My Go-To Whole-Food Plant-Based Breakfasts

Plant-Based Meal Ideas: What I've Been Eating Lately

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!


Cheesy Hashbrowns and Greens

Plant-Based Meal Ideas: What I've Been Eating Lately

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

Plant-Based Meal Ideas: What I've Been Eating Lately

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

Plant-Based Meal Ideas: What I've Been Eating Lately

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

Plant-Based Meal Ideas: What I've Been Eating Lately

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

Plant-Based Meal Ideas: What I've Been Eating Lately

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

Plant-Based Meal Ideas: What I've Been Eating Lately

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).


My Go-To WFPB Breakfasts

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2 Comments

  1. I made your chickpea oat pancakes this weekend and they were delicious!

    1. Hi Missy!! I am so glad you enjoyed them! x

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