15 Easy Plant-Based Breakfast Recipes Vegan Fall Favorites for Cozy Days
As the leaves turn golden and the air gets crisp, there’s nothing quite like curling up with a warm, comforting breakfast that screams fall. If you’re embracing a plant-based lifestyle, these 15 easy vegan breakfast recipes are your ticket to cozy mornings without sacrificing flavor or simplicity. Packed with seasonal stars like pumpkin, apples, and cinnamon, these dishes are not only nutritious but also quick to whip up—most take under 30 minutes. Whether you’re a busy parent or just love lazy weekends, these vegan fall favorites will make your taste buds dance. Let’s dive into why plant-based eats are perfect for autumn and get cooking!
Why Choose Plant-Based Breakfasts for Fall?
Fall is the season of abundance, with harvest veggies and fruits bursting with antioxidants, fiber, and vitamins that boost your immune system just when you need it most. Opting for plant-based recipes means more energy from whole foods, less inflammation, and a lighter start to your day—no heavy dairy or eggs required. These vegan options are naturally heart-healthy and customizable for gluten-free or nut-free diets, making them ideal for cozy, feel-good mornings that align with the slower pace of autumn.
Essential Fall Ingredients for Vegan Breakfast Magic
Stock your pantry with these staples to make any recipe a breeze:
- Pumpkin puree: Creamy base for oats and baked goods.
- Apples and pears: Fresh crunch and natural sweetness.
- Cinnamon and pumpkin pie spice: Warm, aromatic depth.
- Oats and quinoa: Hearty grains for sustained energy.
- Plant-based milk: Almond, oat, or soy for creaminess.
- Maple syrup: A natural sweetener that enhances fall vibes.
With these on hand, you’re set for endless variations!
15 Easy Vegan Fall Breakfast Recipes
These recipes draw inspiration from wholesome, tested sources to ensure they’re foolproof and delicious. Each serves 2-4 and uses simple techniques like blending or baking. Prep time is 10-20 minutes unless noted.
1. Creamy Pumpkin Steel Cut Oats
This pie-like porridge is creamy and comforting, ready in 20 minutes on the stovetop.
Ingredients:
- 1 cup steel-cut oats
- 1 cup pumpkin puree
- 2 cups plant-based milk
- 1 tsp cinnamon
- Maple syrup to taste
Instructions:
- Bring milk to a boil in a pot.
- Add oats, pumpkin, and cinnamon; simmer for 15-20 minutes, stirring occasionally.
- Sweeten with maple and top with nuts.
2. Apple Pie Breakfast Parfaits
Layered like dessert but healthy—assemble in 10 minutes for a no-cook treat.
Ingredients:
- 2 apples, diced
- 1 cup oats
- ½ cup chia seeds
- 1 cup plant-based yogurt
- Granola for topping
Instructions:
- Mix oats and chia with yogurt; let sit 5 minutes.
- Layer with sautéed cinnamon apples and granola in jars.
- Chill briefly and enjoy.
3. Carrot Cake Baked Oatmeal
Gluten-free and cake-like, this bakes in 25 minutes for meal-prep magic.
Ingredients:
- 2 cups oats
- 2 carrots, grated
- 1 banana, mashed
- 1 tsp cinnamon
- 1½ cups plant-based milk
Instructions:
- Preheat oven to 350°F (175°C).
- Mix all ingredients; pour into a greased dish.
- Bake 20-25 minutes until set.
4. Pumpkin Pie Quinoa Breakfast Bars
Protein-packed bars that bake up chewy—perfect grab-and-go.
Ingredients:
- 1 cup cooked quinoa
- 1 cup pumpkin puree
- ½ cup oats
- 1 banana
- 1 tsp pumpkin pie spice
Instructions:
- Preheat oven to 350°F (175°C).
- Blend ingredients; press into a lined pan.
- Bake 20 minutes; cool and slice.
5. Apple Cinnamon Quinoa Breakfast Bake
High-protein and naturally sweet, ready in 30 minutes.
Ingredients:
- 1 cup quinoa
- 2 apples, chopped
- 1 tsp cinnamon
- 1½ cups plant-based milk
- Handful of nuts
Instructions:
- Preheat oven to 375°F (190°C).
- Toss quinoa with apples, cinnamon, and milk; bake in a dish for 25 minutes.
- Top with nuts before serving.
6. Vegan Pumpkin Baked Oatmeal
Like pumpkin pie for breakfast—bake once, eat all week.
Ingredients:
- 2 cups oats
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1½ cups plant-based milk
- ¼ cup maple syrup
Instructions:
- Preheat oven to 350°F (175°C).
- Stir ingredients together; bake in a dish for 25 minutes.
