Most mornings, my go-to breakfast is a protein and nutrient dense smoothie. It gives me the nutrients my body needs to get my day started right.
But there are some days when I’m in the mood for something hearty like a “cereal” breakfast. My favorite is gluten-free raw muesli which I soak in vanilla coconut milk (unsweetened, of course) overnight to allow the grains to soften and the delicious flavors to develop. It’s an easy breakfast recipe that hits the spot.
8 ounces uncooked rolled oats (choose certified gluten-free oats if available)
1 cup nut milk (almond or coconut)
1 TBS unsweetened shredded coconut
2 TBS chopped walnuts or almonds
2 TBS ground flaxseeds
2 TBS sesame seeds
2 TBS pumpkin seeds
8 ounces fresh berries
1 apple, peeled and grated or finely chopped
In a large bowl, mix together the oats, nut milk, shredded coconut, nuts, and seeds. Cover and place in the fridge overnight. In the morning, add the berries, grated apple, and chia seeds. Flavor it with a dash of cinnamon, if you like.
Serving size is about ½ cup unsoaked.
For more gluten- free, dairy- free and sugar- free breakfast ideas, click here.
What’s your favorite gluten- free breakfast?