14 Delicious Vegan Breakfast Recipes to Start Your Day Right

If you’re looking for quick and tasty vegan breakfast ideas, you’ve come to the right place! Here are 12 delicious recipes that are not only easy to make but also packed with nutrients to kickstart your day. From hearty oatmeal bowls to fruity smoothies, there’s something for everyone. Each recipe includes helpful tips, allergens to be aware of, and nutritional information to keep you on track with your dietary goals!

1/ Creamy Avocado Toast with Radishes

This creamy avocado toast is a delightful way to start your day. The vibrant green of the avocado pairs beautifully with the crisp, peppery radishes. Topped with fresh herbs, it’s not just a feast for the eyes but also a nutritious option for breakfast.

To make this dish, you’ll need ripe avocados, fresh radishes, and your choice of bread. The combination of textures and flavors makes each bite satisfying. Plus, it’s quick to prepare, making it perfect for busy mornings.

Here’s how to whip up this tasty breakfast:

Ingredients

• 2 slices of whole-grain bread
• 1 ripe avocado
• 4-5 radishes, thinly sliced
• Fresh cilantro or parsley, for garnish
• Salt and pepper, to taste
• Olive oil (optional)

Instructions

1. Toast the bread slices until golden brown.
2. While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until creamy.
3. Spread the mashed avocado evenly over the toasted bread.
4. Layer the sliced radishes on top of the avocado.
5. Garnish with fresh herbs and sprinkle with salt and pepper. Drizzle with olive oil if desired.

2/ Coconut Yogurt Parfait with Granola

This Coconut Yogurt Parfait is a great way to start your day. Layered with creamy coconut yogurt, crunchy granola, and fresh fruits, it’s both nutritious and satisfying. The vibrant colors of the berries and the refreshing taste of coconut make this parfait visually appealing and delicious.

To make this parfait, you’ll need some simple ingredients. The combination of textures from the creamy yogurt and crunchy granola is sure to please your taste buds. Plus, it’s easy to customize with your favorite fruits or nuts!

Ingredients

• 2 cups coconut yogurt
• 1 cup granola
• 1 cup mixed berries (blueberries, strawberries, raspberries)
• 1 tablespoon agave syrup or maple syrup (optional)
• Fresh mint leaves for garnish

Instructions

1. Start by layering half of the coconut yogurt at the bottom of a glass or bowl.
2. Add a layer of granola on top of the yogurt.
3. Next, add a layer of mixed berries.
4. Repeat the layers with the remaining yogurt, granola, and berries.
5. If desired, drizzle agave syrup or maple syrup on top for added sweetness.
6. Garnish with fresh mint leaves for a pop of color.
7. Serve immediately and enjoy!

Tips: You can make this parfait ahead of time, but keep the granola separate until serving to maintain its crunch. For allergens, ensure your granola is nut-free if you have nut allergies. This recipe is vegan and gluten-free, making it suitable for various dietary needs.

Nutritional Information (per serving): Calories: 300, Protein: 6g, Carbs: 45g, Fat: 12g, Fiber: 5g.

3/ Vegan Smoothie Bowl with Toppings

This vegan smoothie bowl is a colorful and refreshing way to start your day. The vibrant mix of fruits and toppings makes it not just healthy but also visually appealing. Imagine a creamy base topped with slices of kiwi, peaches, and a sprinkle of granola.

To make this smoothie bowl, you can use your favorite fruits, such as bananas, berries, or mangoes. Blend them with a plant-based milk for a smooth consistency. The toppings are where you can get creative! Use nuts, seeds, or more fresh fruits to add crunch and nutrition.

Ingredients

• 1 frozen banana
• 1/2 cup frozen mango
• 1/2 cup spinach (optional)
• 1 cup almond milk (or any plant-based milk)
• 1 tablespoon chia seeds
• 1/4 cup granola
• 1/2 kiwi, sliced
• 1/2 peach, sliced
• Handful of mixed berries (raspberries, blueberries, blackberries)

Instructions

1. Blend the frozen banana, mango, spinach, almond milk, and chia seeds until smooth.
2. Pour the smoothie into a bowl.
3. Top with granola, sliced kiwi, peach, and mixed berries.
4. Enjoy immediately for the best flavor and texture!

Tips: You can adjust the thickness by adding more or less almond milk. For added sweetness, consider a drizzle of maple syrup or agave.

Allergens: This recipe is nut-free if you use oat milk instead of almond milk. Always check for allergies with toppings.

