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.

Vegan Breakfasts On the Sweet Side ImageVegan Raspberry “Poptarts”

(Gluten-free, Dairy-free, Egg-free, Vegetarian, Vegan)

Makes 8-10

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)

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 3×5- 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.


Vegan Breakfasts On the Sweet Side ImageTrail Mix Breakfast Cookies

(Gluten-free, Dairy-free, Egg-free, Soy-free, Vegetarian, Vegan, optionally Nut-free)

Makes 16-18

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

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.

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

Peanut Butter & Banana Baked Oatmeal CupsVegan Breakfasts On the Sweet Side Image

(Gluten-free, Dairy-free, Egg-free, Soy-free, Vegetarian, Vegan, optionally Nut-free)

Makes 10-12

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

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!

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.
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