8 High Protein Plant-Based Breakfast Recipes

Breakast is said to be the most important meal of the day, but so many of us live a fast-paced lifestyle and either skip breakfast altogether or opt for a quick-and-easy, yet unhealthy breakfast, such as breakfast pastries or fried donuts. 

But with a little meal prep, you can make an entire week's worth of healthy and satisfying high-protein breakfast all at once, so you can enjoy the benefits of eating a healthy breakfast all week long. 

Below are 8 of our favorite high protein plant-based breakfast recipes: 

PROTEIN PUMPKIN MUFFINS

Ingredients

  • 2 cups gluten free flour
  • 2 scoops Smooth Vanilla Clean Lean Protein
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1 tsp of apple cider vinegar
  • 1 tsp of salt
  • 3/4 coconut sugar
  • 1 can of pumpkin
  • 1/2 cup vegan butter
  • 1/2 cup maple syrup
  • 1 flax egg (1 tbsp of ground flaxseed mixed with 2.5 tbsp water)

Method

  1. Preheat oven to 375 degrees
  2. Combine dry ingredients
  3. Mix in wet ingredients
  4. Place in greased muffin tin
  5. Bake for 20 minutes

VANILLA OATCAKE

Ingredients

  • 1 cup dry oats
  • 2 scoops Smooth Vanilla Clean Lean Protein
  • 1 ripe banana 1 tbsp baking powder + 1/2 tsp baking soda
  • 1 tsp Apple cider vinegar
  • 1 cup almond milk
  • 1 tbsp cashew butter

Optional: 1-2 tbsp coconut sugar/maple syrup (if you want them extra sweet) and 1-2 tsp vanilla extract for extra vanilla flavor

Method

  1. Add all of the ingredients into a blender (pour wet ingredients first so the dry don't stick to blender).

  2. Blend until batter is smooth. If mixture is too thick, add 1 tbsp of liquid at a time until it reaches desired thickness.

  3. Cook in pan at medium heat until bubbles form, then flip and cook for another 30 seconds or so.

  4. Topping suggestions: Cashew butter, chocolate sauce (maple syrup mixed with raw cacao powder), hemp-seeds, fresh strawberries.



CHOCOLATE COVERED CHERRY BAKED OATMEAL

Ingredients

  • 1/2 cup rolled oats
  • 1 tbsp chia seeds
  • 1/2 cup + 2 tbsp almond milk
  • 1 scoop Rich Chocolate Clean Lean Protein
  • 1 tsp baking powder
  • 1/2 mashed banana
  • 1/2 grated zucchini (optional, but squeeze excess water with a towel if you add)
  • 1 tbsp chocolate chips
  • 1 tsp vanilla extract
  • A few chopped cherries (can use frozen)
  • A pinch of sea salt

Method

  1. Preheat oven to 400°

  2. Spray a ramekin or oven safe bowl/dish with nonstick spray.

  3. Mix all ingredients in a bowl.

  4. Pour into your baking dish and top with more cherries and chocolate chips.

  5. Bake for 20-25 minutes or until a toothpick comes out clean.

  6. ENJOY!

CINNAMON CACAO OVERNIGHT OATS

Ingredients

  • 1 cup dairy free milk
  • 1/3 cup gluten free oats
  • 1 scoop Smooth Vanilla Clean Lean Protein
  • 1 tbsp unsweetened shredded coconut
  • 1-2 tsp raw cacao powder
  • A few pinches of cinnamon

Method

  1. Add all ingredients to a small container, and mix well until incorporated. Add extra water or milk as needed, and salt (or sweeter, like maple syrup or honey) to taste. Place in the fridge to soak overnight, and serve cold or slightly warmed in the morning.

  2. Top with bananas, walnuts, almond butter, extra coconut, or any other favorites!

CHEWY OAT BRAN BANANA PROTEIN MUFFINS

Ingredients

  • 1 2/3 cup oat bran
  • 1 scoop Nuzest Clean Lean Protein
  • 2 teaspoons baking powder
  • 1 teaspoon ceylon or regular ground cinnamon
  • 1-2 teaspoons MACA root powder
  • 2 medium sized very ripe bananas peeled and mashed
  • 1/2 cup low-fat greek yogurt (or yogurt of choice)
  • 1/2 cup unsweetened applesauce
  • 1 large free-range egg *Or substitute for 2 egg whites or flax egg
  • 1 teaspoon pure vanilla extract

Method

  1. Preheat oven to 400 degrees F. Spray 12 cup muffin tin with nonstick cooking spray or grease well with coconut oil.

  2. In a medium bowl whisk together oat bran, protein powder, baking powder and cinnamon; set aside.

  3. In a large bowl, mix mashed banana, applesauce, yogurt, egg/egg whites, and vanilla together until well combined and smooth. Add wet ingredients to dry ingredients and mix until just combined. Let batter sit two minutes to thicken a bit.

