5 Easy Plant-Based Breakfast Recipes

Eating more plant-based was actually really easy for me. When Noah decided to give plant-based eating a try because of all the research he’d done, Shepherd was only 7 weeks. I was tired and wasn’t about to make two different meals to accommodate.

I decided to join him after listening to all the research he had done and slowly doing my own. I was curious to see if I really did notice a difference (spoiler alert: I noticed a HUGE difference but more on that later). 

It’s okay to start small if you decide to change the way you’re eating. Choose one meal you want to focus on and then you can change another meal the next week. The last thing you want is to get overwhelmed and quit. 

Breakfast is the first (and IMO the most important) meal of the day. If you’re wanting to eat more plant-based or just curious what it looks like, start with breakfast. This was the easiest swap for me personally. And it actually took me less time to get my breakfast made which was a big win….especially with a baby on my hip.

Breakfast is the perfect chance to start fresh and get lots of fiber. Fiber is king when it comes to weight loss and the more we eat the better and healthier we are. If you want to learn more about fiber head here and here to learn about the amazing benefits of something so easy + simple to add to your diet.

I want to give you five easy plant-based breakfast recipes. These breakfasts are packed with fiber, nutrients, and carbs (the good kind!) to give you energy and fuel your body well. Plus, they are a yummy way to start the day!

Berry Breakfast Crisp 

This is one of my favorites and it’s literally so easy and you can’t mess it up. Tailor to what you like and if you don’t have a certain ingredient you can easily improvise! Add coconut flakes, flax meal, chia seeds, chopped nuts...or don’t! But you will get the double added bonus of fiber when you add flax meal and chia seeds. 

Make it the night before, reheat, or just prep it. We actually eat this for breakfast, or snack, or even dessert. It’s low in added sugar but sweet enough from the fruit. Here’s my go to recipe but I honestly don’t even measure when I make this now. And we LOVE the granola topping so I always make sure there is a lot! 

Berry Breakfast Crisp 

Ingredients:

3-4 cups frozen fruit

3 cups dry oats

1/3 cup pure maple syrup

1/3 cup coconut oil

1/4 cup chia seeds

1/2 cup almond flour

1/3 cup unsweetened coconut flakes.

Directions:

Add fruit to the bottom of a 9x13 baking dish. Mix the rest of the ingredients together until well combined. You may need to add more coconut oil if it’s not wet enough. Add topping to the fruit and spread evenly. Bake at 350 for 25-30 minutes or until the fruit is bubbly and the topping is browned. 

Cinnamon Roll Oats

 When I first started eating more plant-based, oats were my go to breakfast choice. But I’m sorta weird in that I don’t like warm oatmeal but I do love it when I make a “cereal” with them, So this has been a “recipe” (again I don’t usually measure!) that I’ve been eating since the very beginning. You can totally heat this up if you’d rather something warm or if you’re missing cereal try it out the way I love it.

Cinnamon Roll Oats

Ingredients:

½ cup oats 

1 tbsp chia seeds

1 to 2 tbsp crushed pecans 

1 tbsp almond butter

1/2 tsp pure maple syrup

1/2 tsp cinnamon

3/4 cup unsweetened almond milk

Directions:

Mix all the ingredients into a bowl. Heat in the microwave for 1 minute or until warm. Or eat as cold cereal (my favorite way!).

Acai Smoothie Bowl

One of my favorite breakfasts after a workout is a smoothie bowl. They are so refreshing. I love using frozen bananas as my base for a smoothie bowl because that’s how you get them to be super thick. Also, use less liquid. You might have to stop and scrape the side of the blender some but it’s worth the tiny bit of effort to get a super thick smoothie.

This is another way to add variety and you honestly can make the base with any frozen fruit you want! I almost always use bananas and then I’ll add in some other fruit for flavoring. And then top it with whatever toppings you have on hand...granola, fresh fruit, nut butter, coconut flakes, hemp seeds, breakfast crisp, chia seeds...this list is endless.

Acai Smoothie Bowl

serves 1

Ingredients:

1 frozen banana

½ cup frozen berries

1 tbsp acai powder

Handful spinach, optional

1 tbsp flax meal, optional

¼-⅓ cup unsweetened almond milk

Directions:

Blend fruit and ¼ cup almond milk until smooth. You will have to start and stop the blender to scrape everything down or add a tiny bit more almond milk. Then add your favorite toppings. 

Toast With Raspberry Jam

Your toast just got an upgrade! We love using fresh raspberries as jam for our toasts. If you haven’t tried it, now is the time. Jams and jellies have a lot of added sugars so we love making our own. And it’s so incredibly easy. You literally just use a fork to smash 3-4 raspberries in a bowl and then spread it on your toast. Easy, right? London LOVES this and asks for it on the regular.

I also like to add some chia seeds too for fiber. Chia seeds are such an easy way to sneak in extra fiber. You can add them to just about anything.

Toast With Raspberry Jam

Ingredients:

2 pieces gluten-free bread (my favorite is Canyon Bakehouse)

8 raspberries, mashed

Chia seeds

Nut butter 

Directions:

Spread nut butter on toasted bread. Then sprinkle chia seeds over the nut butter. Next, spread the mashed raspberries. 

Chocolate Peanut Butter Breakfast Bars

If you’re looking for a bake head option for the week this is it! It’s so easy, only a handful of ingredients, and will show you just how tasty eating plant-based is! These breakfast bars are perfect for on the go breakfast or even an afternoon snack. The original recipe doesn’t call for it but I like to add some chia seeds and flax meal in because you guessed it...more fiber.

Chocolate Peanut Butter Breakfast Bars

Ingredients:

2 cups oats

2 cups unsweetened almond milk

1/3 cup peanut butter

1/4 cup unsweetened cocoa powder

2 tbsp coconut sugar

1 tsp cinnamon 

1 tsp baking powder

1/3 cup mini chocolate chips 

Directions:

1. Preheat oven to 350. Grease an 8x8 baking dish.

2. In a large bowl mix together all the ingredients until well combined. 

3. Spread mixture in baking dish and bake for 20 minutes.

Whether you’re needing to add some spice back into your breakfast routine or want to try some new plant-based recipes you’re going to love these options. I can’t wait to hear which ones you make. Comment below with which breakfast option you’re going to try first.