Nutritional Information (per serving): Approximately 300 calories, 5g protein, 60g carbohydrates, 10g fat.

4/ Savory Chickpea Flour Pancakes

These savory chickpea flour pancakes are a delightful twist on traditional breakfast pancakes. They are golden brown, fluffy, and packed with flavor. The pancakes are garnished with fresh herbs, adding a pop of color and taste. Served alongside slices of avocado, they make for a nutritious and satisfying meal.

Chickpea flour, also known as besan, is the star ingredient here. It’s gluten-free and rich in protein, making these pancakes a great option for anyone looking for a hearty breakfast. The addition of spices and herbs enhances the flavor, making each bite a treat.

These pancakes are not just delicious; they are also quick to prepare. With just a few ingredients, you can whip up a batch in no time. They are perfect for busy mornings or lazy weekends when you want something special without too much fuss.

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil (for cooking)
• Avocado slices (for serving)
• Extra cilantro (for garnish)

Instructions

1. Mix the Batter: In a bowl, combine chickpea flour, water, turmeric, cumin, salt, and black pepper. Whisk until smooth. Stir in chopped cilantro.
2. Heat the Pan: Heat a non-stick skillet over medium heat and add olive oil.
3. Cook the Pancakes: Pour a ladleful of batter onto the skillet. Cook for about 3-4 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
4. Repeat: Continue with the remaining batter, adding more oil to the skillet as needed.
5. Serve: Stack the pancakes on a plate, garnish with extra cilantro, and serve with avocado slices on the side.

Tips: For added flavor, consider adding chopped onions or bell peppers to the batter. You can also serve these pancakes with a side of salsa for dipping.

Allergens: This recipe is gluten-free and vegan. Ensure all ingredients are certified gluten-free if necessary.

Nutritional Information (per pancake): Calories: 80, Protein: 4g, Carbohydrates: 12g, Fat: 3g, Fiber: 3g.

5/ Tofu Scramble with Spinach and Tomatoes

Tofu scramble is a fantastic vegan breakfast option that’s both hearty and delicious. This dish features a vibrant mix of tofu, fresh spinach, and juicy tomatoes, all cooked together in a skillet. The colorful ingredients not only make the dish visually appealing but also pack it with nutrients.

Cooking tofu is simple. Start by crumbling it into a pan, allowing it to absorb the flavors of the spices and vegetables. Spinach adds a nice touch of green, while tomatoes bring a burst of sweetness. Together, they create a satisfying meal that can be enjoyed any time of the day.

This tofu scramble is perfect for meal prep. You can make a big batch and store it in the fridge for quick breakfasts throughout the week. Just reheat and enjoy!

Ingredients

• 1 block firm tofu, drained and crumbled
• 2 cups fresh spinach, chopped
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon turmeric powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add crumbled tofu and cook for about 5 minutes, stirring occasionally.
3. Stir in turmeric, garlic powder, salt, and pepper. Mix well.
4. Add chopped spinach and cherry tomatoes. Cook for another 3-4 minutes until spinach wilts and tomatoes soften.
5. Serve hot, garnished with fresh herbs if desired.

Tips: For added flavor, consider adding nutritional yeast or your favorite spices. This dish is gluten-free and can be customized with other vegetables.

Allergens: Contains soy (tofu). Check for gluten-free options if needed.

Nutritional Information (per serving): Approximately 200 calories, 15g protein, 10g fat, 8g carbohydrates.

6/ Banana Oatmeal with Nuts and Berries

Banana oatmeal with nuts and berries is a fantastic way to start your day. This dish is not only tasty but also packed with nutrients. The creamy oatmeal serves as a perfect base for the sweet banana slices and colorful berries. Topped with crunchy nuts, it creates a satisfying texture that keeps you full.

Making this dish is simple and quick. You can customize it with your favorite nuts or berries. It’s a great option for busy mornings or a leisurely weekend brunch.

Ingredients

• 1 cup rolled oats
• 2 cups almond milk (or any plant-based milk)
• 1 ripe banana, sliced
• 1/2 cup mixed berries (blueberries, blackberries, raspberries)
• 1/4 cup nuts (almonds, walnuts, or peanuts)
• 1 tablespoon maple syrup (optional)
• 1/2 teaspoon cinnamon

Instructions

1. Cook the Oats: In a saucepan, combine rolled oats and almond milk. Bring to a boil, then reduce heat and simmer for about 5 minutes, stirring occasionally.
2. Add Flavor: Once the oats are cooked, stir in cinnamon and half of the banana slices. Cook for another minute.
3. Serve: Pour the oatmeal into a bowl. Top with the remaining banana slices, mixed berries, and nuts.
4. Sweeten: Drizzle with maple syrup if desired.
5. Enjoy: Dig in and enjoy your delicious, nutritious breakfast!

