Top 5 Gluten Free Breakfast Ideas

Banana Blueberry Smoothie 

Smoothies are super quick to throw together in the morning when you feel pressed on time. You can easily mix up the fruits and add your choice of nut or seed butter as well.

Ingredients:

• 1 ripe banana, peeled
• 1 handful of blueberries, washed
• 1 cup of your choice of milk
• 1 scoop of vanilla protein powder (whey or vegan)
• 1 scoop of collagen (optional)
• Handful of ice

Instructions:

1. Add all ingredients to a blender and blend until smooth. Enjoy!

Pesto Scrambled Eggs

These were all the rage a while back on TikTok courtesy of @Amy Wilichowski and they are still worth the hype. No cooking oil necessary! Feel free to pair it with my personal favorite, avocado or “millennial” toast, or you could also take all the ingredients and create breakfast tacos.

Ingredients:

• Pesto (dairy free or regular)
• 1-2 eggs
• 1 slice of toast and/or corn tacos
• Salt and Pepper to taste
• Red pepper flakes (optional)
• Avocado (optional)

Instructions:

1. Add 1 Tbsp. of pesto to a pan and let it heat up slightly, this serves as the oil and prevents it from sticking.
   
2. Crack 1-2 eggs, whisk and then add to the pan.
3. Add salt and pepper to taste.
4. Use your spatula to scramble your eggs, mixing with the pesto.
5. Once the eggs are fully cooked, remove from heat.
6. Assemble eggs on your toast and/or tacos, top with avocado and spices, and enjoy!

Gluten-Free French Toast

I recommend whipping this classic breakfast up on a work-from-home day or on the weekend. It is a quick and fancy dish at the same time.

Ingredients:

• 1 egg
• 1/3 cup plant-based milk 
• 1 tsp vanilla
• 1/4 tsp cinnamon
• 2 slices gluten free brioche bread
• Dairy-free “buttery spread” for frying
• Pure maple syrup for topping
• Assorted berries for topping 

Instructions:

1. Use a deep bowl that you can dunk bread into. Whisk together egg, milk, cinnamon & vanilla. 
2. Heat up your “buttery spread” in a pan until it’s melted. 
3. Dunk your bread into the egg mixture and make sure both sides are coated. Avoid dunking too long to prevent the bread from breaking apart. 
4. Cook for approximately 2-3 minutes on each side until golden. 
5. Top with maple syrup, fresh berries, coconut whip and serve!

Peanut Butter Cup Overnight Oats

I did say quick breakfast ideas, but this one can be prepared the night before so you can literally grab it out of the fridge with your spoon ready to eat it. Oats can be tricky for Celiacs, but as long as they are pure, uncontaminated gluten-free oats, they are safe for most adults and children living with celiac disease.

Ingredients:

• 1 cup gluten-free oats
• 1 cup of plant-based milk
• 2 Tbsp. peanut butter
• 1 Tbsp. chia seeds
• 1 Tbsp. maple syrup
• 2 Tbsp. mini dark chocolate chips
• ⅓ cup water

Instructions:

1. Combine oats, plant-based milk, chia seeds, maple syrup chocolate chips, and water in a glass container.
2. Stir well to mix, cover and refrigerate overnight.
3. Remove from the fridge. Divide into smaller containers and enjoy!

3 Ingredient Gluten-Free Banana Pancakes

Ingredients: 

• 1 banana
• 1 egg
• ¼ cup Gluten-free oats
• mini chocolate chips (optional)
• mixed berries (optional)
• Pure maple syrup
• Coconut whip (optional)

Instructions:

1. Mash the banana in a bowl with a fork.
2. Add in one egg and oats and whisk together with the banana until smooth.
3. Heat some coconut oil or butter to a non-stick pan or skillet over medium-low heat. Add your batter, forming small pancakes. Feel free to add mini chocolate chips.
4. Keep an eye on your pancakes and flip after two minutes. Cook for another 30 seconds on the other side.
5. Serve with fresh fruit, coconut whip and maple syrup. Enjoy!