Gluten Free Breakfast Oatmeal

Gluten Free Breakfast Oatmeal

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Adjust Servings:
1 cup Old Fashioned Rolled Oats
2 Tablespoons (White or Black) Chia Seeds
2 + 1/2 cups unsweetened Almond Milk
2 Tablespoons Maple Syrup
1 teaspoon Ground Cinnamon
Suggested Toppings
1-2 Tablespoons Nut Butter
1-2 Tablespoons Chia Jam
1 large Banana
1 teaspoon Chia Seeds

Gluten Free Breakfast Oatmeal

  • 10 minutes
  • Serves 2
  • Easy


  • Suggested Toppings



Sweet, nutritious and gluten free breakfast oatmeal.

Starting your day off with a warm and comforting bowl of oatmeal, is always a good idea.

When it comes to breakfast we can all kind of get in a rut.

I pretty much have avocado toast and tea every morning but when I want something sweet I make oatmeal.

Oats, like all grains, contain phytic acid which can inhibit the proper absorption of minerals link zinc and iron.

They are also loaded with important vitamins, minerals and antioxidant plant compounds.

For me a good bowl of creamy oats is all about the toppings.

Homemade chia jam and nut butter are pretty much a must but what really makes this dish is the hot banana!

I also added white chia seeds for texture and nutritional value.

Black chia seeds work as well but I prefer the white as it looks prettier.

Please note that if you have a known gluten allergy or sensitivity, be sure to check for the ‘gluten-free’ label on your oats.

Not all oats are guaranteed gluten-free. Bob’s Red Mill has great quality, certified gluten-free old fashioned rolled oats.

This recipe makes two (very filling) servings.

Please leave your review for this gluten free breakfast oatmeal in the comment section.



Cook the Oats

Add the oats and chia seeds to your pot along with the almond milk. Any kind of milk (dairy or dairy-free) will work.

Turn the heat to medium-high and allow it to come to a slight simmer then lower the heat to medium.

Cook the oats while stirring occasionally for 7-10 minutes then add the maple syrup and cinnamon. Stir and give it a taste.


Make the Hot Banana

While the oats are cooking, grab a skillet, add 1 teaspoon of coconut oil and heat on medium-high heat.

Peel and cut your banana in half then cut each half lengthwise.

Once the oil is hot, lower the heat to medium and sear the banana slices for 2-3 minutes on each side or until caramelized and lightly golden.



Grab your bowl, add some of the oatmeal, top with the hot banana slices, nut butter and Homemade chia jam.

I also like to add bit more almond milk and chia seeds.


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Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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20 Comments Hide Comments

oatmeal is one of favorite non-keto carb-up breakfasts…so comforting. And the toppings you chose here look magical, such a delicious combo!

Chia jam on the oatmeal sounds perfect! We have oatmeal on Wednesdays, so I’ll try that to change it up tomorrow!

I love all the additions to your oatmeal! I’m going to have to try some of them out on my family. 🙂

For some reason, I thought rolled oats were not gluten-free unless you got a special kind. Huh! I love to put maple syrup, almond butter, a banana and a lot of hemp hearts in my oatmeal! This looks delicious too. I need to try that hot banana.

Hi Vanessa! Non-contaminated, pure oats are gluten-free. In the US, you can find oats that are labeled gluten free, which refers to oats that have been grown and processed without coming into contact with wheat, barley or rye. However, for those who have Coeliac disease, I don’t think oats are recommended. Hope this helps 🙂

This is such a fun combination of ingredients! I love the PB and J theme with the chia seeds added in!

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