15 Healthy Fall Vegan Breakfast Recipes Start Your Day

Fall mornings are crisp, cozy, and perfect for a nourishing breakfast that warms the soul.

Vegan breakfasts are not only wholesome and plant-based, but they can also be packed with seasonal flavors like pumpkin, apple, cinnamon, and nutty spices.

From hearty oats and chia puddings to savory scrambles and roasted vegetable bowls, there are countless ways to make your mornings vibrant and satisfying.

These 15 fall vegan breakfast recipes celebrate the best of autumn produce and flavors while keeping meals entirely plant-based.

Whether you’re preparing a quick weekday meal or a leisurely weekend brunch, these recipes will infuse your mornings with warmth, color, and delicious seasonal taste.

Get ready to embrace fall with breakfasts that are healthy, cozy, and completely vegan.

15 Healthy Fall Vegan Breakfast Recipes Start Your Day

Autumn is the perfect time to explore plant-based breakfasts that are both comforting and nourishing.

These 15 fall vegan breakfast recipes demonstrate how versatile and flavorful morning meals can be using seasonal produce.

From sweet pumpkin pancakes and spiced oatmeal to savory tofu scrambles and roasted veggie bowls, there’s something for every palate.

Starting your day with these recipes ensures a cozy, energizing, and entirely vegan morning.

Embrace the flavors of fall and transform your breakfast routine with healthy, satisfying, and delicious plant-based dishes.

Pumpkin Spice Oatmeal with Maple Pecan Topping

This creamy pumpkin spice oatmeal combines warm oats with pure pumpkin puree, cinnamon, nutmeg, and a touch of ginger.

Topped with toasted pecans and a drizzle of maple syrup, it is perfectly sweet and nutty for cozy fall mornings.

It’s hearty, filling, and brimming with seasonal flavors that will make your breakfast feel like a warm autumn hug.

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk or other plant-based milk
• ½ cup pumpkin puree
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• 2 tablespoons maple syrup, plus more for topping
• ¼ teaspoon salt
• ¼ cup chopped toasted pecans

Instructions:

1. In a medium saucepan, combine oats, almond milk, pumpkin puree, cinnamon, nutmeg, ginger, and salt. Bring to a gentle simmer over medium heat.
2. Cook for 5–7 minutes, stirring occasionally, until oats are tender and creamy.
3. Remove from heat and stir in 2 tablespoons of maple syrup.
4. Serve warm in bowls and top with toasted pecans and an additional drizzle of maple syrup.

This oatmeal is creamy, flavorful, and packed with autumn spices.

Pumpkin adds natural sweetness and seasonal color while pecans bring crunch and depth.

It’s a comforting, energizing breakfast that will keep you full all morning.

Every bite captures the cozy essence of fall mornings.

Apple Cinnamon Chia Pudding

This chia pudding blends plant-based milk with chia seeds, diced apples, and warm spices for a sweet, nourishing breakfast.

Topped with extra cinnamon and a sprinkle of chopped walnuts, it’s a crunchy, creamy, and wholesome fall treat.

It can be prepared ahead of time, making it perfect for busy mornings or a leisurely weekend brunch.

Ingredients:

• ¼ cup chia seeds
• 1 cup unsweetened almond milk
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 small apple, diced
• 2 tablespoons chopped walnuts (optional)

Instructions:

1. In a bowl or jar, combine chia seeds, almond milk, maple syrup, vanilla extract, cinnamon, and nutmeg. Stir well to combine.
2. Cover and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
3. Before serving, stir the pudding again and top with diced apples and chopped walnuts.
4. Optional: sprinkle additional cinnamon or drizzle with extra maple syrup for sweetness.

This chia pudding is creamy, slightly sweet, and spiced with fall flavors.

Apples provide fresh, crisp bites while walnuts add crunch and richness.

It’s a light yet satisfying breakfast that’s perfect for busy mornings.

Every spoonful is nutritious, cozy, and full of autumn warmth.

Savory Sweet Potato and Spinach Tofu Scramble

This savory breakfast scramble blends roasted sweet potatoes with crumbled tofu, fresh spinach, and turmeric for color and flavor.

It’s protein-rich, hearty, and perfect for starting the day with a satisfying plant-based meal.

The combination of sweet, earthy potatoes and tender spinach makes it a filling yet light autumn breakfast.

Ingredients:

• 1 cup diced roasted sweet potatoes
• ½ block firm tofu, crumbled
• 1 cup fresh spinach, chopped
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tablespoon olive oil
• ¼ teaspoon turmeric
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Optional: nutritional yeast for a cheesy flavor

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent and fragrant.
2. Add crumbled tofu, turmeric, smoked paprika, salt, and pepper. Cook for 3–4 minutes, stirring occasionally.
3. Stir in roasted sweet potatoes and chopped spinach. Cook until spinach is wilted and tofu is heated through.
4. Sprinkle with nutritional yeast if desired and serve warm.

