20 Gluten-Free Fall Breakfast Recipes

Welcome to the coziest season of all! Fall is a time for warm sweaters, crisp air, and comforting flavors. And what better way to start your day than with a delicious and nutritious breakfast that celebrates the best of the season? This collection of 20 gluten-free fall breakfast recipes is designed to do just that. Whether you’re a fan of sweet or savory, we have something for everyone. From fluffy pumpkin spice pancakes to hearty sweet potato hash, these recipes are packed with seasonal ingredients and are completely gluten-free.

The Benefits of a Gluten-Free Fall Breakfast

Starting your day with a gluten-free breakfast can have numerous benefits, especially when you incorporate the wholesome ingredients of fall. A gluten-free diet can improve digestion, reduce inflammation, and boost energy levels for many people. By focusing on nutrient-dense fall ingredients like pumpkin, apples, and sweet potatoes, you’re not only avoiding gluten but also fueling your body with essential vitamins, minerals, and antioxidants.

Nutritional Highlights of Fall Ingredients

• Pumpkin: This fall superstar is packed with vitamin A, which is essential for good vision, a healthy immune system, and cell growth. It’s also a great source of fiber, which aids in digestion and helps you feel full and satisfied.
• Apples: An apple a day keeps the doctor away, and for good reason! Apples are rich in antioxidants, which help protect your cells from damage. They are also a good source of fiber and vitamin C.
• Cinnamon: This warm and fragrant spice does more than just add flavor. Cinnamon has been shown to have anti-inflammatory properties and may help regulate blood sugar levels.

Now, let’s dive into the recipes!

Category 1: Pancakes & Waffles

1. Pumpkin Spice Pancakes with Almond Flour

These fluffy and flavorful pancakes are the perfect way to start a crisp fall morning. Made with almond flour, they are naturally gluten-free and packed with protein.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup pumpkin puree
• 1/4 cup unsweetened almond milk
• 2 large eggs
• 2 tbsp maple syrup
• 1 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• Coconut oil or butter for cooking

Instructions:

1. In a large bowl, whisk together the almond flour, pumpkin pie spice, baking powder, and salt.
2. In a separate bowl, whisk together the pumpkin puree, almond milk, eggs, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour 1/4 cup of batter onto the griddle for each pancake.
5. Cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Serve warm with a drizzle of maple syrup and a sprinkle of cinnamon.

2. Apple Cinnamon Waffles (Gluten-Free)

Enjoy the classic fall flavors of apple and cinnamon in these crispy and delicious gluten-free waffles.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup finely chopped apple
• 1/4 cup coconut sugar
• 2 large eggs
• 1 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your waffle iron.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped apple.
5. Pour the batter into the preheated waffle iron and cook according to the manufacturer’s instructions.
6. Serve warm with a dollop of yogurt and a sprinkle of cinnamon.

3. Sweet Potato Pancakes with Maple Syrup

These vibrant and nutritious pancakes are a great way to sneak some extra veggies into your breakfast. The natural sweetness of the sweet potato pairs perfectly with a drizzle of maple syrup.

Ingredients:

• 1 cup mashed sweet potato
• 1 cup gluten-free oat flour
• 1/2 cup unsweetened almond milk
• 2 large eggs
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• Coconut oil or butter for cooking

Instructions:

1. In a large bowl, whisk together the oat flour, cinnamon, baking powder, and salt.
2. In a separate bowl, whisk together the mashed sweet potato, almond milk, eggs, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour 1/4 cup of batter onto the griddle for each pancake.
5. Cook for 3-4 minutes per side, or until golden brown and cooked through.
6. Serve warm with a drizzle of maple syrup and a sprinkle of chopped pecans.

4. Chai-Spiced Buckwheat Pancakes

These hearty and flavorful pancakes are made with buckwheat flour, which is naturally gluten-free and has a nutty, earthy flavor. The chai spices add a warm and aromatic touch.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup unsweetened almond milk
• 1/4 cup plain yogurt
• 1 large egg
• 2 tbsp honey
• 1 tsp chai spice blend (cinnamon, cardamom, ginger, cloves)
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• Coconut oil or butter for cooking

Instructions:

1. In a large bowl, whisk together the buckwheat flour, chai spice blend, baking powder, and salt.
2. In a separate bowl, whisk together the almond milk, yogurt, egg, honey, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour 1/4 cup of batter onto the griddle for each pancake.
5. Cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Serve warm with a dollop of yogurt and a drizzle of honey.

