29+ Delicious Gluten-Free Breakfast Crockpot Recipes to Kickstart Your Morning

Breakfast is the most important meal of the day, and for those who follow a gluten-free lifestyle, finding easy and delicious breakfast options can sometimes be a challenge.

That’s where the crockpot comes in! This versatile kitchen tool makes preparing a gluten-free breakfast as easy as pressing a button and letting it cook slowly to perfection.

Whether you’re craving warm oats, savory casseroles, or creamy chia puddings, a slow cooker can transform everyday ingredients into mouthwatering meals that are not only gluten-free but also full of flavor and nutrients.

In this article, we’ll explore 29+ gluten-free breakfast crockpot recipes that will make your mornings stress-free and delicious.

29+ Delicious Gluten-Free Breakfast Crockpot Recipes to Kickstart Your Morning

Incorporating gluten-free meals into your morning routine doesn’t have to be time-consuming or complicated.

With the help of your trusty crockpot, you can prepare nutritious and flavorful breakfasts with minimal effort.

Whether you’re in the mood for sweet, savory, or something in between, these 29+ gluten-free breakfast crockpot recipes will surely become your go-to options for a healthy and hassle-free start to your day.

So, dust off that slow cooker and start enjoying the convenience and deliciousness of gluten-free breakfasts that are as simple as they are satisfying.

Slow Cooker Apple Cinnamon Oatmeal

Wake up to the comforting aroma of cinnamon and apples with this easy slow cooker oatmeal.

This gluten-free breakfast is hearty, naturally sweetened, and packed with fiber, making it a perfect way to start your day with sustained energy.

The slow cooking process allows the flavors to meld beautifully, creating a creamy and delicious texture.

Ingredients:

• 1 cup gluten-free steel-cut oats
• 3 cups unsweetened almond milk (or any milk of choice)
• 1 cup water
• 2 apples, peeled and diced
• 2 tbsp maple syrup or honey
• 1 tsp cinnamon
• ½ tsp vanilla extract
• ¼ tsp salt
• ¼ cup chopped nuts (optional)
• ¼ cup raisins (optional)

Instructions:

1. Grease the inside of your crockpot with cooking spray or butter to prevent sticking.
2. Add all the ingredients to the slow cooker and stir well.
3. Cover and cook on low for 6–8 hours or until the oats are tender and creamy.
4. Stir before serving, and add more milk if needed for a thinner consistency.
5. Serve warm with additional toppings like nuts, seeds, or fresh fruit.

This slow cooker oatmeal is a fantastic way to have a nutritious, ready-to-eat breakfast with minimal effort.

The natural sweetness of apples and cinnamon creates a delightful balance of flavors, making it a wholesome and satisfying meal for the whole family.

Crockpot Veggie and Cheese Egg Casserole

This gluten-free egg casserole is a protein-packed breakfast that’s perfect for busy mornings.

Loaded with fresh vegetables, cheese, and eggs, it’s a fantastic way to fuel your day while getting a good dose of nutrients.

Whether you prepare it overnight or cook it fresh in the morning, this dish is incredibly easy and convenient.

Ingredients:

• 8 large eggs
• ½ cup milk (dairy or non-dairy)
• 1 cup shredded cheddar cheese (or dairy-free cheese alternative)
• 1 cup diced bell peppers
• ½ cup chopped onions
• 1 cup chopped spinach or kale
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• Cooking spray or butter for greasing

Instructions:

1. Grease the crockpot with cooking spray or butter to prevent sticking.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
3. Add the chopped vegetables and shredded cheese to the slow cooker.
4. Pour the egg mixture over the vegetables and stir gently to combine.
5. Cover and cook on low for 4–5 hours or until the eggs are set and fully cooked.
6. Slice and serve warm with fresh herbs or avocado on top.

This egg casserole is an effortless and delicious way to enjoy a filling breakfast.

It’s easy to customize with your favorite veggies and cheese, making it a go-to meal prep option. Plus, leftovers can be stored in the fridge for a quick, healthy breakfast throughout the week.

Slow Cooker Banana Nut Quinoa Porridge

This warm and creamy banana nut quinoa porridge is a fantastic gluten-free alternative to traditional oatmeal. Quinoa is rich in protein, fiber, and essential nutrients, making it a nourishing and energizing breakfast.

The slow cooker brings out its natural sweetness, enhanced by bananas, cinnamon, and a touch of maple syrup.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups almond milk (or any milk of choice)
• 1 cup water
• 2 ripe bananas, mashed
• 2 tbsp maple syrup or honey
• 1 tsp cinnamon
• ½ tsp vanilla extract
• ¼ tsp salt
• ¼ cup chopped walnuts or pecans
• 2 tbsp chia seeds (optional)

Instructions:

1. Lightly grease the crockpot with cooking spray or butter.
2. Add all the ingredients except the nuts to the slow cooker and stir well.
3. Cover and cook on low for 4–6 hours, stirring occasionally.
4. Once the quinoa is tender and creamy, stir in the chopped nuts.
5. Serve warm with extra banana slices, nuts, or a drizzle of honey.

This slow cooker banana nut quinoa porridge is a wonderful way to switch up your morning routine. It’s naturally sweet, full of texture, and packed with nutrients to keep you satisfied for hours.

Plus, it’s easy to prepare the night before, making breakfast a breeze.

Slow Cooker Sweet Potato and Sausage Hash

This hearty and flavorful slow cooker hash is a perfect gluten-free breakfast option.

Combining sweet potatoes, savory sausage, and colorful bell peppers, it delivers a balanced mix of protein, fiber, and healthy carbohydrates.

Whether you serve it on its own or top it with a fried egg, this dish is a satisfying way to start your morning.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 pound gluten-free sausage (turkey, chicken, or pork), cooked and crumbled
• 1 bell pepper, diced
• ½ onion, chopped
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Grease the crockpot lightly with olive oil or cooking spray.
2. Add the diced sweet potatoes, cooked sausage, bell pepper, and onion to the slow cooker.
3. Sprinkle with garlic powder, smoked paprika, salt, and black pepper. Drizzle with olive oil and stir to combine.
4. Cover and cook on low for 4–5 hours, stirring occasionally, until the sweet potatoes are tender.
5. Serve warm, garnished with fresh parsley, and optionally top with a fried or poached egg.

This sweet potato and sausage hash is a nutrient-dense meal that is perfect for meal prep.

It’s packed with bold flavors and has a delightful mix of textures, making it a breakfast that keeps you full and energized for hours.

Slow Cooker Coconut Chia Pudding

This creamy and nourishing coconut chia pudding is a fantastic make-ahead breakfast that’s naturally gluten-free.

Packed with omega-3s, fiber, and plant-based protein, it’s a great way to fuel your body while satisfying your sweet cravings in a healthy way.

The slow cooker makes the texture extra smooth, giving it a pudding-like consistency.

Ingredients:

• ½ cup chia seeds
• 3 cups coconut milk (or any milk of choice)
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp salt
• Fresh fruit, nuts, or shredded coconut for topping

Instructions:

1. Lightly grease the crockpot with cooking spray.
2. Add chia seeds, coconut milk, maple syrup, vanilla, cinnamon, and salt to the slow cooker. Stir well to combine.
3. Cover and cook on low for 2–3 hours, stirring occasionally to prevent clumping.
4. Once the pudding thickens to a creamy consistency, remove from heat.
5. Serve warm or chilled, topped with fresh fruit, nuts, or extra coconut.

This coconut chia pudding is an easy, wholesome, and versatile breakfast option. You can make it in advance and enjoy it throughout the week, adding different toppings for variety.

Whether eaten warm or cold, it’s a satisfying and nutritious way to begin your day.

Slow Cooker Pumpkin Spice Quinoa Bowl

This cozy and flavorful quinoa bowl brings all the warm spices of fall into a nutritious, gluten-free breakfast.

Packed with protein, fiber, and vitamins, it’s a fantastic alternative to oatmeal. The slow cooking process enhances the flavors, making every bite comforting and delicious.

Ingredients:

• 1 cup quinoa, rinsed
• 2 ½ cups almond milk (or milk of choice)
• ½ cup canned pumpkin puree
• 2 tbsp maple syrup or honey
• 1 tsp cinnamon
• ½ tsp pumpkin spice
• ½ tsp vanilla extract
• ¼ tsp salt
• ¼ cup chopped pecans or walnuts
• 2 tbsp dried cranberries (optional)

Instructions:

1. Lightly grease the crockpot with cooking spray.
2. Add quinoa, almond milk, pumpkin puree, maple syrup, cinnamon, pumpkin spice, vanilla, and salt to the slow cooker. Stir to combine.
3. Cover and cook on low for 4–6 hours, stirring occasionally.
4. Once the quinoa is soft and the mixture is creamy, stir in the nuts and dried cranberries.
5. Serve warm with extra toppings like nut butter, yogurt, or more maple syrup.

This pumpkin spice quinoa bowl is a delightful way to enjoy a cozy breakfast while nourishing your body.

It’s naturally sweet, full of warm spices, and perfect for fall mornings or anytime you’re craving a comforting, nutrient-dense meal.

Slow Cooker Blueberry Almond Oatmeal

This slow cooker blueberry almond oatmeal is a delightful and nutritious gluten-free breakfast option.

The combination of juicy blueberries, crunchy almonds, and creamy oats makes for a filling and satisfying start to your day.

Perfect for busy mornings, this recipe allows you to enjoy a warm, comforting meal without any morning stress.

Ingredients:

• 1 cup gluten-free rolled oats
• 2 cups unsweetened almond milk (or any milk of choice)
• 1 cup water
• 1 cup fresh or frozen blueberries
• ¼ cup sliced almonds
• 1 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp salt

Instructions:

1. Grease the slow cooker with a light coating of cooking spray or butter.
2. Add the oats, almond milk, water, blueberries, sliced almonds, maple syrup, vanilla extract, cinnamon, and salt into the slow cooker. Stir to combine.
3. Cover and cook on low for 6–7 hours or until the oats are soft and creamy.
4. Stir before serving and add extra almond milk if you’d like a thinner consistency.
5. Serve warm with additional almond slices or fresh fruit if desired.

This slow cooker oatmeal is a perfect breakfast for those who love a fruity, nutty start to their day.

With the natural sweetness of blueberries and a touch of cinnamon, it’s a satisfying and healthy choice that will keep you full and energized until lunch.

Slow Cooker Pear and Ginger Quinoa

For a gluten-free breakfast that’s both sweet and savory, try this slow cooker pear and ginger quinoa.

The combination of pears, ginger, and cinnamon creates a warm, comforting flavor profile, while the quinoa provides protein and fiber, making this a filling and nutritious morning meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 ½ cups water
• 1 pear, peeled and diced
• 1 tbsp fresh grated ginger
• 1 tsp cinnamon
• 1 tbsp maple syrup or honey
• ¼ tsp vanilla extract
• ¼ tsp salt
• ¼ cup chopped walnuts or almonds

Instructions:

1. Lightly grease the crockpot with cooking spray.
2. Add the quinoa, water, diced pear, grated ginger, cinnamon, maple syrup, vanilla, and salt to the slow cooker. Stir well.
3. Cover and cook on low for 4–5 hours or until the quinoa is tender and the pears are soft.
4. Once done, stir in the chopped nuts.
5. Serve warm with additional honey or fresh fruit if desired.

This pear and ginger quinoa is a fragrant, healthy, and warming breakfast option.

The sweet pears blend beautifully with the zing of fresh ginger, creating a balanced and soothing dish that is full of nutrition and flavor.

Slow Cooker Tropical Coconut Rice Pudding

If you’re looking for a gluten-free breakfast with a tropical flair, this slow cooker coconut rice pudding is a delicious choice.

Made with coconut milk, jasmine rice, and sweet tropical fruits like mango and pineapple, it’s a creamy and satisfying breakfast that feels like a vacation in a bowl.