This scramble is savory, flavorful, and packed with protein.

Sweet potatoes add natural sweetness while spinach provides freshness and nutrients.

It’s a hearty, energizing breakfast perfect for busy fall mornings.

Every bite is satisfying, wholesome, and full of seasonal goodness

Pumpkin Almond Butter Smoothie Bowl

This smoothie bowl combines pumpkin puree with almond butter, plant-based milk, and warming spices for a creamy breakfast treat.

Topped with granola, chia seeds, and sliced bananas, it’s packed with nutrients and flavor to energize your fall mornings.

It’s vibrant, wholesome, and perfect for a cozy, plant-based start to the day.

Ingredients:

• ½ cup pumpkin puree
• 1 frozen banana
• 1 cup almond milk
• 1 tablespoon almond butter
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ½ cup granola
• 1 teaspoon chia seeds
• ½ banana, sliced, for topping

Instructions:

1. In a blender, combine pumpkin puree, frozen banana, almond milk, almond butter, cinnamon, and nutmeg. Blend until smooth.
2. Pour smoothie into a bowl and top with granola, chia seeds, and banana slices.
3. Serve immediately for a fresh, nutrient-rich breakfast.

This smoothie bowl is creamy, spiced, and full of autumn flavor.

Pumpkin provides natural sweetness while almond butter adds protein and richness.

It’s a visually appealing and energizing breakfast that keeps you full.

Every bite is cozy, nutritious, and perfect for fall mornings.

Apple Cinnamon Overnight Oats

These overnight oats are a convenient, flavorful breakfast with tender apples, warming cinnamon, and a touch of maple syrup.

Prepared the night before, they are creamy, sweet, and perfect for busy fall mornings.

They combine wholesome oats with plant-based milk and seasonal fruit for a nourishing, ready-to-eat meal.

Ingredients:

• ½ cup rolled oats
• ½ cup unsweetened almond milk
• ½ cup diced apple
• 1 tablespoon chia seeds
• 1 tablespoon maple syrup
• ¼ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ½ teaspoon vanilla extract
• Optional: chopped walnuts or pecans

Instructions:

1. In a mason jar or bowl, combine oats, almond milk, chia seeds, maple syrup, cinnamon, nutmeg, and vanilla extract.
2. Stir in diced apples and optional nuts. Mix well.
3. Cover and refrigerate overnight. Serve chilled in the morning, optionally warmed.

These overnight oats are creamy, lightly sweet, and infused with autumn spices.

Apples provide crisp, fresh bites while nuts add crunch and texture.

They’re a perfect grab-and-go breakfast that’s healthy and satisfying.

Every spoonful celebrates the cozy flavors of fall.

Maple Pecan Sweet Potato Waffles

These vegan waffles incorporate mashed sweet potatoes and warming spices for a seasonal twist on a classic breakfast.

Topped with maple syrup and toasted pecans, they are crisp, fluffy, and perfectly sweet for a fall morning treat.

They are a comforting, plant-based indulgence that feels decadent yet wholesome.

Ingredients:

• 1 cup mashed cooked sweet potatoes
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 ½ cups almond milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• Maple syrup and chopped toasted pecans for topping

Instructions:

1. Preheat waffle iron. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, combine mashed sweet potatoes, almond milk, oil, and vanilla.
3. Mix wet and dry ingredients until just combined.
4. Pour batter into preheated waffle iron and cook according to manufacturer’s instructions until golden and crisp.
5. Serve topped with maple syrup and toasted pecans.

These waffles are fluffy, spiced, and sweetly satisfying.

Sweet potatoes provide natural sweetness while maple syrup and pecans enhance the autumn flavor.

They’re a cozy, indulgent, and plant-based breakfast treat.

Every bite brings warmth and seasonal comfort to your morning

Spiced Pear and Oat Muffins

These vegan muffins combine tender oats with juicy pears and warming fall spices.

They are naturally sweet, soft, and perfect for breakfast or a midday snack during crisp autumn mornings.

With cinnamon, nutmeg, and a hint of vanilla, each bite is full of cozy seasonal flavor.

Ingredients:

• 1 ½ cups rolled oats
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 cup unsweetened almond milk
• ¼ cup maple syrup
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 large pear, peeled, cored, and diced

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together almond milk, maple syrup, applesauce, and vanilla extract.
4. Pour wet ingredients into dry ingredients and fold until just combined. Gently fold in diced pear.
5. Divide batter evenly into muffin cups and bake for 20–25 minutes, until a toothpick comes out clean.

These muffins are soft, tender, and lightly sweetened.

Pears provide juicy sweetness while oats add texture and heartiness.

They’re perfect for on-the-go breakfasts or a cozy fall snack.

Every bite captures the comforting flavors of autumn.

Autumn Veggie Tofu Breakfast Bowl

This savory breakfast bowl combines roasted fall vegetables with crumbled tofu, kale, and a drizzle of tahini.

It’s a hearty, plant-based breakfast packed with protein, fiber, and vibrant seasonal flavors.

Perfect for a nourishing start to the day, it’s satisfying, colorful, and full of autumn warmth.

Ingredients:

• 1 cup roasted sweet potatoes, diced
• ½ cup roasted Brussels sprouts, halved
• ½ block firm tofu, crumbled
• 1 cup chopped kale
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 tablespoon tahini, for drizzling

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté kale until wilted, about 3 minutes.
2. Add crumbled tofu and smoked paprika, cooking for 5 minutes until lightly browned.
3. Stir in roasted sweet potatoes and Brussels sprouts. Cook until heated through.
4. Season with salt and pepper and drizzle with tahini before serving.

This breakfast bowl is savory, hearty, and packed with nutrients.

Sweet potatoes add natural sweetness while tofu provides protein and substance.

It’s perfect for fueling your morning with energy and warmth.

Every bite celebrates the flavors and colors of fall vegetables.

Maple Pecan Quinoa Breakfast Bake

This baked breakfast dish combines protein-rich quinoa with maple syrup, chopped pecans, and warming spices.

It’s a comforting, make-ahead meal that can be enjoyed hot or cold during fall mornings.

The combination of crunchy pecans, sweet maple, and cinnamon-infused quinoa makes it a satisfying vegan breakfast.

Ingredients:

• 1 cup cooked quinoa
• ½ cup unsweetened almond milk
• ¼ cup maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• ½ cup chopped pecans
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a small baking dish.
2. In a large bowl, mix cooked quinoa, almond milk, maple syrup, cinnamon, nutmeg, salt, and vanilla extract.
3. Pour mixture into the prepared baking dish and sprinkle chopped pecans evenly on top.
4. Bake for 25–30 minutes, until the top is slightly golden and the mixture is set.
5. Allow to cool slightly before serving.

This breakfast bake is warm, sweet, and nutty.

Quinoa adds protein and texture while maple syrup and pecans provide natural sweetness and crunch.

It’s a perfect make-ahead dish for busy fall mornings.

Every bite is comforting, wholesome, and full of seasonal flavor

Caramelized Banana and Almond Butter Toast

This simple yet indulgent breakfast features whole-grain toast topped with caramelized bananas and creamy almond butter.

A sprinkle of cinnamon and a drizzle of maple syrup elevate the flavors, making it perfect for cozy fall mornings.

It’s quick, satisfying, and full of natural sweetness and healthy fats to fuel your day.

Ingredients:

• 2 slices whole-grain bread
• 1 tablespoon almond butter
• 1 large banana, sliced
• 1 teaspoon coconut oil
• ½ teaspoon cinnamon
• 1 teaspoon maple syrup (optional)

Instructions:

1. Heat coconut oil in a skillet over medium heat. Add banana slices and sprinkle with cinnamon. Cook for 2–3 minutes on each side until caramelized.
2. Toast the bread and spread almond butter evenly on top.
3. Layer the caramelized bananas over the almond butter. Drizzle with maple syrup if desired.
4. Serve immediately while warm.

This toast is sweet, nutty, and perfectly spiced.

Almond butter adds creaminess and protein while caramelized bananas provide natural sweetness.

It’s a quick, energizing breakfast for fall mornings.

Every bite is cozy, comforting, and indulgent without being heavy.

Pumpkin Chia Pancakes

These vegan pancakes combine pumpkin puree with warm spices for a fluffy, autumn-inspired breakfast.

Topped with maple syrup and pumpkin seeds, they’re both visually appealing and full of seasonal flavor.

They are hearty, naturally sweet, and perfect for weekend brunch or a leisurely fall morning.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup almond milk
• ½ cup pumpkin puree
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon chia seeds

Instructions:

1. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, combine almond milk, pumpkin puree, maple syrup, and vanilla extract. Stir in chia seeds.
3. Mix wet and dry ingredients until just combined. Do not overmix.
4. Heat a lightly greased skillet over medium heat. Pour batter to form pancakes and cook 2–3 minutes per side until golden brown.
5. Serve topped with additional maple syrup and pumpkin seeds.

