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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Five-Spice Turkey Mini Meat Loaves

5-Spice Turkey Meat Loaves

Eggs are commonly used as a binder in many recipes, especially meatloaf. Since my son is sensitive to eggs, I have started substituting flaxseed meal in recipes with great results. However, I wan’t sure how flaxseed meal was going hold a meat loaf together so I decided to make Mini Meat Loaves ~ and the flaxseed meal worked out great! My family gobbled this up and asked to put it on our meal rotation. Yay! Victory!


5-Spice Turkey Meat Loaves


Five-Spice Turkey Mini Meatloaves


1 lb ground turkey
2 Tablespoons Bragg’s Liquid Aminos
1 Tablespoon Flaxseed Meal
1 Tablespoon shredded carrot
¼ cup minced onion
½ teaspoon Chinese five-spice powder
dash of ground cayenne, or more to taste



In a large bowl combine all ingredients well but do not overwork the meat in order to prevent tough meatloaves. Using a silicone 6-cup muffin tray, divide up the meat mixture evenly into the cups.

Five-Spice Turkey Meat Loaves


Bake at 350 degrees for 30-45 minutes or until the internal temperature reached 160 degrees and the tops have browned.

Serve immediately.


This post was featured on Healing with Foods Friday.

Orange Smoothie Surprise

Orange Carrot Ginger Smoothie

Moms often tell me they can’t get their kids to eat any veggies or try new fruits. Get creative by mixing a variety of produce into something every kid loves…smoothies. This orange smoothie has surprise ingredients that will give your child needed nutrients.

It tastes delicious and your child will never know what’s in it unless you tell them. Word of caution: if your child is the kind of kid who won’t ever drink this again if you tell them what’s in it – don’t tell them. Just offer it as a peach and orange juice smoothie and let them drink in all the nutrients. Then you can feel good knowing you’ve given them a treat that is healthy, nutritious and tastes sweet without any added sugar.

When they are older and healthier (because you’ve been sneaking in veggies and new fruits…) they will likely be more open to knowing the facts. Especially if they have grown to love the smoothies you make!

What tips and tricks do you use to get your child to eat more veggies and try different fruits?

Orange Carrot Ginger Smoothie



2 cups frozen peach slices
1 cup carrot juice
2 cups orange juice
1 tablespoon fresh ginger, peeled and chopped

1 cup of cantaloupe or other orange colored melon (the more fruit the better!)
2 tablespoons ground flaxseed (if your child can tolerate a little texture adding flax gives them fiber and omegas!)

Combine peaches, carrot juice, orange juice and ginger (and optional ingredients) in blender; blend until smooth. Serve immediately.



  • Look for ground flaxseeds (or flaxmeal) in the natural-foods section of large supermarkets or in natural-foods stores. Store in the refrigerator or freezer.
  • Whenever possible, use fresh, organic produce. However, using frozen peaches make this smoothie nice and cold.


 *The smoothie pictured here does contain flaxseed meal.