Gluten-Free Breakfast Ideas for a Brilliant Start to the Day

If you're looking for something different, delicious, and healthy to boot, give this make-ahead chilled pudding a try. It's gluten-free, dairy-free, and refined-sugar-free. It starts with a rice blend from the grocery store (look for ones with quinoa or freekeh in addition to the rice). The grains are cooked then mixed with coconut milk, maple syrup, and raspberries.

Like it says in the name, this is a totally classic breakfast (or lunch or dinner), and it doesn't take long to prep. An omelet makes a protein-packed meal. Once you master this recipe, switch it up by trying different cheeses or adding some leftover vegetables. The possibilities are endless.

This nut-butter-rich recipe calls for no flour and just a little sugar. Ripe bananas play a starring role adding sweetness and body.

Here's a nourishing breakfast idea for those who don't like to start the day with sweet. Another bonus: This smoothie bowl is vegan as well as gluten-free.

Packed with dried cherries, pecans, cashews, pepitas, and coconut flakes, as well as chunks of dark chocolate, putting together a batch of this granola is the best way to use your weekend. You can even make a double batch to speed you through the week. (Be sure to use certified gluten-free oats.)

For those days when you or your loved ones need pancakes and they need to be gluten-free, there is this no-fuss recipe that uses brown rice flour and potato starch to make delicate flapjacks.

These fruity breakfast bars are made with all whole ingredients, including gluten-free rolled oats, dried cherries, dates, almond butter, and honey. And they're better than store-bought.

Quick, pretty, and more filling and healthier than juice, this fruit salad features a selection of citrus (you choose!), plus kiwi and pineapple.

Prep these baked sweet potatoes the night before, then warm them up when you wake for an easy, healthy start to the day. The maple-oat-crumble is just the right complement to the sweet, moist potato.

Transform leftover cooked rice into a quick, delicious breakfast. Just warm the rice, milk (dairy or alt milk), with dates and a pinch of cinnamon, then serve with berries, chopped apple, and toasted almonds.

Soup for breakfast? Yes indeed! Our new favorite way to eat eggs is this soup. When you want to change things up, spike the soup with hot-pepper sauce or red-pepper flakes and experiment with other tender greens, including baby kale, watercress, or tatsoi.

Combine the ingredients for this easy muesli right in the bowl before adding almond milk or your favorite milk. It's that easy and that quick. Toast coconut flakes ahead of time and defrost berries the night before so that it comes together in less than five minutes.

Almond flour lends a nutty note to these cornmeal quick breads. (If you don't have almond flour on hand but do have almonds, make your own almond flour by pulsing the nuts in a food processor until finely ground.)