Upgrade your breakfast from humdrum bowls of cereal to fluffy pancakes, cheesy savory oatmeal, and flaky strudels that pack a punch of fall flavor. And while there’s nothing wrong with a bowl of cereal—it’s the ultimate go-to for busy mornings—taking your time to prepare a morning meal is a great way to infuse seasonal fruits, veggies, and spices into your daily dishes.
Is breakfast really the most important meal of the day?
Breakfast is, more often than not, regarded as the most important meal of the day. And according to the Cleveland Clinic, there’s some truth in this age-old adage. Enjoying a hearty, healthy breakfast provides the body with fuel for the day ahead, reduces brain fog and aids mental clarity, and can even lower the risk of diabetes by a whopping 55 percent.
Enjoying a healthy breakfast is especially important for kids. “Studies show kids who eat in the morning are better able to pay attention at school, resulting in improved academic performance,” Cleveland Clinic reports.
15 fall breakfast recipes
You don’t need eggs or cow’s milk to whip up these 15 autumnal breakfast recipes.
The Experiment
1Vegan Sweet Potato Pancakes With Cinnamon and Nutmeg
Sweet potatoes are truly unsung health heroes. Not only are they anti-inflammatory and rich in antioxidants, sweet potatoes can also help improve skin, eye, and gut health. So why not eat them for breakfast? This cozy fall recipe from the Easy. Whole. Vegan: 100 Flavor-Packed, No-Stress Recipes for Busy Families cookbook infuses pancakes with sweet potato purée for an extra fluffy, sweet, and nourishing morning meal.
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.Hannah Kaminsky
2Vegan Chai Breakfast Pudding
Creamy and luscious, a bowl of hot rice pudding is the perfect meal to soothe your soul on chilly autumn mornings. This recipe combines the warming spices of a Chai latte—think cardamom, cinnamon, ginger, and cloves—for a delicious start to your morning. Top off your pudding with chopped dates and a handful of raisins for extra sweetness.
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Jasmine Briones
3Vegan Maple-Roasted Acorn Squash Breakfast Bowls
You’ve heard of smoothie bowls, but have you ever tried an acorn squash breakfast bowl? This nourishing recipe calls for a drizzle of maple syrup and a pinch of pumpkin spice on scored acorn squash. Bake until browned and then stuff with dairy-free yogurt, granola, berries, almond butter, coconut flakes, chia seeds, and cacao nibs, or customize with your toppings of choice.
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4Vegan Nutty Cinnamon Pumpkin Iced Strudel
This recipe from the Fall: Plant-Based Recipes to Celebrate Harvest Season cookbook takes just a bit of elbow grease, but with a little time and prep, you’re guaranteed a tasty breakfast for the week ahead. A buttery almond mixture and a sprinkle of pumpkin spice line the inside of this flaky strudel before it’s finished off with tangy lemon icing. Whip up a batch come Sunday morning, and enjoy dessert for breakfast all week long.
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Shanika Graham-White
5Jamaican-Inspired Vegan Banana Oatmeal Porridge
Made with a cornmeal base, traditional Jamaican porridge obtains its robust flavor thanks to the addition of ground cinnamon, nutmeg, and aromatic vanilla. This recipe from the Orchids + Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm cookbook keeps all of the rich flavors of this Caribbean recipe but swaps out the cornmeal for rolled oats. Bananas add an extra touch of sweetness while chopped walnuts impart crunch and a bevy of health benefits including antioxidants and omega-3s.
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Mixed & Measured
6Chocolaty Vegan Coffee Scones With Espresso Glaze
Why drink your coffee when you can eat it? These buttery scones are studded with chocolate chunks and speckled with crushed coffee beans for a sweet and energizing mouthful. They’re finished off with a drizzle of espresso glaze for even more buzz. Enjoy on their own or with an oat milk latte for an extra kick of caffeine.
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Ilene Godofsky Moreno
7Silky Vegan Pumpkin Pie Smoothie Bowl
This smoothie bowl recipe from The Colorful Family Table cookbook is perfect for those first few weeks of autumn when the summer heat still lingers in the air. Frozen bananas, pumpkin purée, ground flaxseeds, maple syrup, and frozen cauliflower florets (for a sneaky serving of veggies your kids won’t taste but will absolutely love) are blended together for a thick smoothie bowl base. Top off your bowls with yogurt, crunchy granola, your choice of chopped nuts, and chocolate chips, and dig in!
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8Cheesy Vegan Oatmeal Bowl With Kale and Pumpkin Seeds
If you prefer a savory breakfast, bookmark this recipe from the No Meat Athlete Cookbook. Hearty rolled oats are transformed into a cheesy, veggie-packed breakfast dish thanks to nutritional yeast, shredded carrots, kale, salsa, salt, and pepper. Serve with avocado, pumpkin seeds, crushed pepper, and a sprinkle of smoked paprika. Oats will never be the same again.
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9Moist Vegan Carrot and Banana Bread With Golden Turmeric Cream
Banana bread meets carrot cake in this two-in-one recipe from the Let’s Go Nuts cookbook. The resulting loaf is moist, flavorful, and packed full with fruits and veggies. Plus, it’s finished off with a smooth cashew-turmeric cream that’s irresistible.
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10Pumpkin Spice Smoothie
Smoothies made with whole fruits and vegetables can make for a healthy, delicious breakfast—and during hot summer days, smoothies are a great way to stay cool. If you’re a smoothie loyalist looking to bring this breakfast stable into fall, look no further than this autumnal recipe. Pumpkin purée, bananas, coconut milk, ginger, vegan protein powder, and pumpkin spice come together for a thick, luscious smoothie—coconut whipped cream optional.
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Ashley McLaughlin
11Two-Step Creamy Vegan Overnight Apple Ginger Muesli
Take a break from overnight oats with this muesli recipe from the Power Plates cookbook. Rolled oats, ginger, cinnamon, almonds, hemp seeds, dates, and apples are tossed together before yogurt is stirred in. This fall-forward concoction is then refrigerated overnight for a thick and creamy bowl of muesli come morning.
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Shanika Graham-White
12Overnight Vegan Maple Apple Cinnamon Rolls
Fluffy cinnamon rolls get a punch of fall flavor thanks to a brown-sugar apple filling and thick maple glaze. Make this your weekend baking project and enjoy a delectable roll every day of the week, or serve them up at your next Sunday brunch.
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13Creamy Vegan Pumpkin Spice Chai Latte
No breakfast is complete without a cup of warming chai. This recipe from the Fall: Plant-Based Recipes to Celebrate Harvest Season cookbook adds a punch of autumnal flavor to your chai latte with the help of pumpkin purée, maple syrup, pumpkin spice, and cinnamon sticks. Add a shot or two of espresso or a splash of coffee for a dirty pumpkin spice chai latte.
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14Vegan Slow Cooker Apple Pie Coconut Oatmeal
Enjoy a slice of apple pie for breakfast with the help of this recipe from the Plants First cookbook. Steel-cut oats are slow-cooked overnight in a mixture of coconut milk, apples, vanilla, cinnamon, nutmeg, ginger, cloves, and salt for a delicious bowl of oatmeal reminiscent of apple pie.
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Shanika Graham-White
15Vegan Apple Blackberry Brioche French Toast
Another brunch staple, fluffy, golden-brown brioche French toast is layered with crispy Granny Smith apples for a juicy explosion of autumnal flavors in this recipe from the Orchids + Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm cookbook.
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Jocelyn Martinez is an Associate Editor at VegNews living in Los Angeles, CA.
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