goodness atop super creamy oats cooked in (soy, in my case) milk and mixed with non-dairy yogurt (I had one made with nut milk, but you can substitute what you need). I swirled some more yogurt on top and sprinkled on more chia seeds, and it was both beautiful and delicious. Sometimes, simple things are truly amazing!

8. Hot Chocolate Quinoa Flakes (Gluten Free, Soy Free Option)

Quinoa flakes are one of those things I'm working my way through. Simply Quinoa has been a great resource in helping me find recipes, and this one looked fun. I substituted soy milk here, and I added some banana slices because my banana was at that absolute perfect phase of ripeness, when it is both sweet and firm, so of course I had to have it. This is a great breakfast option, so long as you don't skip the yogurt and the chocolate chips. Both of those are completely necessary for the hot chocolate effect.

9. Baked Steel Cut Oats with Apples and Non-Dairy Yogurt (Gluten Free)

Baking steel cut oats is my favorite way to cook them. I found this recipe at Garnish with Lemon, and it worked out beautifully. I cut the recipe in half and used up all my steel cut oats--yet another victory in the 2025 battle to use up the stuff I'd accumulated.  The oats are perfect with non-dairy yogurt, especially this protein-boosted vanilla that has become a staple in my kitchen.

10. Homemade Chocolate Granola Yogurt Bowl (Gluten Free)

Here I started with a base of non-dairy Greek yogurt mixed with peanut butter and a little maple syrup. I topped that with banana slices and a homemade granola I made which uses two things friends gave me when they were moving, flax seeds and old fashioned oats. The recipe is from Kathleen's Cravings. The method is a tiny bit unconventional--you get it to clump by stirring it up with chocolate so it melts when you get it out of the oven--but it was undeniably tasty.

Which one of these would you try first?