Gluten-free for celiac

Creamy quinoa simmered in milk with grated apple, cinnamon and maple syrup. Keeps all week and reheats with a splash of milk.

Homemade pork breakfast sausage flecked with grated apple and sage, sweet at the edges from a touch of maple. Freezer friendly.

Soft baked cookies made from ripe bananas, oats, and almond butter. Two of these and a coffee is a fine start to the day.

A thick, spoonable smoothie topped with strawberries and pumpkin seeds, sweet enough to feel like a treat.

Stir everything together the night before and wake up to creamy maple oats topped with juicy berries. No morning cooking required.

A big pan of tender, custardy oats studded with blueberries and pecans. Bake it Sunday and breakfast is handled until Thursday.

Soft scrambled eggs, melty cheddar and salsa rolled into warm tortillas. Ready before the coffee finishes brewing.

Nutty buckwheat pancakes sweetened with ripe banana. Cook the full batch and freeze extras between sheets of parchment.

Crisp savoury waffles with sharp cheddar and green onion, good under a fried egg or on their own with hot sauce.

Creamy coconut chia pudding topped with ripe mango and toasted coconut. Stir it together tonight and breakfast is waiting in the morning.

A warm bowl of Parmesan polenta topped with garlicky wilted spinach and a runny fried egg. Comfort in a bowl before 9 am.

Tender banana pancakes with the nutty flavour of buckwheat. The batter comes together in one bowl while the pan heats.

Scrambled eggs, black beans, cheese and salsa rolled in gluten-free tortillas, then frozen for grab and reheat mornings.

One pan of fluffy baked eggs with ham, cheddar, and green onion, cut into squares for grab-and-go breakfasts all week.

Fluffy baked egg bites with smoky ham, Swiss cheese, and green onion. Make a batch on Sunday and grab two on the way out the door.

Crisped corn tortillas piled with saucy black beans, fried eggs, salsa, and avocado. A weekend breakfast that eats like a full meal.

Creamy coconut chia pudding layered with ripe mango and toasted coconut, made the night before so breakfast is waiting in the fridge.

Big clusters of oats, buckwheat, and pecans toasted in maple syrup and cinnamon. Your kitchen will smell like a bakery.

Warm, creamy rice porridge crowned with sweet peaches, ready faster than the kettle boils twice.

A thick, frosty blend of banana, peanut butter, and oats you eat with a spoon, piled with berries and hemp hearts.

Toasty millet simmered until creamy with milk, fresh ginger, and sweet pear, finished with maple syrup and walnuts.

Thick yogurt layered with juicy pear, warm toasted walnuts, and a ribbon of honey. Breakfast in under ten minutes.

Crisp golden toast slathered with lemony ricotta and topped with fresh raspberries and honey.

A baked frittata loaded with roasted red peppers, spinach, and salty feta, cut into squares that travel well cold in a lunch bag.

Eggs poached in a spiced tomato and pepper sauce, finished with crumbled feta. Make the sauce ahead and it becomes a ten minute breakfast.

Creamy steel cut oats with sweet pear and warm ginger, made hands-off in the slow cooker and portioned for the week.

Soft scrambled eggs folded with silky smoked salmon and cream cheese, piled onto hot toast in under ten minutes.

A diner-style cheddar omelette with wilted spinach and buttered toast on the side. One pan, ten minutes.

Crispy skillet sweet potatoes with peppers and onions, topped with fried eggs. A weekend-worthy breakfast that works on a Tuesday.