Navigating Life with POTS and Pans

Hello everyone! Finding easy go-to gluten free breakfast ideas is definitely hard, especially if you are living in a dorm, so I thought I would share my go-to gluten free breakfast recipes and how to make them!

Overnight Oats

Okay so these have become my new go-to this semester. I have an 8am class Monday, Wednesday, and Friday so this has been perfect because I can make it ahead and take it to-go. I normally make three on Sunday to last my through the week.

Ingredients:

• Oats (I use two packages of maple breakfast oats)
• Vanilla extract (one capful)
• optional: Plain vanilla yogurt (1 or 2 spoonfuls)
• Chia seeds (1-2 spoonfuls)
• Chocolate protein powder (1-2 scoops)
• Almond milk (Fill to your liking)
• Almond slivers (optional topping)
• Fruit of choice (optional topping)

Steps to Success:

1. First I pour the oats in a mason jar
2. I add vanilla extract by using the cap…because let’s face it I’m not about to buy a whole teaspoon set.
3. Next, I add some vanilla yogurt to spice it up. However, if you are looking for a dairy-free option the yogurt is definitely not necessary.
4. I also add some chia seeds (yay fiber)!
5. I then add some chocolate protein powder so I’m not hungry in an hour…because that’s no fun.
6. I then add a couple splashes of almond milk to the mixture, stir it up. Then I add enough milk to fill up the mason jar 3/4 of the way.
7. I stir the whole mixture vigorously making sure the oats don’t just settle at the bottom and that all the protein powder has been stirred up and that there are no clumps (because ew).
8. Overnight oats only need to be refrigerated for two hours but I refrigerate them at least overnight or until I need them.
9. In the morning I top them with fruit and almond slivers. I really love fruit and it makes everything better!

Smoothie Bowls

One thing you will learn about me very fast is that I LOVE a good thick smoothie bowl! The dining hall had an astonishing lack of gluten free breakfast and lunch foods. I don’t know about you but I don’t feel like eating that much salad, so when I came to college I knew I would need to bring my vitamix. It has been a life changer and been so helpful to have delicious easy way to make gluten free food.

Ingredients:

• Mixed berries
• Almond milk
• Collagen
• Chocolate protein power
• Granola
• Honey (sometimes I add a little flare and slice up bananas or whatever I have in hand).

Steps to Success:

1. I use a vitamix blender and I love the blender cup because it makes the perfect serving size!
2. I fill up the cup with fruit leaving about two inches on top.
3. Add almond milk until it covers all the fruit.
4. Next I add one scoop of collagen powder.
5. After that I add 1-2 scoops of chocolate protein powder.
6. Blend it all up! (I have found pulsing to be pretty effective in getting a thicker smoothie bowl but playing with the ratio of almond milk to frozen fruit is the best way to find your perfect consistency.
7. I top it with Michele’s granola , which is my absolute favorite, and honey for a little sweetness
8. However, if you are in a rush the blender cup is great because you can also take it on the go or plop it in the bowl and make it *aesthetic.*

These smoothie bowls are super easy and have honestly become a form of self-care. The only annoying thing is the dishes situation, but I am lucky to have a community kitchen that makes doing dishes relatively easy. I hope you find them as delicious as I do!

These breakfast ideas are great if I am in a position where I want to eat a meal for breakfast. I definitely cannot always stomach a meal for breakfast (yay POTS) so if that sounds like you go keep an eye out for my gluten-free dorm snack ideas post coming soon!

Disclaimer: This information is for informational purposes only and should not be construed as medical advice. If you have any questions about your own nutrition plan, please consult your MD or RD.