Vegan S’mores Baked Donut Holes

June is the official month of s’mores, I’m calling it right now! And what better way to celebrate the start of summer than with S’more Vegan Donut Holes! They are baked in a mini muffin tin, so no special tools or excess oil necessary!

 

chocolate baked donut holes topped with vegan marshmallow creme, chocolate ganache, and graham cracker crumbs

These Vegan S’mores Baked Donut Holes are absolutely the best thing I’ve ever made. Now, I know I maybe say this every time I post something… but it’s true, I swear! My fiance even said I have to make these at least once a week. Considering how easy they are for being a fancier dessert, I’m game.

A warm chocolate baked donut, topped with chocolate ganache, vegan marshmallow creme, and graham cracker crumbs.. how can it get any better? Oh, I know how. It’s packed with protein thanks to my favorite plant-based Designer Protein!!! (PS Code MAGGIE20 gets you 20% OFF!!!) Protein vegan donuts. Enough said!

The real question is, if you had to choose between normal donuts or donut holes, which would you choose?

I know I would choose donut holes. You get a better topping and glaze to dough ratio, and they are easier to make homemade. Once I invest in a donut pan, all bets are off. But for now, I love the affordability and ease of making donut holes! They are surprisingly fluffy for being vegan donuts and exceptionally moist.

Let me know what other donut flavors you would enjoy getting recipes for! Making homemade donuts is a really fun way to show someone you love them or a great way to make memories in the kitchen. So, I would love to continue making awesome donut recipes for you all.

As always, be sure to tag me on Instagram @maggiebakesgrace if you make a recipe or are inspired by the flavor combination so that you have a chance to be featured on my stories! The full recipe is down below.

Vegan Smores Baked Donut Holes

These vegan baked donut holes are going to change your life. Warm chocolate, vegan marshmallow creme, and graham cracker combine in this beautiful treat.
Prep Time 10 mins
Cook Time 20 mins
10 mins
Total Time 40 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2 people

Ingredients
  

Donut Batter

  • 3 tbsp vegan butter
  • 1/4 cup non-dairy greek yogurt
  • 1/2 cup all-purpose flour
  • 2 tbsp cocoa powder
  • 1 scoop vanilla plant based protein Designer Protein
  • 1/2 tsp baking powder
  • 1 tbsp granulated sugar
  • 1 tbsp chocolate almond milk if needed

Vegan Marshmallow Topping

  • 1/4 scoop vanilla protein Designer Protein
  • 1/4 cup mini vegan marshmallows
  • 3/4 cup powdered sugar
  • 1-2 tbsp almond milk

Chocolate Ganache

  • 1/2 cup vegan chocolate chips melted

Graham Cracker Topping

  • 1/4 cup crushed graham crackers of choice

Instructions
 

Donut Batter

  • Beat together your vegan butter and yogurt. Stir in the flour, cocoa powder, protein powder, baking powder and sugar. If dough is too thick (it should be muffin batter consistency) stir in 1 tbsp chocolate non-dairy milk of choice.
  • Once a consistent batter is formed, scoop batter into greased mini muffin tin. This recipe should make about 12 mini muffin sized donut holes.
  • Bake at 350 degrees Fahrenheit for 20 minutes and then let cool in tin.

Chocolate Ganache and Marshmallow Topping

  • While donuts cool, melt your chocolate chips to make a sort of ganache. I did not need to add any extra coconut oil or vegan butter, but if your chocolate chips seize up, you can add an oil to get it melty.
  • To make the marshmallow topping, just add all the marshmallow topping ingredients to a microwave safe bowl. Microwave for 45 seconds then stir to fully combine until the marshmallows dissolve. Let chill to thicken.

Assembly

  • Once donuts have cooled enough to handle, dip tops in chocolate. Spoon over some marshmallow creme then top off with your crushed graham crackers! Enjoy!
Keyword baking, breakfast, chocolate, easy breakfast, easy dessert, high protein, protein, vegan, vegan baking, vegan breakfast

Vegan Monkey Bread Bites

Vegan Monkey Bread Bites

fingers holding vegan monkey bread muffin bites

Have you ever had or heard of monkey bread? If so, you are going to LOVE these! This vegan treat is childhood wrapped in one sweet little bite.

