Breakfast idea: Gluten-free Maple Pecan Cereal Pie

Gluten-free Maple Pecan Cereal Pie

When people find out that our family is gluten-free, dairy-free and predominately egg-free, the most common question I get asked is “What do you guys eat for breakfast?!”

Gluten, dairy and eggs are ubiquitous in our standard American breakfast. So it’s no wonder that going gluten-free and dairy-free can seem daunting to so many people.

I have to admit that initially it did take a little bit of extra thought in planning my family’s breakfast schedule.
But now I try to get creative and think outside the box. Sometimes, I will even serve dinner’s leftovers for breakfast. After all who made up the rule that says you can’t eat certain foods for breakfast?!

In other countries people eat all kinds of things for breakfast. In Italy, for example, it is not uncommon for people to eat lunch meat with their breakfast. And in Asian countries, rice is a breakfast staple. So I’ve learned to get creative and think outside of the box.

But that’s not what this recipe is about! This recipe was just me figuring out how to get creative with our beloved oatmeal.

Sometimes just changing the presentation can make something old seem new! So that’s what I’ve done here — I created a baked oatmeal and served it in a pie dish.
It was fun to pull out of the oven (not to mention how delicious it smells coming out) and have the boys think they were getting dessert for breakfast!

There are so many ways you can alter the flavor of this oatmeal. I’d love to hear what you tried. Let me know in the comments section how you changed it up! Enjoy!

Gluten-free Maple Pecan Cereal Pie


Maple Pecan Cereal Pie


2 cups water
1 cup Gluten-Free Organic Rolled Oats
1/2 teaspoon cinnamon
1/4 spoon salt
2 tablespoon Flaxseed Meal
2 bananas, sliced
1/2 cup pecans, chopped

1/4 cup of rice milk
1/4 cup maple syrup
1/2 teaspoon vanilla extract


Preheat oven to 400°F. Bring 2 cups water to a boil. Stir in oats, cinnamon, and salt. Stir and simmer until tender about 10 minutes. Remove from heat, add flaxseed meal and combine well.

While the oats are cooking, line a 9-inch pie plate with 1 sliced banana. Reserve the second sliced banana for the topping.

Return to the oatmeal- stir in rice milk, maple syrup, and vanilla.

Spread this mixture into the banana-lined pie dish. Top with remaining sliced bananas and the pecans.

Bake uncovered until browned, 20-25 minutes. Let cool and solidify for 5-7 minutes. Slice and serve.

Save leftovers by covering the pie dish and storing in the fridge. To eat after it’s been stored in the fridge, slice a pie-shaped serving and heat in the microwave.



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Popeye Push-Ups

Popeye Push-Ups

Dairy-free diets are not friendly to ice cream. Especially in Southern California when it’s hot out. Here is a creamy dairy-free icy treat that is sure to delight. I call it Popeye Push-ups because of the spinach (I might be dating myself). My kids love them.  I love that they are super healthy!

Click on the ingredients to read about their nutritional value in this program.

Popeye Push-ups

If you don’t have push-up molds, use tiny paper cups and insert a plastic spoon for the handle. If fresh pineapple is hard to find in your area, substitute a 20 oz can of pineapple chunks in pineapple juice and then omit the water. Recipe makes about 10 servings.


1 cup spinach, chopped

1/2 cup kale leaves, chopped (tough stems removed)

1 whole pineapple, any size, peeled and chopped


1 1/2 – 2 cups water


Combine spinach, kale, bananas, and pineapple into a blender; puree, and add water; puree a second time. Pour into push-up molds and freeze. Enjoy!

Popeye Push-UpsPopeye Push-Ups

Gluten-Free, Dairy-Free Waffles with Sun Butter and Bananas


The hardest part of being gluten-free and dairy-free is coming up with interesting breakfast ideas, that are also nutritious, for the boys to eat.  I figure that if I have at least 7 ideas then I can just rotate them so they don’t get bored.

Here is one of their favorites:

Waffles with Sun Butter and Bananas

Toast a gluten-free, dairy-free brand of waffles. We like Van’s.


Spread Sunflower Seed Butter (or your nut butter of choice) all over the warm waffle.


Sprinkle Nutritional Yeast (not Brewer’s yeast) over the butter. This is a great source of B vitamins.


Layer sliced banana over the butter. Bananas are a great source of potassium.


Cut the waffle into quarters for easy eating as “finger food” and serve with a side of colorful fruit. We used pomegranate seeds today. Also, serve with your favorite non-dairy milk. Ours is Almond Milk.