Eating a breakfast that’s both vegan and gluten-free doesn’t mean sacrificing flavor or variety.
From hearty oat bowls and chia pudding to colorful smoothie bowls and savory tofu scrambles, these recipes are designed to energize your morning while keeping it wholesome and plant-based.
They combine nutrient-rich ingredients, vibrant flavors, and simple preparation for a satisfying start to the day.
These 15 vegan gluten-free breakfast recipes prove that you can enjoy mornings filled with creativity, health, and taste, no matter your dietary preferences.
15 Vegan Gluten-Free Breakfast Recipes You’ll Love
Breakfast is the most important meal of the day, and it can still be deliciously satisfying while being vegan and gluten-free.
These 15 vegan gluten-free breakfast recipes offer a mix of sweet and savory options, from pancakes and muffins to scrambles and smoothie bowls.
Each recipe is crafted to provide energy, nutrition, and flavor without compromising dietary needs.
By exploring these creative breakfasts, you can transform your mornings into a healthy, flavorful, and inspiring experience that nourishes both body and mind.
Vegan Banana Oat Pancakes
These Vegan Banana Oat Pancakes are fluffy, naturally sweet, and completely gluten-free.
Made with ripe bananas, oat flour, and plant-based milk, they provide a wholesome, energy-boosting start to your morning.
Perfect for a cozy breakfast or brunch, they’re easy to make and packed with flavor.
Ingredients:
- 1 cup gluten-free oat flour
- 1 ripe banana, mashed
- 1 cup almond or soy milk
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- Coconut oil for cooking
Instructions:
- In a bowl, mash the banana thoroughly.
- Add almond milk, maple syrup, and vanilla extract. Mix until smooth.
- In another bowl, combine oat flour, baking powder, cinnamon, and salt.
- Gradually stir the wet ingredients into the dry ingredients until well combined.
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2–3 minutes until bubbles form, then flip and cook another 2 minutes.
- Serve warm with extra maple syrup or fresh fruit.
These pancakes are naturally sweet, fluffy, and comforting.
They make a wholesome, energizing breakfast that is both vegan and gluten-free.
Chia Seed Pudding with Berries
Chia Seed Pudding with Berries is a creamy, nutrient-dense breakfast that requires no cooking.
The combination of chia seeds, plant-based milk, and fresh berries provides fiber, protein, and antioxidants for a healthy morning.
It’s easy to prepare ahead and perfect for busy weekdays.
Ingredients:
- 1/4 cup chia seeds
- 1 cup almond milk
- 1 teaspoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup mixed fresh berries (blueberries, raspberries, strawberries)
Instructions:
- In a bowl or jar, mix chia seeds, almond milk, maple syrup, and vanilla extract.
- Stir well to prevent clumping.
- Cover and refrigerate for at least 4 hours or overnight.
- Before serving, stir again and add more milk if needed for desired consistency.
- Top with fresh berries and enjoy cold.
This pudding is creamy, refreshing, and rich in nutrients.
It’s a quick, make-ahead breakfast that’s both satisfying and naturally sweet.
Tofu Scramble with Spinach and Mushrooms
A Tofu Scramble with Spinach and Mushrooms is a savory, protein-packed vegan breakfast.
It mimics scrambled eggs using tofu, nutritional yeast, and spices for a flavorful and hearty dish.
Perfect for those who enjoy a savory start to the day.
Ingredients:
- 1 block firm tofu, drained and crumbled
- 1 cup fresh spinach, chopped
- 1/2 cup mushrooms, sliced
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- 1 clove garlic, minced
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add garlic and mushrooms, sauté until tender.
- Add crumbled tofu, turmeric, nutritional yeast, salt, and pepper.
- Cook for 5–7 minutes, stirring occasionally.
- Fold in spinach and cook until wilted, about 2 minutes.
- Serve hot with gluten-free toast or avocado slices.
This tofu scramble is savory, flavorful, and protein-rich.
It’s a hearty, wholesome breakfast that energizes you for the day ahead.
Sweet Potato and Quinoa Breakfast Bowl
Sweet Potato and Quinoa Breakfast Bowl is a warm, nourishing meal packed with fiber and plant-based protein.
Roasted sweet potatoes, cooked quinoa, and spices create a comforting breakfast that’s both filling and delicious.
Ingredients:
- 1 cup cooked quinoa
- 1 small sweet potato, diced
- 1 tablespoon olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup almond milk
- 1 tablespoon maple syrup
- Pinch of salt
- Optional toppings: pumpkin seeds, sliced banana
Instructions:
- Preheat oven to 400°F (200°C).
- Toss diced sweet potato with olive oil, cinnamon, nutmeg, and salt.
- Roast for 20–25 minutes until tender and lightly browned.
- In a bowl, combine cooked quinoa, roasted sweet potatoes, almond milk, and maple syrup.
- Mix well and adjust sweetness if needed.
- Top with pumpkin seeds or sliced banana before serving.
This breakfast bowl is warm, hearty, and naturally sweet.
It’s a filling, nutritious meal that keeps you energized through the morning.