My aunt always made my cousins and me monkey bread whenever we slept over. It was the best sweet treat to wake up to! Now that it’s just me and my fiance, it’s hard to make an entire bundt pan. This mini vegan version is the perfect solution! You can pop one (or two or five) at a time for a quick sweet treat or pair it with greek yogurt and fruit for a balanced sweet breakfast.

All you need is a muffin tin and muffin liners, and then 4 ingredients to make this beautiful treat! It’s one of those vegan breakfast treats that are easy enough to make for a week day ahead of time, but special enough to be a part of weekend brunch.

What is your favorite part of monkey bread?

Monkey bread is incredible for so many reasons, it can be hard to choose a favorite! First of all, it is so easy. It requires minimal ingredients and is a fairly affordable option for a special brunch recipe. Another reason it is so good is because it makes the house smell like a holiday morning! The vegan butter, cinnamon and sugar form the most beautiful, cozy smell. My final favorite part of monkey bread is eating it like a monkey! There is something so fun about being able to “pick” at your food, and every time you pick off a piece the warm smell grows stronger and stronger.

I would love to know what your favorite part is! Catch the details for this recipe below and be sure to catch all my other fun vegan breakfast recipes on my blog. 

vegan monkey bread bites

Vegan Monkey Bread Bites

These vegan monkey bread bites are sweet bites of happiness! They only require 4 ingredients and are a great easy sweet breakfast idea.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2 people

Ingredients
  

  • 1 can biscuits Annie's is vegan
  • 4 tbsp melted vegan butter
  • 1 tbsp ground cinnamon
  • 1/2 cup granulated sugar of choice
  • optional maple syrup or honey if not vegan

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Line a muffin tin with liners and grease them.
  • Open the can of biscuits and cut each biscuit into 8 pieces. Roll each piece into a ball. Mix the cinnamon and sugar in a bowl.
  • Dunk each ball into the melted vegan butter. Then coat in the cinnamon sugar and pile 4-6 pieces into each muffin liner. Repeat process until you have around 12 "muffins".
  • Bake for 15-20 minutes and let cool for at least 5 minutes before removing from muffin liner. Drizzle on syrup or honey if not vegan and enjoy!
Keyword baking, breakfast, easy breakfast, easy dessert, easy recipe, vegan, vegan baking, vegan breakfast, vegan dessert

 


Vegan Blueberry Banana Coffee Cake Bars

Vegan coffee cake is a breakfast and brunch staple. Especially on Mother’s Day! Growing up, Starbucks had some of my favorite coffee cake. I can’t get enough of the crumble topping! Obviously, that recipe is not vegan so I had to do my own healthy vegan take on it.
vegan blueberry coffee cake bars stacked 2 on each other with the rest in a glass pan in the background.

Vegan Coffee Cake is the key to happiness

I’m not wrong, am I? There’s something about eating cake for breakfast that feels so indulgent, but this vegan blueberry coffee cake is a little more wholesome, packed with nutrients from the blueberries, and still tastes just as fabulous. I love the pop of color the blueberries give this vegan breakfast recipe, making it perfect for a special Mother’s Day brunch but easy enough to make as a weekday breakfast meal prep.

I call these coffee cake bars because I prefer my coffee cake in “snackin” form, meaning it is dense enough to eat with your hands. Who has time to use utensils anyways?! Just kidding, we do use utensils around here, but it feels so fun to eat breakfast with your hands! I love the moisture that the bananas bring to this coffee cake without making it too banana-y. Toss in some fresh blueberries, and you’ve got yourself a beautiful yet easy breakfast or brunch recipe.

To me, vegan baking is all about making recipes that many people can enjoy even if they have food allergies or intolerances. What’s a Mother’s Day brunch or summer get-together without having some food that many people can enjoy?! Plus, I bet your family and friends won’t even know this coffee cake is vegan. Be sure to check out my other vegan breakfast recipes on the blog, and as always, be sure to tag me on instagram at maggiebakesgrace if you enjoy this recipe or recreate it!

vegan blueberry coffee cake bars stacked 2 on each other with the rest in a glass pan in the background.

