For those who are gluten-intolerant or just trying to lay off the croissants and banana bread, there happen to be a ton of classic, easy-to-find breakfast ingredients to suit your tastes. That makes morning perhaps the best time to get creative and incorporate these gluten-free breakfast recipes into your routine. From weekday grab-and-go, to weekend brunch flow, here are 7 ideas that are tasty, filling, and energizing.

Breakfast Hash

Most of us have enjoyed this breakfast classic in some form or another. Originally a meal meant for getting rid of leftovers (usually diced meat and potatoes — the term “hash” means “to chop”), you can use just about anything to this one-pot breakfast staple. This one is vegetarian, but feel free to toss in pre-cooked, thick-cut bacon or other prepared meat of your choosing. While this gluten-free spin is great any time, it will definitely provide the fuel you need for a long day ahead.

Ingredients

• 4 medium-sized potatoes (white/yellow potatoes are standard, but try Asian sweet potatoes for a way punchier flavor)
• Seasonings to taste (salt, pepper, garlic powder, cayenne)
• 3–4 eggs
• 1 small onion
• 1 bell pepper
• 1-2 tbsp olive oil
• Shredded cheddar (optional)

Instructions

Dice the potatoes, bell pepper, and onion and preheat an oven-safe skillet. Add olive oil to the pan, and once it’s hot, add the diced potatoes. Season the potatoes well.

Once everything starts to get crispy and slightly browned, add the onion and bell pepper. Basically, we’re making home fries, but get creative and stir in any other chopped meats or fresh veggies you like. Stir frequently until the vegetables are soft and let it simmer for a few minutes.

Then with a ladle or spoon make indentations in the top of the hash — two for two eggs, three for three eggs, you get the picture.

Carefully crack the eggs into the indentations and transfer the skillet into the broiler. Once the eggs are cooked and the edges are a bit brown, sprinkle the shredded cheese on top, and enjoy. (Some people might prefer to cook the eggs separately for a while before broiling, and that works, too!)

Overnight Oats

Here’s a gluten-free breakfast that’s perfect for the workweek when time is tight, but you still crave something substantial because you can prep daily servings that last you a few days. Note that this recipe is simple enough, but there are some keys to the perfect bowl to keep in mind: use gluten-free rolled oats only, not the quick-cook kind, which tend to get mushy. For any milk or yogurt you add, start with a 1-to-1 oats-to-milk/yogurt ratio, then add more milk/yogurt until it reaches a consistency you desire. Greek yogurt is fantastic for both extra thickness and protein. A 7 oz serving of Greek yogurt has as much as 20 grams of protein!

Ingredients

• 1 cup gluten-free rolled oats
• 1 cup milk [dairy or nondairy] or yogurt (try Greek yogurt for a thicker consistency)
• Add-in suggestions:
  2 tbsp flax/hemp/chia seeds
  2 tbsp honey
  ½  cup fresh/frozen berries
  ¼ cup chopped nuts
  1 large sliced banana
  1 tsp cinnamon

Instructions

In a large glass bowl measure out the oats and milk/yogurt, and stir until evenly combined. You can start stirring in whatever add-ins you choose, but if you want to keep things interesting, add them in in the morning. Cover the bowl and refrigerate or portion out the oats into containers. Overnight oats will stay tasty for 3 to 5 days.

Baked Eggs With Spinach

Here is another gluten-free egg-lovers dish, and one that will impress at your next Sunday brunch. Think “deconstructed omelet,” and keep that in mind when you are considering ingredients. In other words, don’t contain yourself to this list! Sautéed onion, pepper, or kale would also be delicious additions to this easy gluten-free meal.

Ingredients

• 3-4 eggs
• 1 cup diced tomato
• ½ cup feta (optional)
• 2 cups fresh spinach (whole or chopped)
• 1 cup mushrooms (sliced)
• 1 cup pesto (optional)
• 2 tbsp olive oil or butter
• Seasonings to taste (salt, pepper, berbere)

Instructions

Preheat oven to 400F. In a skillet, melt butter or heat olive oil, and brown mushrooms. Add spinach and seasonings and stir until combined and spinach is slightly wilted. Remove from heat. In a baking dish, layer pesto (optional), mushrooms and spinach, and tomato. Make indentations and break desired number of eggs into each. (You can also pre-fry eggs for a faster bake time.) Top with additional seasoning and bake for 15-20 minutes. When eggs are cooked, remove and top with crumbled feta.

Chia Pudding

Much like overnight oats, this popular, healthy gluten-free breakfast uses just two ingredients, and the rest is up to you! It can also fit nicely into your weekly meal prep rotation as it’s perfect for on-the-go, and the variations are literally endless.

Ingredients

• ½ cup chia seeds
• 2 cups non-dairy milk
• Add-in suggestions:
  3 tbsp peanut butter
  1 cup berries (fresh or frozen)
  2 tbsp honey
  ½ cup nuts (optional)

Instructions

Combine the chia seeds and milk in a large mason jar. To get the proportions right, for every ½ cup of milk, use 2 tbsp. of chia seeds, which makes about 1 serving. For four servings, combine two cups of milk and ¼ cup of chia seeds. Shake well and add honey to taste. Refrigerate for 2 to 4 hours at least, but allowing it to rest overnight is ideal. You can stir in your favorite fruit, or nut butter before refrigerating, or add them in as toppings in the morning.

Gluten-Free Blueberry Coconut Breakfast Bars

This easy and quick bar will provide enough gluten-free breakfast fuel for several days. Plus, it’s vegan! It doesn’t get more grab-and-go than the humble breakfast bar. Why not make your own?

Ingredients

• ¾ cup gluten-free oats (not quick cooking)
• ¼ cup gluten-free oat flour
• ⅓ cup shredded coconut
• ⅔ cup blueberries or raspberries
• ¼ tsp sea salt
• ¼ tsp baking powder
• ¼ tsp baking soda
• 2 flax “eggs” (6 tbsp water + 2 tbsp ground flax seed, mix and let sit for 10 min)
• ¼ cup + 2 tbsp almond butter
• 2 tbsp melted vegan butter
• ¼ cup sugar
• ½ tsp vanilla extra
• Sunflower seeds (optional)

Instructions

Preheat oven to 350F, and line an 8×8 baking pan with parchment paper. Combine dry ingredients (oats, flour, cinnamon, baking powder and baking soda, and salt) in a large bowl until thoroughly mixed.

In a separate bowl, mix the “egg,” vanilla, vegan butter, sugar, and almond butter until thoroughly combined. Using a spatula, begin adding the wet ingredients to the dry ingredients bowl.

Mix in berries until just combined, and add complete mixture to prepared baking pan. Bake for 20 to 25 minutes (more if needed but no longer than 30 min). Let everything cool, then cut into bars.