This breakfast is not only a good choice for people with a gluten intolerance. To save time in the morning, you can prepare breakfast the evening before and leave it in the fridge overnight.

Ingredients for a gluten-free breakfast

1/2 cup gluten-free muesli 

1 cup coconut milk or coconut milk yoghurt

1/4 cup quinoa (cooked and cooled)

1 tablespoon lemon juice

1 cup of fresh berries (blueberries, strawberries or raspberries etc. depending on the season and flavour)

1 tablespoon honey

Coconut flakes to taste

Preparation

In a dessert bowl, mix together the coconut milk, honey and lemon juice. Carefully stir in the granola, quinoa and berries. Sprinkle over the coconut flakes. Serve well chilled.