Vegan Blueberry Banana Coffee Cake Bars

These moist vegan coffee cake bars are studded with blueberries and topped with a gorgeous crumble topping. No one will know they are vegan, and they are dense and moist enough to eat with your hands!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 people

Ingredients
  

Coffee Cake Batter

  • 2 bananas medium and ripe
  • 1 1/4 cup almond milk
  • 1/3 cup oil neutral
  • 2 1/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 2 scoops vanilla protein powder plant-based
  • 1/8 tsp salt
  • 1/2 cup fresh blueberries

Crumble Topping

  • 6 tbsp melted vegan butter
  • 3/4 cup coconut sugar
  • 3/4 cup all-purpose flour
  • 1 tbsp ground cinnamon

Instructions
 

  • Preheat oven to 350 Degrees Fahrenheit.
  • In a large bowl, mash your bananas. Pour in almond milk, oil and vanilla and stir until fully combined. Sift in the flour, sugar, baking powder, protein powder, and salt.
  • Once dry ingredients are almost fully combined in batter, stir in the blueberries. Stir just to combine.
  • Pour batter into greased 13x9inch pan.
  • Create crumble topping by mixing together the melted vegan butter, coconut sugar, flour, and cinnamon. Add this on top of the batter in the pan.
  • Bake for 45 minutes or until a toothpick comes out clean. Let cool completely before cutting and enjoying!
Keyword baking, banana, breakfast, easy breakfast, easy dessert, healthy breakfast, healthy dessert, healthy recipe, protein, vegan, vegan baking, vegan breakfast

Guide to Healthy Vegan Chia Pudding

Welcome to your guide to making the best vegan chia seed pudding! Chia pudding has been my go-to snack for a long time, and lately I’ve been having loads of fun with different flavors! Move over basic snacks. Creations like Cookies ‘N Cream and PB & Berry make this healthy snack extra fun!

oreo chia seed pudding in a glass layered with yogurt and more oreos

Cookies’N Cream Chia Seed Pudding

vegan chia seed pudding in a mason jar. topped with yogurt and peanut butter and berries

Peanut Butter & Berry Chia Seed Pudding

I mean, how gorgeous are those cups of goodness?! In my opinion, the ideal chia seed pudding is nice and thick yet creamy, almost like tapioca pudding! We don’t fear sugar here, so adding maple syrup or a sweetener of choice is very necessary for it to be an exceptionally enjoyable experience! Once you have a great base recipe, the opportunities are truly endless.

The Best Chia Pudding Base

No secrets needed, I’m sharing it all with you! The best base, in my opinion is 4 parts liquid to 1 part chia. So if you’re batch making this for the week you can do 4 cups liquid and 1 cup chia seeds. Then you can add as much or as little sweetener as your heart desires. I prefer using a liquid sweetener like maple syrup because it mixes in the pudding more evenly. An important step here is to add a touch of vanilla & salt to your base as well. They really elevate the flavor.

That’s it! That’s your base!

Once you create your base recipe, let it refrigerate for 4+ hours or overnight. The longer it sits, the thicker it will become. THEN this is where the fun comes in! Toppings galore! When you have a base recipe, you can add whatever toppings you like.

My viral PB&Berry Chia pudding just adds non-dairy yogurt, melty peanut butter, and warmed berries. I also added powdered peanut butter to the base recipe because yes you can customize! If you are allergic to peanuts, I would highly recommend this recipe but with powdered almond butter and melted almond butter. What a treat!

vegan chia pudding in a mason jar with a caption on the bottom for a Pinterest Pin

My other new favorite flavor take is Cookies ‘N Cream. It’s still vegan and can be gluten-free (with my homemade oreos!) and feels way more indulgent, almost like dessert for breakfast! It could even be served as a healthy dessert. Layered with non-dairy yogurt, chocolate date spread, and more Oreos, this is a recipe for the ages!

oreo chia seed pudding in a glass layered with yogurt and more oreos

Check out the FULL RECIPE for PB&Berry Chia Pudding down below.

Check out the Cookies N’ Cream Chia Pudding on my YouTube!

