27+ Irresistible Gluten-Free Breakfast Dessert Recipes You Need to Try

When it comes to breakfast, many of us crave something sweet, but it can be a challenge to find recipes that are both delicious and adhere to dietary restrictions—especially when you’re avoiding gluten.

Whether you’ve gone gluten-free by choice or necessity, you don’t have to sacrifice the joy of a sweet morning treat. That’s why we’ve compiled a collection of 27+ irresistible gluten-free breakfast dessert recipes.

From fruity muffins to creamy chia puddings, decadent pancakes to energy-boosting bites, these recipes will help you kick-start your day with flavor, nutrition, and no gluten in sight.

Not only are these recipes gluten-free, but they also offer a range of health benefits—from the fiber-rich oats to the healthy fats in coconut and almonds.

So, if you’re looking for new, easy-to-make breakfast ideas that are both satisfying and free from gluten, keep reading.

We’ve got everything you need to satisfy your sweet tooth without compromising on taste or your health goals.

27+ Irresistible Gluten-Free Breakfast Dessert Recipes You Need to Try

Starting your day with a gluten-free breakfast dessert doesn’t mean you have to skip out on flavor or texture.

With these 27+ recipes, you can enjoy a wide variety of tasty options—from hearty baked goods to light, fresh treats.

Whether you’re in the mood for something fruity, chocolatey, or nutty, you’ll find plenty of options to suit your cravings.

Best of all, they’re all easy to prepare and filled with wholesome ingredients that will nourish you throughout the day.

So go ahead—indulge in a sweet, gluten-free breakfast that fuels your body and delights your senses.

We hope these 27+ recipes bring joy to your mornings, one bite at a time!

Flourless Chocolate Banana Pancakes

These flourless chocolate banana pancakes are a dream come true for anyone craving a sweet yet nutritious breakfast.

Made with just a handful of simple ingredients, they are naturally gluten-free and packed with flavor.

The combination of bananas and cocoa powder creates a rich, chocolatey taste, while eggs provide a fluffy texture.

Whether you enjoy them on their own or with a drizzle of maple syrup, these pancakes are sure to satisfy your morning sweet tooth.

Ingredients:

• 2 ripe bananas
• 2 large eggs
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon cinnamon (optional)
• Butter or coconut oil (for cooking)
• Maple syrup, fresh fruit, or nuts for topping

Instructions:

1. In a mixing bowl, mash the bananas until smooth.
2. Whisk in the eggs, vanilla extract, cocoa powder, baking powder, and cinnamon until well combined.
3. Heat a non-stick skillet over medium heat and lightly grease it with butter or coconut oil.
4. Pour small amounts of batter onto the skillet, forming pancakes. Cook for 2-3 minutes until bubbles form on the surface.
5. Flip and cook for another 1-2 minutes until fully cooked.
6. Serve warm with maple syrup, fresh berries, or chopped nuts.

These pancakes are the perfect blend of indulgence and nourishment.

They provide natural sweetness from bananas, a dose of protein from eggs, and rich chocolate flavor without the need for processed ingredients.

A plate of these pancakes will not only keep you full but also brighten up your morning with a delicious gluten-free treat.

Almond Flour Blueberry Muffins

These almond flour blueberry muffins are soft, moist, and bursting with juicy blueberries in every bite.

Perfect for breakfast or a mid-morning snack, they are naturally gluten-free and packed with protein and healthy fats.

The nutty flavor from almond flour complements the sweetness of the blueberries, making each bite incredibly satisfying.

Whether paired with a cup of coffee or enjoyed on the go, these muffins make a wholesome and delicious morning treat.

Ingredients:

• 2 cups almond flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• ¼ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, mix almond flour, baking soda, and salt.
3. In another bowl, whisk eggs, honey, melted coconut oil, and vanilla extract until smooth.
4. Combine wet and dry ingredients, then gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 18-22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
7. Let the muffins cool before enjoying.

These almond flour blueberry muffins are light yet satisfying, offering a delicious balance of flavors and textures.

The combination of wholesome ingredients makes them a great gluten-free alternative to traditional muffins, providing a guilt-free indulgence that can be enjoyed at any time of the day.

Chia Seed Pudding with Berries and Nuts

Chia seed pudding is a naturally gluten-free breakfast dessert that is both nutritious and delicious.

It’s creamy, slightly sweet, and incredibly versatile.

Packed with fiber, omega-3 fatty acids, and protein, this pudding provides long-lasting energy to keep you full and satisfied.

The best part? It requires minimal preparation and can be made the night before, making your mornings stress-free and delightful.

Ingredients:

• ¼ cup chia seeds
• 1 cup unsweetened almond milk (or any milk of choice)
• 1 tablespoon honey or maple syrup
• ½ teaspoon vanilla extract
• ½ cup mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons chopped nuts (almonds, walnuts, or pecans)

Instructions:

1. In a jar or bowl, mix chia seeds, almond milk, honey, and vanilla extract. Stir well to combine.
2. Cover and refrigerate overnight or for at least 4 hours, allowing the mixture to thicken.
3. Before serving, stir the pudding again and top with fresh berries and chopped nuts.
4. Enjoy it chilled as a nutritious and satisfying breakfast dessert.

This chia seed pudding is a refreshing and creamy treat that combines health and indulgence in one bowl.

The natural sweetness from honey and berries, along with the crunch of nuts, makes it a flavorful and nourishing way to start the day.

Whether eaten at home or taken on the go, this pudding is a simple yet decadent way to enjoy a gluten-free breakfast.

Coconut Flour Waffles with Honey Drizzle

Coconut flour waffles are a delightful gluten-free breakfast dessert that brings a crispy exterior and a soft, fluffy interior.

The mild coconut flavor pairs beautifully with honey, fresh fruits, or a dollop of yogurt.

These waffles are not only delicious but also rich in fiber and protein, making them a nourishing way to start your day.

Ingredients:

• ½ cup coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 large eggs
• ½ cup almond milk (or any milk of choice)
• 2 tablespoons melted coconut oil
• 1 tablespoon honey or maple syrup
• ½ teaspoon vanilla extract

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a bowl, whisk together coconut flour, baking soda, and salt.
3. In a separate bowl, beat eggs, almond milk, melted coconut oil, honey, and vanilla extract.
4. Combine the wet and dry ingredients, mixing until smooth. Let the batter sit for 5 minutes to thicken.
5. Grease the waffle iron and pour in the batter. Cook according to your waffle maker’s instructions until golden brown.
6. Serve warm with honey drizzle, fresh fruit, or Greek yogurt.

These coconut flour waffles are a satisfying breakfast option with a naturally sweet and nutty taste.

They provide a healthier alternative to traditional waffles while keeping them just as delicious and crispy.

Whether you top them with berries or a drizzle of honey, they make for a perfectly indulgent morning treat.

Oatmeal Raisin Breakfast Cookies

These oatmeal raisin breakfast cookies are soft, chewy, and naturally gluten-free.

Made with wholesome ingredients like oats, almond flour, and honey, they are a guilt-free way to enjoy cookies for breakfast.

Packed with fiber and natural sweetness from raisins, these cookies make a great on-the-go breakfast or mid-morning snack.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ½ teaspoon cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 egg
• ¼ cup honey or maple syrup
• 2 tablespoons melted coconut oil
• ½ teaspoon vanilla extract
• ⅓ cup raisins

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix oats, almond flour, cinnamon, baking powder, and salt.
3. In another bowl, whisk egg, honey, coconut oil, and vanilla extract.
4. Combine the wet and dry ingredients, then fold in the raisins.
5. Scoop small amounts of dough onto the baking sheet, flattening slightly.
6. Bake for 12-15 minutes or until golden brown.
7. Let cool before enjoying.

These breakfast cookies offer a comforting taste with warm cinnamon and chewy raisins.

They are a fantastic alternative to processed breakfast options, providing a nutritious and delicious way to start your day.

Perfect with a cup of coffee or as a quick grab-and-go snack!

Peanut Butter Banana Smoothie Bowl

This peanut butter banana smoothie bowl is a thick, creamy, and satisfying gluten-free breakfast dessert.

It blends frozen bananas, peanut butter, and almond milk into a rich, ice-cream-like base that can be topped with granola, nuts, and fresh fruit.

It’s a nutritious yet indulgent way to start the day, packed with protein and healthy fats.

