Breakfast ideas: Gluten free oats 4 ways

Finding exciting breakfast ideas when you’re home with the kids can be a stressful process. Trying to find varieties of food that will keep meals interesting and exciting can be difficult, especially when the cupboards are bare. Using oats in different ways can be an exciting way to vary family breakfast ideas. Whether you are weaning your allergy baby through traditional led weaning or baby led weaning, feeding a fussy toddler and a junk food loving teenager, there are ways to keep breakfast time exciting.

Here, we have 4 varieties of using gluten free oats at breakfast time. All of the recipes are free from the top 14 allergens, vegan and can be varied whether you are using organic products or not. Enjoy and keep a look out for our allergy friendly, vegan and organic recipes and products!

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Gluten free overnight oats




Oat mix

1 teaspoon of chia seeds

1 teaspoon of vanilla essence


Optional toppings

A handful of sliced strawberries

1 sliced banana

1 tablespoon of agave syrup (optional, or similar)



  1. Mix the oats, milk, vanilla and chia seeds together in a sealable container or jar

  2. Seal and leave in the fridge overnight

  3. Layer sliced strawberries and bananas

  4. Add an extra layer of chia seeds for added

Gluten free pancakes




Pancake mix

1/3 cup of gluten free oats

1/2 cup of plant based milk

1 medium ripe banana

1/4 teaspoon of baking powder

1/2 teaspoon of cinnamon

1/2 teaspoon of vanilla essence


Optional toppings

A handful of strawberries

A handful of blueberries

1 chopped banana

1 tablespoon of agave syrup



  1. Blend the oats, banana, milk, baking powder, cinnamon and vanilla together until smooth. Leave to rest for 5 minutes

  2. Divide and pour the mix into a pan on a low-medium heat, for around 1 minute on each side. Stack the pancakes on a plate once complete

  3. Add the strawberries and blueberries to a pan with 1/2 a cup of water and sauté on a low heat for 5 minutes. Stir and add the agave syrup until thickened

  4. Pour the mix over the pancakes with the sliced bananas and any left over fresh fruits


Gluten free banana muffins



2 bananas

2 and 1/2 cups of gluten free oats

1/4 cup of olive oil

1/4 cup of agave syrup

1 flax egg (1 tablespoon of flaxseeds and 4 tablespoons of water, set aside for 10 minutes)

1/2 cup of plant based milk

1/2 teaspoon of vanilla essence

1 teaspoon of baking powder

1 teaspoon of baking soda

1 teaspoon of cinnamon powder



  1. Preheat the oven to medium heat

  2. Add mashed bananas, oil, syrup, flax eggs, milk and vanilla to a bowl and mix

  3. Add oats, baking powder, baking soda and cinnamon to the bowl and mix

  4. Evenly scoop the mix into muffin tins and baking for around 25-30 minutes

  5. Allow to cool and enjoy!


Gluten free porridge fingers or squares


1/2 cup of Munch Free Blueberry and Banana porridge mix (or any oats and fruit combo)

1/4 cup of plant based milk

1/4 cup of desiccated coconut



  1. Mix the oat mix and milk together in a bowl and leave to cool for 10 minutes

  2. Roll out with a rolling pin and cut into fingers or squares

  3. Leave to set for around 15 minutes

  4. Lightly brush the corners of the squares with any remaining milk and dip in a bowl of desiccated coconut

  5. Serve and enjoy!



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