20 Gluten-Free and Dairy-Free Breakfast Recipes That Will Make Your Mornings Awesome

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I’ve attached a video for every recipe below from my favorite home cooks.

Gluten-Free and Dairy-Free Breakfast Recipes

Are you looking for tasty breakfast ideas that are both gluten-free and dairy-free? You’re in luck! There are many yummy options that fit these dietary needs. From overnight oats and smoothies to frittatas and muffins, you can enjoy a variety of delicious breakfasts without gluten or dairy.

These recipes are easy to make and use simple ingredients. You can whip up many of them ahead of time for busy mornings. Whether you prefer sweet or savory, there’s something for everyone. Get ready to start your day right with these tasty and healthy breakfast choices!

Avocado Toast On Gluten-Free Bread

Here’s a tasty gluten-free and dairy-free breakfast option you can whip up in no time!

Ingredients:

  • 2 slices gluten-free bread
  • 1 ripe avocado
  • 1/2 lemon
  • Salt and pepper to taste
  • Optional toppings: sliced tomatoes, red pepper flakes, or a fried egg

Directions:

  1. Toast your gluten-free bread to your liking.

  2. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.

  3. Mash the avocado with a fork. Squeeze in some lemon juice and add a pinch of salt and pepper.

  4. Spread the mashed avocado onto your toasted gluten-free bread.

  5. Add any extra toppings you enjoy. Sliced tomatoes or a fried egg can make it even yummier!

  6. Sprinkle with red pepper flakes if you want a bit of heat.

Your gluten-free avocado toast is ready to eat! It’s a quick, easy, and nutritious way to start your day. Enjoy the creamy texture and rich flavor of this simple yet satisfying breakfast.

Overnight Chia Seed Pudding

You’ll love this easy, nutritious breakfast! Here’s what you need:

Ingredients:

  • 1/4 cup chia seeds
  • 1 cup almond milk (or any plant-based milk)
  • 1 tbsp maple syrup (optional)
  • 1/2 tsp vanilla extract (optional)

Directions:

  1. Mix chia seeds and almond milk in a jar or container.

  2. Add maple syrup and vanilla if using. Stir well.

  3. Cover and put in the fridge for 10-15 minutes.

  4. Take it out and give it another good stir to break up any clumps.

  5. Put it back in the fridge overnight or for at least 3-5 hours.

In the morning, your pudding will be thick and creamy. Give it a final stir before eating. You can top it with fresh fruit, nuts, or a drizzle of honey if you like.

This recipe is super flexible. Try different plant milks or add cocoa powder for a chocolate version. You can also make a big batch to enjoy all week long.

Smoothie Bowl

Ready to start your day with a tasty smoothie bowl? Here’s what you’ll need:

Ingredients:

  • 1 cup frozen mixed berries
  • 1 frozen banana
  • 1/4 cup almond milk
  • Optional: 1 scoop vanilla protein powder

Toppings:

  • Fresh berries
  • Sliced banana
  • Gluten-free granola
  • Chia seeds
  • Coconut flakes

Directions:

  1. Add frozen berries and banana to your blender.

  2. Pour in almond milk and protein powder if using.

  3. Blend on low speed until you get a thick, soft-serve consistency.

  4. Scoop the mixture into a bowl.

  5. Arrange your favorite toppings on top.

  6. Grab a spoon and enjoy your colorful, nutritious breakfast!

This smoothie bowl is perfect for warm mornings. You can switch up the fruits and toppings to create your own unique combinations. Have fun experimenting with different flavors and textures!

Gluten-Free Oatmeal With Berries

You’ll love this yummy and easy gluten-free oatmeal with berries! Here’s what you need:

Ingredients:

  • 2 cups gluten-free rolled oats
  • 2 cups milk of choice (dairy-free works great!)
  • 1 mashed banana
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup mixed berries (fresh or frozen)

Directions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.

  2. Mix oats, milk, banana, maple syrup, vanilla, cinnamon, and salt in a bowl.

  3. Pour the mixture into your baking dish. Sprinkle berries on top.

  4. Bake for 35-40 minutes until golden and set.

  5. Let it cool for a few minutes before serving. Enjoy your warm, berry-filled oatmeal!

You can store leftovers in the fridge for up to 5 days. Just reheat portions as needed for a quick breakfast.

Tofu Scramble

Ready to whip up a tasty, protein-packed breakfast? Let’s make a tofu scramble! Here’s what you’ll need:

Ingredients:

  • 1 block firm tofu
  • 2 tablespoons olive oil
  • 1/4 cup nutritional yeast
  • 1 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Directions:

  1. Drain the tofu and crumble it into bite-sized pieces.

  2. Heat the olive oil in a skillet over medium heat.

  3. Add the crumbled tofu to the pan and cook for 3 minutes.

  4. Sprinkle in the nutritional yeast, turmeric, garlic powder, salt, and pepper.

  5. Stir everything together, making sure the tofu is evenly coated with the seasonings.

  6. Cook for another 5-7 minutes, stirring occasionally, until the tofu is hot and slightly golden.

  7. Taste and adjust the seasonings if needed.

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Your tofu scramble is now ready to enjoy! Serve it with toast, avocado, or your favorite veggies for a filling breakfast. This recipe is quick, easy, and perfect for busy mornings.

Banana Pancakes (Made With Almond Flour)

Ingredients:

  • 2 ripe bananas
  • 2 eggs
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Optional: chocolate chips or blueberries

Directions:

  1. Mash the bananas in a bowl.

  2. Add eggs, almond flour, baking powder, vanilla, and salt. Mix well.

  3. Heat a skillet over medium heat and lightly grease it.

  4. Pour 1/4 cup of batter for each pancake onto the skillet.

  5. If using, sprinkle chocolate chips or blueberries on top.

  6. Cook until bubbles form on the surface, then flip and cook the other side.

  7. Repeat with remaining batter.

You can serve these pancakes warm with your favorite toppings. They’re perfect for a tasty gluten-free and dairy-free breakfast!

Sweet Potato Hash

Want a tasty gluten-free and dairy-free breakfast? Try this yummy sweet potato hash!

Ingredients:

  • 2 medium sweet potatoes, diced
  • 1 bell pepper, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 slices bacon, cubed (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Directions:

  1. Heat olive oil in a large skillet over medium heat.

  2. If using bacon, cook it first until crispy. Remove and set aside.

  3. Add diced sweet potatoes to the skillet. Cook for 5-7 minutes, stirring often.

  4. Toss in the bell pepper, onion, and garlic. Cook for another 5 minutes.

  5. Sprinkle in chili powder, salt, and pepper. Stir well.

  6. Cook for 5 more minutes or until sweet potatoes are tender.

  7. If using bacon, mix it back in.

  8. Serve hot and enjoy your delicious breakfast hash!

This easy recipe is perfect for busy mornings. You can even prep the veggies the night before to save time. Feel free to add other spices or veggies you like. It’s a great way to start your day!

Acai Bowl

Ready to make a yummy acai bowl? Here’s what you’ll need:

Ingredients:

  • 2 frozen acai packets
  • 1 frozen banana
  • 1 cup frozen mixed berries
  • 1/4 cup coconut water
  • 1 tbsp almond butter
  • Toppings: sliced fruit, nuts, seeds, coconut flakes

Directions:

  1. Break up the frozen acai packets and put them in your blender.

  2. Add the frozen banana, berries, coconut water, and almond butter.

  3. Blend everything until it’s smooth and creamy. You might need to stop and stir a few times.

  4. Pour the mixture into a bowl. It should be thick like soft-serve ice cream.

  5. Now for the fun part! Top your bowl with your favorite fruits, nuts, and seeds.

  6. Grab a spoon and dig in while it’s nice and cold.

You can mix up the flavors by trying different fruits or plant-based milks. Enjoy your delicious and nutritious breakfast!

Quinoa Breakfast Bowl

Ready to start your day with a tasty gluten-free and dairy-free breakfast? Try this yummy quinoa bowl!

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 can chickpeas, drained
  • 1 sweet potato, diced
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 2 scallions, chopped
  • Olive oil
  • Lemon juice
  • Salt and pepper to taste

Directions:

  1. Cook the quinoa in water until fluffy, about 15 minutes.

  2. While the quinoa cooks, roast the sweet potato in the oven at 400°F for 20 minutes.

  3. Mix the cooked quinoa, roasted sweet potato, chickpeas, tomatoes, and avocado in a bowl.

  4. Sprinkle scallions on top.

  5. Drizzle with olive oil and lemon juice.

  6. Add salt and pepper to your liking.

  7. Toss everything together and enjoy your nutritious breakfast!

This bowl is packed with protein and fiber to keep you full until lunch. Feel free to add extra veggies or swap ingredients based on what you have in your kitchen.

Gluten-Free Granola With Dairy-Free Milk

You’ll love this easy gluten-free granola recipe! It’s perfect for a quick breakfast or snack.

Ingredients:

  • 3 cups gluten-free rolled oats
  • 1 cup mixed nuts (almonds, cashews, pecans)
  • 1/4 cup sunflower seeds
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup almond butter
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp sea salt

Directions:

  1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

  2. Mix the oats, nuts, and seeds in a large bowl.

  3. In a small saucepan, combine the coconut sugar, maple syrup, almond butter, vanilla, cinnamon, and salt. Heat over low heat, stirring until well combined.