Ingredients:

• 2 ripe bananas (frozen)
• 2 tablespoons peanut butter
• ½ cup almond milk (or any milk of choice)
• ½ teaspoon vanilla extract
• 1 teaspoon honey (optional)
• Toppings: granola, sliced banana, nuts, seeds, or coconut flakes

Instructions:

1. In a blender, blend frozen bananas, peanut butter, almond milk, vanilla extract, and honey until smooth and thick.
2. Pour into a bowl and top with granola, sliced bananas, nuts, or coconut flakes.
3. Serve immediately and enjoy!

This peanut butter banana smoothie bowl is a delicious way to satisfy your morning sweet cravings while nourishing your body.

The combination of natural sweetness, creamy texture, and crunchy toppings makes it an enjoyable and refreshing breakfast option.

Perfect for warm mornings or when you need a quick yet fulfilling meal!

Raspberry Almond Flour Cake

This raspberry almond flour cake is a moist and flavorful gluten-free dessert that doubles as a breakfast treat.

The slight tang of fresh raspberries contrasts beautifully with the nutty richness of almond flour, creating a delicate and satisfying flavor profile.

Ideal for a cozy morning or a brunch gathering, this cake is naturally sweetened with honey, making it a healthier choice without compromising on taste.

Ingredients:

• 2 cups almond flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 large eggs
• ½ cup honey or maple syrup
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• ¼ cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
2. In a bowl, whisk together almond flour, baking soda, and salt.
3. In another bowl, beat the eggs, honey, melted coconut oil, and vanilla extract.
4. Combine the wet and dry ingredients until smooth.
5. Gently fold in the fresh raspberries.
6. Pour the batter into the prepared pan and sprinkle sliced almonds on top.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool before serving.

This raspberry almond flour cake is light, slightly sweet, and packed with the delightful flavor of fresh berries.

Perfect for a gluten-free breakfast or dessert, it’s a fantastic choice that feels indulgent but is made with wholesome, nourishing ingredients.

The cake stays moist for days, making it ideal for meal prepping as well.

Cinnamon Apple Chia Pudding

This cinnamon apple chia pudding is a warm and comforting gluten-free breakfast dessert, combining the sweetness of apples with the fragrant spice of cinnamon.

Chia seeds are rich in fiber and omega-3 fatty acids, while the apples provide a boost of vitamins and antioxidants.

This pudding is great for those who enjoy a cozy, spiced breakfast without the hassle of baking.

Ingredients:

• ¼ cup chia seeds
• 1 cup almond milk (or any milk of choice)
• 1 tablespoon maple syrup
• ½ teaspoon cinnamon
• 1 small apple, peeled and chopped
• ½ teaspoon vanilla extract
• Optional toppings: chopped nuts, extra cinnamon, or a drizzle of honey

Instructions:

1. In a jar or bowl, combine chia seeds, almond milk, maple syrup, cinnamon, and vanilla extract. Stir well to combine.
2. Cover and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
3. While the pudding sets, sauté the chopped apple in a pan with a pinch of cinnamon for about 5 minutes until softened.
4. Once the pudding is ready, stir it to ensure it’s smooth and creamy.
5. Top with sautéed cinnamon apples and any additional toppings of your choice.
6. Serve chilled or at room temperature.

This cinnamon apple chia pudding is a perfect blend of warm and cold, with the creamy chia pudding complemented by the sweet and spiced apple topping.

It’s a nourishing and filling way to start your day, offering plenty of fiber and healthy fats. It’s an easy, no-bake option that delivers a comforting, gluten-free breakfast.

Mango Coconut Energy Bites

Mango coconut energy bites are a bite-sized, gluten-free breakfast dessert that’s as easy to make as it is delicious.

These little treats are packed with tropical flavors from dried mango and coconut, combined with oats for a hearty texture.

They’re naturally sweetened with honey and provide a quick burst of energy, making them perfect for busy mornings or a midday snack.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup dried mango, chopped
• ½ cup shredded coconut (unsweetened)
• ¼ cup almond butter or peanut butter
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, combine the oats, dried mango, shredded coconut, and salt.
2. In a separate bowl, mix together almond butter, honey, and vanilla extract until smooth.
3. Pour the wet mixture into the dry ingredients and stir until everything is well combined.
4. Using your hands, roll the mixture into small bite-sized balls, about 1 inch in diameter.
5. Place the energy bites on a parchment-lined tray and refrigerate for 30 minutes to firm up.
6. Store the energy bites in an airtight container in the fridge for up to a week.

These mango coconut energy bites are a fun, no-bake breakfast treat that’s packed with natural sweetness and healthy fats.

They’re perfect for meal prepping ahead of time and are a great way to enjoy a gluten-free, on-the-go breakfast.

With the bright, tropical flavors of mango and coconut, these bites are a delightful addition to your morning routine.

Lemon Blueberry Almond Flour Scones

These lemon blueberry almond flour scones are a light and flavorful gluten-free breakfast dessert.

The combination of tangy lemon and sweet blueberries creates a refreshing and satisfying treat, while the almond flour adds richness and a nutty flavor.

Perfect for a special morning or brunch, these scones can be served with a cup of tea or coffee for a delightful start to your day.

Ingredients:

• 2 cups almond flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• ½ cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, baking powder, and salt.
3. In another bowl, whisk together eggs, honey, melted coconut oil, vanilla extract, and lemon zest.
4. Combine the wet and dry ingredients and mix until just combined. Gently fold in the blueberries.
5. Scoop the dough onto the prepared baking sheet and shape into a round disc.
6. Bake for 18-22 minutes, or until golden brown on the edges.
7. Allow the scones to cool slightly before cutting into wedges and serving.

These lemon blueberry almond flour scones are not only gluten-free but also bursting with fresh flavors.

The light and crumbly texture combined with the vibrant citrus and berry notes makes them a perfect addition to your breakfast or brunch table.

The natural sweetness of honey complements the tartness of the lemon, creating a balanced and irresistible treat.

Pumpkin Spice Chia Pudding

This pumpkin spice chia pudding is the ultimate gluten-free breakfast dessert for the fall season, but it’s delightful any time of year.

The rich and creamy texture of the chia pudding paired with the warm spices of cinnamon, nutmeg, and pumpkin makes for a comforting and nutritious treat.

It’s packed with fiber, protein, and healthy fats, keeping you full and satisfied throughout the morning.

Ingredients:

• ¼ cup chia seeds
• 1 cup unsweetened almond milk (or any milk of choice)
• ¼ cup canned pumpkin puree
• 1 tablespoon maple syrup
• ½ teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract
• Toppings: whipped coconut cream, chopped pecans, or granola

Instructions:

1. In a bowl or jar, combine chia seeds, almond milk, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, and vanilla extract. Stir well to combine.
2. Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. Once set, stir the pudding to ensure it’s creamy and smooth.
4. Top with whipped coconut cream, chopped pecans, or granola for added texture and flavor.
5. Serve chilled and enjoy this cozy and healthy breakfast treat!

This pumpkin spice chia pudding brings all the delicious fall flavors together in one easy, no-bake dessert.

The creamy texture and fragrant spices create a satisfying breakfast that will keep you energized and full.

Plus, it’s a wonderful way to incorporate nutrient-dense pumpkin into your morning routine without any added sugar or gluten.

Coconut Macaroons with Dark Chocolate Drizzle

Coconut macaroons with dark chocolate drizzle are a gluten-free breakfast dessert that combines the chewy goodness of shredded coconut with the richness of dark chocolate.

These macaroons are naturally sweetened with honey, making them a healthier alternative to traditional desserts.

They’re perfect for anyone craving a sweet yet satisfying breakfast or snack that is both indulgent and nourishing.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 ounces dark chocolate (for drizzling)

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together egg whites, honey, vanilla extract, and salt until frothy.
3. Stir in the shredded coconut until well combined.
4. Scoop spoonfuls of the coconut mixture onto the baking sheet, forming small mounds.
5. Bake for 15-18 minutes or until the macaroons are golden brown on top.
6. While they cool, melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
7. Drizzle the melted chocolate over the macaroons and allow them to cool completely before serving.

These coconut macaroons with dark chocolate drizzle are a perfect balance of sweet and rich.

The chewy coconut base pairs wonderfully with the decadent dark chocolate, making them a treat you can feel good about.

These macaroons are quick to prepare, and they stay fresh for days, making them a great option for meal prepping or sharing with friends and family.

Chocolate Avocado Mousse

This chocolate avocado mousse is a rich, creamy, and decadent gluten-free dessert that can easily be enjoyed as a breakfast treat.