Tips: You can make this oatmeal ahead of time and reheat it in the morning. Feel free to swap out the fruits and nuts based on your preference.

Allergens: This recipe is nut-free if you omit the nuts or use seeds instead. Always check for allergies with specific ingredients.

Nutritional Information (per serving): Approximately 350 calories, 10g protein, 60g carbohydrates, 12g fat, 8g fiber.

7/ Sweet Potato and Black Bean Breakfast Burrito

Start your day with a burst of flavor and nutrition! The Sweet Potato and Black Bean Breakfast Burrito is a delightful way to enjoy a hearty meal. This burrito is packed with tender sweet potatoes, protein-rich black beans, and a hint of spice, all wrapped in a warm tortilla. It’s not just filling; it’s also colorful and inviting!

This dish is perfect for breakfast, but you can enjoy it any time of the day!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 4 large tortillas
• 1 cup shredded vegan cheese (optional)
• Fresh cilantro for garnish

Instructions

1. Cook the Sweet Potatoes: In a pot, boil diced sweet potatoes for about 10-15 minutes until tender. Drain and set aside.
2. Prepare the Filling: In a skillet, heat olive oil over medium heat. Add the cooked sweet potatoes, black beans, cumin, chili powder, salt, and pepper. Stir gently and cook for about 5 minutes until heated through.
3. Assemble the Burritos: Lay a tortilla flat and spoon the sweet potato and black bean mixture in the center. If using, sprinkle some vegan cheese on top. Fold in the sides and roll tightly.
4. Heat the Burritos: Place the rolled burritos seam-side down in the skillet. Cook for 2-3 minutes on each side until golden brown.
5. Serve: Garnish with fresh cilantro and enjoy your delicious breakfast burrito!

Tips: You can add avocado or salsa for extra flavor. This recipe is gluten-free if you use gluten-free tortillas.

Allergens: Contains beans and may contain gluten if using regular tortillas.

Nutritional Information (per burrito): Approximately 250 calories, 8g protein, 45g carbohydrates, 5g fat.

8/ Spiced Chia Seed Pudding

Chia seed pudding is a fantastic vegan breakfast option that’s both nutritious and satisfying. This spiced version adds a delightful twist to the classic recipe. The image showcases a vibrant glass filled with layers of creamy chia pudding and colorful fruits, topped with crunchy nuts. It’s not just a feast for the eyes but also a treat for your taste buds!

Chia seeds are packed with omega-3 fatty acids, fiber, and protein, making them a powerhouse ingredient. When soaked in liquid, they expand and create a pudding-like texture. The spices in this recipe elevate the flavor, making it a perfect start to your day.

To make this delicious spiced chia seed pudding, you’ll need a few simple ingredients. It’s easy to prepare and can be made ahead of time, so you can grab it on busy mornings. Let’s get started!

Ingredients

• 1/2 cup chia seeds
• 2 cups almond milk (or any plant-based milk)
• 1 tablespoon maple syrup (or agave syrup)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Fresh fruits (like berries, mango, or banana) for topping
• Nuts or seeds for crunch (like almonds or sunflower seeds)

Instructions

1. Mix Ingredients: In a bowl, combine chia seeds, almond milk, maple syrup, vanilla extract, cinnamon, and nutmeg. Stir well to avoid clumps.
2. Refrigerate: Cover the bowl and refrigerate for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and thicken.
3. Serve: Once thickened, give the pudding a good stir. Layer it in a glass with your choice of fresh fruits and top with nuts or seeds for added texture.
4. Enjoy: Dig in and enjoy your delicious spiced chia seed pudding!

Tips: You can adjust the sweetness by adding more or less maple syrup. Feel free to experiment with different spices like cardamom or ginger for a unique flavor.

Allergens: This recipe is nut-free if you use oat or soy milk. Always check for allergies related to specific nuts or seeds.

Nutritional Information (per serving): Approximately 200 calories, 8g protein, 10g fat, 25g carbohydrates, and 10g fiber.