And as always, if you try out one of these flavor combos, tag me on Instagram at maggiebakesgrace! Much love!

vegan chia seed pudding in a mason jar. topped with yogurt and peanut butter and berries

Peanut Butter & Berry Vegan Chia Pudding

Everything is cuter in a mason jar, including this vegan chia pudding! A beautiful chia pudding base topped with non-dairy yogurt, melted peanut butter, and warmed berries creates a magical breakfast.
Prep Time 5 mins
4 hrs
Total Time 4 hrs 5 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 people

Ingredients
  

  • 1/4 cup chia seeds
  • 1 cup almond milk
  • 2 tbsp powdered peanut butter
  • 2 tbsp maple syrup
  • 1/8 tsp salt and vanilla

Instructions
 

  • Add all ingredients to a clean mason jar. Add lid.
  • Shake it all up until combined. Let sit in refrigerator for 4+ hours or overnight.
  • Top with non-dairy yogurt, more peanut butter and warmed berries and enjoy!
Keyword breakfast, breakfast bowl, chia, chia pudding, easy breakfast, gluten-free, healthy breakfast, healthy dessert, healthy recipe, healthy snack, vegan breakfast

Caramelized Banana Vegan Breakfast Bowl

This Caramelized Banana Vegan Breakfast Bowl is a great way to use up leftover rice. It is a sweet, comforting, hearty breakfast that is easy to customize and easy to keep vegan and gluten-free! Warm creamy rice meets spicy cinnamon, sweet maple syrup, and deep caramelized bananas in a beautiful Coconut Bowl. You could add whatever spices and toppings you want to make this bowl the breakfast of your dreams.hand holds a coconut vegan breakfast bowl filled with warmed rice, non dairy yogurt, and caramelized banana. Brown wooden table and sliced banana are shown in the background

One of my coziest memories from childhood is waking up on an early Winter school morning. My dad would build us a fire in the fireplace, and my mom would heat up rice with butter, cinnamon and sugar for breakfast. If you’ve never had rice this way, you are SERIOUSLY missing out. It is the definition of comfort. In this bowl, I reheat it with a bit of oat milk as well and it is truly a beautiful combination.

Why you need this vegan breakfast bowl

I love my mom’s classic sweet rice, but I also love elevating it a bit for a more nourishing breakfast bowl. Combined with non-dairy yogurt and deep caramelized banana, it feels a little fancier and tastes a little more wholesome while maintaining the same comfort. The best part of this breakfast bowl is that the caramelized banana takes no time at all! By no time I mean less than 5 minutes. You just throw your ingredients into a hot pan for a few minutes and boom, delicious caramelized banana!

Now, I know we all love our oatmeal here, but there’s something about the rice that just adds some nice variety! It has a similar vibe to oatmeal, but honestly is a great way to change it up, and is just as (if not more) cost effective. Be sure to tag me on instagram at maggiebakesgrace if you make your own caramelized banana vegan breakfast bowl!

vegan breakfast bowl served in a coconut bowl filled with warmed rice, non dairy yogurt, and caramelized banana. Brown wooden table and sliced banana are shown in the background

Caramelized Banana Vegan Breakfast Bowl

This cozy vegan breakfast bowl is ideal any time of year. Warm notes of cinnamon and maple syrup combine with caramelized banana over warmed leftover rice for a beautiful meal!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 1 person

Ingredients
  

Rice Base

  • 1 cup leftover cooked rice
  • 1/2 cup oat milk
  • 1/8 tsp salt
  • 1/8 tsp cinnamon

Caramelized Banana

  • 1 banana, sliced
  • 1 tbsp vegan butter
  • 1/8 tsp cinnamon
  • 2 tbsp maple syrup

Build your bowl

  • 1 cup non-dairy yogurt
  • 1 Brazil nut garnish

Instructions
 

Rice base

  • Add all rice base ingredients to a microwave-safe bowl. Microwave for 2 minutes on High, where some of the oat milk boils off and rice is heated through.

Caramelized Banana

  • Add the vegan butter and maple syrup to a medium high heated pan. Let melt together then add in 1 sliced banana, so each slice has a flat side down.
  • Let the banana cook in the sauce for 2 minutes, flip over to the other side, and sprinkle on cinnamon. Let cook for 2 more minutes then remove from heat.

