In a diet without gluten, breakfast options become a little limited. And it’s not that oatmeal, eggs, Greek yogurt with berries, and avocado toast on gluten-free bread are bad—it’s that sometimes you stare so intently at your friend’s stack of pancakes or scone at brunch that she starts to suggest meeting for “just coffee” instead.
Save your friendship and your envious, bored stomach by making these gluten-free breakfasts at home (and inviting your pal over next weekend). Whether you’re craving sweet treats or something savory, we’ve got you covered. We’re talking baked goods just as delicious as any wheat-filled ones, hearty quiches complete with crust, grab-and-go bars, and even pizza to start the day off right.
Muffins and Scones
Cinnamon rolls are delicious, but they’re usually loaded with butter and too big for anyone to finish comfortably. These muffins offer that same warm flavor—without the sugar coma. They’re vegan, gluten-free, and even use protein-packed silken tofu for a muffin that’s filling without feeling heavy.
Cranberry and orange are basically the Jay Z and Beyoncé of flavor combinations, so these scones are definitely a hit. Normally loaded with butter and cream, this recipe cuts back on the rich stuff and swaps in some fat-free Greek yogurt. While they bake, practice your Bey dance moves.
There’s something about mini muffins that makes them taste even better than the normal-sized ones. And with seven ingredients, these are as easy as they are healthy. Most of the sweetness comes from banana, and the nut butter adds some protein so you can indulge in a few chocolate chips on top.
Like a shrunken version of banana bread, these muffins have every bit as much flavor as the traditional loaf. With all the banana, there’s no way these muffins won’t turn out moist every time, plus you can likely use less sugar than is called for.
Almond breakfast pastries can lack the flavor they seem to promise (those few slivers of nuts scattered on top are so misleading). These treats rely on almond flour to ensure that they are safe for those avoiding gluten and that they’ll be packed with nutty flavor. They’re almost like having a macaron for breakfast.
A classic blueberry muffin is too tasty to give up, and you don’t have to if you’re avoiding gluten. An easy two-bowl method churns these breakfast treats out in no time. Blueberries score major points for antioxidants, and the hint of lemon in this recipe makes their flavor pop.
Scones can be both a little dry and boring. Not these. The fresh pears add moisture and a boost of naturally sweet flavor, while the gluten-free oats bring filling fiber. The little bit of cardamom brings that “I don’t know what that is, but it’s amazing” taste.
A bowl of oatmeal makes a great breakfast, but it’s pretty easy to get into a rut. Baking up a batch of muffins, however, takes only a little more time, and then you have breakfast for a few mornings. Sweetened with coconut sugar (which is similar in flavor to brown sugar), maple syrup, and applesauce, these stay out of the overly-sugary zone many muffins can fall into so you don’t crash mid-morning.
Pumpkin bread is a breakfast staple, but portions can be hard to control since it’s so good. Why not introduce the tasty squash to the world of scones? The puréed pumpkin and brown rice flour pack each scone with a great dose of fiber. And there’s something that’s easier about eating just one scone rather than one (overly) generous slice of bread.
Pancakes, Waffles, and Crepes
Some mornings are just hard. For those days, these pancakes are there to brighten things up. Though they sound decadent, they’re vegan and sweetened with dates and banana. The recipe is as simple as throwing the batter ingredients in the blender, then stirring in the chocolate chips, and cooking. (You’re welcome.)
The secret to the airy texture in these waffles is whipping the egg whites before folding them into the batter. They may be a bit more work than a typical waffle, but the method is simple. And be sure to use regular whole-milk yogurt, not Greek—the fat keeps the waffles from being rubbery, but Greek is too thick for this recipe.
Savory crepes are just as delicious as sweet variations. Tomatoes pack antioxidant lycopene and may help prevent certain types of cancers. With goat cheese and basil (another possible cancer-fighter), they make for a filling that’s juicy, tangy, and irresistible.
It’s hard to find recipes for waffles that are vegan and gluten-free. It’s even harder to find ones that actually taste good, so consider this recipe your best friend. A simple method yields waffles that are both tender and crisp, with a light coconut flavor and healthy fats thanks to coconut oil, flour, and milk.
It’s never fun when a craving for pancakes strikes and you’re out of flour. It might sound totally bonkers, but it’s possible to make fantastic flapjacks with nothing more than a banana and eggs, which add six grams of protein into each serving. Even better than the ingredient list? These pancakes can be on the table in a matter of minutes.
