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Gluten-free banana almond breakfast bowl topped with fresh fruits and nuts.

Easy Gluten-Free Banana Almond Breakfast Bowl

A quick and healthy breakfast bowl that combines ripe bananas with creamy almond goodness, perfect for a cozy morning ritual.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Gluten-Free
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces Ripe Bananas Use ripe bananas for sweetness and smooth mixing.
  • 1 cup Rolled Oats (certified gluten-free) Ensure oats are certified gluten-free.
  • 1 cup Almond Milk (unsweetened recommended) Full-fat almond milk for creaminess option.
  • 1/2 cup Raw Almonds Lightly toast for added flavor.
  • 2 tablespoons Chia Seeds Can substitute with flaxseeds or skip.
  • 2 tablespoons Almond Butter Can substitute with peanut butter.
  • 1/2 cup Fresh Berries Use a mix of your favorite berries.
  • 1/4 cup Coconut Flakes Adds texture and flavor.
  • 1 tablespoon Honey or Maple Syrup Use maple syrup for a vegan option.

Method
 

Preparation
  1. In a bowl, mash the ripe bananas until smooth.
  2. Add rolled oats and almond milk, mixing until combined.
  3. Stir in the chia seeds and let it sit for about 5 minutes to thicken.
  4. Meanwhile, lightly toast the almonds in a skillet for added flavor.
  5. Once the mixture has thickened, swirl in the almond butter and top it with fresh berries, coconut flakes, and a drizzle of honey or maple syrup.
  6. Enjoy your energizing breakfast bowl!

Notes

This breakfast bowl can be stored in the fridge for about 3 days, or frozen for up to 2 months. Thaw overnight in the fridge before reheating. Get creative with toppings!