  4. Pour the wet mixture over the dry ingredients and stir until everything is coated.

  5. Spread the granola evenly on the baking sheet.

  6. Bake for 45-55 minutes, stirring every 15 minutes, until golden brown.

  7. Let the granola cool completely before storing in an airtight container.

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Serve your homemade granola with your favorite dairy-free milk for a delicious breakfast. Enjoy!

Vegan Breakfast Burrito (With Gluten-Free Tortilla)

Ingredients:

  • 1 gluten-free tortilla
  • 1/4 block firm tofu
  • 1/4 cup diced bell peppers
  • 1/4 cup diced onions
  • 1/4 cup black beans
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1 tbsp oil for cooking

Directions:

  1. Heat oil in a pan over medium heat. Add diced onions and peppers. Cook for 3-5 minutes until soft.

  2. Crumble tofu into the pan. Add nutritional yeast, garlic powder, cumin, salt, and pepper. Stir and cook for 5-7 minutes.

  3. Add black beans to the pan. Cook for another 2-3 minutes until heated through.

  4. Warm your gluten-free tortilla in the microwave or on a separate pan.

  5. Spoon the tofu mixture onto the center of your tortilla.

  6. Fold in the sides of the tortilla, then roll it up tightly.

  7. If you like, you can grill the burrito seam-side down for a crispy exterior.

  8. Cut in half and enjoy your vegan, gluten-free breakfast burrito!

Apple Cinnamon Breakfast Quinoa

You’ll love this warm and cozy breakfast! It’s perfect for chilly mornings. Here’s what you’ll need:

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 2 apples, diced
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/4 cup milk (use non-dairy for dairy-free option)
  • Optional toppings: chopped nuts, raisins

Directions:

  1. Rinse the quinoa in a fine mesh strainer.

  2. In a pot, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes.

  3. While the quinoa cooks, dice your apples.

  4. Once quinoa is cooked, stir in the diced apples, maple syrup, and cinnamon.

  5. Cook for another 5 minutes until apples are soft.

  6. Remove from heat and let it sit for 5 minutes.

  7. Stir in your choice of milk to reach your desired consistency.

  8. Serve warm and add your favorite toppings if you’d like.

This recipe makes enough for 2-3 servings. You can store leftovers in the fridge for up to 3 days. Just reheat with a splash of milk when you’re ready to eat!

Green Smoothie

Here’s a tasty green smoothie recipe that’s both gluten-free and dairy-free:

Ingredients:

  • 1 cup spinach
  • 1 cup kale
  • 1 cup frozen pineapple chunks
  • 1/2 cup frozen mango
  • 1 small carrot, chopped
  • 1 clementine, peeled
  • 1 tablespoon chia seeds
  • 1/2 inch fresh ginger (optional)
  • 1/2 cup almond milk
  • Ice cubes

Directions:

  1. Add almond milk to your blender.

  2. Toss in spinach, kale, pineapple, mango, carrot, clementine, chia seeds, and ginger.

  3. Blend until smooth, adding more almond milk if needed.

  4. Add ice cubes and blend again until frosty.

  5. Pour into a glass and enjoy your nutritious breakfast!

This green smoothie is packed with vitamins and minerals to start your day right. Feel free to adjust the ingredients to suit your taste. You can make smoothie packs by combining the greens and fruits in bags and freezing them for quick morning prep.

Gluten-Free Waffles With Fresh Fruit

Here’s what you’ll need:

  • 2 cups gluten-free all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 3/4 cups dairy-free milk (like almond or oat milk)
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • Fresh fruit of your choice for topping

Now, let’s make some waffles!

  1. Mix the flour, baking powder, and salt in a large bowl.

  2. In another bowl, whisk together the eggs, milk, oil, and vanilla.

  3. Pour the wet ingredients into the dry ones. Stir until just combined. Don’t overmix!

  4. Preheat your waffle iron and grease it lightly.

  5. Pour the batter onto the hot iron. Cook until golden brown and crispy.

  6. Top your waffles with fresh fruit and enjoy!

These waffles are crispy on the outside and fluffy on the inside. The fresh fruit adds a burst of flavor and natural sweetness. You can make extra and freeze them for quick breakfasts later!

Shakshuka (Eggs In Tomato Sauce)

You’ll need:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 bell peppers, chopped
  • 4 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 4-6 eggs

Here’s how to make it:

  1. Heat oil in a large skillet over medium heat. Add onion and peppers, cooking until soft.

  2. Stir in garlic and cook for another minute.

  3. Pour in tomatoes and add spices. Simmer for 10 minutes until sauce thickens.

  4. Make small wells in the sauce and crack eggs into them.

  5. Cover and cook for 8-10 minutes until egg whites are set but yolks are still runny.

  6. Serve hot, right from the skillet. Enjoy your gluten-free, dairy-free breakfast!

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Breakfast Salad With Poached Eggs

Get ready for a tasty morning treat! This breakfast salad is packed with flavor and nutrition to start your day right.

