This quick and easy brown rice breakfast bowl is gluten-free, vegan, and loaded with vitamins, minerals, fibre, and plant-based protein. A healthy and nutritious way to start your day!
Apparently January is breakfast month here on Spoons. From granola bars to smoothies to overnight oats to Greek yogurt muffins, every.single.recipe that I’ve posted this month has been breakfast-related. I would apologize for my apparent one track mind, but judging by your comments, I’m going to go ahead and assume that you’re just as breakfast-obsessed as I am… which is a good thing because I’ve got one more breakfast recipe coming at ya today.
But that’s it! After today we’re going to start easing our way into February and all things chocolate and dessert related. Any objections? No? Good. So let’s talk breakfast…
Actually, I should probably start by saying that while this is very much a breakfast dish, I’ve never actually eaten it for breakfast. Lunch? Yes. Dinner? Tonight, actually. But breakfast? Never. Not because it’s not a great way to start the day, but because I just wake up craving other things. Things like smoothies and… well… just smoothies, really. That obsession I told you about a while back? Still going strong.
But I realize that not everyone
is as crazy as I am craves cold smoothies in the dead of winter, and this brown rice breakfast bowl is for those people who prefer something a little warmer and heartier on the cold mornings…
If you’ve never had a sweet rice bowl, then you need to stop what you’re doing and go put a pot of [brown] rice on the stove so that you can make this dish tomorrow morning. Go ahead. I’ll wait. No really… I will.
I know oats are most peoples go-to breakfast grain, and they were mine too for something like 4 years straight. Yup. Longtime Spoons readers probably remember my… err… infatuation with oats. And I still love them! Don’t get me wrong. But sometimes a girl just needs something a little different, ya know?
Something that’s gluten-free, vegan, and contains no refined sugars. Something that’s a good source of vitamins, minerals, fibre, and plant-based protein. Something that’s naturally sweetened with maple syrup, gooey dates, and tender apples, and made ridiculously creamy by a spoonful of melted almond butter (aka: combination perfection). Something that’s hearty and chewy thanks to the whole grain goodness of brown rice.
Basically, something like this sweet brown rice breakfast bowl. Welcome to my newest obsession.
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!Print
- 1/2 cup unsweetened vanilla almond milk
- 1 Tbsp. pure maple syrup
- 1 Tbsp. almond butter
- 2 Medjool dates, chopped
- 1 medium apple, peeled, cored, and diced
- 2 cups cooked brown rice
- 1/2 tsp. cinnamon
- In a medium saucepan set over medium-low heat, combine almond milk, maple syrup, almond butter, dates, and apple. Bring to a boil, stirring occasionally to prevent burning and ensure that everything is well combined. Reduce heat to low and cook for about 5 minutes, until dates and apple have softened.
- Add cooked brown rice and cinnamon, stirring until all the ingredients are fully combined. Continue cooking for about 5 minutes, until rice is warm and soft. Serve immediately.
Looking for more healthy breakfast recipes? Try one of these!