This roundup of gluten-free Mother’s Day brunch recipes is filled with simple, beautiful, and totally delicious ideas—from fluffy pancakes and baked goods to savory egg dishes and fresh, seasonal sides. Whether you’re hosting a full brunch or just making something special at home, these recipes will help you create a meal that feels thoughtful without being overwhelming.

The Ultimate Gluten-Free
Mother’s Day Brunch Menu

PANCAKES + WAFFLES

Gluten-Free Freezer Waffles

Get rid of the pre-made boxed waffles from the store and make them yourself! These easy Gluten-Free Freezer Waffles are perfect to make ahead of time and keep a big batch in your freezer for busy mornings!

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Grain-Free Blueberry Lemon Pancakes

These fluffy Gluten-Free Blueberry Lemon Pancakes are bursting with bright lemon flavor and juicy blueberries. They are made with an almond flour base, and only require one bowl!

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Gluten-Free Lemon Poppy Seed Pancakes

These Gluten-Free Lemon Poppy Seed Pancakes are made with oats, almond flour, and fresh lemon. They are light, fluffy, and a perfect brunch option!

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EGG DISHES

Spinach Artichoke Breakfast Casserole

This easy Spinach Artichoke Breakfast Casserole is a healthy make-ahead breakfast that is loaded with protein, veggies and flavor! It is delicious on its own, but can be cut into squares and used for breakfast sandwiches!

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Asparagus & Goat Cheese Frittata

This fresh and flavorful frittata combines fluffy eggs with tender asparagus and creamy goat cheese — the perfect combination of savory and rich, yet light and satisfying. If you’re looking for a healthy, easy-to-make recipe that will impress your guests or make your breakfast or brunch more special, then this Asparagus & Goat Cheese Frittata is for you!

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Baked Eggs with Garlicky Collard Greens

Start your day with this cozy, nourishing dish of baked eggs nestled in tender, garlicky collard greens. It’s a simple, wholesome recipe that feels a little special but comes together with minimal effort—perfect for a slow brunch or an easy, feel-good breakfast. Packed with flavor and naturally gluten-free, it’s a delicious way to add more greens to your morning routine.

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Baked Eggs with Zucchini

Baked Eggs with Zucchini is an easy one-pan meal that is perfect for breakfast or brunch! Packed with fresh vegetables and eggs, it will be sure to impress.

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Roasted Tomato & Mushroom Frittata

This Roasted Tomato and Mushroom Frittata is a simple, savory dish that feels both hearty and fresh. Sweet, caramelized tomatoes and earthy mushrooms are baked into fluffy eggs for a satisfying meal that works beautifully for breakfast, brunch, or even a quick dinner. Naturally gluten-free and full of wholesome flavor, it’s an easy go-to when you want something nourishing without a lot of fuss.

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BAKED GOODS

Blueberry Pie Bars (vegan & GF)

These naturally sweetened Blueberry Pie Bars (vegan & gluten-free) are filled with a homemade blueberry jam and topped with a delicious oat crumble. They taste just like blueberry pie, but are much easier to make!

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Almond Butter Oatmeal Chocolate Chip Cookies

If you’re craving a cookie that feels indulgent and nourishing, these Almond Butter Oatmeal Chocolate Chip Cookies are about to become your new go-to. They’re soft, chewy, perfectly sweet, and made with simple, wholesome ingredients you probably already have in your pantry. No flour, no fuss, and just one bowl.

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Fudgy Flourless Tahini Brownies

Fudgy Flourless Tahini Brownies are nut-free, paleo, and don’t contain refined sugar. They are incredibly rich, studded with chocolate, and only require one bowl!

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Chocolate Chunk Raspberry Almond Muffins

These soft and chewy Chocolate Chunk Raspberry Almond Muffins are completely grain-free, and bursting with fresh raspberries and chocolate chunks. They only require one bowl, naturally sweetened, and come together quickly, perfect for a make-ahead snack!

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Gluten-Free Carrot Cake Cupcakes

These Gluten-Free Carrot Cake Cupcakes are a grain-free recipe and packed with carrots, walnuts, raisins, and warm spices. These deliciously moist cupcakes are naturally sweetened with maple syrup, and you would never know they are completely grain-free. Top them with a creamy dairy-free cream cheese frosting for a healthy treat!

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Blueberry Donuts with Sweet Lemon Glaze

[Grain-Free] Blueberry Donuts & Sweet Lemon Glaze are a perfect gluten-free brunch addition! Slightly sweet, bursting with blueberry flavor, then finished with a delicious lemon glaze.

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Healthy Protein Brownies (with peanut butter swirl)

If you’ve ever wished for a brownie that feels indulgent and fuels your body… these Healthy Protein Brownies are about to become your new go-to! They’re rich, chocolatey, perfectly fudgy, and packed with protein—making them ideal for everything from an afternoon pick-me-up to a healthier dessert. They’re super easy to make with simple, wholesome ingredients you probably already have on hand.

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BEVERAGES

Refreshing Strawberry Basil Smoothie

Blend up a vibrant twist on your classic smoothie with the refreshing blend of sweet strawberries and aromatic basil! This delicious and Refreshing Strawberry Basil Smoothie is packed with protein, veggies, and healthy fats to keep you full for hours.

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(Dairy-Free) Iced Green Tea Latte

This quick and easy Iced Matcha Green Tea Latte is a perfect afternoon pick-me-up! It is loaded with antioxidants, naturally sweetened, and delicious!

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Iced Salted Caramel Collagen Latte

Whether you’re looking for a delicious afternoon pick-me-up, or a healthy alternative to your regular iced coffee, this Iced Salted Caramel Collagen Latte is the answer! It is made with simple ingredients, packed with protein from the collagen, and loaded with that salty/sweet flavor!

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3-Ingredient Watermelon Limeade

This 3-ingredient watermelon limeade is the ultimate refreshing sip for warm days. Made with juicy watermelon, fresh lime juice, and a touch of sweetness, it comes together in minutes and tastes like summer in a glass. Light, naturally gluten-free, and kid-friendly, it’s perfect for backyard gatherings or an easy afternoon treat.

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3-Ingredient Cantaloupe Smoothie

This 3-Ingredient Cantaloupe Smoothie is a simple and refreshing summer smoothie made with only 3 ingredients! Sweet cantaloupe, creamy coconut milk, and honey.

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BREADS + SCONES

Gluten-Free Banana Nut Bread

If you’re looking for a banana bread that is gluten-free, paleo, and dairy-free, this is the recipe for you! This Gluten-Free Banana Nut Bread recipe is moist, naturally sweetened, and full of flavor, It’s the perfect treat for breakfast, a snack, or even dessert.

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Paleo Blueberry Orange Scones

These (Paleo) Blueberry Orange Scones are made with a base of almond and coconut flour, and are perfectly sweetened with fresh blueberries for the perfect healthier breakfast treat! They are flaky on the outside, tender on the inside, and have an extra bright flavor from orange zest!

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Gluten-Free Cinnamon Rolls

These delicious Gluten-Free Cinnamon Rolls are fluffy, soft, and topped with a perfectly sweet glaze. They are made with simple ingredients, and don’t require a fancy stand mixer!

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Strawberry Maple Scones

These Strawberry Maple Scones are paleo, gluten-free, and naturally sweetened with maple syrup. They are crumbly on the outside, and soft and moist on the inside, just as a scone should be! They are loaded with fresh strawberries, and perfect for a light summer time treat!

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SIDE DISHES

Smashed Potatoes with Sour Cream & Chive Dip

These Smashed Potatoes with Sour Cream & Chive Dip are baked to perfection and are crispy on the edges, while soft on the inside. Served with a delicious and creamy chive dip, these will be your new favorite side dish!

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2-Ingredient Coconut Yogurt

This creamy, dairy-free 2-Ingredient Coconut Yogurt is a perfect breakfast or snack! Thick, rich, and so simple to make.

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Spicy Baked Kale Chips

These Spicy Baked Kale Chips are a crunchy, flavorful snack that’s hard to stop eating. Lightly seasoned with just the right kick of heat and baked until perfectly crisp, they’re a simple, wholesome alternative to store-bought chips. Naturally gluten-free and easy to make, they’re perfect for snacking, lunchboxes, or adding a little crunch to your day.

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Roasted Figs with Goat Cheese, Walnuts & Honey

These Roasted Figs with Goat Cheese, Walnuts & Honey will make the perfect appetizer that your guests will love! Sweet figs go perfectly with tangy goat cheese, crunchy walnuts, and sweet honey drizzle.

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Spinach & Goat Cheese Stuffed Portobellos

Spinach & Goat Cheese Stuffed Portobellos are a perfect appetizer or side dish. Meaty portobellos are baked and stuffed with creamy goat cheese, spinach, and shallots. This delicious recipe is a reader favorite!

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Wild Rice Salad with Pecans & Golden Raisins

Wild Rice Salad with Pecans & Golden Raisins is a crowd pleasing side dish that is the perfect combination of sweet and savory!

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Why Homemade Waffles >> Store-Bought Waffles

Let’s be real: store-bought boxed waffles are convenient but they’re often filled with processed ingredients, added sugars and preservatives. Many brands use cheap flours, artificial flavors and oils you wouldn’t keep in your pantry.

These homemade gluten-free freezer waffles are different. They’re made with whole, clean ingredients like whole oats, almond flour, and ground flaxseed. All ingredients that you can easily keep on hand in your fridge and pantry.

The result? A waffle that tastes better and fuels your body better. You’ll taste the difference in every crispy, fluffy bite—and your body will thank you for skipping the boxed stuff.

The BEST Homemade Freezer Waffles

• Gluten-Free – No wheat, no problem! Oats and almond flour make the perfect duo.
• Freezer-Friendly – Make a big batch and enjoy easy mornings all week long. Just pop them right in the toaster!
• Wholesome Ingredients – You are getting a hefty amount of fiber from the oats and almond flour, as well as healthy fats from flax seeds.
• Crispy Outside, Fluffy Inside – Just the way waffles are meant to be!

Use code CANDACE to get 20% off all NOW Foods products!

Simple Ingredients

• Whole oats – if you have celiac disease or a serious gluten intolerance, make sure you get certified gluten-free oats!
• Almond flour – This is the bulk of the ‘flour’ that you will use. We are going with lots of fiber in these waffles! I always have almond flour from NOW Foods in my pantry!
• Ground flax seeds – not only does flax add more fiber, but also protein and healthy fats!
• Vanilla Extract – this adds a nice depth of flavor
• Cinnamon – I always put cinnamon in all of my waffles and pancakes, but you can leave it out if you want.
• Baking Soda & Baking Powder – We need to get the fluffiness!
• Eggs – Helps everything hold together and adds more fluff too.
• Milk – I normally use unsweetened soy milk, but you can use any type of milk you want.

How to Make Gluten-Free Freezer Waffles

Step 1: Make Oat Flour
In a blender, process oats into a fine flour. Just blend for about 30 seconds until the oats turn into flour. (I don’t every buy oat flour because it is expensive and you can so easily do it yourself)

Step 2: Add the rest of the ingredients
To the blender with the oats, add the almond flour, flax seeds, cinnamon, vanilla, baking soda, baking powder, eggs, and milk.

Step 3: Blend the batter
Put the lid on the blender, and start at low speed. Once the blender is on, slowly turn up the speed to blend the batter until there are no more clumps. You may need to scrape down the sides halfway through if it is sticking.

Step 4: Cook the Waffles
Preheat and grease your waffle iron. Pour in batter and cook until golden and crisp (about 3–5 minutes). The amount of batter you use will depend on the size of your waffle iron. I have a standard sized round waffle iron, and I use a 1/3 cup measuring cup to pour in the batter.

Step 6: Cool & Freeze
Cool waffles completely. Freeze in a single layer by arranging them on a baking sheet to freeze, then transfer to a freezer bag or container to store.

Reheating is Easy!

• Toaster – Just pop them in!
• Oven – Bake at 350°F for 5–10 minutes.
• Air Fryer – 350°F for 3–4 minutes = super crispy edges.

Waffle Topping Ideas

• Blueberries + Greek yogurt + drizzle of honey
• Sliced banana + peanut butter + chia seeds
• Chocolate chips + peanut butter + coconut flakes
• Strawberries + peanut butter + maple syrup

Get creative with your toppings!

Looking for more delicious breakfast recipes?

• Spinach Artichoke Breakfast Casserole
• Apple Chai Spiced Baked French Toast
• PB&J Overnight Oats
• Superfood Quinoa Breakfast Bowl

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Gluten-Free Freezer Waffles

Get rid of the pre-made boxed waffles from the store and make them yourself! These easy Gluten-Free Freezer Waffles are perfect to make ahead of time and keep a big batch in your freezer for busy mornings! They are made with oats and almond flour, so you are getting a dose of fiber and wholesome ingredients for breakfast. You will never need store-bought waffles again!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 10

Equipment

• Waffle maker

Ingredients

• 2 cup whole oats
• 4 cups almond flour
• 1/2 cup ground flax seeds
• 1.5 tsp cinnamon
• 2 tsp vanilla extract
• 1 tsp baking soda
• 2 tsp baking powder
• 3 eggs
• 3 cups non-dairy milk (any type of milk works)

Instructions

• Make Oat Flour: In a blender, process oats into a fine flour. Just blend for about 30 seconds until the oats turn into flour. (I don't every buy oat flour because it is expensive and you can so easily do it yourself)
• Add the rest of the ingredients: To the blender with the oats, add the almond flour, flax seeds, cinnamon, vanilla, baking soda, baking powder, eggs, and milk.
• Blend the batter: Put the lid on the blender, and start at low speed. Once the blender is on, slowly turn up the speed to blend the batter until there are no more clumps. You may need to scrape down the sides halfway through if it is sticking.
• Cook the Waffles: Preheat and grease your waffle iron (I like to use coconut oil). Pour in batter and cook until golden and crisp (about 3–5 minutes). The amount of batter you use will depend on the size of your waffle iron. I have a standard sized round waffle iron, and I use a 1/3 cup measuring cup to pour in the batter.
• Cool & Freeze: Cool waffles completely. Freeze in a single layer by arranging them on a baking sheet, then transfer to a freezer bag or container to store.

Thank you to NOW Foods for sponsoring this post! I absolutely love products from NOW Foods and have been using them for years! All opinions are my own, thank you for supporting the brands that support The Wheatless Kitchen.

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Not your Grandma’s banana pudding…

This is not your grandma’s traditional banana pudding, but I promise it tastes just as amazing. Did you know that in a lot of traditional banana pudding recipes, there aren’t actually bananas in the pudding itself?! What?! They use a vanilla pudding and just add the bananas and vanilla wafers on top or in layers. But I decided to change it up a bit and put actual bananas inside the pudding, and I’m never going back.

Whether you’re living the vegan life or just looking to cut back on processed desserts, this banana pudding is a game changer. And the best part? It comes together in minutes with a few simple ingredients.

Creamy Dreamy Vegan Banana Pudding

This is such a quick and easy dessert or snack, and it only requires a few simple ingredients. Of course you have the bananas, but then you soak some cashews to add in there for extra creaminess. This gives the pudding that amazing thick texture. It is sweetened with pure maple syrup, which just adds the BEST flavor, in my opinion. I think the maple goes really well with the bananas, and gives it a unique flavor.

And let’s not forget the shortbread cookies that you can crumble on top for lots of crunch. This is not a step to be missed! Those cookies are crucial, and I think every single grandma in the world will tell you that you NEED vanilla wafers with your banana pudding. I have done both homemade as well as a store-bought option for this, it just depends on how ambitious I’m feeling. You can usually find gluten-free vanilla wafers in grocery stores these days, but if you are feeling fancy and want to make your own, might I suggest these grain-free shortbread cookies?! They go perfectly with it.

A Few Simple Ingredients

• Ripe Bananas – You don’t necessarily want your bananas to be overly ripe like you would for a banana bread. Just that perfect amount of ripeness (maybe just slightly overripe) works perfectly for this.
• Raw Cashews – You soak the cashews for a few hours in water, this helps soften them so they blend well. The cashews give a nice thick creaminess to the pudding.
• Non-Dairy Milk – I used almond milk, but any plant-based milk will work.
• Pure Maple Syrup – I think the flavor of maple goes so perfectly with the sweetness of the bananas.
• Vanilla Extract – This brings out so much flavor and makes the pudding more nostalgic.
• Coconut Oil – Just a tbsp of coconut oil helps the pudding become a little more silky and smooth.
• Shortbread Cookies – You can use store-bought GF shortbread cookies, or make your own!

Let’s Make It!

Blend It Up: Add all ingredients to a blender and blend until smooth.

Chill: Pour the pudding into jars or bowls and chill for at least 30 minutes to thicken up a bit. You want COLD banana pudding!

Top & Serve: Add your favorite toppings and enjoy!

This is such a nostalgic dessert from my husband’s childhood. It was always his favorite thing that his grandma made when he was growing up. I hope I did her recipe some justice!

Looking for more vegan desserts?

• Strawberry Filled Chocolate Cups
• Raw Vegan Pumpkin Cheesecake Bites
• 3-Ingredient Banana Oatmeal Cookies
• No-Bake Mini Berry Pies
• Healthy Apple Pie Bars

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Vegan Banana Pudding

If you're looking for a healthy treat that feels like indulgence in every spoonful, look no further! This Vegan Banana Pudding is creamy, naturally sweet and packed with whole food goodness — no dairy, no refined sugar and no cooking required!

Servings 4

Ingredients

• 1 ¼ cup raw cashews (soaked overnight, or at least 4 hours)
• 3 ripe bananas
• ⅓-½ cup unsweetened almond milk (or any non-dairy milk of choice)
• 2 tbsp pure maple syrup
• 1 tbsp coconut oil
• 1 tsp vanilla extract
• 1 batch GF shortbread cookies *see notes

Instructions

• After the cashews have soaked, drain the water and transfer them to a blender. Add the bananas, milk, maple syrup, coconut oil and vanilla extract. Blend on high for about 30 seconds, until it is smooth and there are no clumps. You may have to scrape the sides with a spoon if it doesn't come together on its own. 
• Transfer the banana pudding to a container and place it in the fridge to chill for at least an hour, preferably several hours. It thickens a bit as it cools. Note: because there are fresh bananas in the pudding, the top layer of the pudding may turn brown while it is in the fridge. When you are ready to serve, just scrape off the top thin layer of brown and discard.
• When you are ready to serve, put about 8 of the shortbread cookies in a ziploc bag. Seal it and then crush the cookies by hitting them with a wooden spoon, until you have crumbles. 
• To assemble the pudding, take a small spoonful of the crumbs and layer it in the bottom of a jar or glass. Next, layer a few tablespoons of the banana pudding, and continue for 2-3 more layers. Garnish with a cookie and some banana slices. 

Notes

• you can usually find gluten-free vanilla wafer cookies in grocery stores, but if you are wanting to make homemade shortbread cookies for this, I have a grain-free recipe for you right here 

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I would serve these scones alongside Baked Eggs & Kale, and of course coffee! This Iced Salted Caramel Latte would be perfect for brunch!

Scones are a perfect brunch item!

These scones are exactly what you want when it comes to texture and flavor of a traditional scone! They are crumbly, soft on the inside, and slightly crispy on the outside. Studded with strawberries, they are SO light and refreshing, and perfect for your next gluten-free brunch gathering.

They are made with a combination of almond flour and coconut flour, which I think is perfect for these. Almond flour is a staple in most paleo and grain-free baked goods, but the coconut flour helps to dry them out a little bit, which makes for a perfect scone texture. You don’t want it too cakey, or like a muffin texture.

Perfect for Breakfast or Snacks: These scones are a great way to start your day or enjoy a mid-afternoon treat. They are made with whole food ingredients, so they will keep you full for longer, without the sugar crash!

Naturally Sweetened: The natural sweetness from strawberries and maple syrup gives these scones the perfect amount of flavor without being overwhelming. You get all the sweetness you crave, without the sugar crash! (I always get my maple syrup from NOW Foods because I love the quality of their products!)

Versatile: You can mix up the flavor by substituting other fruits like blueberries, raspberries, or even a bit of chopped apple for a Fall vibe!

Kid-Friendly: With the delicious taste and fun texture, my kids love these scones too! They’re a healthier alternative to a lot of the kid snack we see in stores. I always serve them with some type of protein source to keep them full for longer!

Ingredients for these grain-free scones

• ALMOND FLOUR – a staple in SO many paleo baked goods! Almond flour lends moisture to balance out the coconut flour. My favorite brand for almond flour is NOW Foods, I always have it stocked in my pantry!
• COCONUT FLOUR – The coconut flour is key in this scone recipe because it dries out the batter just a bit, which you want for the perfect texture in a scone.
• BAKING SODA – helps the scones to rise just a bit and stay slightly soft on the inside
• EGGS – hold everything together and keep the scones fluffy
• VANILLA EXTRACT – you need the vanilla flavor to compliment the strawberries!
• MAPLE SYRUP – my favorite natural sweetener! The flavor is perfect in this recipe.
• COCONUT OIL – I decided to use coconut oil instead of butter (that is traditional for scones), and it worked perfectly! The subtle flavor works really well.
• ALMOND MILK – You can use any type of milk you want, I prefer to stick with an unsweetened variety.
• FRESH STRAWBERRIES – I recommend fresh strawberries for this recipe, I have not tested it with frozen, which may give off too much moisture and make the scones soggy.

Don’t forget to use code CANDACE to get 20% off all Now Foods products!

How To Make Scones

I used to be intimidated to make scones, but it is easier than you might think!

STEP 1 – Preheat the oven to 350 degrees. Then, in a large mixing bowl, combine the dry ingredients.

STEP 2 – Add the wet ingredients and whisk to combine. The dough will be thick, so you may need to use a wooden spoon to mix.

STEP 3 – Add the strawberries and gently stir them in, trying not to break them up too much.

STEP 4 – Line your baking sheet with parchment paper, then form the dough into a round shape and use your hands to flatten it out until it is about an inch thick. Don’t make it too thin. Then cut it into 8 equal triangles.

STEP 5 – You can separate the scones and arrange them on the baking sheet. Bake for 30-33 minutes, until they are golden brown on top!

How to store scones to keep them fresh

I recommend storing these in the fridge to keep them fresh and preserving the texture. They will last in the fridge in an airtight container for up to 5 days, and in the freezer for up to 3 months!

They are best if you warm them up in the oven at 350 degrees for about 5 minutes, but you can also warm them in the microwave for a quicker option.

If you love these scones, I know you will also love these (Paleo) Blueberry Orange Scones!

Thank you to NOW Foods for sponsoring this post! And thank you to my readers for supporting the companies that support The Wheatless Kitchen.

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Strawberry Maple Scones (gluten-free & paleo!)

These Strawberry Maple Scones are paleo, gluten-free, and naturally sweetened with maple syrup. They are crumbly on the outside, and soft and moist on the inside, just as a scone should be! They are loaded with fresh strawberries, and perfect for a light summer time treat!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 8 scones

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1 eggs
• 1 tsp vanilla extract
• 1/3 cup pure maple syrup
• 2 tbsp unrefined coconut oil
• 3 tbsp non-dairy milk (I used almond milk)
• 1/2 cup fresh strawberries , chopped

Instructions

• Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the almond flour, coconut flour and baking soda. Whisk to combine.
• Add the eggs, vanilla, maple syrup and milk. Use a wooden spoon to mix until it forms a dough. It will be slightly thick, but this is what you want. Add the strawberries and gently fold them in with a wooden spoon, being careful not to crush them.
• Gently transfer the dough to a floured surface, and use your hands to form it into a round disk that is about 1 inch thick. Use a knife to cut the circle into 8 even wedges, then transfer the wedges to a parchment lined baking sheet.
• Bake for 17-19 minutes, until the tops and sides are lightly golden.
• Allow them to cool slightly before serving.

Looking for more berry recipes?

• Blueberry Pie Bars
• Blueberry Almond Oatmeal Parfait
• Blueberry Donuts with Sweet Lemon Glaze
• Blueberry Pecan Baked Oatmeal

Did you love this recipe?
Leave a 5-star rating in the comments below!

The post Strawberry Maple Scones (gluten-free & paleo!) appeared first on The Wheatless Kitchen.

Serve these muffins alongside this iced salted caramel latte, and these baked eggs with zucchini for a well-rounded breakfast!

A few reasons you’ll love these protein muffins…

Packed with Protein
If you’re looking to boost your protein intake, these muffins are perfect for you. Thanks to the addition of protein powder, you get a healthy dose of protein in each bite. Protein is essential for muscle recovery, and it helps you stay full longer, making these muffins a great choice for keeping your energy up throughout the day.

Natural Sweetness from Fruit & Maple Syrup
There is no refined sugar! These muffins get their sweetness from ripe bananas, juicy blueberries and pure maple syrup. They are just sweet enough, and won’t raise your blood sugar like most bakery muffins would.

Great for Meal Prep
Whether you’re rushing out the door in the morning or need a healthy snack for the kids, these muffins are easy to make and store. Bake a batch and have healthy snacks ready to go for the week. They’re easy to grab when you’re in a hurry and make a great breakfast on the go or a quick post-workout snack.

Versatile and Customizable
Feel free to get creative with your muffin flavors! You can add in extra ingredients like flaxseeds, chia seeds, or a sprinkle of cinnamon for extra health benefits. You can also substitute the fruit that you use. Instead of blueberries, you can use raspberries, strawberries, or even chopped cherries!

If you love raspberries, you will also LOVE these chocolate chunk raspberry almond muffins!

My Favorite Protein Powders for Baked Goods

Earth Chimp

I use their vanilla or unflavored protein for this recipe, and we also love the chocolate for these healthy protein brownies!

buy it here

NOW Foods

I like the unflavored version for this recipe, but the chocolate is also delicious for these chocolate banana protein muffins!

use code CANDACE for 20% off!

buy it here

Sprout Living

This pumpkin seed protein is so versatile! And I also love their vanilla for this muffin recipe.

buy it here

How to Store Protein Muffins

To store, allow the muffins to cool completely. Then place in an airtight container and store at room temperature for 1-2 days, in the refrigerator for 3-5 days, or the freezer for up to 3 months!

To reheat: If you don’t want to eat them cold after refrigerating, you can easily pop them in the microwave for about 20 seconds, or a warm oven for 5 minutes.

Looking for more muffins recipes?

• Cinnamon Raisin Almond Muffins
• Paleo Pumpkin Chocolate Chip Muffins
• Chocolate Banana Protein Muffins

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Blueberry Banana Protein Muffins

These Blueberry Banana Protein Muffins are simple, packed with protein, and perfect for busy mornings or on-the-go snacks! Made with mashed bananas, blueberries, plant-based protein, and naturally sweetened with maple syrup, these protein muffins are light, fluffy, and perfectly moist!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 12 muffins

Equipment

• Mixing Bowl
• Muffin Pan
• Muffin Liners

Ingredients

• 1 large banana (1/2 cup mashed)
• 1/2 cup greek yogurt
• 2 eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2/3 cup oat flour *see notes
• 1/2 cup almond flour
• 1/2 cup protein powder (use unflavored or vanilla)
• 1/4 tsp salt
• 2 tsp baking powder
• 3/4 cup blueberries (fresh or frozen)

Instructions

• Preheat the oven to 350 degrees.
• In a large mixing bowl, add the mashed banana, greek yogurt, eggs, maple syrup, and vanilla extract. Whisk to combine.
• Next, add the oat flour, almond flour, protein powder, salt, and baking powder. Whisk to combine, but only whisk until there are no large clumps. Do not over mix. Then add the blueberries and gently fold them into the batter with a spoon or flat spatula.
• Line the muffin pan with muffin liners, then use a cookie scoop or spoon to scoop the batter into the pan, filling about 3/4 of the way full for each muffin.
• Bake for 23-27 minutes, until the top of the muffins are golden brown and cooked through.
• Once removed from the oven, allow them to cool for at least 10 minutes before cutting into them. This will help them be less crumbly.

Notes

• you can easily make your own oat flour right in the blender or food processor. This is much cheaper than buying oat flour from the store! Just add the oats to the blender and blend on high for about 30 seconds. 

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This banana bread goes perfectly with a cup of coffee and my dairy-free salted caramel coffee creamer!

The Very BEST Gluten-Free Banana Nut Bread!

If you have ever made gluten-free sweet treats and baked goods, then you will likely have all of the ingredients for this recipe right in your pantry! The ingredients are simple, wholesome, and often used in many gluten-free and paleo baked goods.

Not only is this banana bread gluten-free, but it is paleo (which means is free from grains and flour mixes). We use almond flour and coconut flour in this recipe, making this bread a little bit higher in protein, which will help you feel full for longer and avoid those blood sugar crashes that can happen after eating treats. (if you’re looking for more paleo treats, you will LOVE my paleo german chocolate brownies!)

It is MOIST, fluffy, and is not overly sweet. The perfect amount of sweetness comes from very ripe bananas and pure maple syrup. Maple is my all-time favorite sweetener to use in baked goods because it lends the most amazing flavor! Then you have the warm cinnamon spice, along with the slight crunch from the walnuts running through it. PERFECTION.

Ingredients For GF Banana Nut Bread

• RIPE BANANAS – The riper, the better! Very ripe bananas will give you more sweetness and a stronger banana flavor.
• EGGS – Eggs keep the bread fluffy and bind the ingredients.
• MAPLE SYRUP – The maple flavor goes perfectly with the warm spices.
• ALMOND FLOUR – A very common flour to use in paleo baking, it adds fat and moisture and keeps it grain-free. I always have almond flour from NOW Foods stocked in my pantry because I use it so often.
• COCONUT FLOUR – I love the combination of coconut flour with almond because they balance each other out really well. Coconut flour is very absorbent, so it helps the batter not be too wet.
• CHOPPED WALNUTS – I love the crunch from the walnuts because it is a great contrast, but you can easily leave these out. Nuts and seeds are another thing that I always have stocked in my pantry (and freezer to keep them fresh!). I get all of my nuts and seeds from NOW Foods.
• VANILLA EXTRACT – Adds a nice depth of flavor.
• BAKING SODA & POWDER – We of course need these baking staples to help the bread rise.
• CINNAMON – The warm spice is so perfect in this banana bread, it goes perfectly with the banana and maple flavors.
• SEA SALT – You always need to add salt to sweet baked goods to counter balance the sweet, and bring out the flavors!

How to Make This EASY Gluten-Free Banana Bread

The best thing about this banana bread recipe is that you can mix it up in one bowl! Less dishes, less fuss, quick and simple!

Step 1 – Preheat the oven and prepare the pan

Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray, and then line the long end with parchment paper. This will make it easier to get it out of the pan after baking. You will probably need to cut it to fit the pan.

Step 2 – Mash the bananas

It is important to mash the bananas in a separate smaller bowl to be able to measure the amount. Bananas are all different sizes, so you are going to measure out 1 cup of mashed bananas.

Step 3 – Combine all of the ingredients

Combine all of the ingredients, except for the walnuts, in a large mixing bowl. No need to whisk the dry ingredients first. Just whisk all of the ingredients together until you don’t have any more clumps. Then add in the walnuts and use a spoon or spatula to mix them in.

Step 4 – Pour the batter into the loaf pan

Carefully pour the batter into a parchment lined loaf pan, smoothing out the top with a spoon or spatula.

Step 5 – Bake until golden!

Bake at 350 degrees for 40-50 minutes, until the loaf is golden brown on top and the bread is cooked through the center. You can stick a knife into the middle, and if it comes out clean then it is done.

Step 6 – Cool and enjoy!

After you remove the pan fro the oven, let it cool for at least 10 minutes before removing it from the pan. You can use a knife to loosen the ends, and then pull up on the parchment paper to transfer it to a wire rack. Let it cook for another 5-10 minutes before cutting into it so that it doesn’t crumble too much.

Variations to Try

• Add Berries: Swap the walnuts for fresh or frozen berries (blueberries or raspberries work great).
• Add Nut Butter: Stir in a couple of tablespoons of almond or peanut butter for a richer flavor.
• Make it Chocolatey: For a sweeter twist, try adding cocoa powder and extra chocolate chips. Or just swap the walnuts for chocolate chips!

Speaking of chocolate, these grain-free almond butter chocolate chunk cookies are AMAZING.

Thank you to NOW Foods for sponsoring this post! Their products are a staple in my kitchen, and I appreciate you supporting the brands that support The Wheatless Kitchen.

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Gluten-Free Banana Nut Bread

If you're looking for a banana bread that is gluten-free, paleo, and dairy-free, this is the recipe for you! This Gluten-Free Banana Nut Bread recipe is moist, naturally sweetened, and full of flavor, It’s the perfect treat for breakfast, a snack, or even dessert.

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 12 slices

Equipment

• Stainless Steel Loaf Pan
• Mixing Bowls

Ingredients

• 1 cup mashed bananas
• 1/4 cup maple syrup
• 3 eggs
• 3/4 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup chopped walnuts
• 2 tsp vanilla extract
• 1 tsp baking soda
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp sea salt

Instructions

• Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray, and then line the long end with parchment paper. This will make it easier to get it out of the pan after baking. You will probably need to cut it to fit the pan.
• It is important to mash the bananas in a separate smaller bowl to be able to measure the amount. Bananas are all different sizes, so you are going to measure out 1 cup of mashed bananas.
• Combine all of the ingredients, except for the walnuts, in a large mixing bowl. No need to whisk the dry ingredients first. Just whisk all of the ingredients together until you don't have any more clumps. Then add in the walnuts and use a spoon or spatula to mix them in.
• Carefully pour the batter into a parchment lined loaf pan, smoothing out the top with a spoon or spatula.
• Bake at 350 degrees for 40-50 minutes, until the loaf is golden brown on top and the bread is cooked through the center. You can stick a knife into the middle, and if it comes out clean then it is done.
• After you remove the pan from the oven, let it cool for at least 10 minutes before removing it from the pan. You can use a knife to loosen the ends, and then pull up on the parchment paper to transfer it to a wire rack. Let it cook for another 5-10 minutes before cutting into it so that it doesn't crumble too much.

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The post Gluten-Free Banana Nut Bread (dairy-free) appeared first on The Wheatless Kitchen.

If you love this iced latte, you will also love my Mocha Protein Frappe!

This post contains affiliate links.

Why You’ll Love This Iced Salted Caramel Collagen Latte

Collagen for Skin, Hair, and Nails

Collagen is one of the most abundant proteins in your body, responsible for maintaining the structure and elasticity of your skin, hair, nails, and joints. Adding collagen creamer to your iced latte is an easy and delicious way to incorporate this powerful protein into your diet.

Sweet and Salty Flavor

If you have ever put flaky salt on top of a sweet cookie, then you know the joy of the salty + sweet combo! Good quality sea salt goes perfectly with the caramel flavored collagen creamer in this recipe (without the added sugar!).

Energy Boost Without the Crash

With coffee’s natural caffeine and the added protein from collagen, this iced latte helps you stay energized and focused throughout the day without the dreaded caffeine crash. Another great recipe for energy without the crash is my chocolate protein coffee!

Ingredients for a Homemade Latte

Making this iced salted caramel collagen latte at home is super simple. You’ll need the following ingredients:

• 8 oz cold brew – you can use your favorite cold brew brand, or make your own!
• 1 scoop Naked Nutrition Caramel Collagen Creamer – I love this high-quality collagen creamer! And the caramel flavor is unreal!
• 4-5 oz milk of your choice – I uses unsweetened soy milk, but you can use almond, oat, dairy, whatever you want!
• A pinch of sea salt (1/8 tsp to be exact) – For extra saltiness and flavor boost, this is amazing with the caramel flavor!
• Ice cubes – As much as you like!

How to Make Your Collagen Latte

This latte comes together so quickly! It only takes a few minutes to enjoy a fancy latte that you can make right at home (WAY better than a coffee shop)!

Step 1 – Add the milk to a jar or glass, then add the collagen and salt. Use a hand frother to froth the milk and dissolve the collagen.

Step 2 – Fill your glass with ice, then pour the cold brew over the ice.

Step 3 – Pour the frothed milk over the cold brew and stir to combine. ENJOY!

Potential Health Benefits of Collagen in Your Coffee

Adding collagen to your coffee drinks not only gives it an extra boost of protein, but it also provides some great health benefits.

• Promotes Healthy Skin: Collagen helps improve skin elasticity, giving you a natural glow.
• Strengthens Hair and Nails: Collagen supports the health of your hair and nails, promoting stronger, shinier hair and less brittle nails.
• Joint and Bone Health: Collagen supports the health of your joints, ligaments, and bones, helping to maintain mobility as you age.
• Gut Health: Collagen may aid in gut health by supporting the integrity of the intestinal lining, which is vital for proper digestion.

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Iced Salted Caramel Collagen Latte

Whether you're looking for a delicious afternoon pick-me-up, or a healthy alternative to your regular iced coffee, this Iced Salted Caramel Collagen Latte is the answer! It is made with simple ingredients, packed with protein from the collagen, and loaded with that salty/sweet flavor!

Prep Time 5 minutes minutes

Servings 1

Equipment

• hand frother

Ingredients

• 8 oz cold brew
• 4-5 oz milk of choice (I prefer soy or almond milk)
• 1 scoop Naked Nutrition Caramel Collagen Creamer
• 1/8 tsp sea salt (1/4 tsp if you like it more salty, add to taste)
• handful of ice

Instructions

• Add the milk to a jar or glass, then add in the collagen creamer and salt. Use a hand frother to froth the milk and dissolve the collagen. If you don't have a frother, you can use a blender, or just shake it up in a jar with a lid.
• Fill your drinking glass with ice, then pour the cold brew over the ice.
• Next, pour the frothed milk over the cold brew and stir to combine. Enjoy!

Thank you to Naked Nutrition for sponsoring this post! And thank you for supporting the brands that we work with at The Wheatless Kitchen.

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Why You’ll Love Apple Almond Quinoa Salad!

This is the perfect combination of sweet, salty, and savory! It is made with the most simple ingredients that I bet you already have in your fridge and pantry. And the best part is that you can get creative and use what you have on hand. Don’t have quinoa? Use rice! Don’t have raisins? Use dried cranberries! Don’t like almonds? Use walnuts! This recipe is so versatile, and you can truly it make it your own.

I have made this as a make ahead breakfast or lunch, or even as s side dish to take to a potluck style gathering! It is also perfect for holiday spreads because it is easy to make ahead and everyone loves it!

Simple Ingredients

• Quinoa – This lends protein to the dish, as well as a great texture paired with crunchy apples.
• Apples – Add crunch and sweetness!
• Chopped or sliced almonds – I prefer sliced almonds because of the softer texture, but you can use chopped as well.
• Unsweetened shredded coconut – Adds a subtle coconut flavor, without extra sugar.
• Raisins – If you are a raisin hater, then you can leave these out! But I love them in this dish.
• Maple Syrup – Use pure maple syrup to sweeten it without refined sugar. The flavor pairs so well with the apples.
• Salt – You always need salt to compliment the sweet!

How To Make This Simple Dish

Step 1

Rinse quinoa in a fine mesh strainer under cold, running water. Combine the quinoa, water, and salt in a medium saucepan and bring the water to a boil. Once boiling, cover with a lid, turn down the heat to low, then simmer until all the liquid has been absorbed and quinoa is tender, about 15-20 minutes. Transfer to a separate bowl and let it cool down to room temperature.

Step 2

In a large mixing bowl, combine the cooked quinoa, chopped apples, almonds, shredded coconut, raisins, maple syrup, and a pinch of salt.

Step 3

Give it all a good mix to evenly combine and serve!

Tips for this recipe!

• I prefer this dish cold, so it is best to store it in the fridge for a couple of hours before eating. You can also eat it immediately after making it if you don’t mind it at room temperature.
• Make sure you rinse the quinoa in a fine mesh strainer with cold water before cooking. This makes for a much better taste and texture after cooking.
• Use your favorite type of apple! If you love green apples for the tartness, then you can do that. I prefer honeycrisp for this!
• Get creative with the add-ins! You can use cranberries instead of raisins, or any type of nut instead of almonds.

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Apple Almond Quinoa Salad

Apple Almond Quinoa Salad is a fresh and healthy side dish or snack! It combines quinoa with crunchy almonds, sweet apples, and raisins for the perfect sweet and salty combination! It is great for a holiday side dish, or even as a simple make-ahead breakfast.

Servings 4

Ingredients

• 1 cup uncooked quinoa (rinsed in cold water)
• 1.5 cups water
• 1/4 tsp kosher salt
• 2 large apples , chopped
• 1/2 cup slivered almonds
• 1/3 cup unsweetened shredded coconut
• 1/3 cup raisins
• 1/4 cup pure maple syrup

Instructions

• Rinse quinoa in a fine mesh strainer under cold, running water. Combine the quinoa, water, and salt in a medium saucepan and bring the water to a boil. Once boiling, cover with a lid, turn down the heat to low, then simmer until all the liquid has been absorbed and quinoa is tender, about 15-20 minutes. Transfer to a separate bowl and let it cool down to room temperature.
• In a large mixing bowl, combine the cooked quinoa, chopped apples, almonds, shredded coconut, raisins, maple syrup, and a pinch of salt.
• Give it all a good mix to evenly combine and let it cool in the fridge for a couple of hours before serving.

Looking for more simple make-ahead recipes?

• Chopped Kale Salad with Grapes, Dates & Almonds
• Ginger Sesame Chickpea Chopped Salad
• Italian Tuna & Sun-Dried Tomato Pasta Salad

The post Apple Almond Quinoa Salad appeared first on The Wheatless Kitchen.

Fig season only lasts for a short time, so you better run out and get yourself some figs ASAP. They pair perfectly with the sweet apples and crunchy nut/seed/oat crumble topping. This crumble is naturally sweetened with coconut sugar, and is the perfect combination of textures. It can be eaten as a dessert (topped with vanilla ice cream, of course), or even as breakfast. I would eat this with scrambled eggs on the side for a well-rounded breakfast!

Ingredients for Fig & Apple Crumble

• Apples – I like using some variety of red apples for this. My favorites are gala apples or honey crisp apples.
• Figs – Fresh fig season is short, so stock up when you can. The figs pair really well apples, they both soften up and create a thick and delicious sauce.
• Tapioca Starch – You could use cornstarch in place of tapioca. It helps the fruit layer get thick and saucy.
• Maple Syrup – This is what I use to slightly sweeten the fruit layer.
• GF Oats – If you have celiac, make sure you are using GF oats! The oats give the topping a nice texture, and go well with the nuts and seeds.
• Pepitas – Also known as pumpkin seeds! These give a really nice neutral flavor to the topping. I almost always get all of my nuts and seeds from NOW Foods, I love the quality of their products.
• Almonds – You will be chopping up the nuts, so you won’t be biting into big pieces of almonds. The chopped almonds give a nice slightly crunchy texture to the topping.
• Coconut Sugar – I love sweetening my desserts with coconut sugar, the flavor is amazing! And it is a great natural option for sugar.
• Cinnamon – You can’t have a dessert with apples that doesn’t include cinnamon, in my opinion!
• Coconut Oil – The neutral flavor of the coconut oil doesn’t overpower the dessert, and it keeps everything moist.
• Salt – It is always a good idea to add salt to sweet dishes to balance it out, the salty and sweet combo is perfect!

Be sure to use code CANDACE to get 20% off all NOW products!

I used several products from NOW Foods for this recipe. Their nuts, seeds, maple syrup, coconut oil, and coconut sugar are always a staple in my pantry. I stay stocked up with these things all the time so my girls and I can do all of the spontaneous baking that we want!

How to make a delicious crumble!

I love this kind of recipe because it is so simple! You can just mix everything together, layer it up, and bake!

STEP 1

Preheat the oven to 350 degrees. Core and chop the apples, remove the stems from the figs and cut them in half or quarter them if they are larger figs. Spray a 9×13 baking dish with cooking spray, or lightly coat with coconut oil using your hand or a paper towel.

STEP 2

Add the fruit to the bottom of the dish, drizzle the maple syrup and sprinkle the tapioca starch over the fruit. Toss to evenly coat the fruit.

STEP 3

In a large mixing bowl, combine the oats, pumpkin seeds, almonds, coconut sugar, cinnamon and salt. Use a wooden spoon or spatula to mix and evenly combine. Then pour in the coconut oil and stir until everything is evenly coated in oil.

STEP 4

Pour the crumble mixture over the top of the fruit and spread it out to make an even layer.

STEP 5

Bake for 35-40 minutes, until top is golden brown and fruit is soft and bubbling.

Serve it up with some delicious ice cream, and you

have the most perfect summer dessert!

This post is sponsored by NOW Foods. I have been using their products for years, and I love them! Thank you for supporting the brands that support The Wheatless Kitchen.

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Fig & Apple Crumble

If you're looking for a simple and healthy dessert, this Fig & Apple Crumble is perfect! Made with fresh figs and apples, and topped with a mixture of nuts, seeds, and oats. It makes for a delicious dessert or even fruit-filled breakfast!

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 8

Ingredients

• 4 large red apples
• 15 fresh figs
• 2 tbsp tapioca starch
• 2 tbsp maple syrup

Crumble Topping

• 1 cup GF oats
• 1 cup pumpkin seeds (also known as pepitas) , chopped
• 1 cup almonds , chopped
• 1/2 cup coconut sugar
• 2 tsp cinnamon
• 1/2 tsp kosher salt
• 1/3 cup melted coconut oil

Instructions

• Preheat the oven to 350 degrees.
• Core and chop the apples, remove the stems from the figs and cut them in half or quarter them if they are larger figs. Spray a 9×13 baking dish with cooking spray, or lightly coat with coconut oil using your hand or a paper towel.
• Add the fruit to the bottom of the dish, drizzle the maple syrup and sprinkle the tapioca starch over the fruit. Toss to evenly coat the fruit.
• In a large mixing bowl, combine the oats, chopped pumpkin seeds, chopped almonds, coconut sugar, cinnamon, and salt. Use a wooden spoon to give it a good mix.
• Then add the coconut oil and stir again to make sure that everything is evenly coated in the oil.
• Pour the crumble mixture over the top of the fruit and spread it out to make an even layer.
• Bake for 35-40 minutes, until the top is golden brown and fruit is soft and bubbling.
• Let it cool for about 10 minutes before spooning it into bowls to serve. Top with ice cream and enjoy!

Looking for more fruity dessert recipes?

• Blueberry Pie Bars (gluten-free & vegan)
• Blueberry Donuts & Sweet Lemon Glaze
• Blueberry Peach Crisp

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We all love a PB&J!

These PB&J Overnight Oats taste just like the classic sandwich, and are made with only 4 ingredients in the base recipe, then topped with peanut butter and your favorite flavor of jam!  I love to make a big batch of these on Sunday and have them as a filling and nourishing breakfast throughout the week. My kids LOVE them, and never complain when I pull out these overnights oats for breakfast.

Homemade Chia Jam

You can definitely take the easy route and just use store-bought jam (I do this often!), but when you take the time to make your own chia seed jam, it is SO worth it! This way, you can know exactly what is going into your jam, as well as how much sugar (if any) you want to put in it. You can use pretty much any fruit you want for this, but I find berries to be the easiest fruits to work with for this type of jam.

You really only need 3 main ingredients for chia seed jam: berries, chia seeds, and water. I like to also add in a tiny bit of maple syrup for sweetness, but that is optional. You just combine the ingredients in a pot over medium heat and let the blueberries cook a bit. Once they start breaking down, you can either blend or leave it a bit chunky. Then just put it in a jar and you are set!

side note: if you are using raspberries, you don’t have to add water or even heat it. The raspberries mash up so well that you can just mash and mix with chia seeds!

If you don’t have the time to make your own chia jam, one of my favorite brands is St. Dalfour. They are refined sugar-free, and made with only real fruit! All of their flavors have been a hit in our house!

Ingredients for Overnight Oats

• Gluten-Free Oats – I like to use the thick old-fashioned kind for overnight oats because they hold their texture better when being soaked overnight
• Chia Seeds – these add tons of nutrients, healthy fats, protein, and fiber! We use these in the oats and the jam!
• Plant-Based Milk – Soy milk is my favorite because it adds a bit more protein
• Maple Syrup – My favorite natural sweetener!
• Blueberries (or any berry you want!) – use your favorite for the jam

Other Overnight Oats Flavor Combinations

If you are looking for other flavor combinations for your overnight oats, I’ve got you covered!

Pistachio & Fig Overnight Oats

Mocha Coconut Overnight Oats

Banana Bread Overnight Oats

How to add more protein to overnight oats!

In this recipe, there is protein in the peanut butter, chia seeds, and soy milk. But if you are trying to add additional protein to your oats in the morning, then the easiest way to do that is to mix in some protein powder. Make sure you use a protein powder where you really like the flavor and texture, because it is noticeable. But it will still be delicious if you use a good protein powder. For this recipe, I would recommend using vanilla, but you can also get creative with other overnight oats recipes!

I have a very comprehensive post on my favorite protein powders to help you out!

You can also add in a high-protein greek yogurt to the mix if you are not dairy-free!

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PB&J Overnight Oats

Enjoy the classic peanut butter and jelly combination for breakfast!

Servings 1

Ingredients

• 1/2 cup gluten-free thick oats
• 1 tbsp chia seeds
• 1 tsp maple syrup (optional)
• 3/4 cup plant-based milk
• 2 tbsp creamy peanut butter

Blueberry Chia Jam

• 2 cups fresh or frozen blueberries
• 1-2 tbsp maple syrup
• 2 tbsp water
• 2 tbsp chia seeds

Instructions

• Add the oats, chia seeds, maple syrup, and milk to a jar. Tightly close the lid and give it a good shake to evenly combine. Put it in the fridge and let it soak and thicken up for at least 3 hours, preferable overnight.
• To make the jam: Combine the blueberries, water, and maple syrup in a medium saucepan over medium heat. Cover and let it come to a simmer. Once simmering, stir and mash with a spoon and let it cook for another 5 minutes. Then remove from the heat and stir in the chia seeds. Transfer the jam to a jar and store it in the fridge for up to 5 days.
• To assemble the oatmeal: Remove the oats jar from the fridge and top with 2 tbsp peanut butter and 2 tbsp of the jam. Enjoy!

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