Breakfast is my favorite meal of the day. I’m usually hungry the moment I wake up, and a great morning meal is often what gets me out of bed. When I have time I enjoy making waffles, pancakes, or fresh green juices, but on busy mornings I look for healthy breakfasts that take less than ten minutes to prepare.
After being included in a round-up of “insanely easy” breakfast recipes for Greatist, I wanted to highlight a few of my favorite quick vegan breakfasts from bloggers I admire. Below are simple, delicious ideas that are fast to make, satisfying, and perfect for weekday mornings or a relaxed weekend.
Chocolate Almond Butter Toast (photo at top)
By Traci York of Vanilla and Bean.
This toast is a favorite because it feels indulgent and still comes together quickly. The chocolate almond “butter” spreads easily on multigrain bread, English muffins, or gluten-free slices. Top with banana, a drizzle of maple syrup, and a sprinkle of hemp seeds or cocoa nibs for texture and extra flavor.
Chocolate Almond Butter Toast
Ingredients
- For the butter: 1/2 cup almond butter
- 1/4 cup raw cacao
- 1/3 cup raw pitted dates, soaked in boiling water for 10 minutes, drained
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- For topping per toast: sliced banana (about 1/2 a banana), 2 tsp maple syrup, 1 tsp hemp seeds, 1 tsp cocoa nibs
Instructions
- Add the almond butter, cacao, soaked dates, salt, and cinnamon to a food processor.
- Process until a smooth paste forms, scraping the bowl as needed.
- Store the chocolate almond butter in a lidded container in the refrigerator for up to two weeks.
- Toast a slice of bread and spread the chocolate almond butter on top.
- Arrange banana slices, drizzle with maple syrup, and sprinkle hemp seeds and cocoa nibs to finish.
Berry-Easy Smoothie Bowl
By Jovanka Ciares.
Spoonable smoothies are a fun and filling breakfast. Keep the base and toppings simple—Jovanka’s bowl focuses on fresh fruit and minimal extras—or add granola and more fruit as you like. Smoothie bowls are also a great, kid-friendly option.
Berry-Easy Smoothie Bowl
Ingredients
- 1 cup spinach
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup coconut milk (add more if needed)
- Handful of shaved almonds for garnish
Instructions
Blend all ingredients except the almonds until smooth. Pour into a bowl, top with shaved almonds, and enjoy. Optional add-ins: a small piece of ginger or golden raisins.
Oatmeal with Flax & Chia
By Chef Ayinde of I Eat Grass.
Oatmeal is a comforting, hearty classic that’s easy to make and great for busy mornings. This version adds flax and chia for a boost of fiber and omega-3s, plus fresh strawberries, a pat of vegan butter, and maple syrup to taste.
Oatmeal with Flax & Chia
Ingredients
- Oatmeal
- Flax meal
- Chia seeds
- Fresh strawberries
- Vegan butter (Earth Balance or similar)
- Maple syrup to taste
Instructions
Prepare oatmeal according to package directions or to your preference. Stir in flax meal, chia seeds, strawberries, a bit of vegan butter, and maple syrup to taste.
Blueberry Smoothie
By Whitney Lauritsen of Eco Vegan Gal.
This easy blueberry smoothie is quick to blend and convenient to take on the go. Use your favorite non-dairy milk and optional add-ins like walnuts, dates, chia, or a handful of kale.
Blueberry Smoothie
Ingredients
- 1 1/2 cups non-dairy milk (coconut milk recommended)
- 1/2 cup frozen blueberries
- 1/4 cup nuts (walnuts suggested)
- 2–3 dates (soaked if needed)
- 1 tbsp chia seeds
- Optional: a handful of kale and shredded coconut for garnish
Instructions
Blend all ingredients until smooth. Pour into a glass, add coconut or toppings if desired, and enjoy.
Berrylicious Muesli
By Haile Thomas of Teen Vegan.
Haile’s muesli is fresh, simple, and perfect for a quick breakfast or a make-ahead option. She mixes coconut yogurt with juices and milk, then stirs in oats, fruit, and nuts for a ready-in-minutes bowl that softens while it chills briefly.
Berrylicious Muesli
Ingredients
- 2 cups vanilla coconut yogurt
- 1/2 cup orange juice
- 1/2 cup vanilla almond milk
- 1/2 cup sliced almonds
- 1/2 cup shredded sweetened coconut
- 1/2 cup dried cranberries
- 1 cup uncooked rolled oats
- Heaping 1/2 cup sliced strawberries
- 1 tsp vanilla extract
Instructions
Whisk the yogurt, orange juice, and almond milk until smooth. Add the remaining ingredients and mix well. Refrigerate for 5–10 minutes to soften the oats, then serve.
Tahini Cinnamon Sweet Potato
By Jenné Claiborne.
This is an ultra-quick breakfast if you keep baked sweet potatoes on hand. It combines roasted sweet potato, tahini, cinnamon, and a touch of maple syrup for a satisfying mix of sweet and nutty flavors.
Tahini Cinnamon Sweet Potato
Ingredients
- 1 baked sweet potato
- 2 tbsp tahini
- Dash of cinnamon
- Dash of sea salt
- 1 tbsp maple syrup (optional)
Instructions
Split the baked sweet potato open, add tahini, cinnamon, sea salt, and maple syrup if desired. Mix and enjoy. Keep several baked sweet potatoes in the fridge for quick breakfasts, snacks, or grain bowls.
If you have a crazy-easy breakfast you love, share it below—I’d love to see your quick morning ideas!