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Warming Breakie Banana Bowl of Gluten-Free Goodness

Hey lovely readers!This morning I woke up to a damp dreary weather, so I was inspired to eat something for breakfast to warm me from the inside out. With th
Jan 25, 2012 | Joy McCarthy

Hey lovely readers!

This morning I woke up to a damp dreary weather, so I was inspired to eat something for breakfast to warm me from the inside out. With that in mind, I created this protein-dense, high fibre, gluten-free breakie bowl. It is a cross breed between porridge because it's as comforting as a warm hug and muesli, because it's stick-to-your-ribs "meaty-goodness". What this isn't however, is a breakfast that's going to put you on the fast track to belly bloat because it's gluten-free!

Ingredients:

1 cup raw oats (preferably soaked overnight or for a few hours to increase digestibility. Make sure you buy certified "gluten-free" oats if you truly want to make this GF)

3/4 cup almond flour

1/4 cup teff flour (or brown rice flour)

3-4 mashed bananas

5 drops of stevia or drizzle real maple syrup once it's cooked

1 tsp pure vanilla extract

3 tbsp chia

Half a cup of water

1-2 cups of almond milk (depending how thick or thin you want it)

Combine the chia and water and let sit for 3-5 minutes in a cereal bowl so it becomes pudding-like. In a large bowl, mix the oats, almond flour and teff until fully combined. In a separate bowl, mash the bananas and combine with the almond milk, stevia and vanilla. Pour the wet mixture into the dry mixture and combine. Place this delicious combo into a pot and heat for a few minutes until desired temperature is reached. Remove from heat and add your chia pudding.

Serves 2-4 depending how large your portion is. I sprinkled some frozen blueberries on top. This was absolutely delicious and such a lovely alternative to eating your standard porridge with steel cut oats. Plus the fact, I wasn't wanting to nibble 2-3 hours later. I was perfectly satisfied till lunch!

EnJOY!

Two more fun things I want to share with you! I've got myself a lovely intern named Adam. He's a graduate of the Holistic Nutrition school I want to and he's doing some videos. Here's a very informative vid on gluten-free eating and the benefits.

Lastly, I will be teaching a gluten-free workshop at 889 Yonge in March. Sign up today as it will sell out quick. At that time, I will also have a DVD/e-book ready for purchase of my best gluten-free recipes, a gluten-free ingredient glossary and all the tips and tricks you need to ease into a more gluten-free lifestyle. Keep in mind, that I personally am not 100% gluten-free but I certainly enjoy the variety gluten-free foods give me and it reduced my "wheat-belly" significantly when I started eating more GF years ago.

10 Comments
simone   •   January 27, 2012

Hi am gluten intolerant and I find even the gluten free oats bug my tummy slightly, would soaking them before cooking possibly make them easier on my tummy? thank you

Reply
Joy McCarthy   •   January 28, 2012

Ana   •   February 6, 2012

This looks incredible, I love oats and will be trying this recipe tomorrow. I love your blog! Ana

Reply
Joy McCarthy   •   February 6, 2012

Lisa   •   February 7, 2012

This is kind of weird, but oats always give me horrible heartburn. Haveyou heard of that happening to anyone before? Thanks!

Reply

amanda   •   April 14, 2013

hi I was just wondering the calorie count on some of your dishes! I love eating healthy and trying new things but am still a conscious person about the calorie intact. Can you tell me the intact on this? Thank you, Amanda.

Reply
Joy McCarthy   •   April 15, 2013

amanda   •   April 15, 2013

one more question.. i have chia powder or grinds instead of seeds, can i still soak that in water and use it??

Reply

Irina   •   July 23, 2014

Hi Joy. I adore your blog and videos with so much good advice. Need to get your book, too. I'm a bit confused about this recipe. I thought you mentioned we shouldn't combine fruit with anything? Is there an exception to bananas? Thank you.

Reply
Kate McDonald-Walker   •   July 23, 2014

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