Made with ripe avocado, cocoa powder, and a touch of maple syrup, this mousse is incredibly smooth and has a deep chocolate flavor.

It’s full of healthy fats from the avocado and antioxidants from the cocoa, making it a nourishing and satisfying way to start your day.

Ingredients:

• 1 ripe avocado
• ¼ cup unsweetened cocoa powder
• 3 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• Pinch of salt
• 2-3 tablespoons almond milk (or any milk of choice)
• Optional toppings: whipped cream, fresh berries, or nuts

Instructions:

1. Cut the avocado in half and remove the pit. Scoop the flesh into a blender or food processor.
2. Add cocoa powder, maple syrup, vanilla extract, and a pinch of salt to the blender.
3. Blend until smooth and creamy. Add almond milk one tablespoon at a time if the mixture is too thick.
4. Taste and adjust sweetness if necessary.
5. Chill the mousse in the fridge for 30 minutes to an hour for an even creamier texture.
6. Serve with toppings like whipped cream, fresh berries, or chopped nuts.

This chocolate avocado mousse is a rich, guilt-free indulgence that’s perfect for a gluten-free breakfast dessert.

The creamy texture of the avocado blends seamlessly with the cocoa, creating a mousse-like consistency that feels like a treat, while providing healthy fats and antioxidants.

It’s quick to make and a great option for a nutrient-dense, chocolatey start to your day.

Raspberry Coconut Energy Bars

These raspberry coconut energy bars are a simple, gluten-free breakfast dessert that combines the natural sweetness of raspberries with the tropical flavor of coconut.

Packed with oats, chia seeds, and almond butter, these bars provide a great source of fiber, protein, and healthy fats.

They are easy to prepare, and they make for a great on-the-go breakfast or snack.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup shredded unsweetened coconut
• ¼ cup chia seeds
• ½ cup almond butter (or peanut butter)
• ¼ cup honey or maple syrup
• ½ cup fresh raspberries
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a bowl, combine oats, shredded coconut, chia seeds, and a pinch of salt.
2. In a separate bowl, mix almond butter, honey, and vanilla extract until smooth.
3. Gently fold in fresh raspberries, being careful not to mash them.
4. Pour the wet mixture over the dry ingredients and stir until well combined.
5. Line a baking pan with parchment paper and press the mixture evenly into the pan.
6. Refrigerate for 2-3 hours or until the bars are firm enough to cut into squares.
7. Slice into bars and store in an airtight container.

These raspberry coconut energy bars are a fantastic way to fuel your morning with a combination of wholesome, gluten-free ingredients.

The oats and chia seeds provide sustained energy, while the coconut and raspberries add natural sweetness and a refreshing flavor.

These bars are perfect for a quick, no-bake breakfast or as an afternoon snack.

Strawberry Almond Milk Smoothie Bowl

This strawberry almond milk smoothie bowl is a refreshing, naturally gluten-free breakfast dessert.

It blends fresh strawberries with almond milk, creating a creamy and fruity base that’s both refreshing and satisfying.

Topped with granola, coconut flakes, and fresh fruit, it’s an energizing and visually stunning breakfast that’s packed with nutrients.

Ingredients:

• 1 cup frozen strawberries
• ½ cup almond milk (or any milk of choice)
• 1 banana (frozen)
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• Toppings: granola, sliced strawberries, shredded coconut, or chia seeds

Instructions:

1. In a blender, combine frozen strawberries, almond milk, frozen banana, honey, and vanilla extract.
2. Blend until smooth and thick, adding more almond milk if needed.
3. Pour the smoothie into a bowl and top with granola, sliced strawberries, shredded coconut, or chia seeds.
4. Serve immediately and enjoy the refreshing and nutrient-packed bowl.

This strawberry almond milk smoothie bowl is a fun and customizable gluten-free breakfast that’s packed with vitamins and antioxidants.

The combination of creamy almond milk, sweet strawberries, and crunchy toppings creates a delightful texture that’s both satisfying and light.

It’s a great way to get your day started with a burst of fresh fruit flavor and a healthy dose of fiber and protein.

Almond Joy Chia Pudding

This Almond Joy chia pudding is a decadent, gluten-free breakfast dessert inspired by the classic candy bar.

