10 Healthy Vegan Breakfast Recipes You Should Try

Tips  

• The nutritional information is given for an average portion of toast with peanut butter and banana. Nutritional values may vary depending on your chosen topping.  
• Why not experiment with different breads? Although sourdough is suggested here, wholegrain or seeded breads also pair well with peanut butter.  
• For an extra nutrition boost, add a dusting of cinnamon, cocoa powder, or other topping of your choice.  

Peanut Butter Granola Recipe  

Nutritional Information per serving (serves 4)  

 Equipment You’ll Need  

• Microwave safe bowl  
• Microwave 
• Wooden spoon 
• Weighing scales  
• Baking tray  

 Ingredients  

• 75g Myvegan organic peanut butter  
• 75g Myvegan sugar-free maple syrup 
• ½ tsp cinnamon 
• 150g Myvegan gluten-free rolled oats  
• 75g sultanas 

 How To Make A Peanut Butter Granola  

1. Preheat the oven to 160C/gas mark 3/350F.  

1. Add the peanut butter to a large bowl and microwave in short bursts until runny. Stir in the maple syrup and cinnamon.  

1. Pour in the oats and mix until the oats are completely covered in the peanut/maple mixture.  

1. Tip the granola mixture onto a lined baking try and spread out evenly – don’t worry if there are bits stuck together, as these will form nice clusters.  

1. Bake for 10 minutes until golden brown, then flip the granola and cook for another 10 minutes. It may still be a bit soft, but will harden as it cools.  

Tips  

• The edges are likely to catch, so make sure to keep an eye on the granola whilst cooking.  When flipping the granola midway through the bake, make sure to push the edge parts into the centre of the tray.  
• Add the sultanas after baking, once the granola has cooled. This keeps the sultanas soft and juicy instead of crispy! 
• To turn this into double chocolate granola: add 1 tbsp cocoa powder to the granola mixture and swap the sultanas for vegan chocolate chips. 

Chocolate & Peanut Overnight Oats Recipe  

Nutritional Information per serving (serves 4) 

 Equipment You’ll Need  

• Measuring cups 
• Medium – large bowl  
• Wooden spoon 
• 4x glass mason jars  

Ingredients  

• 2 cups almond milk (480ml) 
• 1/3 cup maple syrup (113g) 

• ¼ cup Myvegan organic peanut butter (65g) 
• 2 cups Myvegan gluten-free rolled oats (160g) 
• ½ tbsp Myvegan cacao powder (10g) 
• 1 tsp vanilla extract  

 How To Make Chocolate & Peanut Overnight Oats  

1. Add the oats, almond milk, maple syrup, cacao powder and vanilla to your mixing bowl. Stir well.  
2. Divide the oat mixture into the four jars – top each with a dollop of peanut butter.  
3. Refrigerate the oats for a minimum of 2 hours, ideally overnight.  

Tips  

• Want to change things up a bit? Swap the peanut butter for almond butter, and the vanilla extract for almond extract. Omit the cocoa powder and top the oats with a spoonful of raspberry jam; this breakfast should now be reminiscent of a bakewell tart.   
• If you find that your oats aren’t thick enough, try adding 2 tbsp Myvegan chia seeds to the recipe – this will absorb some of the milk and create a thicker consistency.  
• Adding ½ - 1 scoop of Myvegan protein will help to boost the protein content of this breakfast recipe; add the protein powder when you’re ready to eat.  

Coffee & Walnut Overnight Oats Recipe  

Nutritional Information per serving (serves 1)  

 Equipment You’ll Need  

• Kettle or coffee machine (to make the coffee) 
• Weighing scales 
• Bowl or mason jar  

Ingredients  

• 30g Myvegan coffee & walnut pea protein isolate  
• 50g Myvegan instant oats  
• 100g dairy-free yoghurt  
• 80ml coffee  
• Myvegan FlavDrops  

How To Make Coffee & Walnut Overnight Oats  

1. Make your coffee and set aside to cool.  
2. Add the oats, protein powder, FlavDrops and cooled coffee to a bowl or mason jar and mix well. Leave in the fridge for at least 2 hours or these can be left in the fridge overnight.  
3. When ready to serve, top with your favourite dairy-free youghurt.  

 Tips  

• The nutritional information is calculated using soy yoghurt as this has the highest protein compared to other dairy free yoghurts. It also has a more neutral taste than coconut yoghurt however, feel free to pick your favourite yoghurt.  
• Adding a handful of chopped walnuts prior to serving adds a lovely crunch to this overnight oat mix.  
• If using instant or ground coffee, add the hot water and stir well before adding to the overnight oats. This will help prevent the coffee forming lumps.  