- Serve warm with fruit.
7. Vegan Pumpkin Chocolate Chip Pancakes
Fluffy and allergen-free—stack ’em in 15 minutes.
Ingredients:
- 1 cup flour
- ½ cup pumpkin puree
- 1 cup plant-based milk
- ½ cup vegan chocolate chips
- 1 tsp baking powder
Instructions:
- Mix batter with pumpkin and chips.
- Heat a griddle; pour and flip when bubbly.
- Stack and drizzle with syrup.
8. Vegan Pumpkin Pancakes
Oil-free and fluffy, with fall spices galore.
Ingredients:
- 1 cup flour
- ½ cup pumpkin puree
- 1 cup plant-based milk
- 1 tsp pumpkin pie spice
- Pecans for topping
Instructions:
- Whisk batter ingredients.
- Cook on a hot griddle 2-3 minutes per side.
- Top with pecans and berries.
9. Vegan Apple Muffins
Streusel-topped and refined sugar-free—bake in 20 minutes.
Ingredients:
- 1½ cups whole wheat flour
- 2 apples, chopped
- 1 tsp cinnamon
- 1 cup plant-based milk
- Maple streusel topping
Instructions:
- Preheat oven to 350°F (175°C); line muffin tin.
- Fold apples into batter; top with streusel.
- Bake 18-20 minutes.
10. Vegan Pumpkin Oatmeal
Ready in under 10 minutes—cozy and spiced.
Ingredients:
- 1 cup oats
- ½ cup pumpkin puree
- 2 cups plant-based milk
- 1 tsp pumpkin spice
Instructions:
- Simmer milk with oats and pumpkin for 5-7 minutes.
- Stir in spice; serve hot.
11. Vegan Sweet Potato Pancakes
Tangy and fluffy—switch up your routine in 15 minutes.
Ingredients:
- 1 cup mashed sweet potato
- 1 cup flour
- 1 cup plant-based milk
- Spices to taste
Instructions:
- Blend mashed potato into batter.
- Cook on a pan until golden.
- Enjoy with maple.
12. Vegan Pumpkin Muffins
Oil-free and make-ahead—spiced perfection.
Ingredients:
- 1½ cups flour
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- ½ cup maple syrup
- 1 cup plant-based milk
Instructions:
- Preheat oven to 350°F (175°C).
- Mix and fill muffin tins.
- Bake 20 minutes.
13. Carrot Cake Pancakes
Spiced and topped with walnuts—brunch-ready.
Ingredients:
- 1 cup flour
- 1 cup grated carrots
- 1 cup plant-based milk
- Cinnamon and walnuts
Instructions:
- Stir carrots into batter.
- Griddle-cook; top with candied walnuts.
14. Pumpkin Overnight Oats
No-cook and creamy—prep the night before.
Ingredients:
- 1 cup oats
- ½ cup pumpkin puree
- 1 cup plant-based milk
- Spices
Instructions:
- Jar the mixture; refrigerate overnight.
- Stir and eat cold in the morning.
15. Pumpkin French Toast
Healthy twist on a classic—dunk and fry in 10 minutes.
Ingredients:
- 4 slices bread
- ½ cup pumpkin puree
- 1 cup plant-based milk
- Spices
- Vegan butter
Instructions:
- Whisk milk with pumpkin and spices.
- Dip bread; fry in butter until crisp.
Tips for Making These Recipes Even Easier
- Batch prep: Double oats or muffins for the week.
- Substitutions: Swap pumpkin for sweet potato or apples for pears.
- Storage: Most keep in the fridge for 3-5 days; freeze pancakes for quick thaws.
- Boost nutrition: Add chia seeds or flax for omega-3s.
These tweaks keep things simple while maximizing that cozy fall feel.
FAQs
Are these vegan fall breakfast recipes gluten-free?
Many are naturally gluten-free (like oats and quinoa-based ones), but check for flour swaps if needed—use certified GF oats to be safe.
Can I make these plant-based recipes ahead of time?
Absolutely! Overnight oats and baked goods are ideal for meal prep, saving you time on rushed mornings.
What if I don’t like pumpkin—any alternatives?
No problem! Sub in applesauce, mashed banana, or sweet potato for similar moisture and fall flavor.
How do these recipes support a balanced vegan diet?
They’re rich in fiber, plant protein, and seasonal nutrients, helping with sustained energy and gut health.
Are there nut-free options in this list?
Yes, most are adaptable—skip nuts in toppings and use seed butters instead.
Embrace the season with these easy vegan breakfast ideas, and turn every morning into a hug from autumn. Which one will you try first? Share your twists in the comments! For more plant-based inspiration, explore our fall recipe collection.
