What do you eat for breakfast if you are gluten and dairy free?

There are plenty of satisfying options! Try a warm bowl of gluten-free oatmeal made with almond milk, topped with fruit and seeds. You can also go savory with a tofu scramble and roasted potatoes or keep it light with a smoothie packed with greens, banana, and flaxseed. All of these make great gluten free vegan breakfast options without dairy or gluten.

What can you eat if you're vegan and gluten-free?

Focus on whole foods like fruits, vegetables, legumes, nuts, seeds, gluten-free grains (quinoa, oats, buckwheat), and plant-based proteins like tofu or lentils. For breakfast, you can enjoy things like chia pudding, chickpea pancakes, overnight oats, or almond butter toast on gluten-free bread—all delicious and 100% gluten free vegan breakfast approved.

What would be a good gluten-free breakfast?

A great gluten-free breakfast is balanced with fiber, healthy fats, and protein. Examples include banana oat pancakes, sweet potato hash, or a quinoa breakfast bowl with dates and almonds. Many recipes featured in our gluten free vegan breakfast ideas deliver on taste and nutrition.

What to eat for breakfast gluten-free egg free?

Skip the eggs and go for a tofu or chickpea scramble, vegan muffins made with flax eggs, or savory avocado toast on gluten-free bread. You can even prep savory quinoa jars or grab baked oatmeal bars. These are perfect for building your own easy gluten free vegan breakfast routine.

Gluten Free Vegan Breakfast – 7 Nourishing Ideas You’ll Love

Name: 7 Easy Gluten-Free Vegan Breakfast Ideas for Busy Mornings
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2–4 servings
Cuisine: Vegan, Gluten-Free
Ingredients: 1/2 cup chia seeds; 2 cups almond milk; 2 tbsp maple syrup; 1 banana; 1 cup gluten-free oats; 1/2 block tofu, crumbled; 1/4 tsp turmeric; Handful spinach; 1 tbsp almond butter; 1 tsp cinnamon; 1/2 cup cooked quinoa; Fresh fruits and nuts

Description

These 7 easy gluten free vegan breakfast recipes are perfect for busy mornings. Prep ahead or grab and go—no eggs, dairy, or gluten required.

Ingredients

Scale

1/2 cup chia seeds
2 cups almond milk
2 tbsp maple syrup
1 banana
1 cup gluten-free oats
1/2 block tofu, crumbled
1/4 tsp turmeric
Handful spinach
1 tbsp almond butter
1 tsp cinnamon
1/2 cup cooked quinoa
Fresh fruits and nuts

Instructions

1. Mix chia seeds, almond milk, and maple syrup. Refrigerate overnight.

2. Mash banana with oats and almond milk. Store as overnight oats.

3. Sauté crumbled tofu with turmeric and spinach for 5 minutes.

4. Cook quinoa and top with fruit, cinnamon, and nuts.

5. Prepare baked oatmeal with mashed banana, oats, and almond milk.

6. Layer oats, chia pudding, and fruit in glass jars for grab-and-go.

7. Store in fridge up to 4 days and rotate combinations.

Notes

Use certified gluten-free oats.

Customize with seasonal fruits.

Double the batch for a full week’s prep.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Breakfast
Method: No-Cook / Light Cook
Cuisine: Vegan, Gluten-Free

Nutrition

Serving Size: 1 jar or bowl
Calories: 320
Sugar: 6g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 11g
Cholesterol: 0mg

Keywords: gluten free vegan breakfast, chia pudding, tofu scramble, overnight oats