gluten free

Six Gluten Free Breakfast Recipes

Breakfast is considered the most important of all meals. While having a child/children means that your mornings are busy, you need to eat a meal that will nourish your body and supply you with enough energy as you go through your day-to-day activities. To ensure that parents who have gluten sensitivities/allergies, are celiac, or those who simply don’t want gluten, outlined below is a list of six delicious gluten-free breakfast recipes.

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1. THE BASIC CHIA PUDDING

This is a great and simple recipe that’s easy to prepare. Additionally, you have the option to personalize the toppings and flavor to cater to your preferences.

INGREDIENTS:

  • 1 cup of almond milk or preferred milk
  • 1/2 cup of chia seeds
  • 2 tablespoons of maple syrup or honey
  • A tablespoon of bean paste

PREPARATION

1. Put all the ingredients in a bowl and mix them vigorously
2. Place a cover on top of the bowl and place it in the fridge for about an hour
3. Remove and stir to break down the clumps.

2. CHAI-TEA LATTE SMOOTHIE

This is a refreshing gluten-free breakfast meal. Chai-Tea Latte not only soothes the body but it clears your mind and prepares you for the day mentally.

INGREDIENTS

  • 5 ice cubes
  • 1 cup of almond milk
  • 1/2 a cup of pitted dates
  • 1/2 a cup of ripe peeled, and chopped ripe banana that’s frozen.
  • 1 chai tea bag
  • 1/2 a cup of organic oats
  • 1/2 a cup Flax granola and vanilla almond

PREPARATION

1. Use a small saucepan to heat the milk until it almost boils then add the teabag. 
2. Remove the pan from the source of heat, cover it with a lid and allow it to steep for 5-7 minutes.
3. Sieve the steeped milk tea and discard the teabag
4. Put the oats, dates, and the steeped milk tea in a blender and mix until you obtain a fine smoothie.
5. Add the ice cubes and frozen banana chops then continue to blend.
6. Pour the blended smoothie in a jar/ bowl and then top it up with almond granola and vanilla almond.

3. BLUEBERRY-PECAN OATMEAL CRUNCH

This is a healthy and nutrient-rich smoothie that nourishes the body.

INGREDIENTS

  • 3 tablespoons of dried blueberries
  • 2 tablespoons of fresh blueberries
  • 1 tablespoon of molasses
  • 1 cup of water
  • 1/2 a cup of organic oats
  • 2 tablespoons of pecan-halves
  • A pinch of salt
  • Blueberry pecan-crunch granola
  • 1 tablespoon of natural peanut butter
  • Almond for topping (optional)

PREPARATION

1. Use a small pan to heat the water, dried blueberries, oats, peanut butter, and molasses. 
2. Add salt, stir, and cook until you get the desired level of consistency.
3. Transfer the contents of the pan into a bowl and then add a drizzle of blueberry-pecan crunch granola, pecans, fresh berries, molasses, and the almond milk.

4. BANANA OATS

It’s a Mouthwatering and engaging vegan-friendly breakfast meal. The satisfying crunch is normally prepared the night before and then left to chill for about 8 hours. 

INGREDIENTS

  • 2 cups of organic oats
  • 1 tablespoon of ground cinnamon
  • 2 cups of almond milk
  • 1 tablespoon of honey
  • 2 mashed bananas
  • 1/2 a cup of chopped and toasted walnuts
  • 1 cup of crunchy vanilla cereal

PREPARATION

1. Put almond milk, cinnamon, honey, and the oats in a bowl and let them refrigerate overnight
2. Remove the bowl in the morning and add mashed bananas. Stir the combination.
3. Toss in the crunchy vanilla cereal and then add a sprinkle of the toasted walnuts.

5. Mango Lassi

It’s a refreshing gluten-free recipe that can be used to make enjoyable breakfast meals

INGREDIENTS

  • 2 cups of fresh mango
  • 1 cup of coconut milk
  • 2 tablespoons of honey
  • A handful of Flax granola and pumpkin seeds
  • 5 ice cubes
  • 1/2 tablespoon of cardamom

PREPARATION

1. Put all the ingredients in a blending and then blend them until they are smooth
2. In case the smoothie is too thick, add some milk until you attain the desired consistency
3. Sprinkle some flax granola and pumpkin seeds as toppings

6. PAN-SEARED OATMEAL

This is oatmeal is considered as the answer to pancakes and French toast.

gluten free

INGREDIENTS

  • 3 packets of creamy coconut oatmeal
  • 2 cups of raspberries
  • 2 tablespoons of coconut oil
  • 1 cup of almond milk
  • Maple syrup

PREPARATION

1. Boil the almond milk
2. Put the Coconut oatmeal in a bowl and then add the milk. Stir to mix.
3. Leave the combination to stand for about ten minutes.
4. Grease a saucepan with coconut oil.
5. Add the combination and then cover the pan.
6. Refrigerate overnight.
7. Divide the creamy coconut oatmeal into sizeable portions.
8. Use a non-stick pan to heat the 2 tablespoons of coconut oil over medium heat.
9. Cook for about 3 minutes and then serve it with the maple syrup and raspberries

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