Ingredients:

• 1 cup white jasmine rice
• 2 ½ cups coconut milk (or any milk of choice)
• 1 cup water
• 1 cup diced fresh or frozen mango
• 1 cup diced fresh or frozen pineapple
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp salt
• Toasted coconut flakes for garnish

Instructions:

1. Lightly grease the inside of the crockpot with cooking spray.
2. Add the rice, coconut milk, water, mango, pineapple, maple syrup, vanilla extract, cinnamon, and salt to the slow cooker. Stir well to combine.
3. Cover and cook on low for 4–5 hours, or until the rice is tender and the mixture has thickened to a pudding-like consistency.
4. Stir before serving and top with toasted coconut flakes for added texture.
5. Serve warm and enjoy the tropical flavors!

This tropical coconut rice pudding is a rich, indulgent breakfast that feels like a treat.

The coconut milk gives it a creamy texture, while the mango and pineapple add a burst of sweetness, making this a perfect dish for anyone craving a flavorful start to the day.

Slow Cooker Cinnamon Apple Quinoa

This warm and comforting quinoa dish combines the sweetness of cinnamon and apples, creating a gluten-free breakfast that’s both filling and flavorful.

Packed with protein and fiber, this slow-cooked quinoa dish provides sustained energy and makes for a nourishing start to your day. It’s a great option for those who love a hearty yet healthy breakfast.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups unsweetened almond milk (or milk of choice)
• 1 cup water
• 2 apples, peeled and diced
• 1 tsp cinnamon
• 1 tbsp maple syrup or honey
• ½ tsp vanilla extract
• ¼ tsp salt
• ¼ cup chopped pecans or walnuts

Instructions:

1. Grease the slow cooker with a light coat of cooking spray or butter.
2. Add quinoa, almond milk, water, diced apples, cinnamon, maple syrup, vanilla extract, and salt to the slow cooker. Stir well to combine.
3. Cover and cook on low for 4–6 hours, or until the quinoa is tender and creamy.
4. Stir in the chopped nuts before serving for added texture.
5. Serve warm with additional cinnamon or apple slices on top.

This cinnamon apple quinoa is a perfect autumn-inspired breakfast that’s packed with nutrients.

It offers a delightful balance of sweetness from the apples and maple syrup, combined with the warmth of cinnamon and the protein-packed quinoa. It’s sure to keep you satisfied throughout the morning!

Slow Cooker Peach and Coconut Steel-Cut Oats

This peach and coconut steel-cut oats recipe is a gluten-free breakfast that’s rich in flavor and texture.

With the natural sweetness of ripe peaches and the creamy richness of coconut milk, this dish offers a tropical twist on classic oatmeal. It’s an easy way to enjoy a warm, hearty, and healthy meal in the morning.

Ingredients:

• 1 cup gluten-free steel-cut oats
• 3 cups coconut milk (or any milk of choice)
• 1 cup water
• 2 ripe peaches, diced
• 1 tsp cinnamon
• 2 tbsp maple syrup or honey
• ½ tsp vanilla extract
• ¼ tsp salt
• Shredded coconut for garnish

Instructions:

1. Grease the slow cooker with a light layer of cooking spray or butter.
2. Add the steel-cut oats, coconut milk, water, diced peaches, cinnamon, maple syrup, vanilla extract, and salt to the slow cooker. Stir to combine.
3. Cover and cook on low for 6–8 hours, or until the oats are tender and the mixture has thickened.
4. Stir before serving, and garnish with shredded coconut for extra flavor and texture.
5. Serve warm with extra peaches or a drizzle of honey, if desired.

This peach and coconut steel-cut oats is a delightful gluten-free breakfast that’s creamy, satisfying, and full of tropical flavors.

The slow cooker ensures the oats absorb all the delicious flavors, making each bite a comforting and nourishing experience.

Slow Cooker Sausage and Spinach Frittata

This sausage and spinach frittata cooked in the slow cooker is a gluten-free, protein-packed breakfast that’s perfect for feeding a crowd or meal prepping for the week ahead.

With a savory combination of sausage, spinach, and eggs, this dish is satisfying and nutrient-dense, keeping you full and energized all morning long.

Ingredients:

• 6 large eggs
• 1 cup milk (dairy or non-dairy)
• 1 pound gluten-free sausage (cooked and crumbled)
• 2 cups fresh spinach, chopped
• ½ cup shredded cheese (optional)
• 1 small onion, diced
• 1 bell pepper, diced
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil for greasing

Instructions:

1. Grease the inside of the crockpot with olive oil or cooking spray.
2. In a bowl, whisk together eggs, milk, garlic powder, salt, and black pepper.
3. Layer the bottom of the slow cooker with the cooked sausage, chopped spinach, diced onion, and bell pepper.
4. Pour the egg mixture over the vegetables and sausage, and top with shredded cheese if using.
5. Cover and cook on low for 4–5 hours, or until the eggs are fully set and the frittata is cooked through.
6. Serve warm, sliced into wedges.

This slow cooker sausage and spinach frittata is a great choice for anyone looking for a savory, gluten-free breakfast.

It’s packed with protein and vegetables, making it a filling and nutritious meal that can be easily customized with your favorite ingredients.

Slow Cooker Banana Coconut Oatmeal

This creamy and comforting banana coconut oatmeal is a delicious and gluten-free breakfast that’s perfect for a slow, relaxed morning.

The natural sweetness of bananas and the tropical flavor of coconut milk create a rich and satisfying dish.

It’s a simple yet wholesome option that will keep you full and energized throughout the morning.

Ingredients:

• 1 cup gluten-free rolled oats
• 2 cups coconut milk (or any milk of choice)
• 1 cup water
• 2 ripe bananas, sliced
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 2 tbsp maple syrup or honey
• ¼ tsp salt
• ¼ cup shredded coconut for garnish

Instructions:

1. Grease the slow cooker with a light layer of cooking spray or butter.
2. Add the rolled oats, coconut milk, water, sliced bananas, vanilla extract, cinnamon, maple syrup, and salt to the slow cooker. Stir to combine.
3. Cover and cook on low for 6–7 hours, or until the oats are tender and the mixture is creamy.
4. Stir before serving and top with shredded coconut and additional banana slices if desired.

This banana coconut oatmeal is a hearty, tropical-inspired breakfast that’s easy to make and incredibly satisfying.

The combination of coconut and banana gives it a rich flavor, and the slow cooker does all the work, making it a stress-free morning meal.

Slow Cooker Bacon and Potato Hash

This savory bacon and potato hash is a gluten-free breakfast that brings together crispy bacon, tender potatoes, and savory seasonings for a filling and flavorful meal.

It’s a great option for those who enjoy a hearty breakfast that will keep them satisfied for hours.

This slow cooker recipe makes for an easy, hands-off meal that’s perfect for mornings when you don’t have time to cook.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 6 slices bacon, chopped
• 1 small onion, diced
• 1 bell pepper, diced
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp black pepper
• 1 tsp salt
• Fresh parsley for garnish

Instructions:

1. Grease the slow cooker with cooking spray or butter.
2. Add the diced potatoes, chopped bacon, onion, and bell pepper to the slow cooker.
3. Sprinkle the garlic powder, smoked paprika, salt, and black pepper over the ingredients and stir well to coat everything evenly.
4. Cover and cook on low for 6–8 hours or until the potatoes are tender and the bacon is crispy.
5. Stir occasionally, and garnish with fresh parsley before serving.

This bacon and potato hash is a savory and satisfying breakfast that’s perfect for meal prepping or feeding a crowd.

The bacon adds a delicious crunch, while the slow cooker makes the potatoes perfectly tender. It’s a great way to enjoy a classic breakfast with minimal effort.

Slow Cooker Chia and Mixed Berry Pudding

This chia and mixed berry pudding is a refreshing and gluten-free breakfast that’s naturally sweetened and full of flavor.

The chia seeds thicken into a creamy pudding texture as they absorb the coconut milk, while the mixed berries provide a burst of antioxidants.

It’s an easy, healthy, and refreshing breakfast option, especially during warmer months.

Ingredients:

• ½ cup chia seeds
• 3 cups coconut milk (or any milk of choice)
• 1 tbsp maple syrup or honey
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 1 cup mixed berries (blueberries, raspberries, strawberries, etc.)
• Fresh mint leaves for garnish (optional)

Instructions:

1. Grease the slow cooker with cooking spray or butter.
2. Add chia seeds, coconut milk, maple syrup, vanilla extract, and cinnamon to the slow cooker. Stir to combine.
3. Cover and cook on low for 2–3 hours, stirring occasionally to prevent clumping.
4. Once the chia pudding has thickened to a creamy consistency, stir in the mixed berries.
5. Serve warm or chilled, garnished with fresh mint leaves for a refreshing touch.