9/ Vegan Breakfast Hash with Potatoes and Peppers

This Vegan Breakfast Hash is a colorful and hearty dish that’s perfect for starting your day. The combination of crispy potatoes and vibrant peppers creates a satisfying meal that’s both filling and nutritious. You can see the golden-brown potatoes mingling with bright red and yellow peppers, all topped with a beautifully cooked egg. The fresh herbs add a pop of color and flavor, making this dish not only delicious but also visually appealing.

Making this hash is simple and quick. You can customize it by adding your favorite veggies or spices. It’s a great way to use up leftover vegetables from the week. Serve it with a side of toast or enjoy it on its own for a wholesome breakfast.

Ingredients

• 4 medium potatoes, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 onion, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish
• 1 avocado, sliced (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they start to brown.
3. Stir in the onion and bell peppers. Cook for another 5-7 minutes until the vegetables are tender.
4. Season with garlic powder, paprika, salt, and pepper. Mix well.
5. Cook for an additional 2-3 minutes, allowing the flavors to meld.
6. Garnish with fresh parsley and serve with avocado slices if desired.

10/ Pumpkin Spice Overnight Oats

Get ready for a cozy breakfast with vegan pumpkin spice overnight oats! This dish is perfect for those chilly mornings when you want something warm and comforting. The creamy texture and warm spices make it a delightful way to start your day.

In the image, you can see a jar filled with oats, pumpkin puree, and a sprinkle of cinnamon on top. The oats are soaked overnight, allowing them to absorb all the flavors. You might also notice some pumpkin seeds and oats scattered around, adding a nice touch of crunch.

This recipe is not only tasty but also super easy to make. Just mix the ingredients, let them sit overnight, and enjoy a delicious breakfast in the morning!

Ingredients

• 1 cup rolled oats
• 1 cup almond milk (or any plant-based milk)
• 1/2 cup pumpkin puree
• 1 tablespoon maple syrup
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional toppings: pumpkin seeds, chopped nuts, or coconut flakes

Instructions

1. In a mixing bowl, combine rolled oats, almond milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt. Stir well until everything is mixed.
2. Transfer the mixture into a jar or container with a lid. Seal it tightly and place it in the refrigerator overnight.
3. In the morning, give the oats a good stir. Add a splash of almond milk if you prefer a thinner consistency.
4. Top with your choice of pumpkin seeds, nuts, or coconut flakes before serving.

Allergens: Contains nuts if using almond milk. Check labels for gluten-free oats if needed.

Nutritional Information: Approximately 250 calories per serving, with 8g protein, 10g fat, and 40g carbohydrates.

11/ Quinoa Breakfast Bowl with Almonds

This quinoa breakfast bowl is a delightful way to start your day. Packed with nutrients, it combines fluffy quinoa with fresh fruits and crunchy almonds. The vibrant colors of the berries and mango make this dish not only tasty but also visually appealing.

Quinoa is a fantastic source of protein and fiber, making it a perfect base for a hearty breakfast. The addition of almonds adds a nice crunch and healthy fats, while the fruits provide natural sweetness and a burst of flavor.

To make this breakfast bowl, you’ll need cooked quinoa, sliced almonds, and your choice of fresh fruits like strawberries, blueberries, raspberries, and mango. You can also add a drizzle of maple syrup or a sprinkle of cinnamon for extra flavor.

Ingredients

• 1 cup cooked quinoa
• 1/4 cup sliced almonds
• 1/2 cup strawberries, sliced
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 cup mango, diced
• Maple syrup (optional)
• Cinnamon (optional)

Instructions

1. Prepare the Quinoa: Cook quinoa according to package instructions. Allow it to cool slightly.
2. Assemble the Bowl: In a bowl, layer the cooked quinoa as the base.
3. Add Fruits: Top the quinoa with sliced strawberries, blueberries, raspberries, and diced mango.
4. Sprinkle Almonds: Add sliced almonds on top for crunch.
5. Optional Toppings: Drizzle with maple syrup or sprinkle with cinnamon if desired.
6. Serve: Enjoy your healthy breakfast bowl immediately.

Tips: You can customize this bowl with any fruits you have on hand. For added nutrition, consider adding chia seeds or a dollop of nut butter.

Allergens: Contains nuts (almonds). Ensure to check for any nut allergies before serving.

Nutritional Information (per serving): Approximately 350 calories, 12g protein, 15g fat, 45g carbohydrates, 8g fiber.

12/ Zucchini Bread Muffins

Zucchini bread muffins are a delightful way to start your day. They’re moist, flavorful, and packed with nutrients.

