5 easy vegan breakfasts you can make in under 10 minutes

Some mornings I want a café-level spread; most mornings I want food I can make with one eye half-closed and a podcast murmuring in the background. If that’s you too, this list is your new morning wingmate.

Each of these breakfasts is plant-based, satisfying, and fast. I timed them in my own kitchen between watering the herbs and lacing up for a trail run.

Nothing fussy. Nothing that dirties every dish you own. Just real food that keeps you going.

A quick note before we dive in: I use a simple “balance triangle” for breakfast. Think of it as carbs for quick energy, protein for staying power, and color (fruit or veg) for fiber and micronutrients. If you hit two sides of the triangle, you’ll feel decent. If you hit all three, you’ll glide through your morning.
Let’s get you fed.

1. Peanut butter banana toast (three ways)

I call this the “no-brainer toast” because it’s the answer when my brain hasn’t booted yet. You could make it in the dark and still nail it.

Base:

• 1 to 2 slices of sturdy whole-grain or seeded sourdough
• 2 to 3 tablespoons natural peanut butter (or almond or sunflower seed butter)
• 1 small banana, sliced

How to make it (2 to 4 minutes):

Toast the bread. Spread nut butter while it’s hot so it melts into the nooks. Layer banana slices. Done.

Three flavor routes:

Crunch & spice: Sprinkle cinnamon, a pinch of flaky salt, and crushed peanuts.

Bright & sweet: Drizzle maple syrup or date syrup, then add a little lemon zest.

Chocolate mood: Dust with cocoa powder or add a few mini dark chocolate chips.

Make it a triangle

Carbs: bread and banana

Protein/fat: nut butter

Color: banana (add berries on the side for extra fiber)

Swap it: Gluten-free bread works. Nut-free? Use sunflower seed butter.

Shortcut: Keep a banana sliced in the fridge. Toss the slices with lemon juice so they do not brown, then grab and layer in seconds.

2. Savory avocado and chickpea smash

When I’m craving something savory but still lightning-fast, this is it. It eats like a café toast without the café line.

Base:

• 1 ripe avocado
• 1/2 cup canned chickpeas, rinsed and patted dry
• Juice of 1/2 lemon or a splash of apple cider vinegar
• Pinch of salt and black pepper
• Optional: chili flakes, everything bagel seasoning, chopped parsley
• Bread, rice cakes, or a warm tortilla

How to make it (5 minutes):

Mash the avocado with a fork. Crush chickpeas right into the bowl by pressing with the back of the fork. Stir in lemon, salt, and pepper. Pile onto toast or wrap in a tortilla.

Add-ons if you have 30 extra seconds:

• Tomato slices or cucumber ribbons
• A quick drizzle of olive oil
• Pickled onions from a jar you made on the weekend

Triangle check:

Carbs: toast or tortilla

Protein/fat: chickpeas and avocado

Color: avocado plus any veg you add

Meal-prep hack: Smash the chickpeas with lemon and spices the night before. Add avocado fresh in the morning so it stays bright.

Time-saver tip I learned at the farmers’ market: Scoop avocados into a container when perfectly ripe, add lemon, then freeze in single portions. Thaw under running water for a minute or two, and you’re set.

3. Five-minute microwave oats that actually taste good

Microwave oatmeal earns its reputation for speed, but texture matters. This version comes out creamy instead of paste-like, and you can riff endlessly.

Base:

• 1/2 cup rolled oats
• 3/4 cup water or plant milk (soy milk adds extra protein)
• Pinch of salt
• 1 tablespoon chia or ground flax for creaminess and fiber
• 1 teaspoon maple syrup (optional)

How to make it (3 to 5 minutes):

Stir oats, liquid, salt, and chia in a microwave-safe bowl. Use a bigger bowl so it will not overflow. Microwave for 2 minutes. Stir well. Microwave for another 30 to 60 seconds, watching closely. Sweeten to taste.

Flavor packs (choose one):

PB&J: Stir in a spoonful of peanut butter and top with berries or a dollop of jam.

Apple pie: Dice an apple, microwave it with cinnamon for 60 seconds, then fold into the oats.

Mocha morning: Add 1 teaspoon cocoa and a splash of strong coffee.

Triangle check:

Carbs: oats and fruit

Protein: soy milk or a scoop of your favorite plant protein stirred in

Color: fruit add-ins

Stovetop alternative: If you have 2 more minutes, heat the same mix in a small pan and stir. The result is extra creamy.

Travel trick: Pre-mix dry oats, chia, cinnamon, and a pinch of salt in a jar. At work or on the road, add hot water or plant milk and you are ready to go.

4. Blender green smoothie that keeps you full

Not all smoothies are created equal. The sweet fruit-only blends taste great but can leave you hungry in an hour. This one sticks with you because it balances fiber, fat, and protein, and it does not taste like a lawn.

