Healthy Food

Best Easy + Quick Vegan Recipes for Breakfast

Along with busier and more rushing life nowadays, a lot of people tend to skip our breakfast in the morning, even the lunch or we will go out to have a meal instead of cooking ourselves.

Yeah, it’s the fact! Eating outsides is still acceptable (though for people who are on a diet to lose weight, I don’t highly recommend this way at all). However, skipping meal is a no-no.

More or less, you should at least have something in your stomach in the morning to provide “fuel” for a long day working or studying.

Okay, to help you this matter, here are some of my best easy + quick vegan recipes for both meals. Fast to prepare! Good for both vegan and those who want to lose weight!

Alert: Each of the meals are going to be made here by me takes only 5 minutes!

So, there really no excuses when it comes to having a wholesome breakfast or prepare a lunch to pack to school/to work in the morning.

Now, I’ll show you what I mean, let’s get started!

Take note that these recipes are prepared to packed to school or to work so you will need a bento box. Mine is the three-compartment one!

Deconstructed yogurt granola & fruit parfait


  • Roasted pecan and cranberry granola
  • Fresh raspberries
  • Soy yogurt



There might be one ingredient that you need to prepare forwards – the roasted pecan and cranberry granola.

You can make a huge amount of granola in the weekend and don’t fret, it can last up to one week.

To make it, you will need:

  • 1 cup of raw pecans
  • 4 cups of old-fashioned oats
  • 1/4 cup of brown sugar
  • 1/4 cup of raw sunflower seeds
  • 1/4 cup of vegetable oil
  • 1/4 cup of raw pumpkin seeds
  • 1/4 cup of agave syrup
  • 1/2 cup of dried cranberries
  • 1/2 cup of unsweetened coconut flakes
  • 1/4 cup of chia seeds (this is just optional)
  • A small pinch of salt

Now, all the ingredients are basically divided into two kinds: the dried ones (except dried fruit) and the wet ones (including vegetable oil and syrup).

First of all, preheat the oven up to 350 degrees Fahrenheit.

Mix all dried ingredients in a large mixing bowl to combine while mix all the wet ones in a smaller bowl with salt. After that, transfer all dried ingredients into the wet bowl, stir it up.

Line a baking paper on a large glass casserole dish or cookie sheet before placing the mixture on. Then, put it in the oven.

After that, remove from oven, stir again for about 15-20 minutes to avoid the ingredients from burning as well as to make sure that they get even brown color. Once they reach a lightly golden brown, place aside and let it cool for 40 minutes.

Next, add chia seeds and dried fruit, mix to combine. Store in an airtight container, this will last up to a week and you can serve with yogurt or milk to get a perfect taste.

Back to this breakfast recipe:

I just start off by cutting up some kiwi and also use some fresh raspberries but, you can use whatever fruit you have on hand and favorite.

On the middle compartment, pour some soy yogurt. I don’t want to mix them together because I’m not a fan of something soggy. You can use any plant yogurt as you like.

And, I also include the roasted pecan and cranberry granola that’s so delicious. Now the recipe is already ready to pick up.

Last up, sprinkle on some ground flax seeds as well as some chia seeds just because of the healthy Omega fats that these stuff offer. I also include some coconut flakes and that’s easy to make this deconstructed yogurt granola & fruit parfait.

You just need to mix it up when eating.


It’s pretty much a peanut butter and banana sandwich except for instead of bread. I use whole-grain crackers that I cut in half and then, spread on a generous amount of peanut butter.

Now, using a ripe banana, cut it into very thick slices to place on top and just a little bit of peanut butter on the other side to help it all stick together. So, they don’t come apart in your bento box.

Last up, serve it with some fresh oranges on the side and that’s it.

Avocado sandwich


  • ½ cup of pinto beans
  • 1 tsp of salsa
  • ½ tsp of ground cumin
  • ¼ tsp of paprika
  • Two pieces of whole-grained bread
  • Baby spinach
  • Sliced tomatoes and avocados
  • Cereal hot sauce
  • Ground pepper
  • Fruit


Now, add all pinto beans, salsa, ground cumin and paprika in a bowl, smash them down together until it’s all well-combined.

On two pieces of whole-grain bread, put on some baby spinach and then, distributed that mashed bean mixture that we just created.

Now, if you don’t have pinto beans, you can replace it with any beans you have on hand.

Next, put on some chives, sliced tomato as well as some ripe avocado. Then, just drizzle on some cereal hot sauce because the combination of that with the avocado and mashed bean is out of this world. Sprinkle on a little bit of freshly ground pepper and ready to pack.

I also serve this with some fresh strawberries on the side.


As the morning snack, use half of an orange and cut it into pieces. Have this with some roasted peanut and dried cranberries to kind of make my own homemade trail mix as well as dried figs.

I know that this preparation is a little but too much for some as a morning meal so, you can enjoy it as an afternoon snack as well.

Chunky monkey banana sandwich


  • Two pieces of whole-grain bread
  • Almond butter
  • Sliced banana
  • Dry roasted coconuts
  • Maple syrup
  • Fresh grapes


Spread some almond butter on two slices of bread. If you don’t have almond butter, just simply change it into any kind of butter you have on hand.

Then, sprinkle some hemp seeds on it again for those healthy omega fats that they offer. Another ripe banana cut into thick chunks.

Now, what makes it incredibly delicious is the roasted coconuts that I made just by dry roasting some regular coconut on medium-high heat until it became fragrant and golden. Then, using Canadian pure maple syrup (about ½ tsp) to drizzle on top.

It’s done for the bread!

Next, add some fresh grapes on the side.


As the morning snack, it really doesn’t get easier than this, it’s just two pieces of rice cakes as well as the leftover salsa and avocado from yesterday’s breakfast that I then mix together.

On the side, I put in some mixed greens to enjoy the leftover salsa with once the rice cakes are done and some fresh basil as well.

How easy was that!

Now, in addition to having breakfast, I’m also making sure to stay super hydrated throughout the morning by having either water or tea or both. Besides, I also keep the habit of taking those vitamin pills of B12 and D every morning to provide enough essential substances to our body.

Hopefully, this article helped you enjoy your breakfast healthily and nutritiously every morning in the easiest and fastest way.


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