Category 2: Oatmeal & Porridge

5. Apple Pie Overnight Oats

Wake up to a delicious and satisfying breakfast with these apple pie overnight oats. They are easy to prepare the night before and are packed with fiber and nutrients.

Ingredients:

• 1/2 cup gluten-free rolled oats
• 1/2 cup unsweetened almond milk
• 1/4 cup grated apple
• 1 tbsp chia seeds
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• Pinch of nutmeg
• Pinch of salt

Instructions:

1. In a jar or container with a lid, combine all the ingredients and stir well.
2. Cover and refrigerate for at least 4 hours, or overnight.
3. In the morning, stir the oats and add a splash of almond milk if needed to reach your desired consistency.
4. Serve chilled or warm, topped with chopped nuts and a sprinkle of cinnamon.

6. Pumpkin Pie Chia Pudding

This creamy and delicious chia pudding tastes just like pumpkin pie in a jar! It’s a healthy and satisfying breakfast that is packed with fiber and omega-3 fatty acids.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1/4 cup pumpkin puree
• 2 tbsp maple syrup
• 1/2 tsp pumpkin pie spice
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a jar or container with a lid, combine all the ingredients and stir well.
2. Cover and refrigerate for at least 4 hours, or overnight, until the pudding has thickened.
3. In the morning, stir the pudding and add a splash of almond milk if needed to reach your desired consistency.
4. Serve chilled, topped with a dollop of coconut cream and a sprinkle of cinnamon.

7. Cinnamon Roll Quinoa Porridge

This warm and comforting quinoa porridge is a delicious and protein-packed alternative to traditional oatmeal. It tastes just like a cinnamon roll in a bowl!

Ingredients:

• 1/2 cup quinoa, rinsed
• 1 cup water
• 1/2 cup unsweetened almond milk
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt
• For the glaze: 2 tbsp powdered sugar, 1 tsp almond milk

Instructions:

1. In a small saucepan, combine the quinoa, water, and salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the water is absorbed.
2. Stir in the almond milk, maple syrup, cinnamon, and vanilla extract. Cook for another 2-3 minutes, or until the porridge has thickened.
3. In a small bowl, whisk together the powdered sugar and almond milk to make the glaze.
4. Pour the porridge into a bowl and drizzle with the glaze. Serve warm.

8. Maple Pecan Baked Oatmeal

This baked oatmeal is a perfect make-ahead breakfast for busy fall mornings. It’s warm, comforting, and packed with the delicious flavors of maple and pecan.

Ingredients:

• 2 cups gluten-free rolled oats
• 1/2 cup chopped pecans
• 1/4 cup maple syrup
• 2 cups unsweetened almond milk
• 2 large eggs
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking dish.
2. In a large bowl, combine the oats, pecans, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together the almond milk, eggs, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Pour the mixture into the prepared baking dish and bake for 30-35 minutes, or until the oatmeal is set and golden brown.
6. Let it cool for a few minutes before serving. Serve warm with a drizzle of maple syrup.

Category 3: Muffins & Baked Goods

9. Spiced Pumpkin Muffins (Gluten-Free)

These moist and tender pumpkin muffins are the perfect grab-and-go breakfast for a busy fall day. They are packed with warm spices and are completely gluten-free.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, pumpkin pie spice, baking soda, and salt.
3. In a separate bowl, whisk together the pumpkin puree, melted coconut oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let them cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

10. Apple Cider Donuts (Baked)

Enjoy the taste of fall with these delicious baked apple cider donuts. They are soft, cakey, and coated in a sweet cinnamon-sugar mixture.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup apple cider
• 1/4 cup coconut sugar
• 1/4 cup unsweetened applesauce
• 1 large egg
• 2 tbsp melted coconut oil
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Pinch of salt
• For the topping: 1/4 cup granulated sugar, 1 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a donut pan.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the apple cider, applesauce, egg, and melted coconut oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fill each donut cup about 2/3 full.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. While the donuts are baking, combine the granulated sugar and cinnamon for the topping in a small bowl.
8. Let the donuts cool in the pan for a few minutes before transferring to a wire rack. While they are still warm, brush them with melted butter and dip them in the cinnamon-sugar mixture.