Build Your Bowl

  • Add the creamy warm rice base to a bowl. Add some non-dairy yogurt of choice.
  • Top with caramelized banana and garnish of choice. Enjoy!
Keyword banana, breakfast, breakfast bowl, caramelized banana, easy breakfast, healthy breakfast, healthy recipe, vegan, vegan breakfast, vegan recipe

Vegan Blueberry Skillet Cookie

Have you ever dreamt of eating cookies for breakfast? Well, your dreams are about to come true! This Vegan Blueberry Skillet Cookie is the best way to eat cookies for breakfast. This vegan skillet cookie is packed with plant-based protein, micronutrients from the blueberries, and tons of flavor. The texture is like if a moist blueberry muffin had a baby with a skillet cookie. 

mini skillet with blueberry skillet cookie inside and topped with white non dairy yogurt. white cloth and wooden spoon in background. Another skillet with blueberry cookie is peaking out in the background

Blueberry muffins are the best muffin flavor, yeah? Like, nothing quite beats a Kwik Trip blueberry muffin. But this vegan blueberry skillet cookie is seriously as moist as those muffins but way more nutritious. Plus it’s vegan and gluten-free! I have so many fond memories of eating blueberry muffins on car rides to swim meets,  my dad playing classic Rock music and me jamming out on my iPod shuffle. Now, I prefer to jam out on Spotify on my phone, no Rock music involved, but still all the blueberry muffins! Think of this vegan skillet cookie as the grown-up version of a Kwik Trip muffin. More nutritious, more effort, but also feels way better 2 hours later in your tummy thanks to it being vegan and gluten-free (if you’ve got intolerances like me!)

Now, I’ve posted many cookie recipes at this point on my blog, but no skillet cookies yet. Honestly, what a shame! Skillet cookies are actually one of my favorite things to bake because they are so warm, cozy, and easy to customize. Once you get a good base recipe, it is easy to switch up the flavorings and toppings to create a wonderful treat every time without fail!

The best part about this recipe is it can be dessert or breakfast! Or, it can be dessert for breakfast. Or breakfast for dessert! However you view it, your world is about to be rocked. Be sure to check out the recipe down below and tag me on Instagram if you try it!

mini skillet with blueberry skillet cookie inside and topped with white non dairy yogurt. white cloth and wooden spoon in background. Another skillet with blueberry cookie is peaking out in the background

Vegan Blueberry Skillet Cookie

Imagine if a blueberry muffin and a skillet cookie had a food baby. Now, imagine if you get to eat that for breakfast! This Vegan Blueberry Skillet Cookie is a new family favorite wholesome dessert or breakfast treat.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Dessert
Cuisine American
Servings 4 people

Ingredients
  

  • 1/4 cup vegan butter
  • 1/4 cup nut butter
  • 1/4 cup granulated sugar
  • 1/4 cup vanilla plant based protein powder
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 2 egg replacements can use regular eggs if not vegan, otherwise use flax eggs
  • 1/2 cup fresh blueberries NOT frozen

Instructions
 

  • Preheat oven to 350F. Grease 4, 5" skillets or one 10" skillet with oil.
  • Add your vegan butter, peanut butter, sugar, and protein powder to a bowl. Beat together until smooth.
  • Add in the rest of your ingredients (except the blueberries) to the bowl. Beat together until smooth and evenly combined. Softly stir in the blueberries.
  • Pour batter into skillet and bake at 350F for 25 minutes. Cook time may vary based on oven and skillet size. Let cool before enjoying!
Keyword breakfast, cookie, healthy dessert, skillet cookie, vegan, vegan breakfast, vegan cookie, vegan dessert

Vegan Orange Cinnamon Rolls

Cinnamon rolls, meet Spring! Vegan cinnamon rolls don’t get much easier than this. These Vegan Orange Cinnamon Rolls are yeast-free and require no rising or down time. They are one of the tastiest vegan brunch ideas out there and the little extra citrus from the orange makes them transform from a cozy winter treat to a comforting spring delight.

vegan cinnamon rolls in a mini skillet. topped with an orange icing. there are cinnamon sticks and oranges sliced in half in the background. There is also a white ramekin filled with extra icing in the background The slight citrus flavor is truly beautiful with the sweetness of the brown sugar in these vegan orange cinnamon rolls. Can’t you just see the sparkling sugary buttery mixture spilling out and meeting the sweet citrusy icing? It’s a truly beautiful sight. And an even more beautiful smell! In my opinion, cinnamon rolls are one of the only foods that taste as good as they smell.

Why should you try these vegan cinnamon rolls?