With a rich blend of almond milk, chia seeds, coconut, and dark chocolate, this pudding delivers a satisfying texture and flavor reminiscent of the beloved treat.

The healthy fats from the coconut and almonds provide lasting energy, making it a deliciously indulgent yet nutritious start to your day.

Ingredients:

• ¼ cup chia seeds
• 1 cup unsweetened almond milk (or any milk of choice)
• 2 tablespoons unsweetened shredded coconut
• 1 tablespoon cocoa powder
• 1 tablespoon maple syrup or honey
• ½ teaspoon vanilla extract
• ¼ cup sliced almonds
• 2 tablespoons dark chocolate chips or chunks (for drizzling)

Instructions:

1. In a bowl or jar, mix chia seeds, almond milk, shredded coconut, cocoa powder, maple syrup, and vanilla extract. Stir well to combine.
2. Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. Before serving, top the pudding with sliced almonds and a drizzle of melted dark chocolate.
4. Serve chilled and enjoy the sweet, nutty, and chocolaty flavors.

This Almond Joy chia pudding is a rich, decadent dessert that doubles as a wholesome breakfast.

The creamy texture of chia pudding, combined with the crunchy almonds and sweet coconut, makes this a truly indulgent treat without the gluten or added sugars found in many traditional desserts.

Plus, the dark chocolate adds the perfect finishing touch for a complete, satisfying breakfast.

Cinnamon Roll Overnight Oats

These cinnamon roll overnight oats are a warm, comforting, gluten-free breakfast dessert that offers all the flavors of a classic cinnamon roll without the need for baking.

Made with rolled oats, almond milk, cinnamon, and a touch of maple syrup, these overnight oats are packed with fiber and protein.

The recipe is quick to prepare, making it a perfect breakfast for busy mornings.

Ingredients:

• ½ cup gluten-free rolled oats
• 1 cup unsweetened almond milk (or any milk of choice)
• 1 tablespoon maple syrup
• ½ teaspoon cinnamon
• ¼ teaspoon vanilla extract
• ¼ cup chopped pecans or walnuts (optional)
• Optional topping: yogurt, extra maple syrup, or dried fruit

Instructions:

1. In a bowl or jar, combine rolled oats, almond milk, maple syrup, cinnamon, and vanilla extract. Stir well to combine.
2. Cover and refrigerate overnight (or for at least 4 hours) to allow the oats to soak and soften.
3. In the morning, stir the oats and top with chopped nuts, a drizzle of maple syrup, or a dollop of yogurt.
4. Serve chilled or at room temperature for a warm and comforting start to your day.

These cinnamon roll overnight oats offer all the indulgence of a cinnamon roll but with the convenience of an easy-to-make, no-bake breakfast.

The oats soak up the warm cinnamon flavor, and the addition of nuts or yogurt makes them even more satisfying.

This breakfast is a delicious and wholesome way to enjoy a gluten-free cinnamon roll-inspired treat.

Peach Almond Flour Muffins

These peach almond flour muffins are a gluten-free breakfast dessert that combines the natural sweetness of fresh peaches with the richness of almond flour.

The muffins are moist and soft with a light crumb and are naturally sweetened with honey.

With a fragrant aroma and a fruity burst from the peaches, they are perfect for breakfast or as a sweet snack any time of day.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup honey or maple syrup
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 large peach, peeled and chopped into small pieces
• Optional: sliced almonds for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine almond flour, baking powder, and salt.
3. In another bowl, whisk together eggs, honey, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the chopped peach pieces.
6. Scoop the batter into the muffin tin, filling each cup about ¾ full. Optionally, sprinkle sliced almonds on top.
7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool before serving.

These peach almond flour muffins are a delightful, naturally gluten-free breakfast option that is both flavorful and nutritious.

The sweet, juicy peaches bring a burst of flavor, while the almond flour keeps the muffins moist and satisfying.

Perfect for meal prepping, these muffins are a wonderful, easy way to enjoy a fresh and fruity breakfast or dessert.

Mocha Chia Pudding

This mocha chia pudding is a rich, indulgent gluten-free breakfast dessert that combines the deep flavors of coffee and chocolate.

The chia seeds provide a creamy, pudding-like texture, while the espresso and cocoa powder add a delightful mocha flavor.

