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Need breakfast ideas with a few restrictions (okay, maybe a lot)

Hi. Due to certain circumstances, DH needs breakfast ideas that are:

1. Can be served at room temperature or cold
2. Easy to eat and not too messy -- will probably have to eat it quickly at his desk
3. Preferably gluten-free (not a celiac, but feels better when he avoids gluten)
4. Is not yogurt or cereal (he hates the stuff)

He refuses to eat breakfast at home because he doesn't want to wake up earlier than he absolutely has to. I'm really trying to rack my brain coming up with ideas. It would definitely be easier if gluten wasn't an issue. So far, I've got:

Tortilla Espanol
Fruit, fruit salad
Fried rice
Onigiri (stuffed rice balls wrapped with seaweed)
Maki rolls
Almond milk banana flax seed shakes or other smoothies (btw, do these things transport well -- he's got over a 1.5 hour commute taking commuter train and then driving)

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  1. How about baked oatmeal? You can improvise endless flavor variations, it's great cold straight from the fridge or heated up, and it's healthy and filling. When eaten cold, it's very portable.

    5 Replies
    1. re: modthyrth

      What's baked oatmeal? Is it different in consistency as stovetop oatmeal? He sniffed at my steelcut oats with kabocha squash, honey and cinnamon I was eating this morning.

      1. re: Miss Needle

        Oh, that reminds me. He's also not a fan of squash, legumes and sweet potatoes. I grew up eating steamed kabocha squash and sweet potatoes for breakfast as teenager. And I think there are probably some interesting things you can do with legumes that can be eaten cold such as bean salads.

        1. re: Miss Needle

          I can't stand regular oatmeal (was forced to eat far too many bowls as a child and will never willingly eat another bowl of the standard stovetop stuff again in my life), but I really like baked oatmeal.

          I made this a lot when I was on the Weight Watchers CORE program (pregnant now), because it was so healthy and filling. Feel free to use sugar or agave syrup instead of the Splenda, and go crazy with the flavorings. My favorite variation is to throw in about a half cup of sugar-free Monin brand caramel syrup and some fresh or frozen fruit (mixed berries and apples are great). Add some cinnamon or cardamom or whatever spices you like. It's easy to adapt the recipe to your favorite tastes.

          Baked Oatmeal

          Dry Ingredients:
          3 cups Old Fashion Oatmeal
          2 t. baking powder (I've accidentally left this out and actually liked the texture better)
          1/2 t. salt
          1/2 t. cinnamon
          2 T Splenda or similar sweetener (possibly more or less to taste)

          Wet Ingredients:
          1 t. vanilla
          1 cup FF milk
          1/2 cup applesauce
          2 eggs (or 1/2 cup egg beaters)

          Optional (but highly suggested)
          1 smashed very ripe banana
          1 cup frozen strawberries
          1/2 cup frozen blueberries

          Preheat to 350 F. Mix together all ingredients and bake for 35 minutes in a 9x9 pan. Can be eaten warm or cold.

          1. re: modthyrth

            I love baked oatmeal, though my version is much higher in fat and calories than yours. I soak mine overnight to let the oatmeal absorb it all first.

            1. re: modthyrth

              Baked oatmeal is delicious- I usually add in some chopped up dried fruit or fresh berries. Instead of baking in a large pan, I bake in muffin tins or ramekins so that each piece is a serving. I think the recipe is from BHG or LHJ

        2. In addition to tortilla espaƱol, any kind of frittata would work, as they are tasty at room temp. That means endless variety in terms of veggies, cheeses, and herbs.

          1. It's possible that I either missed something, or misunderstood, but I'd say a frittata...With the right ingredients, can work very well cold. Green onion, bacon, and cheddar? Works for me!

            1. I make something that I call a "guiltless quiche" for lack of a better name. It's simple to prepare, filling, quite nutritious and yummy, if I must say so myself! You'll need about 1 1/2 - 2 cups of shredded potatoes (I use app. 1/2 bag of "Simply Potatoes" hashbrown shred) 6 egg whites plus 3 whole eggs, about 1/4 of milk, plus whatever fillings you like. I use vegetables such as broccoli, diced red bell pepper and onions. You can add cubed ham and and cheese if you don't want or need to keep it light/veggie.

              Pre-heat oven to 400 degrees. Coat a 9" pie pan with non-stick spray and press the shredded potatoes in the bottom and up the sides making your "crust" and lightly sprinkle with salt and pepper. Place in oven for app. 15 -20 minutes. While the potatoes bake, lightly steam broccoli and sautee other vegetables (onions, mushrooms, bell peppers, etc.) Whisk together eggs, milk, salt and pepper .

              When potatoes have baked for 15-20 minutes, remove from oven. Pour egg mixture on top. Add fillings - vegetables, ham cheese, the sky is the limit here. Bake another 15 - 20 minutes, until eggs are set.

              This wraps up and is very easily transported. It reheats well but can be eaten at room temp. and makes a great snack as well. Hope you enjoy!!

              1. Does he like cottage cheese? Mixed with gluten free granola and bananas and a little bit of cinnamon--yum!