Vegan Gluten-Free Breakfast Muffins
These Vegan Gluten-Free Breakfast Muffins are moist, fluffy, and naturally sweet with bananas and oats.
They are perfect for meal prep, on-the-go mornings, or a healthy snack.
Ingredients:
- 1 cup gluten-free oat flour
- 1/2 cup rolled oats
- 2 ripe bananas, mashed
- 1/4 cup almond milk
- 1/4 cup maple syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: 1/4 cup chopped nuts or chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, combine mashed bananas, almond milk, maple syrup, and vanilla extract.
- In another bowl, mix oat flour, rolled oats, baking soda, cinnamon, and salt.
- Fold the wet ingredients into the dry until just combined.
- Add optional nuts or chocolate chips if desired.
- Pour the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 20–25 minutes until a toothpick comes out clean.
- Let cool slightly before serving.
These muffins are naturally sweet, fluffy, and satisfying.
They’re perfect for a grab-and-go breakfast that’s both vegan and gluten-free
Vegan Blueberry Almond Smoothie Bowl
This Vegan Blueberry Almond Smoothie Bowl is creamy, fruity, and packed with antioxidants and healthy fats.
Blended blueberries and almond milk form a smooth base, topped with crunchy granola, chia seeds, and sliced almonds for texture and flavor.
It’s a refreshing, energizing breakfast that’s perfect for busy mornings or a light brunch.
Ingredients:
- 1 cup frozen blueberries
- 1 banana
- 1/2 cup almond milk
- 1 tablespoon almond butter
- 1 tablespoon chia seeds
- 1/4 cup gluten-free granola
- 2 tablespoons sliced almonds
Instructions:
- Blend blueberries, banana, almond milk, and almond butter until smooth.
- Pour the smoothie into a bowl.
- Top with chia seeds, granola, and sliced almonds.
- Serve immediately for a cold, refreshing breakfast.
This smoothie bowl is creamy, fruity, and packed with nutrients.
It’s a vibrant breakfast that keeps you full and energized for hours.
Vegan Gluten-Free Apple Cinnamon Overnight Oats
Apple Cinnamon Overnight Oats are a simple, make-ahead breakfast full of fiber and natural sweetness.
Gluten-free oats soak in almond milk with diced apples, cinnamon, and maple syrup for a creamy, flavorful morning meal.
Ingredients:
- 1/2 cup gluten-free rolled oats
- 1/2 cup almond milk
- 1/2 apple, diced
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
- 1 teaspoon chia seeds
Instructions:
- In a jar or bowl, combine oats, almond milk, diced apple, cinnamon, maple syrup, and chia seeds.
- Stir well and cover.
- Refrigerate overnight or at least 4 hours.
- In the morning, stir again and add extra almond milk if needed.
- Serve cold or warm, with extra apple slices on top.
These overnight oats are creamy, naturally sweet, and filling.
They’re a convenient, nutritious breakfast that can be prepped ahead of time.
Savory Chickpea Flour Pancakes
Savory Chickpea Flour Pancakes are gluten-free, vegan, and packed with protein.
Spiced chickpea flour batter cooks quickly into golden, flavorful pancakes perfect for a hearty breakfast or brunch.
Ingredients:
- 1 cup chickpea flour
- 1 cup water
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh herbs (parsley or cilantro)
- 1 tablespoon olive oil
Instructions:
- In a bowl, whisk together chickpea flour, water, turmeric, cumin, salt, and pepper until smooth.
- Stir in chopped herbs.
- Heat olive oil in a skillet over medium heat.
- Pour 1/4 cup of batter into the skillet and spread slightly.
- Cook for 2–3 minutes until golden, then flip and cook another 2 minutes.
- Repeat with remaining batter.
- Serve warm with avocado, tomato, or vegan yogurt.
These pancakes are savory, protein-rich, and satisfying.
They’re a wholesome, flavorful breakfast that’s both vegan and gluten-free.
Vegan Gluten-Free Banana Nut Porridge
Banana Nut Porridge is a creamy, naturally sweet breakfast made with gluten-free oats and mashed bananas.
Topped with chopped nuts and a drizzle of maple syrup, it provides warmth, flavor, and energy for the morning.
Ingredients:
- 1/2 cup gluten-free rolled oats
- 1 cup almond milk
- 1 banana, mashed
- 1/4 teaspoon cinnamon
- 1 tablespoon chopped walnuts or almonds
- 1 teaspoon maple syrup
Instructions:
- In a small saucepan, combine oats and almond milk.
- Cook over medium heat, stirring occasionally, until thickened.
- Stir in mashed banana and cinnamon.
- Pour into a bowl and top with chopped nuts and maple syrup.
- Serve warm for a comforting breakfast.
This porridge is creamy, naturally sweet, and hearty.
It’s a nourishing, filling breakfast that’s perfect for chilly mornings.
Quinoa and Berry Breakfast Bowl
A Quinoa and Berry Breakfast Bowl is a protein-packed, colorful, and gluten-free way to start your day.
