vegan breakfast ideas

What's the best oatmeal recipe? This toasted oatmeal takes the cake: it has an irresistible nutty flavor and chewy texture.

The Best Toasted Oatmeal

unsalted butter or coconut oil

oats

milk

kosher salt

cinnamon

water

almonds

In a large skillet, melt the butter over medium heat. Add the oats and toast for 5 to 7 minutes, stirring occasionally, until the oats start to smell fragrant and nutty.

In a large, heavy-bottomed pot, add the milk, kosher salt, cinnamon, and water. Bring to low boil over medium heat. Add the toasted oats and stir gently to combine, then cover the pot, turn off the heat, and allow to sit for 7 minutes.

After 7 minutes, the oats are ready to serve. The texture will be a chewy texture, not creamy as with the stirred method. To serve, top with real maple syrup. Add toasted almonds or walnuts and/or additional milk if desired. Leftovers can be kept refrigerated in a sealed container for up to 5 days.

I just made this with twice as much butter and adding a little half n half. It was unreal, so yummy. Thanks for sharing!

These vegan banana pancakes are one of our favorite vegan breakfast recipes!

Vegan Breakfast Ideas: Vegan Banana Pancakes

flaxseed

banana (about 1 large)

extra-virgin olive oil (more

vanilla

almond milk (more if needed)

whole wheat pastry flour*

oat flour

baking powder

baking soda

nutmeg

sea salt

Maple syrup (banana slices, pecans, for serving)

In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.

Add the olive oil, vanilla, and almond milk and whisk. Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter will be a bit thick but if it’s too thick to scoop, stir in an additional 1 tablespoon almond milk.

Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes until bubbles appear, about 1½ minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch.

Serve with maple syrup, sliced bananas, and pecans, if desired.

This banana baked oatmeal is the ideal healthy breakfast! It's full of good-for-you ingredients and so delicious, everyone will want seconds.

20 Vegan Breakfast Ideas: Banana Baked Oatmeal &amp; More!

pecan pieces (optional)

allspice

teaspoon kosher salt

banana bananas

maple syrup

vanilla extract

For serving: Banana slices, almond butter or peanut butter

Preheat the oven to 375 degrees Fahrenheit.*

Butter an 8 x 8″ or 9 x 9″ pan. In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, cinnamon, allspice, and kosher salt.

Mash the bananas. In the same bowl, whisk together the bananas, milk, maple syrup, and vanilla. Drizzle the milk mixture over the oats. Stir lightly with a fork to make everything gets evenly incorporated.

Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for about 10 minutes.

Before serving, spread the top with almond butter or peanut butter (or a combination) and top with banana slices. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.

Vegan Breakfast Potatoes - the best way to start the day. Animal-friendly, high in protein and even higher in taste. Yes please!

Vegan Breakfast Potatoes

olive oil

potato ((roughly 14 ounces 400 grams))

onion

oz firm tofu ((7 ounces = 200 grams))

tsp cumin, ground

tsp oregano, dried

salt

tsp black pepper

cherry tomatoes ((½ cup = 4 cherry tomatoes))

Clean and cut the potatoes in cubes, roughly as thick as your small finger. Peel and cut the onions into “half rings”.

Cook

In a pan, put a bit of olive oil in and set to low-medium heat. Add the potatoes and cook for 5 mins, stirring gently.  When it starts to sweat add the onions.

Now crumble in the tofu. Stir and add the spices, salt and pepper. If you have, put a lid onto the pan and cook for 15 min. If it looks like it needs more oil you can add some – or add a little hot water instead to save on calories.

In a second pan add a drop of olive oil and wipe it around. Set to medium heat. Cut the tomatoes in half and fry for roughly 5 minutes until some dark spots appear. You can also fry with a few drops of hot water if you&#39;d prefer. Season with salt and pepper.

Warm up

If you don’t have a second pan, or don’t want to use one, then pop the potatoes on a plate and cover (or keep warm in oven).

Assemble

Assemble the potato mix and tomatoes on a plate. Done :-)

These Chai Oatmeal Energy Balls are vegan, gluten-free, no-bake and oil-free! These are a perfect snack or quick grab-n-go breakfast that is full of whole foods and nutrition!

Chai Oatmeal Energy Balls

almond butter

(80 grams) pure maple syrup

chai spice blend (store-bought or MY BLEND below)

(100 grams) QUICK cooking oats (NOT regular)

cardamom

ginger

black pepper

cloves

scale.

First, combine the chai spice blend or use store-bought. Set aside.

It&#x27;s important that your almond butter is really smooth and runny/drippy, otherwise the balls won&#x27;t stick well and be dry/crumbly. Add the almond butter, syrup and vanilla to a large bowl and stir until smooth and well mixed.

Stir in the chai spice blend and salt. Stir in oats and oat flour (starting with 3 tablespoons).

Stir for a couple of minutes until the mixture comes together into a very sticky, thick mixture. It helps to bring it together by continually pressing the mixture with the back of a spoon. Depending on the almond butter used, you may need the extra tablespoon of oat flour.

Once the mixture is fully combined and moist, roll the mixture into tiny balls about an inch thick. You should get 16, which is how many I got. If you make them larger, obviously you will get less. They should be very easy to roll into balls and hold together well. I use a cookie scoop, as I find this easier to press the mixture first into the scoop and it makes it more compact and easy to roll into balls. I like to let the balls to sit for an hour or so before eating them, as the moisture from the almond butter and syrup softens the oats for the perfect bite. Keep them stored in a sealed container either at room temperature or in the fridge!

Top 5 vegan breakfast ideas recipes from across the web

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The Best Toasted Oatmeal

Vegan Breakfast Ideas: Vegan Banana...

20 Vegan Breakfast Ideas: Banana Ba...

Vegan Breakfast Potatoes

Chai Oatmeal Energy Balls

Top 5 vegan breakfast ideas recipes from across the web

The most viewed vegan breakfast ideas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Toasted Oatmeal

Vegan Breakfast Ideas: Vegan Banana...

20 Vegan Breakfast Ideas: Banana Ba...

Vegan Breakfast Potatoes

Chai Oatmeal Energy Balls

The most viewed vegan breakfast ideas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine