26 Gluten-Free Breakfasts for Busy Mornings

• Time Commitment: 30 minutes
• Why I Love It: gluten free, beginner-friendly, special occasion-worthy

Think of rösti as Switzerland's take on latkes or hash browns. Here, it's made with sweet potatoes for bonus nutrients and topped with a runny egg and arugula. Feel free to add grated winter squash or carrots to the spuds.

• Time Commitment: 30 minutes
• Why I Love It: crowd-pleaser, kid-friendly, make ahead

Oat flour, rolled oats and one very ripe banana take over for typical AP flour. Yogurt and coconut oil keep things moist and indulgent, while sliced berries and a drizzle of date syrup sweeten this gluten-free breakfast just a touch.

• Time Commitment: 50 minutes
• Why I Love It: crowd-pleaser, sheet pan recipe, beginner-friendly

Breakfast for a dozen people, after only ten minutes of prep and a trip to the oven? It sounds like a dream, but it's real. Even better, you'll only have one dirty pan to wash after you eat. Slice the baked eggs into slabs to serve on toast, tortillas or greens.

• Time Commitment: 35 minutes
• Why I Love It: make ahead, kid-friendly, <10 ingredients, crowd-pleaser

These no-bake beauties come together in one bowl with the help of a few pantry heroes. Feel free to make them ahead to nosh on all week long; they'll stay soft and moist in the fridge for up to seven days.

• Time Commitment: 1 hour and 20 minutes
• Why I Love It: crowd-pleaser, special occasion-worthy, gluten free

Skip fussy pie crust in favor of paper-thin sweet potato rounds, which are just as crispy, but gluten free and more nutritious. The leftovers will keep in the fridge for up to two days (if there are any, that is).

• Time Commitment: 55 minutes
• Why I Love It: vegan, dairy free, kid-friendly, make ahead, crowd-pleaser

Who knew the combination of golden flax seeds, GF flour and coconut sugar could make such uncanny plant-based doughnuts? Take your pick of coconut, chocolate and strawberry glazes (or heck, have all three).

• Time Commitment: 30 minutes
• Why I Love It: make ahead, crowd-pleaser, beginner-friendly, <10 ingredients

Store-bought salsa and thick-cut bacon make these poppable bites super flavorful without much effort from the chef. The muffins will keep for three days in the fridge, so you'll have a protein-rich, gluten-free breakfast awaiting you on busy mornings.

• Time Commitment: 35 minutes
• Why I Love It: beginner-friendly, make ahead, high protein

Tastes indulgent, but it’s actually pretty virtuous. In fact, this treat boasts 25 grams of protein, courtesy of almond flour, almond butter and raw almonds. Use dairy-free chocolate chips to make this gluten-free breakfast vegan.

• Time Commitment: 8 hours and 5 minutes (includes chilling time)
• Why I Love It: make ahead, beginner-friendly, no cook

Don't let the time commitment deter you: This no-cook delight only requires five minutes of prep before soaking in the fridge overnight. If you prefer a thicker oatmeal, use less milk (whether it's regular or dairy free).

• Time Commitment: 30 minutes
• Why I Love It: kid-friendly, beginner-friendly, make ahead

Almond and gluten-free AP flours make these wheatless pancakes a breeze to prepare. Pro tip: Make a batch on Sunday, then pop them in the microwave or a hot pan to reheat throughout the week.

• Time Commitment: 55 minutes
• Why I Love It: one pan, vegetarian, special occasion-worthy

Just as low-lift as a plain old scramble, but way less boring. The O.G. is made with a tomato-based sauce, but you'll adore this verdant, spicy spin that calls for spinach and jalapeños instead.

• Time Commitment: 30 minutes
• Why I Love It: beginner-friendly, kid-friendly, make ahead

Healthy fats + zero refined sugar = a gluten-free breakfast you can feel good about. Finish the muffins with slivered almonds, lemon zest or a drizzle of blueberry syrup for a tasty garnish.

• Time Commitment: 15 minutes
• Why I Love It: kid-friendly, <30 minutes, <10 ingredients

Old-fashioned oats are blended into a flour-like powder to create the base for this gluten-free breakfast. Freeze a second batch, then warm them up one at a time in a skillet whenever a craving strikes.