This chia and mixed berry pudding is a light, yet satisfying breakfast that’s full of nutrients and flavor.

The slow cooker brings out the natural sweetness of the berries while allowing the chia seeds to form a creamy texture. It’s a great way to enjoy a fresh and healthy start to your day!

Slow Cooker Sweet Cinnamon Apples with Almond Butter

This warm and comforting breakfast combines the sweetness of cinnamon apples with the creamy richness of almond butter.

It’s a naturally gluten-free option that’s perfect for those who crave a sweet start to their day without the refined sugar.

This slow-cooked breakfast is easy to prepare and offers a balance of nutrients and flavors.

Ingredients:

• 4 medium apples, peeled, cored, and sliced
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tbsp maple syrup or honey
• ¼ cup water
• 2 tbsp almond butter
• ¼ tsp salt
• Chopped almonds for garnish (optional)

Instructions:

1. Grease the slow cooker with cooking spray or butter.
2. Add the sliced apples, cinnamon, nutmeg, maple syrup, water, and salt to the slow cooker. Stir to combine.
3. Cover and cook on low for 4–5 hours, stirring occasionally, until the apples are soft and tender.
4. Once the apples are cooked, stir in the almond butter until it melts into the mixture.
5. Serve warm and top with chopped almonds for added crunch.

These sweet cinnamon apples with almond butter offer a warm, comforting breakfast that’s both delicious and nutritious.

The natural sweetness of the apples combined with the richness of almond butter creates a satisfying, gluten-free treat that is perfect for those cold mornings or whenever you need a cozy breakfast.

Slow Cooker Mango Coconut Quinoa

This mango coconut quinoa is a tropical-inspired, gluten-free breakfast that combines the chewy texture of quinoa with the sweetness of mango and the creaminess of coconut milk.

It’s a nutritious and filling breakfast that’s perfect for meal prep or an easy morning. The tropical flavors will transport you to a sunny beach, making it a delightful way to start your day.

Ingredients:

• 1 cup quinoa, rinsed
• 2 ½ cups coconut milk (or any milk of choice)
• 1 cup water
• 1 ripe mango, peeled and diced
• 1 tbsp maple syrup or honey
• 1 tsp vanilla extract
• ¼ tsp salt
• Shredded coconut for garnish

Instructions:

1. Grease the slow cooker with cooking spray or butter.
2. Add quinoa, coconut milk, water, diced mango, maple syrup, vanilla extract, and salt to the slow cooker. Stir to combine.
3. Cover and cook on low for 4–5 hours, or until the quinoa is tender and the mixture is creamy.
4. Stir well and garnish with shredded coconut before serving.

This mango coconut quinoa is a light yet satisfying breakfast option that’s packed with healthy fats, fiber, and protein.

The coconut milk provides creaminess while the mango adds a natural sweetness, creating a balanced, tropical breakfast that is perfect for any day of the week.

Slow Cooker Zucchini and Tomato Frittata

This savory zucchini and tomato frittata is a perfect gluten-free breakfast that is light yet packed with nutrients.

Made with fresh vegetables, eggs, and cheese, it’s a great way to start your day with a balanced mix of protein and fiber.

The slow cooker does all the work, making this dish easy to prepare while still being full of flavor.

Ingredients:

• 6 large eggs
• 1 cup milk (dairy or non-dairy)
• 1 medium zucchini, grated
• 1 cup cherry tomatoes, halved
• ½ cup shredded cheese (optional)
• 1 small onion, diced
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil for greasing

Instructions:

1. Grease the inside of the slow cooker with olive oil or cooking spray.
2. In a bowl, whisk together eggs, milk, garlic powder, salt, and black pepper.
3. Layer the grated zucchini, halved tomatoes, and diced onion in the slow cooker.
4. Pour the egg mixture over the vegetables and top with shredded cheese if desired.
5. Cover and cook on low for 3–4 hours, or until the eggs are fully set and the frittata is cooked through.
6. Serve warm, sliced into wedges.

