My Go-To Avocado Toast

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Plate of gluten-free avocado toast topped with vegan parmesan and red pepper flake

Does avocado toast count as a recipe? I say it does.

It’s what I’ve been eating practically every day for the last month for breakfast, and this is my favorite version. Let me share this 5-minute, 3-ingredient version with you!

Shall we, toast?

How to Make Avocado Toast

Here’s the deal. Toast bread, add avocado, smash. SO FUNS.

Then top with my go-to vegan parmesan cheese and a little red pepper flake. This combination is insanely delicious. It’s simple, but spot-on. Trust!

It’s buttery from the avocado, salty and slightly cheesy from the parm, and spicy from the pepper flake. Major swoon.

A perfect halved avocado

How to Keep Avocados Fresh

When you’re enjoying avocado toast on the daily, you become dedicated to figuring out how to keep avocados fresh. This is my tried-and-true method for keeping avocados perfectly ripe for up to 3-4 days!

  • Step 1: Buy when nearly ripe. 
  • Step 2: When ripened (soft to the touch- don’t squeeze hard), transfer to the fridge OR slice and use immediately. 
  • Step 3: Store leftovers in a plastic bag (or sealed container) with the pit still intact
  • Step 4: Slice off any brown edges before use.
Smashing avocado onto gluten-free toast

Best Gluten-Free Breads

I wanted to share this recipe in part because it includes some tips on my favorite gluten-free breads!

My two favorite gluten-free breads are Little Northern Bakehouse Sprouted 7 Grain and a Portland brand called New Cascadia (both are dairy- and egg-free)!

What to Put on Avocado Toast

Although my go-to way to enjoy avocado toast is with vegan parm and red pepper flake, the possibilities are endless when it comes to avocado toast toppings.

Here are some ideas:

  • Seeds (ground flax seeds, sesame seeds, hemp seeds)
  • Sliced veggies (cucumber, tomato, bell pepper, radish)
  • Leftover roasted veggies
  • Fresh greens (baby spinach, baby kale, arugula, mixed greens, sprouts, microgreens)
  • Fresh herbs (cilantro, parsley, dill)
  • Hummus
  • Tahini
  • Nutritional yeast
  • Gomasio
  • Hot sauce
  • Pickled red onion
  • Fried egg or tofu
  • Sautéed mushrooms
  • Flaky sea salt
  • Spices (black pepper, turmeric, curry powder, chili powder, garlic powder, smoked paprika)
Sprinkling vegan parmesan onto avocado toast

If you try this simple, nutrient-packed breakfast (or snack), let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

Sprinkling red pepper flake onto gluten-free avocado toast

My Go-To Avocado Toast

My go-to avocado toast (gluten-free and vegan optional)! Just 3 ingredients and SO much nutrition and flavor! The perfect plant-based breakfast or snack.
Author Minimalist Baker
Print
Using a fork to mash avocado on toast
4.92 from 46 votes
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 1 (2-slice servings)
Course Breakfast, Snack
Cuisine Dairy-Free, Gluten-Free
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

Instructions

  • Toast bread in the oven or toaster. Top with ripe avocado and use a fork to smash. Top with vegan parmesan cheese and (optional) red pepper flake. Eat, repeat, enjoy!

Video

Notes

*My two favorite gluten-free breads are Little Northern Bakehouse Sprouted 7 Grain and a Portland brand called New Cascadia (both are dairy- and egg-free)!
*To keep your avocados in perfect ripeness, buy when nearly ripe. When ripened (soft to the touch), slice and use. Then store leftovers in a plastic bag with the pit still intact. It should stay in the refrigerator for 2-4 days! Slice off any brown edges before use.
*Nutrition information is a rough estimate calculated with Udi’s bread, lesser amount of avocado and both of the suggested toppings.

Nutrition (1 of 1 servings)

Serving: 1 two-slice servings Calories: 293 Carbohydrates: 30.3 g Protein: 6.2 g Fat: 17.2 g Saturated Fat: 1.9 g Polyunsaturated Fat: 1.7 g Monounsaturated Fat: 8.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 386 mg Potassium: 415 mg Fiber: 6.2 g Sugar: 3.6 g Vitamin A: 100 IU Vitamin C: 8.3 mg Calcium: 30 mg Iron: 1.3 mg
Two slices of our Gluten-Free Avocado Toast recipe for a simple breakfast

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  1. Flora Small says

    So Delicious! Also my go-to. Recommendation: mash the avocado separately before topping onto the toast so as to not squish the bread.

  2. Pooks says

    I had a perfectly ripe avocado in the fridge & wanted to try something with it besides slicing it & topping it with sriracha & course ground salt. That was when I ran across this delectable recipe, which I found delicious ! The only thing I did different with mine was I mixed a little lemon juice in mine as well. It was truly worth trying something new with that perfect avocado !!!

    PS…. my secret to having avocados is: well let me start out saying that I am disabled & not able to get to the store very often, so especially when I go & find great avocados that not a whole lot are real ripe, & for only .69/ea ~ well that day (a month ago !) I purchased 8 of them; 2 which I left out on the counter to ripen up, the rest I put in the fridge. I just got my last 1 out today for tomorrow’s breakfast. But when I find them & they look real good, but not a bit ripe, I buy several & keep them in the fridge till I’m ready & want them. Then take one out a couple of days before I’m ready for one.
    Hope this helps someone else !

  3. Tricia says

    Wow! So simple and so delicious! I already keep your parm recipe made up in the fridge, so I could make this so quickly. Thanks for sharing!!!!!

  4. Brooke says

    I eat avocado toast every morning! I smash some avocado, sprinkle turmeric and some black pepper for maximum absorption. I love it so much.

  5. Diane says

    Made your avocado toast this morning. It was wonderful.
    If you have not yet tried it, try Canyon Bakehouse Gluten Free 7-Grain Bread. It is 100% whole grain and tastes as close to regular bread as we have found.

  6. Christine says

    I picked up an avocado from Wal-Mart last night just to try your avocado toast “recipe” this morning!

  7. Allison says

    Yummy! I normally put sriracha on avo toast and it kind of overwhelms the whole flavor. This was a nice change! Just a little spice in certain bites. I’ll be making this again.

  8. Suzanne says

    Another great topping in place of the vegan parm is Nutritional Yeast and Gomasio – yummy!!

  9. Anne says

    I just tried this recipe this morning and it was so amazing! I was a bit skeptical of the red paper flakes but they add such a nice flavor. This is definitely going to be one of my new go to breakfasts.

  10. Felisa says

    I’m 41 and never tried an avocado until recently….well, I love them! I came upon your recipe by searching avo recipes and I must say it is such a beautiful, simple and delicious way to get my avocado fix. Thanks!

  11. DeemJay says

    Can’t wait to try your simple, wonderful recipe! Been having Avo toast a lot lately,
    Recently introduced it to my husband,, now he’s addicted as well. I have been making it as follows: I mash ripe avocados
    with a dash of garlic salt and chili powder
    then pile it on lightly buttered sourdough toast. The flavors all blend to make something delectable. I guess to make it vegan you could omit the butter?? I will however look forward to trying yours everyone else can’t be wrong!

  12. Colleen says

    Fantastic! I have never thought of including Parm cheese. The combo of cheese and red flake is PERFECT; no salt/pepper is needed. Thank you!

  13. Lia says

    I used La Brea GF bread, which is the closest in taste and texture to white bread. It was delish. I never would have used parmesan.

  14. Liz says

    Buy lots of avocados on sale, mash, and freeze. Thaw in microwave. Can’t tell it was frozen!
    Tip: freeze in thin layer in Ziploc for easier dividing into portions.

  15. Steph says

    This sounds great! I’ve been making with garlic salt and red pepper flakes, and topping with a sliced boiled egg over Dave’s Killer Bread 21 grain. I will have to try the Parmesan!

  16. YvonneK says

    I’m a big fan of Happy Campers GF bread in Portland, OR. Tastes just like ‘real’ bread. I’ve also come to appreciate avocado late in life. Love it on top of scrambled eggs with taco sauce or in a fresh spring roll with tofu/jicama/cucumber (and a mean cashew butter/chili sauce mix)!

  17. Julie Bergman says

    I recently learned a better way to make avocados last longer after slicing- store in fridge in a container with red onion. It works!

  18. Susan says

    I’m in my late 40s, and only just tried avocado for the first time a couple years ago. Man, I got a lot of catching up to do. They are AMAZING. I like to smash up half an avocado with tuna and make a sandwich. Tasty, easy, and better for me than my usual tuna sandwich.

    Can’t wait to try this. Especially the red pepper flakes. I bet that is a wonderful combination.

  19. Iris says

    So good and so easy! I also tried it with some hummus on the toast first, then added the avocado mix for some protein.

  20. Kristina says

    I so love avocado, but this your recipe comes perfect! also love vegan and gluten-free food and I will enjoy in this recipe for my next breakfast! Thank you <3

  21. Madame Society says

    I absolutely love avocado toasts so much. I love your recipe, it’s really cool. I have some of my own so head over to my blog to see what ingredients I use :) I dedicated a post just for that.

  22. Kay M says

    As someone who has firmly believed they hated the taste of avocado, let me just say I freaking love this! Suffice it to say avocado is now going to become a permanent item on my grocery list. I want to eat this for every meal.

  23. Michelle says

    So good! I love avocado toast, and I usually eat it with hot sauce. But this receipe takes it to a whole new level (and I didn’t even know there were levels to avocado toast!) The vegan parm + red pepper flake is perfect!

  24. Mayya says

    Best rendition of avocado toast – I made it with the white bean and tomato soup from this website and served it for dinner guests. Everyone was in heaven! My life is changed by this blog – please keep the recipes coming, especially dinner ones. Thank you Dana!

    Oh also, does your book have different recipes than on the website?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and support, Mayya! Yes, the recipes in our cookbook are different than on the website.

  25. Kat says

    Hi, where do you get organic nutritional yeast? Also some website states it is not vegan but vegetarian. Which one is true? So confused.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kat! We usually get nutritional yeast from the bulk section at our local market, but if you’re having trouble finding it, order it online! Nutritional yeast belongs to the fungi family, so I consider it to be vegan, not sure about your other sources!

  26. Valerie says

    Thank you for all of your delish recipies! UDIs gf bread used to be my favorite until I tried Schar honey whole grain. So good!!
    Thanks again.

  27. Vegan Maz says

    Thanks for posting. This is my go to as well. I put a slice of vegan cheese on the bread, top with the avocado, sprinkle with black salt and have another slice of vegan cheese on the other slice of bread. Pop in the toaster oven till the cheese looks like it’s starting to melt and wa-la! Deliciousness!!!!!!!

  28. Erin says

    I love the Ezekiel, sprouted 100% whole grain bread and the Ezekiel sprouted whole grain raisin bread. They are not gluten free, but they are made with freshly sprouted live grains and contains no flour! This bread is also organic! I eat this toasted with peanut butter or avocado for breakfast as well! Paired with some fruits and it lasts me for hours!

  29. rena says

    In my experience the best way to store open avocados is in water- put the avocado half in a mason jar full of water. It will stay green in the water. just dry it off before you mash it or cut it

  30. Judy Bernes says

    Always have loved ‘avocado toast’ til gluten intolerant; my sub is Wasa Sourdough Rye as the fermentation apparently helps!
    Anyway, wanted to share my BEST way of keeping perfect avocados perfect for days, no browning and still sweet for chocolate pudding (a staple must in my home): once you know the avocado is perfect pop it in the fridge–whole, period. 2-4 days it’s still nutty-sweet and undetectable in pudding. ;) Judy

  31. Margaret Norriss says

    Haven’t tried the avocado/toast yet, but made your Parmesan cheese=love it, it’s fantastic. Use it on lots of things!

  32. Taft @ Red Checkered Tablecloth says

    That looks reeeeally good! We prefer Udi’s bread too. Whole Foods has a decent gluten-free loaf as well, but it’s a little crumbly. I’m definitely trying avocado toast for breakfast tomorrow!

  33. Valerie Kinsora says

    I have made a slightly different version of this before I saw your recipe. Vegenaise, sliced avocado, sprinkle of lime juice and red pepper flakes. 1/2 avocado per piece of toast.
    Looking forward to trying avocado mashed! Easier to eat. Will keep higher amount of avocado, as I love it so much I eat it out of shell with spoon.
    Thanks for the GF bread recommendations, and including use of egg info for those of us who don’t eat egg. I’m new to your site and excited to have found you!

  34. Lee Zarkades says

    Trader Joe’s GF breads are pretty darn tasty! Their raisin cinnamon has become my go to fav for breakfast toast. Haven’t yet tried their other GF options.

    • Foodwitch says

      Also from Trader Joe’s is my absolute fave. I start every day with their baby avocado mashed on crunchy toast with their chili lime seasoning. Perfect! They sell bags of perfect tiny single serve avocados. Leftovers turning brown problem solved. The chili lime seasoning is from their spice section and is great on many things (think popcorn).

  35. Zech says

    I’m going to list an alternative way I do this same thing because that’s what everyone in the comments does on food blogs. Nvm, I like this exactly as is. Thanks Dana. -Z.

  36. Anshuman Agrawal says

    You could put some chopped onions along with a few drops of lemon juice… It really uplifts the taste in my opinion…

  37. Cassie says

    Whoever says avocado toast isn’t a recipe CLEARLY has never brunched before. I LOVE chili flakes, turmeric, pepper, scrambled tofu and spinach on my avocado toast!