Roasting a tray of veggies is a no-brainer for dinner, and they’re just as good at the breakfast table. A trip to the oven develops a rich, toasty flavor and frees up some time to prepare the crepes. Made from mostly eggs, these crepes are super satisfying. Though the recipe calls for zucchini and carrots, feel free to use any veggies in the fridge.
Gluten-free pancakes can sometimes have the texture of a hockey puck. This recipe uses buckwheat flour to make a stack that’s light, slightly nutty, and packs fiber and B vitamins. The blueberry topping is optional, but with just three ingredients, it’s next to no effort.
Candy at breakfast? When it’s these pancakes, we approve (though don’t get us wrong, they are certainly a treat). Half the batter is spiked with natural PB, while the other half has cocoa added. Cooking the peanut butter mixture on top of the chocolate one creates the bull’s eye effect. They’re rich and fudgy as is, or go over the top and garnish with a peanut butter cup. #yolo.
Pumpkin waffles can turn a blah morning into a fantastic day. This recipe mixes cinnamon with our favorite gourd for a comforting flavor that’s brightened by the goodness of orange juice and zest. You can buy oat flour, but this recipe demonstrates how to make it at home in about 15 seconds. Homemade flour? That deserves a round of applause, or at least an extra drizzle of maple syrup.
For days when choosing between waffles and banana bread seems nearly impossible, these waffles are a winning combination. The ingredient list is a bit long, but the batter comes together in minutes by quickly combining the wet ingredients to the dry. Any non-dairy milk will work, though coconut milk ups the tropical factor.
The beauty of a breakfast bowl is that you can toss in just about anything—but that doesn’t guarantee it will taste good. This combo of egg whites, broccoli, tomatoes, mushrooms, kale, carrots, avocado, and sprouts comes together perfectly with some spices, and the mix keeps you full (and full of energy) all morning long. This would also make a great lunch or dinner.
Leftover quinoa from last night’s dinner? Repurposing it into a morning treat is a great way to start the day off with protein and magnesium, which your body needs to produce energy. Topping choices are endless: Pick two (or more) fruits and some nuts or seeds. A little cinnamon or nutmeg (or both) also adds depth of flavor.
Call them grits or polenta; it’s delicious either way, and just like oatmeal, this whole grain can be savory or sweet. Rather than smothering in butter and cheese, Southern-style, this recipe cooks the polenta in coconut milk and tops it with shredded coconut and real maple syrup.
A lesser-known whole grain, amaranth cooks up super creamy and satisfying, plus it provides more iron and calcium than most other grains. While it cooks, toast walnuts and warm some peaches and dates with cinnamon for a sweet, healthy topping.
Spice up breakfast—not with chilies, but with warming nutmeg and cardamom. This bowl is naturally sweetened with dates, then garnished with pepitas, goji berries, and chia seeds for additional protein, fiber, color, crunch, and tasty satisfaction.
For an impressive way to entertain friends who avoid gluten, it doesn’t get better or more beautiful than a brunch of polenta topped with smoky, oven-browned vegetables. It’s just as easy to make vegan by omitting the cheese. This takes some time—but only to bake while you sit and catch up with your guests. The actual prep time is minimal.
For a breakfast that keeps energy levels sky-high long past lunchtime, try a creamy bowl of banana-spiked buckwheat. The powerful seed is a good source of magnesium, and diets high in this mineral seem to lower the risk of diabetes. It’s just a bonus that it tastes wonderful.
Cold leftover takeout can suffice as a morning meal, but it tastes a little… sad? We prefer to take leftover brown rice and turn it into a hot dish that’s ready in minutes. The addition of spinach makes this recipe good for your immune system, eyes, skin, and energy levels.
Sometimes something sticky and sweet sounds great for breakfast, and these treats will satisfy that craving without tons of sugar or butter. An easy crust with oats, coconut, and walnuts supports a layer of date purée that tastes fantastic and offers antioxidants. They keep wonderfully in the freezer, so a double batch is probably in order.
Toast and jam is so ho-hum—and unfilling. Replace that dry bread with these soft bars hiding a layer of sweet jam inside. This recipe uses quinoa flakes, which are rolled flat and cook faster than the regular seed. What to do with the rest of the flakes? Try oatmeal-like cereal or microwave chocolate cake.