Peanut Butter & Jam Baked Oats Recipe  

Nutritional Information per serving (Serves 1) 

Equipment You’ll Need  

• Food processer or blender  
• Small oven safe dish  
• Spoon or knife (for the swirl) 

 Ingredients  

• 60g Myvegan gluten free rolled oats 
• 20g Myvegan soy protein isolate (chocolate) 
• 10g Myvegan organic cacao powder  
• 1 tsp baking powder  
• ½ banana  
• 1 tsp Myvegan organic chia super seeds  
• 150ml almond milk  
• 1.5 tbsp peanut butter powder  

How To Make Peanut Butter & Jam Baked Oats  

1. Preheat the oven to 200C/ gas mark 6/400F.  
2. Add all of the ingredients (except for the chocolate chips) to a food processor. Blend until a smooth mixture is formed.  
3. Stir in the chocolate chips, setting aside a few to sprinkle on top later.  
4. Pour the mixture into an oven proof dish and top with the remaining chocolate chips. Bake for 20-25 minutes. Feel free to top with a dollop of jam and extra peanut butter!   

Tips  

• Powdered peanut butter is lower in fat than traditional oil-based peanut butters. However, it can be difficult to find, so feel free to swap this for regular peanut butter.  

• Don’t have the right size oven dish? Use aluminium foil as a divider for a larger oven dish; scrunch or fold the foil and pop it along the width of your dish. Make sure there is a lip at the bottom, so the batter doesn’t run underneath.  
• Myvegan soy protein isolate has 16 different flavours available; why not try this recipe with vanilla, ice latte or speculoos flavours?  

Vegan Custard Toast Recipe  

Nutritional Information per serving (serves 1) 

 Equipment You’ll Need  

• Small mixing bowl  
• Spoon 
• Baking tray 
• Whisk 

Ingredients  

• 2x thick slices of bread 
• 10g vegan chocolate chips 
• 15g Myvegan salted caramel soy isolate  
• ½ tbsp arrowroot powder  
• 2 tbsp plant-based yoghurt  
• ¼ cup plant-based milk 
• 1 tbsp sugar-free maple syrup  

 How To Make Vegan Custard Toast  

1. Preheat the oven to 180C/gas mark 4/350F.  
2. Add the protein powder and arrowroot powder to your mixing bowl, and stir lightly. Add in the wet ingredients and whisk until smooth.  
3. Place two slices of bread onto the baking try and squish down the middle to create an indentation. Pour in the filling, and top with chocolate chips.  
4. Bake for 20 minutes, checking regularly to ensure the edges of the bread don’t burn. Remove from the oven and set aside for 10 minutes before serving, – this will allow the custard to set.   

Tips  

• Arrowroot powder works to thicken the custard; try swapping for cornflour if you are struggling to find arrowroot powder.  
• Try adding 1-2 drops of MyVegan flavdrops to mix up the flavours. Alternatively, Myvegan soy isolate in vanilla flavour would work equally well in this recipe.  
• More tasty toppings to try include sliced banana or apple with cinnamon and sugar, a swirl of your favourite jam, or sliced strawberries with an extra drizzle of syrup.  

Vegan French Toast Recipe  

Nutritional Information per serving (serves 1) 

 Equipment You’ll Need  

• Mixing bowl  
• Spoon  
• Frying pan  

Ingredients  

• 150ml dairy free milk  
• 1 tsp cinnamon  
• 1 tbsp Myvegan organic chia seeds  
• 4-5 drops Myvegan vanilla FlavDrops 
• 1 tbsp coconut oil  
• 2x slices sourdough bread  

How To Make Vegan French Toast  

1. To make the ‘egg’ mixture, add the plant milk, chia seeds, FlavDrops and cinnamon to a bowl. Whisk well and set aside for 5 minutes to allow the mixture to thicken.  
2. Dip the bread into the ‘egg’ mixture, making sure both side of the bread are thoroughly soaked.  
3. Add the coconut oil to a pan and heat until melted. Add your bread to the pan (it should sizzle as it goes in) and fry for 5-6 minutes on each side.  

Tips  

• Serve with fresh berries and Myvegan sugar free syrup. If you are feeling extra indulgent then add a dollop of vegan yoghurt or whipped cream.  
• This is easy to turn into a chocolate lover’s dream… simply add 10g of Mvegan cacao powder to the ‘egg’ mixture, and top with chocolate chips.  
• To pack more protein into this dish, add ½ scoop of Myvegan soy protein isolate (vanilla or salted caramel flavours works best) to the ‘egg mixture’. Alternatively, make a protein mousse with dairy free milk and protein powder, which can be used to top the French toast.  

 Vegan Protein Pancakes Recipe  

Nutritional Information per serving (serves 1) 

 Equipment You’ll Need  

• Mixing bowl  
• Whisk 
• Frying pan  
• Serving spoon/large spoon 
• Spatula 

 Ingredients  

• 50g Myvegan protein pancake mix 
• 65ml plant-based milk  
• 1 tbsp coconut oil  

How To Make Vegan Protein Pancakes  

1. Add the protein powder to a mixing bowl, along with the plant-based milk. Whisk until smooth.  
2. Heat a non-stick frying pan over a low-medium heat. Lightly oil the pan – if you have a small pan you may need to cook the pancakes in batches, so only add a small amount of oil at a time.  
3. Using a large spoon, drop 3 even amounts of pancake mixture into the pan. Cook for 2 minutes, then flip the pancakes and cook for another 2 minutes on the other side.  
4. Serve with your choice of toppings.  

