I don’t know about you guys, but finding a good gluten free breakfast has always been hard for me.
Before my diagnosis, I pretty much relied on Chick-Fil-A and Hardees to make my morning meal. SO NOT healthy for so many reasons. But it helped me get out the door quick.
Since going gluten free, I’ve had a few tried and true favorites for breakfast: breakfast sandwich with eggs, oatmeal, and pancakes.
Pancakes are delicious but usually leave me feeling super tired afterwards, and I think I just over did it on the breakfast sandwich. I don’t crave those as often as I used to. But oatmeal. Oatmeal! That has remained a favorite, and bonus points: it’s so darn good for me!
Pre-pregnancy I loved to add yogurt and fruit to oatmeal, but since Baby Boy Ravelli decided that most textures make him throw up, I’ve had to go back to the basics with my morning routine.
Whipped Banana Oats topped with 1 tbsp. Almond Butter and one Gluten Free Graham Cracker crumbled for crunch.
Making whipped banana oats is easy, and I love the creamy, pillowy texture it gives the oats.
In a pot over medium heat:
1/3 cup gluten free rolled oats, 1/3 cup milk of choice ( I used unsweetened vanilla almond milk), 1/3 cup water, and 1/2 banana sliced thin.
When the liquid begins to bubble, start frequently stirring your oats for 20-30 seconds at a time until the banana melts into the mixture and the oats have thickened.
It takes a bit of cooking time, but the effort is so worth it! I LOVE the creamy texture – plus the banana gives the bowl extra staying power.