Category: Breakfast - Bluebird Baby Company

Strawberry Papaya Smoothie -- GF, DF, V

8/8/2025

½ c papaya (fresh or frozen)
½ c frozen strawberries
1 frozen banana
¼-½ C full fat greek yogurt or plant based yogurt
Honey or agave to taste
½-¾ C plant based milk to blend

Purple Juice

8/8/2025

Cucumbers are loaded with vitamin C and manganese which play a role in elevating energy. Berries are rich in flavonoids and beetroot is rich in nitrate which can improve blood flow. Pour through a strainer to catch the seeds from the berries to make this smooth (if desired).

1-2 beets
½ large cucumber
Handful of strawberries
Handful of blueberries
Half an apple (optional)
Handful of spinach (optional)
Dilute with water if necessary

Pumpkin Waffles -- GF, DF, V

8/8/2025

his recipe is a gluten-, dairy-free waffle that is great for breakfast but also makes an excellent snack. We like to double or even triple the batch and store the leftovers in the freezer to pull out whenever we want a treat.

¾ cup gluten-free flour (we use King Arthur or Cup4Cup)
¼ c almond flour
1 cup brown rice flour
2 tsp baking powder
Pinch of salt
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
2 cups rice milk (we also sub out almond or coconut milk)
2 Tbs lemon juice
6 Tbs maple syrup
1 c organic canned pumpkin puree
2 eggs (you can substitute flax eggs)
2 tsp vanilla extract
2-4 bananas for topping

Whisk together flours, baking powder, salt and spices in a large bowl.

In another large bowl, combine rice milk, lemon juice, maple syrup, pumpkin, vanilla, and eggs. Whisk to combine completely, then slowly whisk in dry ingredients.

Heat waffle maker according to manufacturer’s instructions. Cook waffles until they’re nicely browned on both sides, 4-7 minutes, depending on your machine.

Overnight Oat Jars -- GF, DF, V

8/8/2025

Overnight oats are a great way to make breakfast fast, easy, and nutritious. Throw together the night before and then it’s ready to go in the morning. Or keep some freeze- dried fruit on hand, use only dry ingredients (coconut sugar instead of maple syrup), and make up enough jars for the week ahead. Then just add liquid to each the night before. Variations are limitless, but some are listed below.

Serves 2 (or one very hungry new mother)

Base recipe:
1 C gluten free rolled oats
1 ½ C dairy free milk–coconut, almond, oat*
¼ C chia, flax, hemp seed mix**
2 Tbs sweetener–maple syrup, agave, honey, or coconut sugar
Small pinch of salt

Mix everything together, add any flavor/toppings and refrigerate in a sealed jar overnight.

*Go for coconut milk for added fat if you are breastfeeding. You can also add 1 tsp of coconut or avocado oil for added fat.

**Make a large batch of this to keep on hand for this and other things like smoothies. Mix together 2 parts chia seeds, one part hemp seeds, and one half part ground flax seeds (2 C chia, 1 C hemp, ½ C flax). Store in sealed container in the refrigerator.

Strawberry Peach:
Add ½ tsp cinnamon, ¼ tsp nutmeg, 1 ripe peach-diced, 4 strawberries-diced

Chocolate Protein Peanut Butter:
½ scoop chocolate protein powder, 2 Tbs peanut butter, ½ banana-mashed, chocolate chips

Peach Blueberry:
1 ripe peach-diced, ½ C blueberries, ½ tsp cinnamon

Chocolate Cherry Coconut:
1 Tbs unsweetened cocoa powder, ½ C frozen cherries, ¼ C coconut flakes, ¼ C choc. Chips

Apple Cinnamon
Add ½ tsp cinnamon, half an apple chopped

Other toppings:
Sliced almonds, coconut flakes, sliced banana, berries, coconut yogurt, nut butters, walnuts, pecans, pumpkin seeds

One Bowl Chocolate Chip Banana Baked Oatmeal -- GF, DF, V

8/8/2025

Hearty, banana-infused baked oatmeal that’s naturally sweetened, satisfying, and requires just one bowl to prepare. The perfect cozy, comforting breakfast.

