Simple, healthy, and delicious, these Apple Cinnamon Overnight Oats are your new favorite breakfast! They’re gluten-free & great for busy mornings.
Oh, overnight oats! The simplest breakfast there ever was. I mean, what’s better than waking up to breakfast already completely done? I can’t think of anything else!
I love to mix up my overnight oats using seasonal flavors. Banana Fosters oats all year round, fruity oats with berries in the summer, pumpkin in the fall, and also apples in the colder months! Apples are so crisp and sweet right now, and they’re so amazing in these creamy overnight oats. Cinnamon adds a wonderful spice to the oats that isn’t overpowering – so your kids can definitely handle it!
These couldn’t be easier – 5 minutes of prep at night to have breakfast waiting for you when you wake up. Make a few jars of these apple cinnamon overnight oats to eat throughout the week and you won’t have to think about breakfast ever again!
This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.
Have you ever tried chia pudding? It’s a great grain-free alternative to oatmeal, and a healthy way to indulge in pudding for dessert. With some mashed pumpkin and a few spices, this Healthy Pumpkin Chia Pudding tastes just like a slice of pie!
When chia seeds are left to sit in liquid, they form a gel consistency that is just like pudding. They’re full of fiber and omega-3 fatty acids, so you can feel good giving your kids some ch-ch-ch-chia!
This pumpkin chia pudding is great for breakfast, a healthy sweet snack, or even an after-dinner dessert. For an even smoother consistency, you can blend all the ingredients after soaking to create a silky pudding. I love topping mine with crunchy pecans for texture and a drizzle of molasses for true pumpkin pie flavor. Grab a spoon and dig in!
These Pumpkin Pie Overnight Oats have all the flavor you love in a healthy, gluten-free breakfast. A little prep the night before is all you have to do!
Pumpkin season is in full swing over here! With the cooler weather comes lots of comforting, hearty dishes, hot chocolate, cozy movie nights, and of course, lots of pumpkin! We can’t stop eating this healthy pumpkin cookie dough dip right now; it’s perfect with fresh fruit! I had to make another pumpkin creation for the family to enjoy.
What happened was these Pumpkin Pie Overnight Oats. I’d say it was a great idea!
Oats are already a healthy breakfast option (especially for those who are gluten-free), and pumpkin just adds even more nutrition! It’s full of vitamin A for healthy eyes, beta-carotene, and fiber. Mixed with some cinnamon, pecans, and a drizzle of molasses, it’s the perfect fall addition to your morning bowl of oats. Plus, all you have to do is mix everything the night before, wake up, and dig in!
These fluffy Gluten Free Blueberry Pancakes are perfect topped with fresh fruit and maple syrup! They’re also vegetarian/vegan & easy to make with the kids.
What is your kids’ favorite breakfast? Mine love scones, eggs & toast, and oatmeal, but nothing makes them happier in the mornings than a big stack of fluffy pancakes!
Usually we only get to enjoy pancakes on the weekends because they’re a bit time-consuming, but this recipe for gluten free blueberry pancakes couldn’t be simpler! They require just a handful of simple ingredients you may already have in your kitchen. Plus, they’re gluten-free and vegan/vegetarian, so the whole family can enjoy a stack!
Our favorite pancake toppings are fresh fruit, peanut butter, and (of course!) maple syrup. What does your family like on their pancakes?
I hope you enjoy this breakfast recipe. Let us know if you get to try them!
These fluffy Gluten Free Blueberry Pancakes are perfect topped with fresh fruit and maple syrup! They're also vegetarian/vegan & easy to make with the kids.
Recipe type: Breakfast
Serves: 10-12 4" pancakes
1 cup gluten-free all-purpose flour
1 tablespoon ground flaxseed (flax meal)
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons maple syrup (or sugar or honey)
1 teaspoon vanilla extract
¼ cup unsweetened applesauce
1 cup milk (or non-dairy substitute)
¾ cup blueberries (fresh or frozen)
Grease a griddle, and preheat over medium heat. (Or you can use a pan on your stovetop.)
In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk. Slowly pour the liquid into the dry ingredients, stirring continuously. Mix until you get the lumps out of the batter. Gently fold in the blueberries.
On your griddle, begin to cook the pancakes, using about ¼ cup of the batter for each one.
Cook for 1 to 2 minutes, until they start to bubble around the edges and flip. Cook for another 1 to 2 minutes. Remove from the griddle, and serve. Top with blueberries and maple syrup.
Not all gluten-free all purpose flours are the same. You may need to add an extra tablespoon or two of flour to get the right texture.
If you loved these pancakes, you’ll want to check out these recipes: