Fall has well and truly arrived! Even though I’m sad to say goodbye to the warm sunny weather, I’m excited to spend my mornings sipping my favorite tea and filling the kitchen with the cozy smells of spices and baking!

I wanted to share some quick and easy vegan breakfast ideas for fall that will leave you full and satisfied all morning. I come back to these babies time and time again.

Cozy Fall Breakfast Recipes

Orange Marmalade Waffles

Serves 1

• 1.5 cup oat flour
• 1 flax egg (1tbsp flax meal + 2 tbsp water)
• 1 tsp of baking powder
• ½ tsp of pink salt
• 1/4 cup orange zest
• 1 tsp vanilla flavor
• Dash of cinnamon
• Dash of cardamom
• 1 tbsp golden monk fruit 
• 1-1.5 cups water (add more water if oats soak up too fast).
• *You can make “buttermilk” by using:
1/2 cup plant milk + 1 tsp coconut vinegar. Whisk and sit for 5 min before incorporating. If you use this, just combine with another 1/2 cup water for recipe.

1) Combine and mix dry ingredients in large mixing bowl.
2) Add wet ingredients, stir in slowly with a folding motion. Do not over mix; some lumps are ok.
3) Let the batter rest for 2-3 minutes before cooking. (Add more water if batter soaks up moisture too quickly).
4) Prepare waffles per usual.
5) Top with “frosting” = 1 tbsp vanilla protein + 2 tbsp non dairy milk + stevia & cinnamon to taste. Stir till frosting like consistency. Pour over waffles and top with orange marmalade or fresh orange wedges, and a drizzle of maple syrup.

Gingerbread Overnight Oats

Serves 1

• 1 cup gf oats
• 1/2 tsp pink salt
• cinnamon
• cardamon
• ginger
• 1 tsp molasses
• 1 tsp vanilla extract or bean
• 1 cup non dairy milk
• Fruit of choice for topping
• 1 tbsp shredded coconut flakes

1) Combine dry ingredients in jar. Cover with lid and shake to mix.
2) Remove lid, add molasses, vanilla and non dairy milk. Stir well with spoon.
3) Cover with lid and let sit in fridge overnight. Top with chosen fruit (I like blackberries or apple slices) and coconut flakes.

READ MORE: 3 Quick & Healthy Plant-Based Dessert Recipes

Banana Bread Pancakes

Serves 1-2

• 1 cup oat flour
• ¼ cup almond flour
• 1 flax egg
• 1-2 tsp of baking powder
• ½ tsp of pink salt

• 1 tsp cinnamon
• 1 tsp vanilla
• 1 mashed banana
• 1 -1.5 cups water

1) Combine and mix dry ingredients in large mixing bowl.
2) Add wet ingredients, stir in slowly with a folding motion. Do not over mix; some lumps are ok.
3) Let the batter rest for 2-3 minutes before cooking. (Add more water if batter soaks up moisture too quickly).
4) Prepare pancakes per usual.
5) Top with peanut butter sauce (peanut butter powder plus water), ⅓ banana bread Larabar, OR banana slices with walnuts and a drizzle of maple syrup.

I hope these fall breakfast recipes inspire you for the cooler months to come – try them out and let me know how you go! Don’t forget to tag me on Instagram (@lose_weight_w_kate, #kmannrecipes, #lrdlifestyle) so I can share your creations.

For more mouthwatering plant-based recipes to try this fall, check out my two recipe ebooks: A Fresh Start Recipe and Grocery Guide and Kate’s Book Of Pancakes. 

 

 

 

 

 

 

 

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