Maintaining a gluten-free diet can be challenging, but we’re here to make it a little easier. Try some of our favorite go-to breakfast recipes that are good for you, minus the gluten.

Warm Overnight oats

Ingredients:

  • 2 cups gluten-free Oats (check your local health food store or store gluten-free aisle)
  • 2 cups almond or dairy-free milk
  • 1 tbsp honey or agave syrup
  • 1 tsp ground cinnamon
  • 2 bananas, mashed
  • 1 cup gluten-free granola
  • ¼ cup chopped raw walnuts

Directions:

  • Combine oats, almond milk, honey or agave and cinnamon. Cover and refrigerate overnight.
  • When ready to eat, stir mashed bananas into oats mixture. Spoon into bowls. Toss granola with walnuts and sprinkle on top of the oats.

Cinnamon Apple Quinoa Bowl

Ingredients:

  • 3/4 cup almond, coconut or other dairy-free milk
  • 1/4 cup dry quinoa
  • 1/4 tsp. ground cinnamon
  • ¼ tsp. vanilla extract
  • pinch of salt
  • 1/4 cup diced apples
  • 1 tbsp. maple syrup (optional)

Directions:

  • In a small saucepan, bring milk, vanilla and salt to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Dice apples.
  • Remove quinoa from heat and fluff with a fork. Transfer to a bowl and top with cinnamon and apples. If desired, serve with additional almond milk and maple syrup.

Superfood Smoothie Bowl

  • 1 banana
  • 1 cup spinach
  • 1/2 kale, chopped
  • 1/2 cup frozen blueberries
  • 1/4 cup avocado
  • 1 tbsp almond butter
  • 3/4 to 1 cup of dairy-free milk

Directions:

  • Blend. Pour into a bowl then top with chia seeds, shredded coconut or gluten-free granola.

Veggie Breakfast Bakes

Ingredients

  • 1 cup mushrooms, thinly sliced
  • 8 cherry tomatoes, halved
  • 1 garlic clove, minced
  • 2 tsp olive oil
  • 2 cups spinach, chopped
  • 4 eggs
  • ¼ tsp salt

Directions:

  • Pre-heat oven to 350 degrees. In a large pan, heat olive oil. Saute mushrooms, spinach and garlic until mushrooms are tender. Sprinkle with salt. Set aside.
  • Spray a muffin tin with non-stick spray. Fill half of individual tin sections with mushroom mixture. Fill the rest of the sections with egg. Place in oven and cook for 8-10 mins or until the egg is cooked to your desire.

Gluten-Free Blueberry Pancakes

Ingredients

  • 1 cup gluten-free all-purpose flour
  • 1 tablespoon flaxseed meal
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened applesauce
  • 1 cup dairy-free milk
  • ¾ cup blueberries (fresh or frozen)

Instructions

  • Grease a griddle and preheat over medium heat.
  • In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
  • In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk. Slowly pour the liquid into the dry ingredients and whisk continuously until lumps disappear. Fold in the blueberries.
  • Pour about ¼ cup of the batter onto griddle to make individual pancakes.
  • Cook for 1 to 2 minutes, until they start to bubble around the edges and flip. Cook on the other side until brown. Serve with more blueberries and syrup.
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