This zucchini and tomato frittata is a savory, veggie-packed gluten-free breakfast that’s both satisfying and nutritious.

The slow cooking process ensures that the flavors meld beautifully, making each bite delicious and wholesome. It’s a great option for meal prep or feeding a family.

Slow Cooker Apple Cinnamon Chia Pudding

This apple cinnamon chia pudding is a warm, gluten-free breakfast that combines the benefits of chia seeds with the sweet, comforting flavors of apples and cinnamon.

It’s a perfect dish for fall mornings but can be enjoyed year-round. With chia seeds providing fiber, omega-3s, and protein, this pudding is a filling and nutritious choice to kickstart your day.

Ingredients:

• ½ cup chia seeds
• 2 cups unsweetened almond milk (or milk of choice)
• 1 cup water
• 1 large apple, peeled and diced
• 1 tsp cinnamon
• 2 tbsp maple syrup or honey
• ½ tsp vanilla extract
• ¼ tsp salt
• Chopped nuts for garnish (optional)

Instructions:

1. Grease the slow cooker with a light coat of cooking spray or butter.
2. Add the chia seeds, almond milk, water, diced apple, cinnamon, maple syrup, vanilla extract, and salt to the slow cooker. Stir well to combine.
3. Cover and cook on low for 2–3 hours, stirring occasionally to ensure the chia seeds don’t clump together.
4. Once the pudding has thickened to your desired consistency, stir in additional maple syrup if needed.
5. Serve warm, garnished with chopped nuts for crunch.

This apple cinnamon chia pudding is a warm and comforting breakfast option that’s naturally gluten-free and full of nutrients.

The chia seeds absorb the liquid and create a thick, creamy texture, while the apples add a natural sweetness and the cinnamon gives it a warm, cozy flavor.

It’s a great start to your day, offering both taste and nutrition.

Slow Cooker Sweet Potato and Spinach Breakfast Casserole

This savory sweet potato and spinach breakfast casserole is a gluten-free dish that’s full of flavor and nutrients.

With roasted sweet potatoes, fresh spinach, eggs, and cheese (optional), it’s a well-balanced, protein-rich breakfast that will keep you feeling full and energized throughout the morning.

The slow cooker makes it easy to prepare ahead of time, making it an ideal meal prep recipe for busy mornings.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 cups fresh spinach, chopped
• 6 large eggs
• 1 cup milk (dairy or non-dairy)
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup shredded cheese (optional)
• Olive oil for greasing

Instructions:

1. Grease the slow cooker with olive oil or cooking spray.
2. Layer the diced sweet potatoes and chopped spinach in the bottom of the slow cooker.
3. In a bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper. Pour the egg mixture over the vegetables in the slow cooker.
4. If using cheese, sprinkle it on top of the egg mixture.
5. Cover and cook on low for 4–5 hours, or until the eggs are set and the sweet potatoes are tender.
6. Serve warm, and enjoy a hearty, gluten-free breakfast!

This sweet potato and spinach breakfast casserole is a filling, savory option that’s packed with vitamins, minerals, and protein.

It’s a great way to incorporate vegetables into your morning routine while enjoying a warm, comforting meal that requires minimal preparation.

Slow Cooker Avocado and Bacon Egg Bake

This savory egg bake with avocado and bacon is a gluten-free, protein-packed breakfast that will satisfy your hunger and taste buds.

The combination of creamy avocado, crispy bacon, and fluffy eggs makes for a delicious and filling meal.

With the slow cooker doing all the work, you can enjoy a hassle-free, gourmet breakfast.

Ingredients:

• 6 large eggs
• 1 cup milk (dairy or non-dairy)
• 2 ripe avocados, peeled, pitted, and diced
• 6 slices bacon, cooked and crumbled
• 1 small onion, diced
• ½ cup shredded cheese (optional)
• 1 tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• Fresh cilantro for garnish (optional)

Instructions:

1. Grease the slow cooker with cooking spray or olive oil.
2. Layer the diced avocado, crumbled bacon, and diced onion in the bottom of the slow cooker.
3. In a bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper. Pour the egg mixture over the bacon and avocado.
4. If using cheese, sprinkle it on top of the egg mixture.
5. Cover and cook on low for 3–4 hours, or until the eggs are fully set.
6. Serve warm, garnished with fresh cilantro if desired.

