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Quick Gluten Free Breakfast Ideas

gluten free breakfast of yogurt and fruit
gluten free breakfast of yogurt and fruit

By Oxytousc (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)], via Wikimedia Commons.

Breakfast – the most important meal of the day, the one that sets you up and prepares you for the events ahead. Like other meals, breakfast doesn’t need to be radically different just because you’re gluten free. And it helps to have some new gluten free breakfast ideas to keep things fresh.

The five recipes listed below are ones that you can throw together in 15 minutes or less, but not lose out on taste.

Pizza-Style Frittata

Now here’s a savory meal that you can enjoy at breakfast or any part of the day. Leftovers are great as a lunch or snack. This frittata mimics a pizza, but leaves out the carbs and gluten. Enjoy this hot or cold — it’s delicious either way.

Ingredients:

  • 6 beaten eggs
  • 1 cup sliced mushrooms
  • 1 cup ground beef or 2 Italian sausages
  • 1 TSP dried oregano
  • 1/4 cup chopped fresh basil
  • 1 tomato chopped
  • 1/4 to 1/2 cup grated mozzarella

Instructions:

  1. Preheat your oven broiler to high.
  2. Pour a little oil into an ovenproof, 10-inch skillet over high heat.
  3. Add the mushrooms and ground beef or sausage. Sauté until the beef is browned or the sausage is cooked through and the mushrooms are soft.
  4. Set the heat to medium, and then add the tomatoes stirring for a few seconds.
  5. Pour in the eggs and sprinkle the mixture with oregano and basil.
  6. Stir immediately and then let the eggs cook until they’re set.
  7. Sprinkle cheese on top (optional), and then put the skillet under the broiler for about three to five minutes. The frittata is done when the eggs are firm and the top is golden.

Yogurt Parfait

Here’s a classic recipe that incorporates Greek-style yogurt with gluten-free granola. I usually love this recipe on hot days when I don’t want to turn on the stove and need something refreshing.

Ingredients:

  • 3/4 cup Greek-style yogurt
  • 1/4 cup strawberries (fresh or frozen)
  • 1/4 cup blackberries or blueberries (fresh or frozen)
  • 1/2 cup gluten-free granola
  • 1 to 2 mint leaves for garnish (optional)

Instructions:

  1. Add 1/4 cup yogurt to the bottom of a parfait glass.
  2. Mix berries and add a layer to the top of yogurt.
  3. Add layer of granola.
  4. Continue alternating layers of yogurt, berries and granola until done.
  5. Top with mint (optional).

If you don’t have parfait glasses, you can always just mix the ingredients in a bowl for the same delicious meal. In addition to berries, you can also try sliced bananas or kiwis for an even more incredible flavor.

Claim your FREE copy of Felicity’s Gluten Free Handbook for more recipes.

Veggie Smoothie

A veggie smoothie? Yep, you read right. This recipe incorporates super greens and healthy fats to create a powerhouse of nutrients that will help you start your day right. And don’t worry, this blend is still delicious!

Ingredients:

  • 1 handful of greens such as swiss chard, kale or spinach
  • 1/2 an avocado
  • 1 tomato or 1/2 a cucumber
  • 1 TSP hot sauce or 1 pepper of your choice
  • Handful of ice cubes

Instructions:

  1. Add ingredients to blender.
  2. Add 1 cup of water to ensure the smoothie mixes easily.
  3. Blend until smooth.

If you’re not a veggie lover, this smoothie is still worth trying. I was definitely on the fence before trying this recipe, but now it’s one of my favorites.

Bananas and Coconut Milk

Inspired by Thai cuisine, we’re including this truly quick recipe that will have you eating in no time. In fact, the last time I made this it only took three minutes. This is definitely a great option for someone with a sweet tooth.

Ingredients:

  • 1/4 cup organic coconut milk
  • 1 banana sliced
  • 4 TBS raw honey, agave or organic maple syrup (Grade B is best)
  • Cinnamon (optional)

Instructions:

  1. Add sliced bananas to a bowl.
  2. Pour coconut milk over the slices. (Make sure to shake the can first.)
  3. Drizzle the honey, agave or syrup over your breakfast. Optionally, sprinkle some cinnamon on the top.

You also have the option to make a hot version, but this takes more time. If you want to go this route, bring the coconut milk to a boil, mix in the honey, agave or syrup and then add the banana slices until the liquid boils again. Pour the mixture into a bowl and sprinkle with cinnamon if desired.

Nutty Blueberry Protein Balls

This is the breakfast you want if you literally need to eat on the go. These little balls are jam-packed with protein and healthy fats, extremely flavorful and require absolutely no cooking!

Ingredients:

  • 1/2 cup unsweetened shredded coconut
  • 1 cup walnuts
  • 1/2 cup fresh or frozen blueberries
  • 4 dates with pits removed
  • 1/2 cup macadamia nuts
  • 2 TBS coconut oil

Instructions:

  1. Place dates in a food processor and process for about 40 seconds.
  2. Add macadamia nuts and walnuts and process for another 35 seconds.
  3. Allow the blade to continue running, and then pour in the coconut oil. Stop when the oil is fully blended into the mixture.
  4. Add the batter to a bowl, and then mix in the blueberries and 1/4 cup of the coconut.
  5. Use your hands to form the batter into balls, and then roll the balls into the remaining coconut to create a coating.

You can enjoy these protein balls immediately, or pop them into the refrigerator to enjoy later.

Other Gluten Free Breakfast Options

If you don’t have all the ingredients for some of these recipes, you can always make up your own. For example, if I’m pressed for time, I simply scramble some eggs and add whatever leftovers I have from the night before. Or, I’ll just eat whatever’s left from last night’s dinner. Try to keep plenty of gluten-free staples on hand so you can make meals on the fly.

Claim your FREE copy of Felicity’s Gluten Free Handbook for more recipes.

Gluten free breakfast ideas will be easier once you get used to the fundamentals of a celiac diet. It helps to think back to how you ate before you transitioned to gluten free eating, and then look for suitable alternatives to the gluten ingredients.

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