Serves 9 squares

2 Tbsp flaxseed meal (or 2 eggs, beaten)
5 Tbsp water (omit if using eggs)
1/2 cup mashed ripe banana (the riper the better // plus more sliced banana for topping)
2 Tbsp maple syrup (or sub coconut nectar or agave nectar)
2 Tbsp melted coconut oil or avocado oil (if avoiding oil, sub applesauce or omit)
1/4 tsp sea salt
1/2 tsp ground cinnamon
2 cups dairy-free milk (we used 1/2 almond milk, 1/2 light coconut milk)
2 ½ cups gluten-free rolled oats
3/4 cup chopped walnuts or pecans (or sub other nut or seed of choice)
1/3 cup dairy-free dark chocolate chips (or chopped chocolate // use naturally-sweetened to keep recipe refined sugar–free, Hu Chocolates or Enjoy Life are great choices)
1 scoop collagen powder (optional)
1-2 Tbsp coconut sugar (optional)
2-3 Tbsp nut butter (optional)

Preheat oven to 350 degrees F and grease a 2-quart (or similar size) baking dish with oil (or vegan butter), or line with parchment paper.

Prepare flax eggs by combining flaxseed meal and water in a large mixing bowl. Then add ripe banana, maple syrup, oil, salt, and cinnamon and whisk to combine.

Add dairy-free milk and whisk once more. Then add oats, nuts, and half of the chocolate chips and stir to combine.

Transfer mixture to the prepared baking dish and top with additional banana slices, nuts (optional), and remaining chocolate chips. Sprinkle with coconut sugar for a “swirl” effect (optional). You can also drizzle with a little nut butter — such as almond or peanut — for even more flavor (optional).

Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes. (I bake mine almost 45 minutes because I like it more like a breakfast bar consistency.)

Serve warm with desired toppings, such as warmed coconut milk or almond milk and a drizzle of maple syrup or additional nut butter.

Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F oven or in the microwave until hot, adding more dairy-free milk as needed to moisten.

Millet Oat Bread -- GF, DF, V

8/8/2025

This is a great gluten free bread. It takes a little bit of time to put together, but is difficult to mess up, unlike a lot of other bread recipes. Pre-slice a loaf and keep in the freezer to pull out as needed. A note on the flours, I use 1.5 C millet, 1 C tapioca, ¾ C oat, ¾ C white rice flours.

1 tsp cane sugar
¼ C warm water (110-115 degrees F)
2 ¼ tsp active yeast (not instant)

1 C millet flour
1 C tapioca starch/flour (they are the same)
½ C freshly ground oat flour
½ C sorghum flour
½ C brown rice flour
2 ¾ tsp xanthum gum
1 ¼ tsp salt

3 eggs (or flax egg replacement), room temperature
¼ C olive oil
3 Tbs honey
2 tsp apple cider vinegar

In a small bowl, combine sugar and water. Sprinkle the yeast on top and stir. Proof exactly 10 minutes.

In a heavy mixer, combine the dry ingredients.

In a medium bowl, whisk together eggs, oil, honey and vinegar.

When yeast is done proofing, add the wet ingredients to the dry ingredients in the mixer and stir until paste-like. Then add the yeast. Mix on low for about 30 seconds. Scrape the sides of the bowl and mix on medium speed for about 2 minutes until the dough is smooth. Pour into a well-greased 9x5 loaf pan, sprinkle with whole oats and cover with plastic wrap.

Allow to rise for about an hour. Check at 30 minutes and remove wrap when dough is close to hitting. Allow to rise remaining time uncovered. THEN preheat the oven to 375 degrees F. Bake for about 35-40 minutes (internal temp should be 210 degrees). Remove from pan and allow to cool completely on a wire rack before slicing (bread continues to cook after it is removed from the oven).

