Sick of the same old breakfasts? Want a special brunch to celebrate with friends and family? Loaded with veggies and grains and packed with flavor, vegan breakfast bakes are a great way to start the day. And most bakes refrigerate well, making them a handy option for baking ahead and then simply reheating the morning of. From baked oatmeal and fruity quinoa crumble to comforting potato casseroles, “eggy” frittatas, and hearty rice and beans, this collection of vegan breakfast bakes is guaranteed to up your breakfast game. As an added bonus, all recipes are free of oil and refined sugar, so they’ll leave you feeling supercharged and not sluggish.
In this stellar bake, a mix of seasoned barley, mushrooms, and spinach sits beneath chewy corn tortilla strips, sweet corn, and creamy Great Northern beans. Slather tangy oven-roasted salsa verde over the top and pop it in the oven. The hardest part is waiting for it to bake, but you only need to wait 30 minutes! Note: If you don’t have fresh tomatillos, use store-bought salsa verde instead.
With its frozen berries and everyday ingredients, it’s easy to see why this nourishing oatmeal-berry bake is a crowd favorite. The creamy cinnamon-infused oatmeal—sweetened with maple syrup, plump raisins, and juicy blueberries—melts in your mouth. Raspberries add vibrant color and a subtle tartness that pops off the palate, and a handful of slivered almonds sprinkled over the top adds a crunchy texture. A fan writes, “I have made this several times—it’s like having dessert for breakfast (and I mean that in a good way).”
Kick off the weekend with this scrumptious vegan nacho bake. Layers of homemade crispy corn chips and a well-seasoned mix of lima beans, onions, and corn get a flavor lift from the tangy salsa verde. Serve with tofu-spinach sour cream, cilantro, scallions, and jalapeño (optional) for a memorable family meal that’s special enough to serve to guests. A reviewer writes, “Yum! These were delicious! The vegan ‘sour cream’ will be great on other dishes as well.”
More like a frittata, the Spanish tortilla offers layers of potato bound together with egg. In this vegan version, crumbled tofu and aquafaba replace the egg, while onion, garlic, and jarred red bell peppers lend a sweet, earthy flavor. Notes a fan, “This is a fabulous recipe. It is time-consuming but worth it.”
Gājjar no halvo is a popular Indian dessert featuring grated carrots in cardamom-infused cream. This vegan twist has none of the saturated fat of the traditional version, and uses oat, chia seeds, and flaxseeds to give it creaminess. Naturally sweetened with mashed banana and dates, this fragrant bake is healthy enough to eat any time of the day. A satisfied reader comments, “Made this last night for breakfasts this week. Really delicious with some oat milk, maple syrup, and a handful of raspberries. The nuts and carrots give a pleasant texture, but you don’t really pick out the carrot flavor.”
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