  38. Diane Brown says

    Yum, this is really really good. I am having this for my breakfast as I key this message. Love your minimalist recipes and have shared some of my favorites on facebook with my friends! Keep them coming….

  39. Susan says

    I just put half an avacado in the fridge wondering how I would eat it & what do you know I see this lovely recipe! Yay!

  40. Kamina says

    Ohmygosh yes.

    My husband and I have a standard Saturday-morning-brunch-at-home arrangement – we’re starting a business together and Saturday brunch is our main planning time (because whyonearth would you not have a business meeting over amazing food, always).

    Avocado is so often on the menu. I might surprise him with this one soon!

    xxx

  41. Katharyn says

    I enjoyed this recipe very much. I am also a fan of Udi’s bread. When you mentioned New Cascadia bread out of Portland, are you speaking of Maine or Oregon? I live outside of Portland, ME and haven’t seen this bread yet. Thanks for all you wonderful tips too!!

  42. Emily says

    Have you tried Three Bakers bread? They have several great kinds (including some super seedy and grainy types), and in my opinion, blow Udi’s out of the water!

  43. Luci says

    I’m partial to seeded breads right now – I’ve got a delicious rye bread made in a Polish style from the supermarket ^_^ Never thought of pairing avo with some vegan parmesan before – thanks for the tip!!

  44. Sarah says

    Ooh, I didn’t think of trying it with parmesan! I put a spin on my avocado toast lately by making a simple guacamole. I just add a spoonful or two of salsa, a bit of lime juice, and a bit of cilantro. Really adds a nice flare. :)

    • Michelle says

      So delicious, I do the same, but use lemon juice and black pepper. I have it almost every single morning for breakfast. I can’t wait to try this variation out!

  45. Kim says

    Thanks for posting a seemingly too simple to post recipe. I just had it for lunch and it was so delicious! I wouldn’t have thought to put the vegan parmesan on the avocado. I had some handy because I am making the alfredo tonight! Can’t wait to try it. Thanks for all the great recipes!

  46. Schalk Neethling says

    Sounds really good. I am wondering, and alternative can also be to replace the vegan parmesan and red pepper flakes with, nutritional yeast and chilli flake #fire – Thanks for the recipe.

  47. Coral says

    Delicious & Simple! Surprisingly, I preferred the pre-grated, store bought Parmesan (in a container) to my fresh grated Parmesan Reggiano in this case. For a variation on this, I like to use Tabasco sauce and cook an egg in the center.

  48. Nicole says

    New Cascadia is a godsend. Nothing else compares – especially for those of us who are vegan and can’t eat Udi’s or Franz. We buy a loaf and pack it when we travel. There is no substitute. So yum. ?

        • Brianna says

          Just stumbled upon this recipe and saw your mention of New Cascadia. I’m from Portland and love love love New Cascadia! My husband and I are gluten-intolerant and allergic to dairy and egg, so it’s perfect! Honey Gold our favorite, and we visit their in-town cafe (entirely GF) regularly.

  49. Emma says

    Aw….one of the things I liked about the email subscription to your blog was that we didn’t have to click on a link to have the recipe pop up in another page– I can’t see them otherwise (pop-ups like that are blocked at where I work, and I don’t have internet or a smart phone to see them at home). Is this a permanent change? Please say no, and go back to having the full post show in the email!

    By the way, either Serious Eats or Food52 did a really good “science experiment” earlier this summer where they compared multiple ways of keeping avocados from turning brown. I can’t find it now but if anyone wants to look for it, it was a good read!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback! We are always testing new things with our email and appreciate your feedback. xoxo

  50. Ashley says

    Oh Dana! You are one of my favorite people and we haven’t even met! Your muffin recipes are life-changing! Avo toast is a daily thing for me and it’s about half of my Instagram. Ooops! Your version looks pretty damn perfect. So cool that there is a g-f bakery with so many delish bread options near you. Looking forward to more avocado awesomeness from you =)

  51. Michelle Browning says

    Born in CA so I love avocado! It is a requirement isn’t it? LOL You live in or close to Portland? I’m assuming OR. That’s the city I grew up in–Mt Tabor area mostly. Beautiful city! I live in the armpit of TX now! I’ve had toast/’cado many times but of course not with your parm sub. Sounds yum,yum, yummy!

  52. Becky says

    I like avocado toast and I like vegan parmesan, but had never thought of combining the two so I say it’s worth a recipe!