Green Chia Pudding -- GF, DF, V

8/8/2025

A different way to get your greens in for breakfast. The spinach flavor is masked by the rich coconut milk, and the green color looks so vibrant. Prep the night before and top with almonds, coconut flakes, and berries for an easy breakfast.

Serves 4

2 dates, pitted (optional)
2 large handfuls spinach
4 cups coconut milk or almond milk (a combo of the two is also good)
1 cup chia seeds
Kosher salt

To Serve:

Blueberries
Sliced almonds
Toasted coconut

If using dates, soften them before blending. Place them in a small bowl, cover with hot water, and let sit for a few minutes. Remove from water and add them to a powerful blender.

Add the spinach and nondairy milk and blitz until the spinach is completely blended and there are no more leafy bits. In a large bowl, add the spinach mixture, the chia seeds, and a pinch of salt; mix to combine. Let sit in the fridge for at least 15 minutes or overnight. Top with blueberries, sliced almonds and toasted coconut to serve.

Lemon Ricotta Pancakes -- GF

8/8/2025

Makes 12

4 eggs, separated
¼ cup granulated sugar
Zest of 2 large lemons
2 tsp vanilla extract
½ cup whole-milk ricotta cheese
6 Tbs whole milk
Large pinch of salt
½ cup sifted gluten-free flour (King Arthur or Cup4Cup)

Whisk together egg yolks, sugar, and lemon zest in a large bowl until light in color and thickened, about 2 minutes.

Add the vanilla, ricotta, and whole milk and mix to combine.

Add the sifted flour and mix again to combine.

In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Fold about ⅓ of the egg whites into the batter to lighten the mixture, then fold in the remaining whites, being careful not to deflate them.

To cook the pancakes, heat a large nonstick or cast-iron pan over medium heat. Add 1 to 2 light olive oil to the pan and spoon about ⅓ of the batter into the pan, making 4 3-inch pancakes. Cook for 3 minutes (or until the bottom is nicely golden), then carefully flip the pancakes and cook another 3 minutes on the other side (or until nicely browned on both sides and cooked through in the center).

Serve with fresh berries.

Chocolate Cherry Almond Smoothie -- GF, DF, V

8/8/2025

Starting the day with a creamy bittersweet chocolate smoothie sure feels like a treat. Using frozen cauliflower is a nice way to sneak some veggies in first thing, plus it adds creaminess when blitzed.

Serves 1

⅓ C frozen cherries
⅓ C frozen cauliflower rice
1 date, pitted
1 Tbs almond butter
2 tsp raw cacao powder
1 tsp hemp seeds
1 tsp chia seeds
1 tsp ground flax seeds (do not use whole seeds)
1 handful of spinach (optional)
1 pinch sea salt
About ½ C coconut or almond milk, to desired consistency

Combine all ingredients in a powerful blender and blend until smooth. Add more milk to thin if necessary.

Basic Pancakes -- GF, DF, V

8/8/2025

For those of you avoiding ALL the things, this recipe is a great place to start. You can modify it to fit your needs by subbing out different types of sugar, milks, oils, or gluten-free flours. While I generally stay away from more refined things like white rice and white sugar, the ingredients here are used to maintain an overall lightness. Adding 2 eggs if you are able to eat them, will help them hold together better, but they can be made without. If you are having trouble getting them to cook right, remember gluten-free is low and slow.

1 ½ cups white rice flour
1 ½ TABLESPOONS baking powder
1 ½ cups rice milk
3 Tbs white sugar
3 Tbs extra light olive oil
2 eggs (optional)

Whisk together dry ingredients in a large bowl.

Add milk, oil, and eggs (if using). Whisk together and let rise for 5 full minutes (this step is critical, especially if you aren’t using eggs, so do not cut it short).

Use light olive oil to cook in the pan on medium heat. Cook about 5 minutes on the first side, and about 3 more minutes after the flip.

Serve with fresh fruit.