I’ve been in a breakfast rut lately. Cereal, toast, oatmeal…blah, blah, blah. So yesterday I decided to start mixing up my morning grains. I substituted brown rice for oatmeal and I was pleasantly surprised!
Breakfast can be the perfect time time to experiment with different whole grains in your diet. There are so many to choose from, ones we wouldn’t normally be familiar with or think about, each adding their own unique flavor and texture. Grains like amaranth, quinoa and brown rice have recently become popular choices in breakfast bowls. They provide the body with the energy, protein and nutrients necessary to properly begin your day.
The best part about whole grain breakfast bowls is that they are so versatile and they make great use of leftovers you may have from the previous day’s lunch or dinner.
There are so many different ways to make each breakfast bowl a nutritional masterpiece by switching up the fruit, adding a variety of nuts, seeds or dried fruits and alternating the type of milk you use. I happen to love using homemade almond milk, but you could also use coconut, cashew or hemp milk for example.
I also like having control over the amount of sugar I want in my breakfast bowl (something you don’t often have with pre-packaged cereals and granola). Honey, maple syrup or brown sugar are delicious and natural ways to sweeten things up a bit.
Next time you open the cabinet, think beyond that packet of oatmeal. There’s a whole world of grains just waiting for you and your breakfast!
** If you are using leftover brown rice, simply warm the rice and milk for about 2-3 minutes in a small pan over the stove.
- 1 cup warm cooked short grain brown rice**
- ⅓-1/2 cup plain almond milk
- ½ tsp vanilla extract
- 1-2 tsp light brown sugar or good quality maple syrup (adjust sugar content to your liking)
- 1 small banana (sliced)
- handful fresh blueberries
- handful sliced almonds
- Put the warm rice into a small bowl.
- Add the vanilla extract to the almond milk and pour over rice.
- Top with blueberries and bananas, brown sugar or syrup and almond slices.