Gluten Free Breakfast Trifle
Prep time
Total time
Perfect summer breakfast recipe. So versatile you could have a new flavour every time. Prepare the night before for a quick and easy assemble in the morning.
Recipe type: Breakfast, Snack
Serves: 1
  • Layer 1:
  • ½ cup flaked quinoa (use cooked quinoa seed or rolled oats as alternative)
  • 1 tablespoon shredded coconut
  • 2 tablespoons nuts of choice, chopped
  • ½ cup milk (rice, almond, cows)
  • Cinnamon and vanilla extract to taste
  • Layer 2:
  • 1 tablespoon Sunflower Seeds
  • 1 tablespoon Pepita Seeds
  • 1 tablespoon Pecans
  • ½ teaspoon Cinnamon
  • Layer 3:
  • ½ cup Goats or Greek Yogurt or try my homemade coconut yogurt
  • Layer 4:
  • ¼ to ½ cup Frozen or fresh berries
  1. Layer 1:
  2. In a bowl add all ingredients and cover.
  3. Refrigerate overnight.
  4. To assemble:
  5. Layer the quinoa mix first, followed by Layer 2, 3 and 4
  6. Do as many or as little layers as you would like.
This recipe suitable for fodmaps (leave out dairy if sensitive or sub coconut yogurt), sugar free meal plan.
For anti candida the first 2 layers could be used but hold off on dairy (or sub coconut yogurt) and fruit until past the first 12 months.

What to swap flavours around - try these combo's:
Millet flakes or buckwheat grouts - soaked overnight
Use the coconutty granola as layer 1 instead
Add chia seeds to layer 1 or 2
Toast the seeds and nuts in the oven for a few minutes
Add different nuts such as macadamias, pistachios or cashews.
Add nutmeg, mixed spice or cloves.
Try adding some fresh herbs like mint or a hint of basil.
Use coconut yogurt instead of dairy.
Try chopped Bananas, kiwi fruit or grapefruit segments.
Recipe by Coconut Oil Post at