Using zucchini in muffins adds moisture without overpowering the flavor. It’s a sneaky way to include veggies in your breakfast. Plus, these muffins are easy to make and can be enjoyed warm or at room temperature. They’re perfect for busy mornings or as a snack throughout the day.

Let’s get into the recipe so you can whip up a batch of these tasty muffins!

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 cup brown sugar
• 1/2 cup unsweetened applesauce
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, combine the brown sugar, applesauce, grated zucchini, almond milk, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these zucchini bread muffins fresh out of the oven or store them in an airtight container for up to a week. They make a great grab-and-go breakfast option!

Tips: You can add nuts or chocolate chips for extra flavor. If you want to make them gluten-free, substitute the flour with a gluten-free blend.

Allergens: Contains wheat. Can be made gluten-free with appropriate flour.

Nutritional Information (per muffin): Approximately 150 calories, 3g protein, 30g carbohydrates, 2g fat.

13/ Berry Chia Jam Toast

This Berry Chia Jam Toast is a delightful way to start your day. The toast is topped with a vibrant mix of berries and a homemade chia jam that adds a sweet and tangy flavor. It’s not just pretty to look at; it’s packed with nutrients too!

The chia jam is simple to make and uses fresh or frozen berries, chia seeds, and a bit of sweetener. This jam is not only delicious but also loaded with fiber and omega-3 fatty acids. The toast itself can be made from your favorite bread, whether it’s whole grain, gluten-free, or sourdough.

To make this breakfast even more special, sprinkle some powdered sugar on top for a touch of sweetness and garnish with fresh mint leaves. This dish is perfect for brunch or a quick breakfast on busy mornings.

Ingredients

• 2 slices of your favorite bread
• 1 cup mixed berries (strawberries, blueberries, raspberries, blackberries)
• 2 tablespoons chia seeds
• 2 tablespoons maple syrup or agave nectar
• 1 tablespoon lemon juice
• Powdered sugar for dusting (optional)
• Fresh mint leaves for garnish (optional)

Instructions

1. Make the Chia Jam: In a small saucepan, combine the mixed berries, chia seeds, maple syrup, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally until the berries break down and the mixture thickens.
2. Toast the Bread: While the jam is cooking, toast the slices of bread until golden brown.
3. Assemble: Spread the chia jam generously over the toasted bread. Top with additional fresh berries.
4. Garnish: Dust with powdered sugar and add fresh mint leaves if desired.
5. Serve: Enjoy your Berry Chia Jam Toast immediately!

Tips: Feel free to customize the jam with your favorite fruits. You can also adjust the sweetness to your liking. This recipe is vegan and can be made gluten-free by using appropriate bread.

Allergens: This recipe is free from dairy and eggs. Ensure your bread choice is gluten-free if needed.

Nutritional Information (per serving): Calories: 250, Protein: 6g, Carbohydrates: 45g, Fat: 5g, Fiber: 10g.

14/ Apple Cinnamon Quinoa Porridge

Apple Cinnamon Quinoa Porridge is a warm and comforting breakfast option that’s perfect for chilly mornings. This dish combines the nutty flavor of quinoa with the sweetness of apples and the warmth of cinnamon. It’s not only delicious but also packed with nutrients to kickstart your day.

The image showcases a beautifully presented bowl of quinoa porridge, topped with fresh apple slices, cinnamon sticks, and a sprinkle of star anise. The vibrant colors of the apples and the earthy tones of the quinoa create an inviting look that makes you want to dig in right away.

This recipe is simple to make and can be customized to your taste. You can add nuts, seeds, or even a drizzle of maple syrup for extra sweetness. Plus, it’s vegan and gluten-free, making it suitable for many dietary preferences.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups almond milk (or any plant-based milk)
• 1 apple, diced
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup (optional)
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• Apple slices and cinnamon sticks for topping

Instructions

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa, almond milk, diced apple, cinnamon, salt, and vanilla extract. Bring to a boil.
2. Simmer: Reduce the heat to low and cover. Let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. Sweeten: If you like it sweeter, stir in maple syrup to taste.
4. Serve: Spoon the porridge into bowls and top with apple slices, cinnamon sticks, and any additional toppings you prefer.

Enjoy this warm bowl of goodness that’s not only tasty but also nourishing!

Tips: You can make this porridge ahead of time and reheat it in the morning. Feel free to experiment with different toppings like nuts or dried fruits.

Allergens: This recipe is nut-free if you use oat milk or another non-nut milk.

Nutritional Information (per serving): Approximately 250 calories, 6g protein, 40g carbohydrates, 8g fat.

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