This avocado and bacon egg bake is a delicious, savory gluten-free breakfast that’s rich in protein and healthy fats.

The creamy avocado and crispy bacon create a perfect balance of flavors, while the eggs provide a filling base. It’s a simple yet indulgent breakfast that’s sure to become a favorite.

Slow Cooker Blueberry Almond Oatmeal

This blueberry almond oatmeal is a warm, comforting, and gluten-free breakfast that combines the rich flavors of blueberries with the nutty crunch of almonds.

It’s a perfect option for those who want a healthy yet indulgent start to their day.

The oats cook slowly in the slow cooker, absorbing all the delicious flavors, resulting in a creamy and satisfying breakfast.

Ingredients:

• 1 cup gluten-free rolled oats
• 3 cups almond milk (or any milk of choice)
• 1 cup water
• 1 cup fresh or frozen blueberries
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ cup sliced almonds
• Pinch of salt

Instructions:

1. Grease the slow cooker with cooking spray or butter.
2. Add the rolled oats, almond milk, water, blueberries, maple syrup, vanilla extract, cinnamon, and salt to the slow cooker. Stir to combine.
3. Cover and cook on low for 6–7 hours, or until the oatmeal is tender and creamy.
4. Stir the oatmeal before serving and top with sliced almonds for added crunch and texture.
5. Serve warm with extra maple syrup or a few more blueberries, if desired.

This blueberry almond oatmeal is a delicious, gluten-free breakfast that is not only filling but also packed with antioxidants and healthy fats.

The slow cooking process makes the oats perfectly creamy, while the blueberries add a burst of sweetness and the almonds provide a satisfying crunch.

It’s a great option for meal prep or a cozy, slow morning.

Slow Cooker Carrot Cake Steel-Cut Oats

If you love carrot cake, this gluten-free breakfast is the perfect way to enjoy that flavor in a healthier form.

This slow cooker carrot cake steel-cut oats recipe is made with wholesome ingredients like carrots, cinnamon, and walnuts, creating a flavorful, warm breakfast that feels like a treat but is full of nutrition.

Ingredients:

• 1 cup steel-cut oats
• 3 cups unsweetened almond milk (or any milk of choice)
• 1 cup water
• 1 large carrot, grated
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• 2 tbsp maple syrup or honey
• ¼ cup chopped walnuts
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Grease the slow cooker with cooking spray or butter.
2. Add the steel-cut oats, almond milk, water, grated carrot, cinnamon, nutmeg, ginger, maple syrup, walnuts, vanilla extract, and salt to the slow cooker. Stir to combine.
3. Cover and cook on low for 6–8 hours, or until the oats are tender and creamy.
4. Stir before serving, and garnish with extra walnuts or a drizzle of maple syrup if desired.

This carrot cake steel-cut oats is a perfect gluten-free breakfast that combines the warm spices of a classic carrot cake with the wholesome goodness of steel-cut oats.

The result is a satisfying and flavorful meal that will keep you full and energized throughout the morning.

Slow Cooker Savory Mushroom and Spinach Quinoa

This savory mushroom and spinach quinoa is a gluten-free breakfast that’s both filling and full of flavor.

The combination of earthy mushrooms, fresh spinach, and hearty quinoa makes for a nutritious and satisfying meal.

It’s a great choice for those who prefer savory breakfasts over sweet ones and want something easy to prepare in the slow cooker.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup water
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• ½ onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Grease the slow cooker with olive oil or cooking spray.
2. Add the quinoa, vegetable broth, water, spinach, mushrooms, onion, garlic, thyme, salt, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on low for 4–6 hours, or until the quinoa is cooked and the vegetables are tender.
4. Stir before serving and adjust seasoning if needed.

This savory mushroom and spinach quinoa is a wholesome, gluten-free breakfast that’s packed with vegetables and plant-based protein from the quinoa.

The slow cooker makes it easy to prepare, and the result is a hearty and satisfying meal that’s full of flavor.

It’s a great option for those looking to start their day with a savory, nutrient-dense dish.