With a touch of sweetness from maple syrup, this pudding offers a caffeine kick in a healthy, nourishing way, perfect for coffee lovers who want to start their day with something special.

Ingredients:

• ¼ cup chia seeds
• 1 cup unsweetened almond milk (or any milk of choice)
• 1 tablespoon instant coffee or espresso powder
• 1 tablespoon cocoa powder
• 2 tablespoons maple syrup or honey
• ½ teaspoon vanilla extract
• Optional topping: whipped cream, chocolate shavings, or cocoa nibs

Instructions:

1. In a bowl or jar, combine chia seeds, almond milk, instant coffee, cocoa powder, maple syrup, and vanilla extract.
2. Stir well to ensure everything is fully combined and the cocoa powder and coffee dissolve.
3. Cover and refrigerate the pudding for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. Once set, stir the pudding to make sure it’s creamy and smooth.
5. Top with whipped cream, chocolate shavings, or cocoa nibs for an extra indulgent touch.

This mocha chia pudding is a decadent yet healthy way to enjoy the flavors of coffee and chocolate.

It’s an energizing, gluten-free breakfast option packed with fiber and antioxidants, and it’s easy to prepare the night before for a quick morning treat.

Perfect for coffee enthusiasts, this pudding will satisfy your mocha cravings while providing a nutritious boost.

Blueberry Coconut Flour Pancakes

These blueberry coconut flour pancakes are a light, fluffy, gluten-free breakfast dessert that’s perfect for a leisurely morning.

Coconut flour gives the pancakes a slightly sweet flavor, while the blueberries add a burst of freshness and color.

These pancakes are naturally gluten-free and made with simple ingredients, making them a great choice for anyone following a gluten-free diet.

Ingredients:

• ½ cup coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 large eggs
• ¾ cup unsweetened almond milk (or any milk of choice)
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• ½ cup fresh blueberries
• Optional toppings: maple syrup, butter, or extra fresh berries

Instructions:

1. In a bowl, whisk together coconut flour, baking powder, and salt.
2. In another bowl, beat the eggs, almond milk, honey, and vanilla extract until smooth.
3. Combine the wet and dry ingredients and mix until fully combined. The batter should be thick.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
5. Pour small scoops of batter onto the skillet and top each pancake with a few blueberries.
6. Cook for about 2-3 minutes per side, or until golden brown.
7. Serve with maple syrup, butter, or extra fresh berries.

These blueberry coconut flour pancakes are a delightful and satisfying gluten-free breakfast dessert.

The coconut flour creates a naturally sweet and light texture, while the blueberries burst with freshness in every bite.

These pancakes are simple to make, making them a great option for a lazy weekend brunch or a quick weekday treat.

Apple Cinnamon Crumble Bars

These apple cinnamon crumble bars are a gluten-free breakfast dessert that combines the classic flavors of apples, cinnamon, and a crumbly oat topping.

The bars are naturally sweetened with maple syrup and are perfect for those who love a warm, comforting dessert that’s easy to grab on the go.

They offer a wonderful balance of crunchy and soft textures, with the apples providing a fresh, fruity burst.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 cup almond flour
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• 2 large apples, peeled and chopped
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup (for the filling)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a bowl, combine rolled oats, almond flour, cinnamon, salt, maple syrup, melted coconut oil, and vanilla extract. Stir until the mixture is crumbly and well combined.
3. Reserve about ¾ cup of the oat mixture for the crumble topping. Press the remaining mixture into the bottom of the prepared baking dish to form the base.
4. In a separate bowl, toss the chopped apples with lemon juice and maple syrup. Spread the apples evenly over the oat base.
5. Sprinkle the reserved crumble topping over the apples.
6. Bake for 25-30 minutes, or until the top is golden brown and the apples are tender.
7. Let the bars cool before slicing into squares and serving.

These apple cinnamon crumble bars are a comforting, naturally gluten-free breakfast dessert.

The sweet and tender apples are perfectly complemented by the crunchy oat topping, making for a satisfying treat that feels indulgent without the guilt.

Whether enjoyed with a morning coffee or as an afternoon snack, these bars are a perfect way to embrace the warm flavors of cinnamon and apple.

Banana Coconut Flour Muffins

These banana coconut flour muffins are a delicious gluten-free breakfast dessert that brings the natural sweetness of bananas together with the richness of coconut flour.