Base (one large or two small):

• 1 frozen banana or 1 cup frozen mango
• 1 cup baby spinach or kale (a generous handful)
• 1 tablespoon almond or peanut butter (or hemp hearts if you need a nut-free option)
• 1 scoop plain or vanilla plant protein, or 1/2 cup silken tofu
• 1 cup soy or oat milk, plus water to thin as needed
• Optional: 1/2 teaspoon grated ginger or a squeeze of lime for brightness

How to make it (2 to 3 minutes):

Blend the liquid first. Add everything else and blitz until silky. If you prefer it colder, toss in 2 or 3 ice cubes at the end.

Triangle check:

Carbs: fruit

Protein: protein powder or tofu

Color: greens

Make it even easier: Keep smoothie packs in the freezer. Portion fruit and greens into small bags or containers. In the morning, empty a pack into the blender, add milk, and go.

No blender morning? Mash the banana, whisk in plant milk and protein powder with a fork, and stir in very finely chopped greens. The texture is a little rustic, but it works when the blender is not an option.

A small mindset shift: I used to worry smoothies would not feel like breakfast. Pouring the blend into a bowl, topping with a little granola dust or seeds, and eating with a spoon changed that feeling for me. Chewing signals fullness, which helps the smoothie satisfy.

5. Seven-minute skillet tofu scramble

This is my go-to after a sunrise run. It is warm, savory, and ridiculously speedy if you keep the right spice mix on hand.

Base:

• 200 to 250 g firm tofu (about half a standard block), patted dry
• 1 teaspoon olive oil or a splash of water if you prefer an oil-free pan
• 1/2 teaspoon ground turmeric for color and an anti-inflammatory nudge
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon nutritional yeast for a cheesy flavor
• Salt and black pepper to taste
• Optional: a pinch of black salt (kala namak) for an eggy aroma, plus chopped cherry tomatoes or a handful of baby spinach

How to make it (6 to 7 minutes):

Heat a small skillet. Crumble tofu with your hands right into the pan. Add oil (or water), turmeric, garlic powder, onion powder, and a pinch of salt.

Cook, stirring, until the tofu releases steam and turns golden, about 4 to 5 minutes. Stir in nutritional yeast and any tomatoes or spinach. Cook 1 to 2 minutes more.

Finish with black pepper and a tiny pinch of kala namak if you enjoy that classic breakfast scent.

Serve it with: Toast, a warmed tortilla, or leftover roasted potatoes if yesterday-you was kind.

Triangle check:

Protein: tofu

Carbs: toast or tortilla

Color: spinach or tomatoes

Batch tip: Mix the dry spices in a small jar in a six-times batch. You can shake, scatter, and season without measuring on busy mornings.

The 60-second fruit-and-nut sidecar (bonus)

If your breakfast skews savory and you want a quick color bump, make a sidecar. Toss a handful of berries or sliced stone fruit with a squeeze of lemon.

Scatter chopped almonds or pumpkin seeds on top. It takes a minute and rounds out the plate.

What to keep on hand for speed
You do not need a big pantry to do breakfast well, but a tiny “speed shelf” helps. Here is mine:

Protein anchors: firm tofu, plain plant protein powder, soy milk

Flavor boosters: nutritional yeast, cinnamon, cocoa, chili flakes, everything bagel seasoning

Quick carbs: seeded bread, tortillas, rolled oats

Color: frozen berries, frozen mango, baby spinach

Healthy fats: nut or seed butter, hemp hearts, pumpkin seeds

Brighteners: lemons, limes, pickled onions

When those are stocked, 10-minute breakfasts become automatic.

Time-saving rhythms that actually stick

Prep one, eat three: If you are already opening a can of chickpeas for dinner, rinse and mash the extra with lemon and spices for later in the week.

Portion and freeze: Ripe bananas and avocado halves freeze beautifully. Future-you will be very pleased.

Assemble zones: Keep toaster, bread, nut butter, and a small knife in one “breakfast zone.” Fewer steps mean faster mornings.

Default first, fancy later: Make the easy thing first, such as toast or oats. If you are still hungry and you still have time, add a bonus like the sidecar or a smoothie.

What about coffee?
I’m a coffee-before-keyboard person, so I use the brew time to assemble breakfast. While the kettle heats, I toast bread. While the coffee blooms, I mash avocado. Pairing tasks like this keeps me from doom-scrolling and forgetting to eat until noon.

Final thoughts

If you have ever told yourself “I don’t have time for breakfast,” I hear you. I spent years grabbing whatever was near my desk. The shift did not come from willpower. It came from building a tiny set of defaults that I could make on autopilot.

Pick one of these and make it your weekday baseline. If you get bored, switch to another choice for a week. Pay attention to how each breakfast makes you feel two hours later.

Do you feel energized, steady, or snacky? Use that feedback to adjust the triangle.

Eating well in the morning does not have to be a personality trait. It is simply a few smart moves repeated many times. The payoff is a calmer and more focused morning, and it shows up fast.

Happy breakfasting. See you out there.