11. Cranberry Orange Breakfast Bread

This vibrant and flavorful breakfast bread is perfect for a holiday brunch or a special weekend breakfast. The combination of tart cranberries and sweet orange is simply irresistible.

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1 cup fresh or frozen cranberries
• 3/4 cup coconut sugar
• 1/2 cup orange juice
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tbsp orange zest
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the orange juice, melted coconut oil, eggs, and orange zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cranberries.
5. Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

12. Cinnamon Sugar Breakfast Cookies

Cookies for breakfast? Yes, please! These soft and chewy breakfast cookies are made with wholesome ingredients like oats, almond flour, and applesauce, and they are perfect for a quick and easy breakfast on the go.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1 cup almond flour
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 large egg
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, almond flour, cinnamon, baking soda, and salt.
3. In a separate bowl, whisk together the applesauce, maple syrup, melted coconut oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Drop rounded tablespoons of dough onto the prepared baking sheet and flatten slightly with the back of a spoon.
6. Bake for 12-15 minutes, or until the edges are golden brown.
7. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Category 4: Smoothies & Bowls

13. Pumpkin Pie Smoothie Bowl

This thick and creamy smoothie bowl tastes just like a slice of pumpkin pie, but it’s packed with nutrients to start your day off right.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup plain Greek yogurt (or dairy-free alternative)
• 1/4 cup unsweetened almond milk
• 1 frozen banana
• 2 tbsp maple syrup
• 1 tsp pumpkin pie spice
• Toppings: granola, chopped pecans, pumpkin seeds, a drizzle of maple syrup

Instructions:

1. In a blender, combine the pumpkin puree, Greek yogurt, almond milk, frozen banana, maple syrup, and pumpkin pie spice. Blend until smooth and creamy.
2. Pour the smoothie into a bowl and top with your favorite toppings.
3. Serve immediately.

14. Apple Cinnamon Smoothie

This refreshing and flavorful smoothie is a great way to get your daily dose of fruits and veggies. The combination of apple, cinnamon, and spinach is both delicious and nutritious.

Ingredients:

• 1 apple, cored and chopped
• 1 cup spinach
• 1/2 cup unsweetened almond milk
• 1/2 cup plain yogurt
• 1 tbsp almond butter
• 1/2 tsp cinnamon
• Ice cubes (optional)

Instructions:

1. In a blender, combine all the ingredients and blend until smooth.
2. If the smoothie is too thick, add a little more almond milk until you reach your desired consistency.
3. Serve immediately.

15. Autumn Harvest Acai Bowl

This vibrant and antioxidant-rich acai bowl is a perfect way to celebrate the flavors of fall. It’s topped with seasonal fruits and nuts for a delicious and satisfying breakfast.

Ingredients:

• 1 packet frozen acai
• 1/2 cup frozen mixed berries
• 1/4 cup unsweetened almond milk
• 1/2 banana
• Toppings: sliced figs, pomegranate seeds, chopped walnuts, a drizzle of honey

Instructions:

1. In a blender, combine the frozen acai, mixed berries, almond milk, and banana. Blend until smooth and thick.
2. Pour the smoothie into a bowl and top with your favorite fall toppings.
3. Serve immediately.

16. Spiced Pear and Ginger Smoothie

This warm and comforting smoothie is perfect for a chilly fall morning. The combination of sweet pear, spicy ginger, and warm cinnamon is both delicious and invigorating.

Ingredients:

• 1 pear, cored and chopped
• 1/2 cup plain yogurt
• 1/2 cup unsweetened almond milk
• 1 tsp grated fresh ginger
• 1/2 tsp cinnamon
• 1 tbsp honey (optional)
• Ice cubes (optional)

Instructions:

1. In a blender, combine all the ingredients and blend until smooth.
2. If the smoothie is too thick, add a little more almond milk until you reach your desired consistency.
3. Serve immediately.