Well, that seems like a silly question but the answer is simple: they will bring you comfort and joy in a short amount of time! I always try to make recipes that feel a little fancy but are actually relatively easy and don’t take much time. After all, free time is hard to come by nowadays! I strive to show you that eating vegan doesn’t need to be difficult. It doesn’t need to be hard to find the ingredients or expensive either! Eating vegan food can be fun, delicious, and nutritious. And what better way to show yourself or your family some love than with a fresh batch of vegan cinnamon rolls?!

Every Christmas morning, my family enjoys fresh baked cinnamon rolls. This citrusy twist is a way to bring the comfort of cinnamon rolls to your table year round. I love that there’s no yeast too, because I never have that on hand (inspiration from Creme de la Crumb). Be sure to tag me if you try it for a chance to be featured on my Instagram at maggiebakesgrace!

vegan cinnamon rolls in a mini skillet. topped with an orange icing. there are cinnamon sticks and oranges sliced in half in the background. There is also a brown spoon filled with extra icing in the background

Vegan Orange Cinnamon Rolls

Upgrade your Easter brunch or spring meal with these vegan orange cinnamon rolls. The orange brings a beautiful citrus contrast to the sweet warmth of cinnamon and brown sugar.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls

Ingredients
  

Dough

  • 2 1/2 cups all purpose flour
  • 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup almond milk
  • 1/4 cup orange juice no pulp
  • 2 tbsp vegan butter

Filling

  • 1/2 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 4 tbsp vegan butter softened
  • 1 orange zested

Icing

  • 2 tbsp vegan butter
  • 2 tbsp orange juice no pulp
  • 1 - 1 1/2 cups powdered sugar

Instructions
 

  • Preheat oven to 425°F and then make your dough.
  • In a large bowl, add your almond milk, orange juice, and vegan butter. Microwave on high for 1 minute, or until mixture is melted together.
  • Add the rest of the dough dry ingredients and then stir together with a spoon just until a dough starts to form. Use your hands to form the dough into a cohesive ball, and then knead dough for 1-2 minutes.
  • Roll dough out in 5x12 rectangle (does not need to be exact).
  • Now create your filling. Add all filling ingredients to a small bowl and beat together until a spread texture forms. Spread the filling evenly on top of the flattened dough.
  • Roll up dough into a giant spiral, using a typewriter motion with your fingers to ensure even rolling. Use dental floss or a sharp knife to cut 12 cinnamon rolls.
  • Place rolls in a circle pattern in greased skillet. Bake rolls at 425 degrees F for 10 minutes then 350 degrees F for 15 more minutes (can do longer if you like a more done roll - I like mine soft).
  • As the rolls are cooking, make your icing by adding all icing ingredients to a large bowl and beating together until a smooth icing forms. Refrigerate icing until the rolls are ready to be served.
  • Top the fresh baked cinnamon rolls with the orange icing, serve, and enjoy!
Keyword breakfast, cinnamon roll, healthy breakfast, healthy dessert, vegan, vegan breakfast, vegan dessert

Cherry Chocolate Granola Bowl

Do you ever wake up in the morning craving chocolate? I do, basically every day! There is no better way to fix that craving than with this vegan and gluten-free cherry chocolate granola. It is a delicious healthy vegan snack on its own. It is also a great vegan breakfast idea when you pile it high with yogurt, cherries, and brazil nuts!

chocolate granola, yogurt, cherries, and brazil nuts piled into a coconut bowl with nuts and granola and cherries surrounding in the background

I mean seriously, does it get more gorgeous than that coconut bowl filled to the brim with non-dairy yogurt, chocolate granola, brazil nuts, and delicious bright cherries? It’s kind of like black forest cake, but for breakfast! And this chocolate granola, let me tell you!!!

When I say this is the best chocolate granola I’ve ever made, I mean it.

Okay, well, it’s tied with my Vegan Graham Cracker Granola. But it is darn good! I’ve recently discovered a secret ingredient to add to granola that is a total game changer. You’ll need to keep reading to find out what it is! In this chocolate granola, it brings the crisp and crunch to a whole new level! With this breakfast bowl, you get all of the flavors and textures you could want. Creamy non-dairy yogurt, fresh and fruity cherries, crunchy sweet granola. And when I say crunchy, I mean CRUNCHY! It’s a true match made in heaven.

