Even before I was a gluten-free eater, I loved a hot bowl of grains in the morning. Their simplicity, versatility, and sugar-free nature make my body very happy. They fill me up and give me lots of energy to get through the morning cheerfully! Ensure that oats are labeled ‘gluten-free’ and not contaminated (grown in their own field, packaged in a wheat-free facility.)
1) Gluten-Free Millet Bowl Breakfast Recipe
This recipe is best ‘made ahead,’ unless you have a long, lazy morning…
Millet is great because it is high protein and gluten-free. It has a slightly sweet flavor, is nutritious, versatile, and satisfying. When done, this can be frozen in individual-sized portions for a ready-made breakfast.
Consider topping with: fresh fruit, chopped nuts, fruit compote or our fruit syrup to add flavor.
- 1 cup millet (rinsed and drained)
- 2 cups water
- 2 cups apple juice or white grape juice
Put it on the stove and bring to a boil. Simmer for 45 minutes with a tight-fitting lid. At the half-hour mark, check to see if a bit more water is needed. The finished product will have the consistency of pudding.
Fruit Syrup: this can be made ahead, portioned and frozen as well.
- 1 cup of berries
- 1 chopped apple
- 1 Tbsp butter
- Maple syrup to taste
- A dash of salt
- A squeeze of lemon juice
Simmer these together, over low heat until the apples break down and the flavors have melded.
2) Gluten-Free Mom’s Granola
This renders a mixture that is delicious for breakfast, but good enough to dust over your ice cream for a late-night snack.
- 4 cups slow cooking gluten-free oats
- 2 cups quinoa flakes (for a crunch)
- 1 cup sunflower or pumpkin seeds
- ½ cup sesame seeds
- 1 cup slivered or chopped almonds
- Dried fruit (optional)
- ¾ cup melted butter or canola oil
- 1 Tbsp vanilla extract
- Sweet mixture: ½ cup honey, ¼ cup molasses, ¼ cup maple syrup
½ tsp salt
Preheat oven to 325 degrees F.
- Over very low heat, gently melt the butter (or oil) with the sweet mixture.
- Add in the vanilla extract then fold in all the grains and nuts.
- Spread the entire mixture onto a large baking sheet.
- Bake for 20 minutes at 325 degrees then turn down the heat to 225 degrees F and cook for another hour (up to an hour and a half) until all is golden.
- While baking, the mixture will need to be stirred a few times (every 20 to 30 minutes.)
- If using dried fruit such as raisins, chopped apricots, etc. add these in for the final 20 or 30 minutes.
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