Category 5: Savory Options

17. Sweet Potato Hash with Eggs

This hearty and flavorful sweet potato hash is a perfect savory breakfast for a crisp fall morning. It’s packed with nutrients and will keep you feeling full and satisfied until lunchtime.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 1 bell pepper, chopped
• 4 large eggs
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the sweet potatoes, onion, and bell pepper and cook for 10-12 minutes, or until the sweet potatoes are tender and slightly browned.
2. Stir in the smoked paprika, garlic powder, salt, and pepper.
3. Create four wells in the sweet potato mixture and crack an egg into each well.
4. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your liking.
5. Garnish with fresh parsley and serve immediately.

18. Pumpkin Sage Breakfast Quiche (Crustless)

This savory and elegant crustless quiche is perfect for a fall brunch or a special weekend breakfast. The combination of pumpkin, sage, and goat cheese is simply divine.

Ingredients:

• 6 large eggs
• 1 cup pumpkin puree
• 1/2 cup heavy cream (or dairy-free alternative)
• 1/4 cup crumbled goat cheese
• 2 tbsp chopped fresh sage
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish.
2. In a large bowl, whisk together the eggs, pumpkin puree, and heavy cream until well combined.
3. Stir in the goat cheese, fresh sage, salt, and pepper.
4. Pour the mixture into the prepared pie dish and bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
5. Let it cool for a few minutes before slicing and serving.

19. Apple Sausage Breakfast Skillet

This hearty and flavorful one-pan breakfast is perfect for a lazy weekend morning. The combination of sweet apples, savory sausage, and tender potatoes is a match made in heaven.

Ingredients:

• 1 lb breakfast sausage
• 2 medium potatoes, diced
• 1 apple, cored and chopped
• 1 onion, chopped
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the potatoes and cook for 10-12 minutes, or until they are tender and slightly browned.
2. Add the sausage and onion to the skillet and cook until the sausage is browned and cooked through.
3. Stir in the apple and dried thyme and cook for another 2-3 minutes, or until the apple is tender.
4. Season with salt and pepper to taste and serve immediately.

20. Butternut Squash Breakfast Bowl

This warm and comforting breakfast bowl is a great way to start your day with a dose of veggies. The sweetness of the butternut squash is balanced by the savory flavors of bacon and sage.

Ingredients:

• 2 cups roasted butternut squash, cubed
• 4 slices of bacon, cooked and crumbled
• 2 large eggs, fried or poached
• 1 tbsp chopped fresh sage
• Salt and pepper to taste

Instructions:

1. Divide the roasted butternut squash between two bowls.
2. Top with the crumbled bacon and a fried or poached egg.
3. Garnish with fresh sage and season with salt and pepper to taste.
4. Serve immediately.

Conclusion

Embracing a gluten-free lifestyle doesn’t mean you have to miss out on delicious and satisfying breakfasts, especially during the fall season. With these 20 gluten-free fall breakfast recipes, you can enjoy all the warm and comforting flavors of autumn while nourishing your body with wholesome ingredients. Whether you prefer sweet or savory, there’s a recipe in this collection for you. So, get in the kitchen and start cooking up some fall-inspired breakfast magic!

Meal Prep and Storage Tips

• Overnight Oats and Chia Pudding: These can be made up to 3 days in advance and stored in the refrigerator in an airtight container.
• Muffins and Breads: These can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
• Pancakes and Waffles: Make a big batch on the weekend and freeze them for a quick and easy breakfast during the week. Simply reheat them in the toaster or microwave.
• Baked Oatmeal: This can be made ahead of time and stored in the refrigerator for up to 4 days. Reheat individual portions in the microwave.

Seasonal Ingredient Substitutions

• Pumpkin: You can substitute pumpkin puree with butternut squash puree or sweet potato puree in most recipes.
• Apples: Pears are a great substitute for apples in many of these recipes.
• Spices: Feel free to experiment with different fall spices like nutmeg, cloves, and allspice.

We hope you enjoy these gluten-free fall breakfast recipes! Happy cooking!