These pancakes are fluffy, spiced, and full of fall flavor.

Pumpkin adds natural sweetness while chia seeds boost nutrition and texture.

They’re a comforting and energizing breakfast for crisp autumn mornings.

Every bite is cozy, wholesome, and seasonal.

Sweet Potato Breakfast Hash with Avocado

This vegan breakfast hash combines roasted sweet potatoes with bell peppers, onions, and spices for a hearty morning meal.

Topped with creamy avocado slices, it’s filling, flavorful, and packed with plant-based goodness.

It’s a savory, nutrient-rich dish that balances sweetness, spice, and healthy fats perfectly for fall mornings.

Ingredients:

• 2 cups roasted sweet potatoes, diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• Salt and pepper, to taste
• ½ avocado, sliced

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onions and bell peppers, sautéing until softened, about 5 minutes.
2. Stir in roasted sweet potatoes, smoked paprika, garlic powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally.
3. Remove from heat and top with avocado slices. Serve warm.

This breakfast hash is hearty, savory, and full of autumn flavor.

Sweet potatoes provide natural sweetness while avocado adds creaminess and healthy fats.

It’s a filling, plant-based meal perfect for energizing your morning.

Every bite is comforting, colorful, and seasonal.

Autumn Apple and Cinnamon Porridge

This warm porridge combines oats with tender chunks of apple, cinnamon, and a hint of nutmeg for a cozy breakfast.

Maple syrup and a sprinkle of chopped walnuts add natural sweetness and crunch, making it perfect for crisp fall mornings.

It’s hearty, nourishing, and infused with seasonal flavors that fill your kitchen with autumn aroma.

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk
• 1 medium apple, peeled and diced
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon maple syrup
• 2 tablespoons chopped walnuts
• Pinch of salt

Instructions:

1. In a medium saucepan, combine oats, almond milk, diced apple, cinnamon, nutmeg, and salt. Bring to a gentle simmer over medium heat.
2. Cook for 5–7 minutes, stirring occasionally, until oats are creamy and apples are tender.
3. Remove from heat and stir in maple syrup.
4. Serve warm, topped with chopped walnuts for crunch.

This porridge is creamy, naturally sweet, and spiced with fall flavors.

Apples provide a fresh, juicy texture while walnuts add richness and crunch.

It’s a comforting breakfast that warms you from the inside out.

Every spoonful evokes the cozy essence of autumn mornings.

Spiced Pumpkin and Banana Muffins

These vegan muffins blend pumpkin puree, ripe bananas, and warm spices for a tender, flavorful breakfast treat.

They are naturally sweetened with maple syrup and perfect for grab-and-go mornings or weekend brunch.

Soft, moist, and aromatic, they celebrate the best flavors of fall in every bite.

Ingredients:

• 1 cup whole wheat flour
• ½ cup rolled oats
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ½ cup pumpkin puree
• 1 ripe banana, mashed
• ¼ cup maple syrup
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix pumpkin puree, mashed banana, maple syrup, and vanilla extract.
4. Combine wet and dry ingredients until just incorporated.
5. Divide batter evenly into muffin cups and bake for 20–25 minutes, until a toothpick comes out clean.

These muffins are soft, naturally sweet, and infused with warming spices.

Pumpkin and banana provide moisture and sweetness while oats add texture.

They’re a convenient, delicious, and plant-based breakfast for fall mornings.

Every bite is cozy, flavorful, and comforting.

Savory Tofu and Kale Breakfast Wrap

This savory wrap combines scrambled tofu, sautéed kale, roasted sweet potatoes, and avocado in a whole-grain tortilla.

It’s protein-packed, hearty, and perfect for a portable, plant-based breakfast during autumn mornings.

The combination of creamy avocado, tender kale, and sweet potatoes creates a satisfying, well-balanced meal.

Ingredients:

• ½ block firm tofu, crumbled
• 1 cup chopped kale
• 1 cup roasted sweet potatoes, diced
• 1 tablespoon olive oil
• ½ teaspoon turmeric
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 1 whole-grain tortilla
• ¼ avocado, sliced

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté kale until wilted, about 3–4 minutes.
2. Add crumbled tofu, turmeric, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Stir in roasted sweet potatoes and cook until heated through.
4. Warm the tortilla and fill it with the tofu-kale-sweet potato mixture. Add avocado slices and roll tightly.
5. Serve immediately, warm and hearty.

This breakfast wrap is savory, filling, and full of plant-based protein.

Sweet potatoes add natural sweetness while kale and avocado provide nutrients and creaminess.

It’s perfect for an on-the-go autumn breakfast or brunch.

Every bite is satisfying, flavorful, and nourishing.