Top 5 Delicious Vegan Breakfasts




“eat your bread in happiness and drink your wine with a cheerful heart”
Ecclesiastes 9:7

Are you ready for 5 delicious, easy, vegan breakfast ideas? Read on!


In today’s post, I’m going to be sharing with you my top 5 go-to healthy, vegan and delicious breakfast recipes! These are breakfasts that I have made and eaten over and over and over again since I transitioned to a vegan lifestyle just over two years ago! I am absolutely obsessed and my breakfast is almost always one of these five meals (with the addition of toast, but if I had to give you guys a tutorial on how to make toast I’d be a bit worried!)

I’m a student, so these recipes are cheap, quick and easy to make. I’m not a fan of super complicated recipes with proportions that you have to get exactly right, since I’m either far too lazy to measure things, or I have no idea where my measuring cups even are. I mean come on, I live in a student house, a place where keeping track of utensils is just not practical!

also giving you a sneak peak into my new ebook! I’m going to feature two recipes from the ‘vegan meal ideas’ section, because, as I’ve said in my ebook, they really are me go-to breakfasts! If you’re interested in more vegan meal ideas and a whole bunch of other vegan-related stuff, check out my ebook by clicking here. For now, lets get stuck in to these breakfasts.



Simple (but delicious) Overnight Oats


You will need:
Oats (as many oats as you like, I just pour some into a bowl. If you need a measurement, go with 40-50g)
Soy Yoghurt (again, I just pour some into the bowl but if you like to measure, go with 100g)
Plant Milk (soy/almond/coconut/hemp.. whichever. If you want to measure, 100ml is good)
1 Banana (chopped into coins)
4 Strawberries (cut up however you like)
3 dates (chopped)
Peanut butter (optional topping)

Combine all ingredients into one bowl, and place in the fridge overnight. In the morning, remove from the fridge, add any toppings you like (I’d recommend adding my Homemade Crunchy Granola, the last recipe on this post, and Choc Shot.. simply divine), and enjoy!

3 Ingredient Fluffy Pancakes


You will need:
100g Flour
100ml Soy Milk (or any plant based milk)
1 tsp Baking Powder

Optional Extras:
Choc Shot (I promise I’m not sponsored by Choc Shot.. I just really love it hahaha)

– In a bowl, combine the flour, milk and baking powder until it looks like the right consistency for pancake batter (you may want to add more flour or soy milk depending on how it’s looking. If you add more of both, add a little more baking powder too).
– On a non-stick pan (we’ve all made that mistake before), pour out palm-sized portions of the batter. Flip the pancakes when they start to bubble, and repeat this process for the rest of the pancake batter.
– Top with the banana, raspberries and Choc Shot (if you want to treat yourself, add some granola and peanut butter too!!!)

Apple Pie Baked Oatmeal

Processed with VSCO with p5 preset

You will need:
Oats (again, I don’t measure, but 40-50g is standard)
Soy milk (100-150ml depending on how much oats you use)
Peanut Butter
3 Dates (chopped)
1-2 tsp Brown Sugar (depending on how sweet you like your oats)
1 Apple (chopped)
Cashew nuts (for topping)

– Pre-heat the oven to 175C (350F, Gas Mark 4)
– In a bowl suitable for the oven, combine the oats, soy milk, dates, and cinnamon and set aside.
– In a pan over the hob, combine the chopped apple, around 1-2tbsp water, and the brown sugar and keep stirring until the apple chunks soften. Immediately remove from the oven and add to the oats mixture.
– Bake the whole thing for 30-40 minutes (check after 30 minutes, if you think it needs longer, keep it in)
– Remove from the oven, top with peanut butter and cashew nuts, leave to cool for a bit (I don’t want you burning yourself!!) and eat up.

Ooey-Gooey Banana Bread


You will need:
225g plain flour
3 tsp baking powder
100g brown sugar
2 tsp cinnamon
2 tsp nutmeg
4 large black/overripe bananas
75g coconut oil
50g dates
maple syrup (optional)

– Pre-heat the oven to 200C/Gas Mark 6/390F
– Mash 3 of the bananas together, and set the fourth aside for later.
– Combine the mashed bananas with the oil and sugar, and mix.
– Add the flour, cinnamon, nutmeg, baking powder and dates to the wet mixture and combine well.
– Add the mixture to a lined loaf tin (or any deep baking tray) that is lined with baking paper (so that you can easily remove the bread from the tin after baking).
– Grab the banana that you didn’t use earlier, slice lengthways, and lay the slices over the top of the mixture. Drizzle some maple syrup over it (optional).
– Bake for 20 minutes, then cover the top of the loaf with more baking paper (to prevent the top from burning) and bake for a further 40 minutes, checking in on it regularly. Remove, allow to cool, and enjoy!

Homemade Crunchy Granola


You will need:
500g Oats
150g Cashew nuts
150g Medjool Dates
150g Pumpkin Seeds
100g Raisins
100g Dried Cranberries
2 tbsp Coconut Oil
300g (1 cup) Maple Syrup

– Chop the cashew nuts and the dates into small chunks.
– Warm up the coconut oil until a liquid consistency is attained.
– In a large bowl, combine the oats, nuts, dates, pumpkin seeds, raisins and dried cranberries.
– In a separate bowl, whisk together the maple syrup and the warmed coconut oil.
– Combine the oil and syrup mixture with the dry ingredients and mix well.
– Place over a lined baking tray and bake at gas mark 3 (350F/120C) for 20-30 minutes, or until golden brown and crispy.

So, that’s all five of my go-to vegan breakfasts! These are all super easy to make and the ingredients are pretty kind to the wallet, too. If you try any of them out, then let me know how you found them! And just as a last reminder, if you’d like to see any more of my recipes or read some of my vegan story, you can do so by downloading my ebook here!

“A generous person will prosper; whoever refreshes others will be refreshed.”
Proverbs 11:25



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