Gluten Free, Sugar Free, Dairy Free breakfast that’s a great, healthy kickstart to your day!
Is anyone else feeling fall these days?? I’m living vicariously through my northern friends who are starting to pull out their sweaters and boots and crock pots and all things cozy. Kev and I are doing a diet reset this week, which is something that we try to do at least once a year. As a whole, we tend to eat pretty healthy, but it’s easy to slowly allow more and more sugar and carbs and bad fats into our diet without realizing it. So, we decided it was time for our annual Advocare 10 Day Cleanse where we rid our body of toxins and waste in preparation for the good things that we’ll be putting back into our bodies! We’re on day 3 and feeling great! If you already eat Paleo, that’s pretty much the diet that we follow for the cleanse, but limited red meat and a few other restrictions.
Eggs and oatmeal for breakfast are the easy standard while doing the cleanse, which isn’t a problem for us because that’s our normal breakfast anyways. The problem for me though is that we can’t use any sugar or honey or maple syrup in the oatmeal, and I have a hard time choking down oatmeal without any sweetener! So, I headed into the kitchen Sunday evening after surviving plain, cinnamon sprinkled oatmeal for breakfast that morning, and came up with this recipe. The only “sweetener” comes from 2 mashed bananas, so it’s sugar-free but still has a tinge of sweet to get you through!
If you follow me on Instagram, you’ll know we planted a pallet garden about 2 weeks ago. It’s doing great! This was a total experiment, but everything is growing crazy fast and I’m really excited about the produce we’re going to get from it.
We planted a few different herbs, microgreens, zucchini, a lettuce mix, lemon cucumbers, and spinach. Maybe in the spring we’ll try for a few more pallets, but for now, we’re loving our test run with just the one!
This oatmeal bake took me less than 5 minutes to mix together and came out perfectly spongy and moist after a quick 30 minutes in the oven. If you’re looking for an ultra healthy, dairy free, sugar free, gluten free breakfast to kick off fall flavors, here’s your answer!Print
- Preheat oven to 350 degrees and grease 9×13 inch baking dish.
- Mix together pumpkin, coconut milk, bananas, and vanilla until well combined.
- Add baking powder, salt, pumpkin pie spice, cinnamon, oats, and quinoa. Mix until all ingredients are incorporated.
- Pour batter into prepared baking dish and bake for 25-30 minutes.
- Let cool slightly before cutting and serving.