My Go-To Whole-Food Plant-Based Breakfasts

Hi there, friends.

I am a creature of habit in the morning and tend to stick with the same breakfast situation most mornings, which is some kind of oatmeal. Whether prepared as is, in a mug cake, or overnight… that is my weekday choice. However, I do have a few others that I sprinkle in on the occasion when I am craving something savory or more decadent (read: pancakes). So today, I am compiling a list of my favorites and including recipes. If you are in a breakfast rut or looking to switch things up, maybe something below will spark interest.

The following are whole-foods plant-based, oil-free, and follow a high carb/low fat way of eating. I also want to note that on most mornings, I eat a cup up cooked spinach, broccoli, zucchini, or green beans before I eat my breakfast because I like to bulk up my meals to keep me full until lunch and it ensures that I get in my greens. I was inspired by Plantiful Kiki!

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Cheesy Hashbrowns and Greens

I grab a bag of frozen hashbrowns from Whole Foods and spread half the bag on a lined baking sheet. I toss with a generous serving of my vegan queso. Bake at 400 F for about a half hour, or until crispy. I quickly saute a green, like zucchini or spinach, or steam broccoli. Sometimes I add a little ketchup or hot sauce. SO SO satisfying!

Overnight Oats

Overnight oats are great for the warmer weather months. I alternate between vanilla and chocolate, but lately I have been loving the above vanilla oats with date caramel and chocolate sauce. The base of my oats are made by adding the following to a jar: 1/2 cup oats, 1/2 cup soy milk, 1 tsp vanilla extract, 1 tbsp ground flaxseed, 1 tbsp maple syrup. If I want chocolate, I add 1 tbsp unsweetened cocoa powder to it. Shake up and let sit overnight.

Green Smoothie and Breakfast Tostadas

Tostadas are one of my favorite savory breakfasts. First, I use my air-fryer to crisp up my corn tortilla (you could use the oven, too!) I typically just like to mash some black beans (with a little cumin and lime juice) and top with hot sauce and cashew lime crema (recipe in my eBook) but sometimes I will add scrambled tofu if I have it. I like to enjoy these with a green smoothie. This one has bananas, pineapple, spinach, lime juice, almond milk, and one date.

Cooked Oats

Regular ‘ol oats… that is the name of the game for me most days. I always cook my base the same: 1/2 cup rolled oats, 1/2 cup water, 1/4 cup almond milk, 1/4 cup soy milk, 1 tbsp ground flaxseed. Cooked on high for 4 minutes. Once oat, toppings vary, but my favorite combinations are:

• Chocolate date sauce, raspberries, and banana
• Chocolate date sauce, bananas, and PB2 drizzle
• Cinnamon apples
• Frozen cherries and chocolate date sauce
• Warm berry syrup

Chickpea Oat Pancakes with Warm Berries

We always make pancakes in our house on Sundays and I like mine topped with some warm berries, fresh berries, and a drizzle of syrup. The recipe for our chickpea oat pancakes can be found here.

Oats in a Mug

And let’s give it up for oats one last time because I could live on these mug oats. It feels like having cake for breakfast. I shared the recipe for PB banana chip ones here, but if you prefer chocolate, just add in 1-2 tbsp of unsweetened cocoa powder. If you like less fat, substitute peanut butter for PB2 powder (I usually do and they are still wonderful).

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