The muffins are light, moist, and full of flavor, making them a perfect way to start the day.

They’re naturally sweetened with honey and have a subtle coconut flavor, with bananas adding a creamy texture. These muffins are also a great way to use up overripe bananas!

Ingredients:

• 2 ripe bananas, mashed
• ½ cup coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 large eggs
• ¼ cup honey or maple syrup
• ¼ cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• ¼ cup shredded unsweetened coconut (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together coconut flour, baking powder, and salt.
3. In another bowl, mix mashed bananas, eggs, honey, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until combined. The batter will be thicker than traditional muffin batter.
5. Scoop the batter into the muffin tin, filling each cup about ¾ full.
6. Optionally, sprinkle shredded coconut on top of each muffin for extra texture.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool before serving.

These banana coconut flour muffins are a perfect combination of flavors and textures.

The natural sweetness of bananas pairs wonderfully with the nutty richness of coconut flour, while the muffins stay light and fluffy.

They’re a great gluten-free option for breakfast or as an on-the-go snack.

Mixed Berry Almond Flour Crumble

This mixed berry almond flour crumble is a gluten-free dessert that combines juicy berries with a crumbly almond flour topping.

The berries provide a burst of sweetness, while the almond flour topping adds a crunchy, nutty finish.

This crumble is a perfect breakfast dessert for those who enjoy fruity treats with a wholesome twist.

It’s quick to prepare and can be served warm for a cozy, satisfying start to your day.

Ingredients:

• 2 cups mixed berries (blueberries, raspberries, strawberries)
• 2 tablespoons honey or maple syrup
• 1 tablespoon lemon juice
• 1 ½ cups almond flour
• ½ cup rolled oats (gluten-free)
• ¼ cup coconut sugar or brown sugar
• ¼ teaspoon cinnamon
• ¼ cup melted coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish or pie dish.
2. In a bowl, toss the mixed berries with honey and lemon juice. Transfer the berries into the prepared baking dish.
3. In a separate bowl, combine almond flour, rolled oats, coconut sugar, and cinnamon.
4. Add the melted coconut oil to the dry ingredients and mix until the crumble is well combined and resembles coarse crumbs.
5. Sprinkle the crumble topping evenly over the berries.
6. Bake for 25-30 minutes, or until the berries are bubbling and the topping is golden brown.
7. Serve warm, optionally with a dollop of whipped cream or a scoop of dairy-free ice cream.

This mixed berry almond flour crumble is a comforting, gluten-free breakfast dessert that combines the tartness of fresh berries with a nutty, crunchy topping.

It’s the perfect way to enjoy the freshness of summer berries, and it can be customized with your favorite fruits.

Serve it warm for a delightful treat that’s both wholesome and indulgent.

Chocolate Hazelnut Energy Bites

These chocolate hazelnut energy bites are a simple and satisfying gluten-free breakfast dessert.

They’re packed with healthy fats and protein, thanks to the combination of hazelnuts, almond butter, and dark chocolate.

Sweetened with a touch of honey, these energy bites are perfect for a quick breakfast on busy mornings or as an afternoon pick-me-up. Plus, they’re no-bake, so they come together in just minutes.

Ingredients:

• 1 cup hazelnuts, roasted and chopped
• ½ cup almond butter
• ¼ cup cocoa powder
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ cup dark chocolate chips
• Optional: shredded coconut or cocoa powder for rolling

Instructions:

1. In a bowl, combine hazelnuts, almond butter, cocoa powder, honey, vanilla extract, and salt.
2. Stir until the mixture is well combined and thick.
3. Gently fold in the dark chocolate chips.
4. Roll the mixture into small balls, about 1 inch in diameter.
5. If desired, roll the energy bites in shredded coconut or cocoa powder for an extra touch.
6. Place the energy bites on a baking sheet and refrigerate for at least 30 minutes to set.
7. Store in an airtight container in the fridge.

These chocolate hazelnut energy bites are a delicious and nutrient-packed gluten-free breakfast dessert that can satisfy your sweet tooth while keeping you full and energized.

With the richness of almond butter and hazelnuts, combined with the deep flavor of dark chocolate, they’re the perfect combination of indulgent and healthy.

These bites are perfect for meal prepping or when you need a quick and tasty snack on the go.