20 Gluten Free Breakfast Ideas

These gluten free breakfast ideas are made with whole food, nutrient dense ingredients, and they’ll please everyone at the table!

Gluten free breakfast ideas
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Here’s the thing about gluten free breakfast ideas: they’re delicious and filling no matter your diet! Whether you eat a fully gluten free diet or just like to keep your gluten level to a minimum, these breakfast ideas are perfect for mornings. And we promise: everyone at the table will love them! In fact, most people probably won’t even notice that they’re gluten free.

Our philosophy for gluten free breakfast ideas is to keep them naturally gluten free. That means we steer away from gluten free flour blends, since they can sometimes have mysterious additives and preservatives. Instead, we opt towards nutrient dense whole foods, like almond flour and oats. Ready to get eating?

And now…our top gluten free breakfast ideas!

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Vegan baked oatmeal

Baked Oatmeal & More Gluten Free Breakfasts!


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8 1x
  • Diet: Gluten Free

Description

You’ll be blown away by the flavor of this gluten free baked oatmeal! It’s so easy to make and endlessly versatile: a true go-to recipe. 


Scale

Ingredients

  • 2 cups rolled oats
  • 1/2 cup pecan pieces (optional)
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon kosher salt
  • 1 apple, cut into small cubes (or 1 cup blueberries, raspberries, raisins, or dried cranberries)
  • 1 large egg (or flax egg for vegan)
  • 2 cups milk or non-dairy milk
  • 1/3 cup pure maple syrup, plus 1 tablespoon for drizzling
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon salted butter (coconut oil, for vegan)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.*
  2. Butter an 8 x 8″ or 9 x 9″ pan. In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, cinnamon, allspice, and kosher salt.
  3. Dump the dries into the prepared pan. Add the diced apple in a layer on top.
  4. In the same bowl, whisk the egg, then add the milk, maple syrup, and vanilla. Drizzle the milk mixture over the oats. Use a fork to lightly stir so it gets evenly incorporated.
  5. Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for about 10 minutes.
  6. Before serving, melt the butter with the remaining 1 tablespoon maple syrup (in the microwave or on the stove). Drizzle the butter evenly over the top and serve. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.

Notes

*Make ahead instructions: do not make the entire pan in advance and refrigerate overnight because the oats will absorb all the liquid. You can mix up the wets and dries separately and store in separate containers (with the wets refrigerated), then pour them together in the morning and bake.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Gluten Free Breakfast Ideas

Looking for more gluten free breakfast ideas?

Last updated: September 2020

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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