• Time Commitment: 1 hour and 15 minutes
• Why I Love It: kid-friendly, make ahead, vegan

Grab-and-go breakfast at its fanciest. The filling is nothing but vegan butter, brown sugar and cinnamon. As for the topping, you can opt for vegan cream cheese frosting or a simple confectioners' sugar glaze.

• Time Commitment: 1 hour and 15 minutes
• Why I Love It: dairy free, beginner-friendly, make ahead

Serve it with a drizzle of maple syrup, honey or nothing at all; this dessert-inspired gluten-free breakfast doesn't need much help in the deliciousness department. Substitute chia eggs for the real thing to make the bread vegan.

• Time Commitment: 50 minutes (includes chilling time)
• Why I Love It: make ahead, no cook, beginner-friendly

The packaged granola bars in your pantry pale in comparison to these chewy, gluten-free breakfast treats. The white chocolate drizzle is technically optional...but why not treat yourself, friend?

• Time Commitment: 10 minutes
• Why I Love It: vegan, no cook, <30 minutes

Think of this spoonable smoothie as a healthy riff on soft serve. The honey-kissed cashew cream drizzle really seals the deal. If you don't have hibiscus powder or blossoms, substitute tea bags.

• Time Commitment: 40 minutes
• Why I Love It: crowd-pleaser, kid-friendly, beginner-friendly

Light, crispy and laced with all of our favorite goodies (namely chocolate). Maple syrup, rolled oats and natural peanut butter bind this gluten-free breakfast without the need for eggs or flour.

• Time Commitment: 30 minutes
• Why I Love It: make ahead, kid-friendly, special occasion-worthy

Buttermilk who? This recipe uses a fruity bottled protein shake as an ingredient instead of milk, along with brown and white rice flours, tapioca flour and potato starch in place of wheat flour.

• Time Commitment: 55 minutes
• Why I Love It: crowd-pleaser, make ahead, beginner-friendly

Avocado toast. Breakfast sandwiches. Grilled cheese. The possibilities are truly endless with this nutty gem on your side. Finish the loaf with sesame seeds for texture.

• Time Commitment: 1 hour and 5 minutes
• Why I Love It: kid-friendly, special occasion-worthy, vegan

Individual portions reheat in a jiffy, but we wouldn't be surprised if your fam devoured the entire batch in one sitting. Use drained canned peaches in place of fresh if they aren't in season.

• Time Commitment: 30 minutes
• Why I Love It: kid-friendly, make ahead, crowd-pleaser

These handhelds are sweetened with maple syrup and topped with three-ingredient frosting. Keep the leftovers in an airtight container in the fridge for up to five days—your kids will be elated to find one in their lunchbox.

• Time Commitment: 1 hour
• Why I Love It: crowd-pleaser, high protein, <10 ingredients

Potatoes, poblanos, chorizo, fried eggs and all the fixings—cilantro! scallions! radishes!—await. Make some cilantro-lime crema to go the extra mile. (You can prepare this gluten-free breakfast almost entirely ahead of time, BTW.)

• Time Commitment: 1 hour
• Why I Love It: kid-friendly, special occasion-worthy, beginner-friendly

Hello, gorgeous. The pie stars sharp cheddar and cremini mushrooms, but we're most excited for the bacon-infused pesto. We won't tell if you opt for a store-bought cauliflower crust instead of making your own.

• Time Commitment: 10 minutes
• Why I Love It: <30 minutes, <10 ingredients, vegan

We promise you won't miss the richness of dairy in this plant-based, gluten-free breakfast—creamy coconut milk leaves nothing to be desired. Instead of refined sugar, Medjool dates add the just the right amount of natural sweetness.

• Time Commitment: 25 minutes
• Why I Love It: <30 minutes, kid-friendly, beginner-friendly

You’ll want to make a double batch, trust. Oats and turbinado sugar on top offer crunch and sweetness to every bite of these muffins, which are made with corn and tapioca flours instead of wheat.