Cooked quinoa serves as a base for fresh berries, seeds, and a drizzle of maple syrup, creating a nutrient-rich breakfast.
Ingredients:
- 1/2 cup cooked quinoa
- 1/2 cup mixed berries (strawberries, blueberries, raspberries)
- 1 teaspoon chia seeds
- 1 teaspoon flax seeds
- 1 tablespoon maple syrup
- 1 tablespoon almond butter (optional)
Instructions:
- Place cooked quinoa in a bowl.
- Top with mixed berries, chia seeds, and flax seeds.
- Drizzle with maple syrup and add almond butter if desired.
- Mix gently and serve immediately.
This breakfast bowl is colorful, nutritious, and satisfying.
It’s an energizing meal that’s perfect for a wholesome start to your day.
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Vegan Gluten-Free Sweet Potato Pancakes
These Vegan Gluten-Free Sweet Potato Pancakes are naturally sweet, soft, and packed with vitamins and fiber.
They combine mashed sweet potatoes with oat flour and warming spices for a hearty, flavorful breakfast.
Ingredients:
- 1 cup mashed sweet potato
- 1 cup gluten-free oat flour
- 1/2 cup almond milk
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- Coconut oil for cooking
Instructions:
- In a bowl, combine mashed sweet potato, almond milk, maple syrup, and vanilla.
- In another bowl, mix oat flour, baking powder, and cinnamon.
- Stir wet ingredients into dry until smooth.
- Heat coconut oil in a skillet over medium heat.
- Pour 1/4 cup of batter for each pancake.
- Cook for 2–3 minutes per side until golden brown.
- Serve warm with extra maple syrup or fresh fruit.
These pancakes are naturally sweet, moist, and comforting.
They provide a nutritious, energizing start to any morning.
Vegan Gluten-Free Avocado Toast with Cherry Tomatoes
Avocado Toast with Cherry Tomatoes is a simple, colorful, and nutrient-rich vegan breakfast.
It’s creamy, fresh, and naturally gluten-free, perfect for a quick yet satisfying morning meal.
Ingredients:
- 2 slices gluten-free bread, toasted
- 1 ripe avocado, mashed
- 1/2 cup cherry tomatoes, halved
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Optional: chia seeds or microgreens for topping
Instructions:
- Mash the avocado with lemon juice, salt, and pepper.
- Spread evenly over toasted bread slices.
- Top with halved cherry tomatoes and optional toppings.
- Serve immediately for a fresh, vibrant breakfast.
This toast is creamy, tangy, and packed with healthy fats.
It’s a quick, visually appealing breakfast that’s perfect any day of the week.
Vegan Gluten-Free Pumpkin Spice Overnight Oats
Pumpkin Spice Overnight Oats are a creamy, flavorful breakfast perfect for busy mornings.
They combine gluten-free oats, pumpkin puree, and warming spices to create a cozy, autumn-inspired meal.
Ingredients:
- 1/2 cup gluten-free rolled oats
- 1/2 cup almond milk
- 1/4 cup pumpkin puree
- 1 teaspoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon chia seeds
Instructions:
- In a jar or bowl, combine oats, almond milk, pumpkin puree, maple syrup, cinnamon, nutmeg, and chia seeds.
- Stir well to mix evenly.
- Cover and refrigerate overnight.
- In the morning, stir again and top with additional cinnamon or pumpkin seeds if desired.
This breakfast is creamy, spiced, and satisfying.
It’s an easy, make-ahead breakfast that’s both vegan and gluten-free.
Vegan Gluten-Free Buckwheat Porridge
Buckwheat Porridge is a hearty, naturally gluten-free, and vegan breakfast option.
It’s creamy, nutty, and perfect with fresh fruit or nuts for a balanced morning meal.
Ingredients:
- 1/2 cup buckwheat groats
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- Fresh fruit and nuts for topping
Instructions:
- Rinse buckwheat groats and combine with almond milk in a small saucepan.
- Cook over medium heat, stirring occasionally, until tender and creamy, about 10–12 minutes.
- Stir in maple syrup, cinnamon, and vanilla extract.
- Pour into a bowl and top with fresh fruit and nuts.
This porridge is warm, hearty, and lightly sweetened.
It’s a nourishing breakfast that provides lasting energy and flavor.
Vegan Gluten-Free Berry Chia Breakfast Parfait
Berry Chia Parfait is a layered, vegan, gluten-free breakfast that’s creamy, fruity, and packed with fiber.
Chia seeds soak overnight in plant-based milk, creating a pudding layered with fresh berries for a nutritious treat.
Ingredients:
- 1/4 cup chia seeds
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup mixed berries (strawberries, blueberries, raspberries)
Instructions:
- In a bowl or jar, mix chia seeds, almond milk, maple syrup, and vanilla extract.
- Stir well and refrigerate for at least 4 hours or overnight.
- Layer the chia pudding with fresh berries in a glass or bowl.
- Serve chilled for a refreshing breakfast.
This parfait is creamy, fruity, and satisfying.
It’s an easy, make-ahead breakfast that’s nutritious, delicious, and visually appealing
