Vegan Breakfasts On the Sweet Side

For me, there are two ways to approach breakfast: sweet or savory.

If you go the savory route, you’re looking at things like scrambled eggs, frittatas, roasted potatoes, and hashes. When I think savory for breakfast, my mind always turns to eggs, which are off the table if you’re vegan.

But if you go the alternate route, towards the sweet side of things, that’s when breakfast really gets exciting. But more often than not, those sugary treats can send us into overdrive, causing our energy to spike in the morning and crash in the afternoon. While delicious, eating a breakfast like this every day may not do our bodies good.

If you have a sweet tooth like me and breakfast is your favorite meal of the day, here are some recipes that will satisfy your cravings but leave you full of energy all day long.

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5 from 1 vote
raspberry poptarts 250x211.jpg
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Vegan Raspberry “Poptarts”

Prep Time40 mins
Cook Time45 mins
Total Time1 hr 25 mins
Course: Breakfast
Cuisine: American
Servings: 8 poptarts
Calories: 234kcal
Author: Alyssa Rimmer

Ingredients

  • ½ cup millet flour
  • ½ cup brown rice flour
  • ½ cup almond flour
  • ½ cup tapioca starch
  • ½ teaspoon fine sea salt
  • ¾ teaspoon xanthan gum
  • 2 tablespoons granulated sugar
  • 5 tablespoons cold vegan butter
  • 3 tablespoons cold palm shortening
  • 3-5 tablespoons cold water
  • Raspberry jam , for filling (choose the thickest jam possible)

Instructions

  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
  • Add the flours, starch, salt, gum, and sugar to the bowl of a food processor. Pulse to combine. Cut the butter and shortening into small pieces, add to the food processor and pulse until a sandy texture forms, 10-15 pulses. Pour the water into the food processor, pulsing between each addition, until a dough has formed.
  • Turn the dough out onto a piece of parchment paper. Knead into a ball, then roll out to 1/8-inch thick. Cut the dough into 3-inch strips, then slice again to form 3x5-inch rectangles. Spoon 1 tablespoon of jam onto one rectangle of dough. Cover with another rectangle of dough, then crimp the edges together with a fork until all sides are closed up. Transfer to baking sheet. Repeat with the remaining dough.
  • Prick the top of each tart with a fork before baking to allow for air to flow through. Bake on the center rack for 35-45 minutes, until dough has browned. Remove and cool on a wire rack before enjoying.

Nutrition

Nutrition Facts
Vegan Raspberry “Poptarts”
Amount Per Serving
Calories 234 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g15%
Trans Fat 1g
Sodium 212mg9%
Potassium 50mg1%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 334IU7%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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5 from 1 vote
trail mix cookies 294x450.jpg
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Trail Mix Breakfast Cookies

Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Breakfast
Cuisine: American
Servings: 16 cookies
Calories: 141kcal
Author: Alyssa Rimmer

Ingredients

  • ¼ cup applesauce
  • ¼ cup peanut butter (or any nut or seed butter)
  • 1/3 cup maple syrup or agave nectar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • ¼ cup brown rice flour
  • ¼ cup flaxseed meal
  • ¼ cup tapioca starch
  • ½ cup gluten-free rolled oats
  • ½ cup cooked quinoa
  • ½ cup shredded unsweetened coconut
  • 1 teaspoon baking powder
  • Pinch of salt
  • ¼ cup sunflower seeds
  • ¼ cup dried cranberries
  • ¼ cup vegan chocolate chips

Instructions

  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
  • In a small mixing bowl, beat together the applesauce, peanut butter, maple syrup or agave, water, and vanilla. In a separate mixing bowl, whisk together the rice flour, flaxseed meal, tapioca starch, oats, quinoa, coconut, baking powder, and salt. Stir in the sunflower seeds, cranberries and chocolate chips. Pour the wet ingredients over the dry ingredients and mix to form a dough.
  • Form the dough into balls, pressing them gently between your hands and transfer to the baking sheet. Bake for 15-18 minutes until slightly browned. Transfer to a wire rack and cool for 10 minutes.

Notes

You can also use ¾ cup of your favorite gluten-free flours instead of the brown rice/flaxseed/tapioca mixture used in this recipe.

Nutrition

Nutrition Facts
Trail Mix Breakfast Cookies
Amount Per Serving
Calories 141 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Sodium 49mg2%
Potassium 121mg3%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 8g9%
Protein 3g6%
Vitamin A 2IU0%
Vitamin C 1mg1%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Peanut Butter Banana Oatmeal Cups 283x400.jpg

5 from 1 vote
Peanut Butter Banana Oatmeal Cups 283x400.jpg
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Peanut Butter & Banana Baked Oatmeal Cups

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 12 oatmeal cups
Calories: 222kcal
Author: Alyssa Rimmer

Ingredients

For the oatmeal cups:

  • Gluten-free non-stick baking spray
  • 1 cup mashed bananas (3-4 bananas)
  • ¼ cup peanut butter (or any nut or seed butter)
  • 2 tablespoons maple syrup
  • 1 cup canned lite coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free rolled oats
  • 1 cup quinoa flakes
  • 1 cup unsweetened shredded coconut
  • Pinch of salt
  • Flaked coconut , for topping

For the topping:

  • ¼ cup peanut butter (or any nut or seed butter)
  • 2 tablespoons maple syrup
  • 1 tablespoon water

Instructions

  • Preheat the oven to 375ºF. Spray a 12-cup muffin pan with non-stick baking spray. Set aside. Beat together the mashed bananas, peanut butter, maple syrup, coconut milk, and vanilla in a large mixing bowl. Add the oats, quinoa flakes, shredded coconut, and salt.
  • Beat to combine. Spoon the oatmeal mixture into the muffin tins, filling ¾ of the way full. Sprinkle the tops with flaked coconut. Bake on the center rack for 25-30 minutes, until the cups have set. Cool in the pan for 10-15 minutes.
  • While cooling, whisk together the topping ingredients. Transfer the oatmeal cups to a plate or bowl, drizzle with the peanut butter syrup, and enjoy!

Nutrition

Nutrition Facts
Peanut Butter & Banana Baked Oatmeal Cups
Amount Per Serving
Calories 222 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g35%
Sodium 68mg3%
Potassium 219mg6%
Carbohydrates 24g8%
Fiber 4g16%
Sugar 8g9%
Protein 5g10%
Vitamin A 12IU0%
Vitamin C 2mg2%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Written by Alyssa Rimmer

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Alyssa Rimmer Breakfast Cookies Magazine Oatmeal Pop Tarts
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