Tips  

• This pancake mix makes fluffy, American style pancakes. For a classic American topping, try drizzling with Myvegan maple syrup and serving with vegan bacon.  
• Alternatively, try serving with fresh blueberries or strawberries.  
• Make sure your oil is hot before adding the pancake mix – as you add the batter it should start to bubble immediately. This means the oil is hot enough to evenly cook your pancakes.  

Chocolate Smoothie Bowl Recipe  

Nutritional Information per serving (serves 2) 

 Equipment You’ll Need  

• Mixing bowl  
• Whisk  
• Knife 
• Chopping board  
• Small bowl (to serve) 

Ingredients  

• 450g vegan yoghurt
• 1 scoop Myvegan Vegan protein blend (chocolate flavour) 
• 1x Myvegan carb crusher bar  
• 1 x banana  
• 1 tbsp pomegranate seeds  
• 1 tsp Myvegan organic chia super seeds  
• 1 tsp shredded coconut  
• Handful of raspberries (to serve)  

How To Make A Chocolate Smoothie Bowl  

1. Add the protein powder and yoghurt to the mixing bowl and stir well until smooth. Pour this into your serving bowl.  
2. Chop the carb crusher bar and banana into even slices. Use these, along with the raspberries, pomegranate seeds and chia seeds, to decorate your smoothie bowl – start at one side of the bowl and work across to help keep the topping lines even!  

Tips  

• To make this into a chocolate orange bowl, use Myvegan Vegan protein blend in cacao orange, and swap the pomegranate seeds for orange segments. Use chocolate chips in place of the raspberries and you’re good to go! 
• Play around with which yoghurt you use; soy yoghurt tends to have a higher protein content, whilst coconut yoghurt is often creamier.  
• Myvegan Carbcrusher comes in four different flavours, all of which would work well in this recipe. My personal favourite – chocolate sea salt! 

Cinnamon Rolls Recipe  

Nutritional Information per serving (serves 8) 

Equipment You’ll Need  

• 1x large mixing bowl  
• 2x small mixing bowl 
• Microwave 
• Oven safe dish  
• Sharp knife  
• Measuring jug 
• Wooden spoon  
• Rolling pin 
• Clean tea towel 
• Pastry brush   
• Food processor or blender  

Ingredients  

• 185 ml almond milk plus 1-2 tbsp for the topping 
• 7g active dry yeast  
• 2 tbsp maple syrup 
• 1 tbsp Myvegan ground flaxseed  
• 1 tbsp coconut oil (melted) 
• 90g Mvegan chocolate vegan protein blend 
• 180g wholemeal flour 
• 2 tsp. ground cinnamon 
• 70g pecan nuts  
• 2 x medium ripe bananas 
• 6x medjool dates (destoned) 
• 100g vegan cream cheese  

How To Make Cinnamon Rolls  

1. Microwave the almond milk until warm, then mix in the yeast and maple syrup. Mix well then set aside for 5 minutes.  
2. To make the flax egg, add the chia seeds and 3 tbsp of water to a small mixing bowl. Set aside for 5-10 minutes until the mixture has thickened.  
3. Add the flour, protein powder, melted coconut oil and cinnamon to a large mixing bowl. Gradually at the yeast mixture, stirring well after each addition. Finally, add the flax egg.  Keep mixing until a dough has formed.  
4. Sprinkle the work surface with flour, and tip out your dough. Knead for 20-30 seconds.  
5. Put the dough back into the bowl, cover with a tea towel and leave in a warm place to prove. It should double in size.  
6. Whilst the dough is proving, make the filling – add the bananas, nuts and dates to a food processor and blend until smooth.  
7. Once the dough is ready, tip it onto a floured surface. Roll out the dough into a large rectangle, around 8x15 inches. Cover the dough with the fruit filling.  
8. Roll the dough from the shortest edge, to form one long sausage. Slice this vertically into 8-10 even slices. Place each of these rolls into a greased or lined baking dish.  
9. Cover with a tea towel and leave to prove again for another 20 minutes. Preheat the oven to 180C/gas mark 4/350F.  
10. Once the rolls have had their second prove, bake for 25-30 minutes until golden brown.  
11. To make the topping, combine the cream cheese and almond milk. Brush over the top of the rolls whilst they are still warm.  

Tips  

• When slicing the cinnamon rolls, make sure to slice vertically (along the short edge) – otherwise you will end up with one very long cinnamon roll!  
• Leave to prove in a warm place – either in a sunny spot or in the airing cupboard. If you have a double oven, then you can prove in the smaller part of the oven whilst the main oven is pre-heating.  
• If the filling is sticky and too hard to blend then add water to mixture, 1tbsp at a time, blending after each addition.  

Take Home Message  

Being vegan doesn’t mean you have to miss out on healthy and tasty breakfast choices – Myvegan has a range of products to support your needs and to help you create a nutritionally-dense and delicious breakfast. The recipes listed above contain a balance of protein, fats and carbohydrates, all of which should be included as part of a healthy breakfast.