Ingredients:

  • 2 eggs
  • 2 cups mixed greens
  • 1/2 avocado, sliced
  • 1/4 cup cherry tomatoes, halved
  • 2 slices bacon, cooked and crumbled
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Directions:

  1. Fill a pot with water and bring it to a gentle simmer.

  2. Crack each egg into a small bowl.

  3. Stir the simmering water to create a whirlpool and gently slide an egg into the center.

  4. Cook for about 3 minutes, then remove with a slotted spoon. Repeat with the other egg.

  5. In a bowl, toss the mixed greens with olive oil.

  6. Add the avocado slices and cherry tomatoes.

  7. Top with the poached eggs and crumbled bacon.

  8. Sprinkle with salt and pepper.

Enjoy your yummy breakfast salad!

Rice Porridge (Congee)

Rice porridge, also known as congee, is a comforting gluten-free and dairy-free breakfast option. This simple dish is easy to customize with your favorite toppings.

Ingredients:

  • 1 cup rice (white or brown)
  • 8 cups water or vegetable broth
  • 1 inch fresh ginger, sliced
  • Salt to taste

Optional toppings:

  • Chopped scallions
  • Sliced mushrooms
  • Cooked chicken or tofu
  • Sesame oil

Directions:

  1. Rinse the rice in cold water until the water runs clear.

  2. Add the rice, water or broth, and ginger to a large pot.

  3. Bring to a boil, then reduce heat and simmer for about 1 hour, stirring occasionally.

  4. The porridge is ready when the rice has broken down and the mixture is creamy.

  5. Season with salt to taste.

  6. Serve hot with your choice of toppings.

For a quicker version, you can use leftover rice and cook it in a slow cooker overnight. This method creates a thick, comforting porridge ready for you in the morning.

Gluten-Free Banana Bread

You can enjoy a tasty gluten-free and dairy-free banana bread for breakfast! Here’s what you’ll need:

Ingredients:

  • 3 ripe bananas, mashed
  • 1/3 cup melted dairy-free butter
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten-free all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Directions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.

  2. In a large bowl, mix the mashed bananas, melted butter, sugar, egg, and vanilla.

  3. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.

  4. Gently fold the dry ingredients into the banana mixture. Don’t overmix!

  5. Pour the batter into your prepared loaf pan.

  6. Bake for about 50-60 minutes. The bread is done when a toothpick inserted in the center comes out clean.

  7. Let the bread cool in the pan for 10 minutes before removing it.

Your gluten-free banana bread is ready! Slice and enjoy it warm, or store it in an airtight container for later.

Fruit And Nut Energy Balls

You’ll love these tasty, no-bake energy balls for a quick and easy gluten-free, dairy-free breakfast. They’re packed with nutritious ingredients to fuel your day.

Ingredients:

  • 1 cup rolled oats (gluten-free)
  • 1/2 cup almond butter
  • 1/4 cup honey or maple syrup
  • 1/4 cup dried cranberries
  • 1/4 cup chopped almonds
  • 1/4 cup sunflower seeds
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon

Directions:

  1. Mix all ingredients in a large bowl until well combined.

  2. Chill the mixture in the fridge for 30 minutes.

  3. Roll the mixture into small balls, about 1 inch in diameter.

  4. Store your energy balls in an airtight container in the fridge for up to a week.

You can enjoy these straight from the fridge or let them sit at room temperature for a few minutes before eating. They make a great grab-and-go breakfast or snack!

Veggie-Packed Frittata

Here’s what you’ll need:

  • 8 eggs
  • 1/4 cup non-dairy milk
  • 1 bell pepper, diced
  • 1 cup mushrooms, sliced
  • 2 cups spinach
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 350°F.

  2. Heat olive oil in an oven-safe skillet over medium heat.

  3. Add bell pepper and mushrooms. Cook for 2-3 minutes until they start to soften.

  4. Toss in the spinach and cook until wilted.

  5. In a bowl, whisk together eggs, non-dairy milk, salt, and pepper.

  6. Pour the egg mixture over the veggies in the skillet.

  7. Cook on the stovetop for 3-4 minutes until the edges start to set.

  8. Transfer the skillet to the oven and bake for 15-20 minutes.

  9. The frittata is done when it’s puffed up and golden on top.

  10. Let it cool for a few minutes, then slice and enjoy!

This easy frittata is packed with veggies and perfect for a quick breakfast. You can swap in your favorite vegetables or whatever you have on hand.