Wholesome Vegan Gluten Free Breakfast Ideas

1. Buckwheat Breakfast Bowl With Cashew Cream

See recipe card below.

Buckwheat is a pseudo cereal and is naturally gluten free. It’s a good source of linoleic (Omega-6) fatty acids, B vitamins, plus it has eight essential amino acids, folic acid, and magnesium.

Instead of yogurt I used a dairy free cashew cream. It’s rich and creamy texture makes a hearty and filling gluten free vegan breakfast. 

Adding maca powder which is known for balancing healthy hormone levels, will increase your energy levels and provide proteins, vitamins, and minerals.

2. Mango Oatmeal Bowl

See recipe card below.

This gluten free vegan breakfast mango oatmeal will kick up the flavor and texture of your bowl.

Beyond the sweet, tangy taste of mangos, they also contain an abundance of vitamins, minerals, and antioxidants: 32% of your daily recommended intake of vitamin A, 96% of vitamin C, 12% of vitamin E, 11% of vitamin K, and 14% of vitamin B6.

Similar to papayas, they have certain enzymes that can make it easier for the body to absorb nutrients from food.

This combination will also keep your taste buds satisfied and you will not be tempted to use butter, yogurt or milk in the porridge.

3. Berry Oatmeal Bowl

To make it you need to cook your gluten free rolled oats first (use water or plant milk).

Then prepare a smoothie by mixing a banana, strawberries, blueberries and some plant based yogurt.

To assemble pour the smoothie in a bowl, place a few tablespoons of cooked oatmeal, and top with chia seeds, hemp seeds, coconut flakes, pumpkin seeds and chopped almonds.

Feel free to choose your personal toppings if you are allergic to something.

4. Green Kiwi Oatmeal Bowl

See recipe card below.

I don’t like how some people throw raw oats in a blender with greens and fruits and drink it, it might be too harsh for a sensitive stomach.

Like in the previous oatmeal bowl recipe, I combined cooked oats with a green smoothie, made with greens, avocado (fat is necessary to absorb the vitamins from greens) and a good source of vitamin C like kiwi.

This fruit will cover the bitter taste and will provide some sweetness. This is basically a detox breakfast which is naturally gluten and vegan as well.

5. Strawberry Oatmeal Jar

This is made by layering some cooked rolled oats (gluten free certified) and a strawberry + banana + coconut yogurt smoothie.

As topping I used crunchy seeds like sunflower seeds, pumpkin seeds, sliced tigernuts, chia seeds and some fresh strawberry.

The banana strawberry smoothie is really easy to make, just place 5-6 strawberries, a banana and 1/4 cup plant yogurt into blender and mix until completely smooth. Pour over cooked oats, sprinkle with seeds, fruit and serve!

This is a really delicious vegan gluten free breakfast that is even toddler and kid approved.

6. Gluten Free Vegan Oat Cake

See recipe card below.

This healthy breakfast oatmeal cake is basically an oat porridge with fruits, baked upside-down in the oven.

The bonus is that you can cut and store it in the fridge for future breakfasts, just add some toppings or fresh fruits and voila!

To make it, first you cook the apples in a skillet with coconut oil and cinnamon until soft and brown. Arrange banana slices at the bottom of the pan and follow with a layer with cooked apples.

Mix all other ingredients and pour the batter onto the cooking pan. Bake for approximately 25 minutes and ready!

7. Vegan Gluten Free Breakfast Burrito

See recipe card below.

You can easily prep elements of breakfast burrito ahead of time. Make these vegan gluten free tortillas in advance as well.

Instead of the regular bean and potato vegan burrito I incorporated some healthy complex carbs, a probiotic rich ingredient (sauerkraut), nutrient rich sprouts and a delicious avocado sauce that provides moisture and enhances all those flavors.

For an extra kick I added this organic sugar free ketchup – it has clean ingredients, absolutely no sugar and it comes in a glass bottle.

8. Papaya Persimmon Bowl

See recipe card below.

In this breakfast bowl, the rice gets a sweet and fruity flavor. The chia seeds, pomegranate and toasted almonds complement it beautifully! The idea is to get more diversity into your diet.

So instead of the traditional oat porridge I boiled some rice the day before. Eating cooled rice the next morning is making it less calorific and higher in resistant starch. This starch behaves more like dietary fibre than carbohydrate and acts as a “fertilizer” for your microbiome.

Papaya contains a special digestive enzyme called papain while persimmons (now in season) have vitamins A and C. You can also add some citrus if you prefer some tanginess.