With a brownie-like crust beneath a creamy, peanut butter layer, these taste way better than any protein bars sold in stores—and they’re cheaper! Don’t be fooled by the flavor, though, these really are protein bars, even if the recipe calls for only plant-based ingredients: oats, oat flour, protein powder, chia seeds, hemp seeds, and peanut butter. Try this portable, hearty a.m. meal post-morning-workout.
Savory breakfast lovers seem to always miss out on the portability and ease of meal bars, but this recipe was designed with them in mind. These taste almost like spanakopita with the combination of cottage cheese, spinach, and a bit of olive oil, and they’re a great example of how delicious clean eating can be.
Bananas and oats are healthy breakfast staples (hello, potassium and fiber). And since chocolate goes well with both of them, why not add some to the mix? These bars are free of refined sugars and freeze beautifully, so don’t worry about some going bad. And with these in the freezer, you’re always armed with healthy snacks when a dessert craving hits.
33. Blueberry Bars
For a fruity breakfast that’s definitely more exciting than berries over yogurt, these are perfect. The pretty, double-decker delights only take six ingredients including oat flour, which is a source or prebiotics, the natural chemicals that help probiotics (good bacteria that promotes a healthy digestive system) grow in your gut.
Granola bars are perfect to fuel on-the-go mornings, but the gluten-free options out there can be boring. This just-sweet-enough recipe can easily be switched up—pick a nut or seed, a dried fruit, any milk, and spices. We wanna try sunflower seeds, blueberries, and ginger.
With a start-to-finish time of less than 15 minutes, these bars are perfect to whip up at night so they’ll be ready to go come morning. (They have to hang in the fridge for about an hour before you eat them anyway.) Using both sunflower seeds and sunflower seed butter ups the vitamin E to help your body fight off free radicals, though you can use any nut butter you like.
Four types of seeds, two types of nuts, and nut butter pack these bars with protein and healthy fats. They’re certainly a bar that’s a meal and will keep you full until lunch.
Casseroles, Quiche, and Pizza
It’s hard to top quiche for an elegant breakfast that’s delicious and beautiful. But there is one way to make it better: miniaturize it. These beauties are made with almond flour, which packs a surprising four grams of protein into each quiche. The combo of spinach, onion, sundried tomatoes, and olives will perk up your taste buds and body for the day.
Few things are more fun than hosting a weekend brunch, but the meals can be so rich that everyone has to fight to stay awake at the table. Not with this recipe! It’s vegan and gluten-free, featuring tempeh, tofu, and potatoes. Though it takes some time to prep all the layers, the steps are all simple. Plus, it’s way easier than trying to individually cook eggs or flip pancakes, which frees up plenty of time to enjoy a mimosa.
While making pizza at home is fun, it can be a huge project that takes forever. It doesn’t have to be that way! Introducing the skillet-cooked pizza. The chickpea crust cooks up as easily as a pancake and makes the perfect base for eggs and salsa. The best part is that it only takes 15 minutes.
If you’re not a pro at omelet flipping, meet the strata. Here, spinach and cheese get layered into the bottom of a casserole dish and then the egg mixture tops it off before a trip to the oven. You still get all the fluffy, eggy goodness, without the risk of your meal falling apart (or onto the floor) as you cook.
Savory breakfast options for those who avoid gluten and animal products can be hard to come by, so making it at home is the best bet. This casserole includes tempeh bacon and mushrooms for a meaty texture and uses a tofu blend to sub for eggs. Protein and veggies (and vegan cheese) is a perfect start to the day.
The obvious gluten-free substitute for quiche is a frittata, but frittatas are seriously missing out on the goodness of a flaky crust. This recipe uses an easy almond meal dough that’s pressed into the pie plate and filled with mushroom, spinach, and goat cheese. A pinch of pepper flakes adds a hint of spice, but fresh jalapeño would add some serious kick.
Some people are great at figuring out the perfect amount of quinoa to cook, but the rest of us always (always!) end up with too much. Oops. Instead of tossing it out, use it to make a fabulous breakfast casserole. The spinach and Greek yogurt help promote good bone health, and the quinoa ups the protein and fiber. No one has to know it was made out of leftovers.
Replacing regular pizza crust with cauliflower means no gluten, fewer carbs, more fiber, and way more flavor. Plus, who doesn’t love cheese baked into the crust? This recipe uses pizza sauce, cheese, and eggs for toppings, but the options are endless.