I love the nutty & buttery flavor and texture that the brazil nuts add too! It’s a really tasty complement to the juiciness and sweetness of the cherries. I also recommend using a non-dairy yogurt for this bowl if you’re lactose intolerant like me and want to keep this a dairy-free breakfast. Cherry yogurt would be gorgeous with this bowl, but any flavor really will do!

If you aren’t convinced just by the photos, once you find out how easy the recipe is you will be!

chocolate granola, yogurt, cherries, and brazil nuts piled into a coconut bowl with nuts and granola and cherries surrounding in the background

Cherry Chocolate Granola Bowl

Creamy yogurt, sweet juicy cherries, and crunchy chocolate granola come together in a beautiful vegan breakfast bowl!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Snack
Cuisine American
Servings 2 people

Ingredients
  

Chocolate Sea Salt Granola

  • 3 tbsp vegan butter
  • 3 tbsp non-dairy milk
  • 3 tbsp cocoa powder
  • 3 tbsp granulated sugar
  • 1 cup old fashioned oats
  • 1/8 tsp sea salt
  • 1/8 tsp baking soda

Garnishes

  • 2 servings non-dairy yogurt of choice
  • 2 brazil nuts
  • 1 bar chocolate of choice

Instructions
 

Chocolate Sea Salt Granola

  • Melt together the vegan butter, milk, cocoa powder, and sugar in microwave for 1 minute. Stir until sugar and cocoa powder dissolve to form one smooth mixture.
  • Add in the oats, salt, and baking soda to the chocolate mixture. Stir to evenly coat.
  • Spread oats mixture flat onto a baking sheet and bake at 325 degrees Fahrenheit for 30 minutes, stirring halfway through. Optional to add part of your chocolate to the granola after it bakes so it gets all melty.

Assembly of Granola Bowl

  • Once granola cools, assemble your bowl.
  • Add yogurt, cherries, granola, and more chocolate to a bowl. Enjoy!
Keyword breakfast, chocolate, gluten-free, granola, healthy breakfast, healthy dessert, healthy snack, high protein, vegan, vegan breakfast

 


Vegan Cinnamon Roll Baked Oats (TikTok Recipe)

The only thing more cozy and comforting than a cinnamon roll is cinnamon roll baked oats. I kid you not, these taste like Christmas morning, your birthday, a warm hug, your favorite candle, and a really fuzzy blanket all tied into one delicious baked breakfast.

cinnamon roll baked oats in a mini cast iron skillet served with utensils cloth napkin on wood table

Cinnamon rolls are one of life’s true joys. I believe they bring happiness and joy wherever they go. SO why not bring joy to yourself and those around you?! These Vegan Cinnamon Roll Baked Oats are sure to start your morning off on a positive note. Baked oats are “trending” right now, but I’ve loved them for years! It’s sort of like a high fiber excuse to eat cake for breakfast. Besides peanut butter & chocolate, like in my Vegan Tagalongs,  Cinnamon Roll is the best flavor ever for breakfast! There’s something about the hearty oats, the sweet spicy cinnamon swirl, and the creamy icing that is a beautiful combination. When it all comes together in one big bite, washed down with a giant cup of coffee, I feel truly at peace. Even if you’re one of those folks capable of washing it down with a big glass of milk, I won’t judge!

inside texture of vegan cinnamon roll baked oats served in a cast iron skillet with a fork on a wood table

Why should you make Vegan Cinnamon Roll Baked Oats?

  • They’re so easy yet so tasty
  • It’s a fun way to make a fancy-feeling breakfast
  • Baked oats are delicious and nutritious!

If those reasons don’t convince you, I don’t know what will. Maybe the fact that you can make these ahead of time as a delicious vegan meal prep, or that you can easily double or triple the batch to make enough for the whole family? Honestly, I would double the batch just for myself because that’s how darn good these baked oats are.

