Pack them in a Mason jar for an easy, on-the-go breakfast, or load them up with toppings at home!  These cool and creamy oats are endlessly customizable. Try one of the four topping combinations above, or have fun inventing your own.

On cold mornings, I love warming up with a bowl of steel-cut oatmeal.  As with overnight oats, the toppings are half the fun here. Pile on fresh fruit, nuts or nut butter, coconut flakes, and more!

Who says oatmeal has to be sweet? Miso, tamari, green onions, and squash add complex flavor to these savory porridge ideas.  Cozy and satisfying, they’re a nourishing vegan breakfast that’s guaranteed to keep you full till lunch.

Made with almond butter and maple syrup, this granola is lightly sweet, warmly spiced, and packed with nutty clusters.  Serve it with fresh fruit and oat milk or your favorite plant-based yogurt!

I love to make this recipe for a special occasion brunch.  Assemble it ahead of time, and pop it in the oven right before you eat!

Quinoa acts as a protein-rich alternative to oats in this cinnamon-spiced breakfast bowl.  Top it with your favorite seasonal fruit!

This hearty grain-free pudding is a perfect grab-and-go breakfast.  Stir it together in the evening, and allow it to chill in the fridge overnight. In the morning, it’ll be thick, creamy, and ready to eat!

Made with a blend of oat flour and whole wheat pastry flour, these healthy pancakes are soft, fluffy, and bursting with banana flavor.  Douse them in maple syrup, or smother them in peanut butter and sliced bananas.

French toast sans eggs? You betcha!

Tbh, I prefer vegan waffles to ones made with butter or eggs!  They have a lovely light texture and a tangy “buttermilk” flavor from my go-to ingredient: a squeeze of lemon juice.

Not a pancake person? Make this vegan pumpkin French toast or these pumpkin waffles instead!

If you love carrot cake, you’ll go crazy for these cinnamon-spiced carrot waffles!  Dress them up with maple syrup and dollops of coconut whipped cream.

This tofu scramble is the ultimate plant-based breakfast!  It’s quick enough to make on a weekday, but I love to serve it with tortillas, salsa, vegan bacon, and sautéed greens for a hearty weekend brunch.

There’s a reason avocado toast got so trendy a few years back: it’s delicious!  Experiment with fresh, bold topping combinations like the 5 you see above, or keep things simple. I’ll never turn down a thick slice of toast piled with sliced avocado and sea salt.

Whenever I have roasted sweet potatoes or broccoli leftover from dinner, I make this comforting breakfast bowl the next day.  I love the chimichurri‘s zingy flavor with the creamy polenta and veggies, but a scoop of vegan pesto would work here too.

Crisp on the outside and chewy in the middle, these homemade bagels will give any store bought ones a run for their money.  Smother them in everything bagel seasoning, sesame seeds, poppy seeds, or sea salt.

Nope, that’s not salmon! Salt-roasted carrot strips replace the fish in this all-veggie lox recipe.

Cookies for breakfast? Sign me up! Ground flaxseed, almond flour, almond butter, walnuts, and oats pack these cookies with protein, fiber, and healthy fats.

These carrot-flecked cookies make it easy to eat your veggies! I make them whenever I have leftover quinoa hanging around in the fridge.  Along with pepitas and almond butter, it fills the cookies with fiber and plant-based protein.

When I was a kid, my family ate muffins for breakfast nearly every day.  Years later, nothing gets me more excited to get out of bed in the morning than the thought of a warm muffin. These banana muffins are some of my favorites. They’re moist, fluffy, and bursting with spiced banana flavor.

Enjoy these lemon and chia muffins on their own, or top them with tangy vegan frosting for a more decadent breakfast treat.

Mango, coconut flakes, and lime juice give these muffins a tropical flair.

This banana-berry combination is a classic for a reason, but if you want to get creative here, feel free.  I love adding a handful of raspberries for a tarter flavor or blending in basil or mint for a refreshing kick.

This breakfast bowl tastes so good that it could pass as dessert!  But don’t be fooled – it’s made with good-for-you ingredients like berries, almond butter, and spinach.

Avocado will take your smoothie game to a whole new level!  It gives this refreshing blend an AMAZING creamy texture and packs it full of healthy fats.

Rooibos tea gives this smoothie an earthy, complex depth of flavor.  But if you don’t have any on hand, don’t worry. This vibrant berry blend is still delicious without it.

I could eat slice after slice of this banana bread!  A mix of almond flour and whole wheat pastry flour gives it a super moist and tender texture.

These cozy biscuits are one of my favorite recipes from Love & Lemons Every Day!  Made with fresh sage and baked sweet potato flesh, they’re moist and aromatic, with a crave-worthy sweet and savory flavor.

These yummy scones aren’t just vegan – they’re gluten-free, too! Enjoy them plain, or dress them up with a simple powdered sugar glaze.

Coconut oil steps in for butter in these ooey, gooey vegan cinnamon rolls.  I make them every year for the holidays, and they’re always a hit with family and friends.