  4. Divide batter evenly into 12 muffin cups and bake 15 minutes or until toothpick inserted into center comes out clean. Transfer to a wire racket cool for 10 minutes, then remove muffins from tin and place on wire rack to cool completely.

  5. Muffins are best served warm with your favorite spread (ie. nut butter, yogurt, fruit compote). Enjoy!

LOW CARB PROTEIN WAFFLES

Ingredients

  • 1 scoop (or serving) vanilla Clean Lean Protein
  • 1/4 cup egg whites from a carton + 1-2 tablespoons water, if needed for a thinner consistency
  • 1/2 teaspoon baking powder (optional)
  • 1/4 teaspoon ground cinnamon or pumpkin spice
  • 1/4 teaspoon pure vanilla extract (optional)

    Optional for serving: maple syrup, almond butter, Walden Farms calorie free pancake syrup (the chocolate drizzle shown in the picture is calorie free and also from Walden Farms) and/or fresh fruit

Method

  1. Heat waffle iron.

  2. Stir all ingredients together in a small bowl, until batter is free from most clumps.

  3. Once waffle iron is heated, spray top and bottom of iron with non-stick cooking spray and pour batter over bottom iron. Depending on how thick your batter is, you may want to use the back of your spoon to spread the batter evenly over the iron.

  4. When the waffle iron goes off, transfer waffle to a plate and top with your favorites. Serve immediately or store in a covered container to reheat and enjoy later.

CHOCOLATE BANANA EGGS

Ingredients

  • 1 banana
  • 2 flax eggs (or chia eggs)
  • 1 scoop Rich Chocolate Clean Lean Protein
  • 1 tsp chia
  • 1 tsp cinnamon
  • 1/2 tsp vanilla

    Optional toppings: Strawberries, Blueberries, Apples, Cinnamon, Coconut flakes, and Almond butter

Method

  1. In a bowl mash 1 banana + two eggs of choice and whisk! Once combined add 1 scoop chocolate Clean Lean Protein, 1 tsp chia + 1 tsp cinnamon + 1/2 tsp vanilla.

  2. Add 1 tsp coconut oil into a pan, once melted add in your mixture!

  3. Mix continuously and keep fluffy, don't brown! It's cooked once there are no more gooey eggs!

  4. Top with fruit of choice, my usual is: apples, banana, strawberries, and more coconut flakes & I LOVE adding 1 tbs almond butter! But any toppings are game!

PERFECT PUMPKIN SCONES

Ingredients

Scones
  • 1 cup almonds (alternatively almond flour)
  • 1 cup gluten free oats (alternatively oat flour)
  • 2/3 cup coconut flour
  • 1 scoop Nuzest Smooth Vanilla Clean Lean Protein
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1 cup pumpkin
  • 1 teaspoon uncultured blackstrap molasses
  • 2 tablespoons coconut nectar
  • 1/4 cup almond milk
  • 2 tablespoons melted coconut oil
  • 1/2 cup cacao nibs
Cinnamon Glaze (optional)
  • 1 cup pitted dates
  • 1 teaspoon alcohol free vanilla
  • 1 teaspoon pumpkin pie spice
  • 1 scoop Smooth Vanilla Clean Lean Protein
  • 2 teaspoons coconut oil
  • 1/2 teaspoon cinnamon
Scones Method
  1. Preheat oven to 350 degrees.

  2. Place almond and oats in a dry blade container for a high powered blender. Blend together until a flour consistency is achieved (*alternatively, use almond and oat flour).

  3. Add flour to a food processor with remaining ingredients, minus nibs. Process until well combined. Add nibs. Pulse until well incorporated.

  4. Place batter on a parchment lined baking sheet. Cover with another piece of parchment and using a rolling pin, flatten dough into the shape of a circle about 3/4” thick.

  5. Bake for 15 minutes. Remove from oven and cut into even slices. Return to oven for 10 minutes longer. Remove from oven again and separate slices. Bake another 7 minutes. Remove from oven and let cool.

  6. Top with glaze (below) and chopped nuts. Store leftovers in refrigerator for up to three days.

Cinnamon Glaze Method (optional)

  1. Place dates in a high powered blender and cover with 1 cup hot water for 20 minutes. After soaking, do not drain.

  2. Add vanilla, pumpkin pie spice, 1 scoop protein, coconut oil and cinnamon.

  3. Blend until smooth and well combined. Once cooled, add glaze to a ziplock bag and cut off bottom corner to pipe glaze on the scones.

  4. Store leftovers in the refrigerator for up to three days.

Ready to start making some of these great healthy breakfast recipes for yourself? Consider Nuzest Clean Lean Protein.