Be sure to try out the recipe down below to see for yourself!

inside texture of vegan cinnamon roll baked oats served in a cast iron skillet with a fork on a wood table

Vegan Cinnamon Roll Baked Oats (TikTok Recipe)

The tiktok trending baked oats get a vegan upgrade with these Cinnamon Roll Baked Oats. It's basically like eating cake for breakfast, but is wholesome and oh so cozy!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 2 people

Ingredients
  

Cinnamon Oat Batter

  • 1 1/2 cups oats old fashioned
  • 1 scoop vanilla protein powder plant based
  • 1 tbsp creamy nut butter any neutral flavor
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 2/3 cup almond milk or other non-dairy milk
  • 2 tbsp maple syrup

Cinnamon Swirl Sauce

  • 1 tbsp creamy nut butter
  • 1 tbsp vegan butter
  • 1/4 cup maple syrup
  • 1 tsp cinnamon or more to taste

Icing

  • 2 tbsp icing of choice store bought or homemade

Instructions
 

Cinnamon Oat Batter

  • Preheat oven to 350 degrees F.
  • Add all oat batter ingredients to a high-power blender.
  • Blend until ingredients are combined and smooth, with a little texture left.
  • Pour batter into greased mini skillets or ramekins.
  • Bake for 15 minutes.

Cinnamon Swirl Sauce

  • While oats bake, make cinnamon swirl sauce.
  • Combine all cinnamon swirl sauce ingredients in a microwave safe bowl. Microwave for 20 seconds to loosen everything up.
  • Once everything is heated, stir vigorously to combine into a sauce. Set aside.

Final Steps

  • Once oats are baked, take out of oven.
  • Top with cinnamon swirl sauce in a swirl pattern.
  • Top with icing if desired in a swirl pattern as well.
  • Enjoy!
Keyword baked oats, breakfast, cinnamon roll, gluten-free, healthy breakfast, oats, vegan, vegan breakfast

Vegan Graham Cracker Granola

Are you constantly waking up hangry, wishing you could whip up a delicious vegan breakfast? Or, do you struggle to find nutritious, healthy, meal prep vegan breakfast ideas that actually taste good? If you know me, you know I struggle too. This vegan granola recipe is a sure solution!

Vegan breakfast recipe: Pouring almond milk into a coconut bowl filled with chia pudding, vegan granola, and frozen berries

This Vegan Graham Cracker Granola is seriously one of the best vegan granola recipes I’ve ever put in my mouth and an absolutely rocking vegan breakfast idea. I’ve been a granola fiend for as long as I can remember. My mom and I first started making homemade granola when we saw The Pioneer Woman do it. Since then, I don’t think I’ve ever bought granola from the store again! Homemade granola is very affordable, easy to make vegan and gluten-free, customizable with various flavors, and a fun family activity. Most importantly, it can be a wholesome meal prep idea or really quick breakfast to fuel yourself for the day ahead.

Why should you make my vegan granola recipe Vegan Graham Cracker Granola?

  • Because it is a wholesome plant-based source of protein, carbs, and fat. Delicious fuel for a long or short day!
  • Because it will save you money, save you time if you meal prep it ahead, and create fun memories with your family and friends.

Now, if you aren’t convinced, make this vegan granola recipe yourself and then you will understand the hype! Be sure to leave me a review and comment down below when you try this delicious, best ever vegan granola recipe for Vegan Graham Cracker Granola. And, if you tag me on Instagram, I might even re-share your post on my story! I am sure you will fall in love with this vegan granola recipe as much as I did.

vegan breakfast recipe: Vegan granola, chia pudding, frozen berries, and almond milk in a coconut bowl

Vegan Graham Cracker Granola

If you're looking for the crunchiest granola ever, you've found it! This nutritious, vegan breakfast idea contains a secret ingredient that brings the crunch to a whole new level. Packed with healthy plant-based sources of carbs, fat, and protein, you've got yourself a winning vegan breakfast or snack.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 4 people

Equipment

  • baking sheet
  • parchment paper
  • medium microwave safe bowl
  • spoon

Ingredients
  

  • 1/4 cup vegan butter
  • 1/4 cup nut butter hazelnut or other
  • 1 cup almond flour
  • 1 1/3 cup oats old fashioned
  • 1/2 cup maple syrup
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp vanilla

Instructions
 

  • Preheat oven to 325 degrees Fahrenheit.
  • Using the microwave, melt together your vegan butter and nut butter in a microwave safe bowl for approximately 1 minute.
  • Stir in the almond flour, maple syrup, oats, baking soda, salt, and vanilla.
  • Once everything is evenly coated, pour the mixture onto a parchment lined baking sheet. Spread in one layer.
  • Bake the granola for 30 minutes, stirring halfway through.
  • Let cool before serving and enjoy!
Keyword breakfast, granola, healthy breakfast, healthy snack, meal prep, snack prep, vegan breakfast