10 Easy Gluten-Free Breakfast Recipes to Start Your Day Right

1. Gluten-Free Banana Pancakes

Ingredients:

• • 2 ripe bananas

• • 2 eggs

• • 1/2 teaspoon vanilla extract

• • 1/4 teaspoon baking powder (optional)

• • Butter or oil for frying

Instructions:

1. 1. In a bowl, mash the bananas until smooth.

1. 1. Add the eggs and vanilla extract and mix until well combined.

1. 1. If using, mix in the baking powder.

1. 1. Heat a non-stick skillet over medium heat and add a little butter or oil.

1. 1. Pour about 1/4 cup of the batter onto the skillet for each pancake.

1. 1. Cook until the edges look set and bubbles form, then flip and cook until golden brown.

2. Avocado Toast on Gluten-Free Bread

Ingredients:

• • 2 slices gluten-free bread

• • 1 ripe avocado

• • Salt and pepper to taste

• • Optional toppings: red pepper flakes, olive oil, sliced tomatoes

Instructions:

1. 1. Toast the gluten-free bread until golden brown.

1. 1. In a bowl, mash the avocado and season with salt and pepper.

1. 1. Spread the mashed avocado on the toasted bread.

1. 1. Add any optional toppings as desired and enjoy!

3. Chia Seed Pudding

Ingredients:

• • 1/4 cup chia seeds

• • 1 cup almond milk (or any milk of choice)

• • 1 tablespoon maple syrup or honey

• • Fresh fruits for topping

Instructions:

1. 1. In a bowl, mix chia seeds, almond milk, and sweetener.

1. 1. Stir well to avoid clumping.

1. 1. Refrigerate for at least 2 hours or overnight until it thickens.

1. 1. Serve topped with fresh fruits of your choice.

4. Smoothie Bowl

Ingredients:

• • 1 banana

• • 1/2 cup frozen berries

• • 1 cup spinach (optional)

• • 1 cup almond milk

• • Toppings: nuts, seeds, sliced fruits

Instructions:

1. 1. In a blender, combine banana, frozen berries, spinach, and almond milk.

1. 1. Blend until smooth.

1. 1. Pour into a bowl and decorate with toppings as desired.

5. Quinoa Breakfast Bowl

Ingredients:

• • 1 cup cooked quinoa

• • 1/2 cup almond milk

• • 1 tablespoon honey or maple syrup

• • 1/2 teaspoon cinnamon

• • Fresh fruits and nuts for topping

Instructions:

1. 1. In a saucepan, combine cooked quinoa, almond milk, honey, and cinnamon.

1. 1. Heat over medium heat until warm.

1. 1. Serve in a bowl topped with fresh fruits and nuts.

6. Egg Muffins

Ingredients:

• • 6 eggs

• • 1/2 cup bell peppers, chopped

• • 1/2 cup spinach, chopped

• • 1/4 cup cheese (optional)

• • Salt and pepper to taste

Instructions:

1. 1. Preheat the oven to 375°F (190°C) and grease a muffin tin.

1. 1. In a bowl, whisk the eggs and add salt and pepper.

1. 1. Add the chopped vegetables and cheese if using, and stir to combine.

1. 1. Pour the mixture into the muffin tin, filling each cup about 2/3 full.

1. 1. Bake for 20-25 minutes or until the eggs are set.

7. Coconut Yogurt Parfait

Ingredients:

• • 1 cup coconut yogurt (ensure it’s gluten-free)

• • 1/4 cup gluten-free granola

• • 1/2 cup mixed berries

Instructions:

1. 1. In a glass or bowl, layer coconut yogurt, granola, and berries.

1. 1. Repeat the layers until all ingredients are used.

1. 1. Serve immediately for a refreshing breakfast.

8. Sweet Potato Hash

Ingredients:

• • 2 medium sweet potatoes, diced

• • 1 bell pepper, chopped

• • 1 onion, chopped

• • 2 tablespoons olive oil

• • Salt and pepper to taste

• • Optional: fried or poached eggs on top

Instructions:

1. 1. In a large skillet, heat olive oil over medium heat.

1. 1. Add the sweet potatoes and cook for about 10 minutes, stirring occasionally.

1. 1. Add the onions and bell pepper, and cook until the vegetables are tender.

1. 1. Season with salt and pepper. Serve with an egg on top if desired.

9. Oatmeal with Almond Milk

Ingredients:

• • 1 cup gluten-free oats

• • 2 cups almond milk

• • 1 tablespoon honey or maple syrup

• • 1/2 teaspoon cinnamon

• • Optional toppings: nuts, fruits

Instructions:

1. 1. In a saucepan, combine oats, almond milk, honey, and cinnamon.

1. 1. Bring to a boil over medium heat, then reduce heat and simmer for about 5 minutes, stirring occasionally.

1. 1. Serve warm with your choice of toppings.

10. Fruit and Nut Breakfast Bars

Ingredients:

• • 1 cup mixed nuts

• • 1 cup dried fruits (e.g., dates, cranberries)

• • 1 cup gluten-free oats

• • 1/2 cup nut butter (e.g., almond or cashew)

• • 1 tablespoon honey

Instructions:

1. 1. Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.

1. 1. In a food processor, combine nuts, dried fruits, oats, nut butter, and honey. Blend until mixed.

1. 1. Press the mixture into the prepared baking dish.

1. 1. Bake for 15-20 minutes or until set. Let it cool before cutting into bars.