Breakfast can be a bit tricky for our plant-based friends out there. While we love a good overnight oatmeal or smoothie recipe as much as the next person, they can both get a little boring when you’re eating them every single day. And on busy mornings when you don’t have time to dry your hair—let alone cook a full meal—healthy eating can feel like your last priority.

But when you plan in advance, you can create delicious breakfast recipes (from breakfast burritos to bars) to stash in the freezer and grab on your way out the door. These nine vegan meal-prep recipes are the furthest thing from boring and will transform even the most hectic mornings into something to look forward to.

Addicted to sweet breakfasts but trying to avoid a sugar crash before noon? These banana quinoa breakfast bars are naturally filling thanks to fiber and protein from quinoa and nut butter. They’re gluten-free and vegan with just a touch of sweetness from maple syrup. We love adding coconut flakes for a little extra crunch and chocolate chips because... well, obviously.

These might seem like an odd choice for breakfast, but honestly, we could eat them any time of day. Chickpea scramble stands in for eggs, then brown rice adds complex carbs, while green onions and vegan cheese spice up the flavor. The best thing about these burritos is that they freeze like a dream—just wrap them in plastic and foil to store as long as you need.

Hash browns might be the single best thing about greasy brunch food. They’re crispy, carby, little slices of heaven, and they pair flawlessly with a runny egg or some zesty hot sauce. This recipe keeps everything you love about hash browns without the sketchy oils they’re usually fried in. Freeze before you bake them, then pop them in the oven while you’re getting ready in the morning. Top with avocado for a twist on avo toast that just might be better than the original.

For those mornings when you’re feeling a smoothie but don’t want to dig through the fridge to throw ingredients together, reach for these pre-portioned freezer packs. You can customize them however you like (sub out peanut butter for almond butter, for example) and just freeze in bags until you’re ready to use. Then all you’ll need is a minute to blend it all up and a portable cup for the road.

These cookies are basically granola in portable form. A combination of oats, chia seeds, and banana makes the mixture stick together and gives it a naturally sweet taste. Whip up the whole batch in just 30 minutes then freeze and microwave whenever you’re ready to eat. Spread some nut butter, jam, or coconut yogurt on top if you want to make them more filling.

Breakfast tacos might feel like a weekend treat, but who says weekday mornings can’t be special too? This recipe has diced potatoes, tofu, and vegan bacon all wrapped in a flour tortilla (or try corn if you want to make it gluten-free). Just try not to overstuff (even though it's tempting to load up on that filling) these because you'll need to wrap and store effectively. If you’ve got time, top with salsa and avocado in the morning before you head out the door.

The secret to making this bread so dense and moist without adding eggs to the batter? Applesauce! The result tastes amazing and freezes really well. You’d never even guess you’re getting a full serving of veggies in this comforting baked treat. We love whisking up a mix of cinnamon, sugar, and coconut oil (or coconut butter) to spread on top. Can it be breakfast time already?

This meal-prep hack for oatmeal couldn’t get any easier. When you’re making your usual morning oats, just cook a little extra then pour into muffin tins and freeze until solid. Ready to eat? Just pop one of these babies into a bowl and microwave. Add your favorite milk and toppings of choice and you’ve got breakfast ready to go.

Beets for breakfast? You won’t believe how well this earthy veggie pairs with tart berries and coconut flakes. It’s naturally sweet and chock-full of vitamins. Blended together with açai, mixed berries, and coconut milk, it's almost like a smoothie you can eat with a spoon. For best results, whip this up the night before, store in the fridge overnight, then add your favorite toppings—hemp seeds and fresh berries are a winning combination.

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