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This post is all about delicious protein-packed, plant-based breakfast recipes!
Fuelling your body appropriately is important and that means eating foods that your body needs to function and eating foods that you LOVE! In these plant-based breakfast recipes I’ve tried to incorporate a variety of delicious flavours while also ensuring the meal is nutritious and gives your body what it needs to conquer each day!
Plant-based encompasses vegetarian diets as well as omnivorous diets, really anyone looking to eat more plant-based foods! So whether you’re just looking to add some more protein to your breakfast or looking to find a substitute for an omnivorous diet, these plant-based breakfast recipes are for you!
Okay, let’s get into the good stuff! Here are 5 easy plant-based breakfast recipes!
Note: These recipes are mainly vegetarian meaning some recipes include eggs and dairy. Feel free to swap out those items if you wish, for example using scrambled tofu or chia seeds as an egg alternative!
1) Protein-Packed Oatmeal
This is such an easy breakfast that is great for people on the go as it can be prepped the night before as overnight oats. Add all of the ingredients to a mason jar or container at night and wake up to a delicious breakfast!
Serving: 1
Time: 10 minutes
What you will need:
- 1/3 cup rolled oats
- 2 tablespoons black chia seeds (milled or whole)
- 1/4 cup strawberries (or any berry), fresh or frozen
- 1 tablespoons natural peanut butter (or any plant-based butter)
- 1 tablespoon of honey
- 1 pinch of cinnamon
- Almonds or nut of choice
Instructions:
- Add 3/4 cup of water to a small pot. Bring water to a boil.
- Add 1/3 cup of rolled oats, reduce heat to low and simmer until desired tenderness.
- If using frozen berries, add to pot and stir until soft.
- Top with chia seeds, nuts, honey, cinnamon and plant butter. Enjoy!
(2) The Classic Breakfast with a Twist: Eggs & Toast
A twist on the classic breakfast of eggs and toast. Boosting the protein by adding some nutritious (& delicious) plant-based protein sources!
Serving: 1
Time: 15 minutes
What you will need:
- 2 pieces sourdough bread
- 2 tablespoons hummus
- 1/4 cup arugula
- 1/2 apple
- 2 eggs
Instructions:
- In a small pan heat a drizzle of olive oil. Crack egg into pan. Cook egg 3-5 minutes until whites and yolk is set.
- Place bread into toaster. Toast until crisp.
- Top toast with hummus, arugula, apple and egg. Season with salt & pepper. Enjoy!
(3) Strawberry Chia Seed Pudding
Serving Size: 2
Time: 15 minutes
What you will need:
- 1/3 cup of black chia seeds
- 1 cup of vanilla oat milk (or any plant-based milk)
- 1/4 cup of frozen or fresh strawberries (can modify to add any type berries, would recommend fresh for immediate consumption and frozen for meal prep)
- 2 tablespoons of plain Greek yogurt
- Optional: nuts and/or seeds (topping with almonds is my favourite)
Instructions:
- Combine chia seeds and milk in small container. Mix thoroughly.
- Mix in fruit. Let set for 15-20 minutes or overnight in the fridge.
- Top with Greek yogurt and nuts/seeds. Enjoy!
(4) Spudtacular Veggies & Eggs
Serving Size: 1
Time: 20 minutes
What you will need:
- 1 small tortilla
- 1/2 cup of chopped red pepper
- 1/2 cup of chopped potatoes
- 1/4 cup of chopped onions
- 1 clove of garlic
- 1 egg
Instructions:
- Prep red pepper, potatoes and onion into bite size pieces. Mince garlic.
- Heat a drizzle of olive oil in a medium pan. Combine and cook garlic and vegetables until tender and crisp.
- In a small pan, heat a drizzle of olive oil. Crack egg into pan. Cook egg 3-5 minutes until whites and yolk is set.
- Top tortilla with veggies & egg. Season with salt & pepper. Enjoy!
(5) Chocolate Protein Pancakes
Serving Size: 2
Time: 15 minutes
What you will need:
- 2 eggs
- 1 ripe banana
- 6 tablespoons of rolled oats
- 1 scoop of chocolate protein powder (usually about 3 tablespoons)
- Plant-based milk of choice
- Greek yogurt and fruit of choice
Instructions:
- Add banana, eggs and oats to a blender. Blend until smooth.
- Add protein powder, blend again until smooth adding milk as needed to adjust consistency.
- In a medium pan, heat a drizzle of olive oil.
- Scoop 1/3 cup of pancake batter into pan. Cook for about 5 minutes or until edges set. Flip pancake and cook another 2 minutes. Batter yields about 4 pancakes.
- Serve with fruit of choice and Greek yogurt. Enjoy!