A gluten-free breakfast can be a delicious breakfast with a little help from The Soulfull Project. In this article, we give you some of our favorite recipes to start your morning off right.
We’ll also introduce you to oatmeal on a mission and let you in on how you can be a part of our unique community effort to supply servings of our hot cereal to food banks in your area.
Gluten-Free Breakfast Ideas
1) Gluten-Free Pancakes
- 2 tablespoons of coconut oil
- ¾ cup of nonfat plain Greek yogurt
- ½ cup of nonfat milk
- 2 cups of old-fashioned oats
- 2 large eggs
- 3 tablespoons of pure maple syrup
- 1 teaspoon of pure vanilla extract
- ½ teaspoon of ground cinnamon
- 1 tablespoon of baking powder
- ½ teaspoon of kosher salt
- ½ cup of extras of your choice (we like chocolate chips and blueberries)
- Measure the oil, Greek yogurt, milk, 1¼ cups of oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt into a blender
- Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed
- Continue blending until you don’t see any remaining bits of oats
- Turn off the blender motor, then stir the remaining ¾ cup of oats and any desired extras directly into the blender container
- Do not blend again
- Let the batter sit while you preheat a skillet or griddle over medium-low heat (this is a perfect time to prep any toppings)
- Lightly butter or oil the pan to avoid sticking
- Once the skillet is hot, measure ¼ cup of batter onto the cooking surface
- Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top
- Gently flip, then cook on the other side for 1 to 2 minutes (they should look golden on both sides)
- Repeat with the remaining batter
- Serve hot, with desired toppings
2) Bunless Bacon, Egg, And Cheese
- 2 large eggs
- 2 tablespoons of water
- ½ avocado (lightly mashed)
- 1 slice of cooked bacon, halved
- ¼ cup of shredded cheese (cheddar or pepper jack works well)
- In a medium nonstick pan, place two mason jar lids (centers removed)
- Spray the entire pan with cooking spray and place over medium heat
- Crack eggs into the centers of lids and lightly whisk with a fork to break up the yolk
- Pour water around the lids and cover the pan.
- Cook, letting eggs steam, until whites are cooked through (about 3 minutes)
- Remove lid and top one egg with cheddar
- Cook until the cheese is slightly melty (about 1 minute)
- Invert egg without cheese onto a plate.
- Top with mashed avocado and cooked bacon.
- Top with the cheesy egg (cheese side down)
3) Instant Pot Oatmeal
1 cup of water
1 cup of coconut (or other non-dairy) milk
1 cup of rolled oats
1 cinnamon stick (optional)
1 generous pinch of kosher salt (optional)
- Measure ingredients directly into your Instant Pot
- Press the manual setting and set the cooking time for three minutes on high
- After those three minutes, allow the oatmeal to sit in the Instant Pot (with the lid on) to “natural release” the pressurized steam for 20 minutes
- Press the release valve with the end of a wooden spoon to vent any residual steam
- Remove the lid (always angle the top of the lid toward your face to prevent steam from burning your skin)
- Scoop oatmeal into a serving bowl
- Add toppings of your choice with additional milk to taste
For more oatmeal-based, gluten-free breakfast recipes your whole family will love, take a few minutes to read these articles from The Soulfull Project blog:
4) Gluten-Free Breakfast Granola
- 4 cups of oats (rolled oats work well and are gluten-free)
- ½ cup of maple syrup or honey
- ½ cup of melted coconut oil
- ¾ teaspoon of salt
- ½ teaspoon of ground cinnamon
- 1 cup of pecans
- ½ cup of hemp seed
- ⅔ cup of dried cherries (chop if too large for your taste)
- 1 teaspoon of vanilla extract
- Preheat oven to 350 degrees Fahrenheit
- Line a large, rimmed baking sheet with parchment paper
- In a large mixing bowl, combine oats, nuts, seeds, salt, and cinnamon
- Stir well
- Pour in coconut oil, maple syrup, and vanilla
- Mix until all the oats and nuts are lightly coated
- Spread granola mix onto baking sheet
- Bake for 24 minutes or until lightly golden brown
- Let the granola cool completely, undisturbed for at least 45 minutes (this helps to give your granola the crisp, crunchy texture)
- Break granola into the size you prefer and store in an airtight container at room temperature for one to two weeks (or freeze for up to three months)
If DIY isn’t your thing, make your gluten-free breakfasts easy with The Soulfull Project’s crispy Granola.
5) Cauliflower Toast
- 1 medium head cauliflower
- 1 large egg
- ½ cup of shredded cheddar cheese
- 1 teaspoon of garlic powder
- Pinch of kosher salt
- Freshly ground black pepper
- Preheat oven to 425 degrees Fahrenheit
- Line a baking sheet with parchment paper
- Grate cauliflower into a large bowl
- Microwave on high for eight minutes
- Drain thoroughly with paper towels or a cheesecloth until cauliflower is dry
- Add egg, cheese, and garlic powder to cauliflower and season with salt and pepper
- Mix until combined
- Form cauliflower into toast shapes on baking sheet.
- Bake until golden (18 to 20 minutes)
- Transfer to a plate and top with desired toppings. We like mashed avocado, a fried egg, or bacon, lettuce, and tomato
6) Very Berry Mango Smoothie
- ¼ cup of old-fashioned oats (uncooked)
- ½ medium banana
- ½ cup of plain Greek yogurt
- ¾ cup of frozen mango
- ¾ cup of frozen strawberries
- ½ cup of frozen blueberries
- ¾ cup of milk, water, or other liquid
- Measure all ingredients into a blender
- Mix until smooth
- Serve in the container of your choice
This healthy oatmeal smoothie is perfect for busy mornings and will quickly become your family's favorite breakfast treat.
One eight-ounce serving of this gluten-free breakfast smoothie contains 200 calories, 37 grams of carbohydrates, 9 grams of protein, 3 grams of fat, and 5 grams of fiber.
Just what your body ordered!
Make All Your Gluten-Free Breakfast Ideas Better
Whether you choose the gluten-free breakfast pancakes, Instant Pot oatmeal, or very berry mango smoothie, you can make your breakfast even more flavorful and healthy just by substituting hot cereal into the mix.
So, mixing up a breakfast that includes hot cereal is an easy way to pack even more vitamins and minerals into an already healthy treat.
Plus, with The Soulfull Project’s hot cereals — including Apple Cinnamon, Blueberry Almond, Brown Sugar Pecan, Cinnamon Spice, and Toasted Coconut — you can add delicious flavor to any recipe that calls for oatmeal.
Concerned about food allergies? Many of our hot cereals and crispy granolas are both vegan-friendly and gluten-free. But if nuts are an issue, try our Don’t Go Nuts soy spreads and chewy granola bars.
Either way, you get a tasty and vitamin-packed treat that does your body good.
If that weren’t incentive enough, you’ll also be helping out those in need in your community. For every serving you purchase, The Soulfull Project will donate a serving of our hot cereal to a food bank in your area.
We’re making a better world, one serving at a time. You can help!
To get more information on the serving-for-serving program and check out all of our delicious oatmeal and hot cereal flavors, visit TheSoulfullProject.com today.