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.
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Brown Rice Breakfast Bowl
- Total Time: 9 mins
- Yield: 2 servings 1x
Ingredients
- 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
Instructions
- 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.
- Prep Time: 2 mins
- Cook Time: 7 mins
Looking for more healthy breakfast recipes? Try one of these!
Apple Oat Greek Yogurt Pancakes
Apple Cinnamon Bread Pudding
Pumpkin Pie Breakfast Bake
I bought sweet brown rice but mistake and found this recipe to use it with. Delicious and thanks!
So, It’s very easy to google any food to find the nutrition, ie: Calories, fiber, & whatever you want to know about any ingredient in any receipe. I also google Medical answers, but always start the google request with ” “Scholarly Articles concerning”…… Because, there actually is rather fake Science put there. Jihns Hopkins, Cleveland Clinic, Mayo Clinic Journal Articles, etc, are the most reliable sources.
I love this recipe. Thank you so much for posting. I am really enjoying this breakfast. I am changing my food to more plant based foods and also adding in protein to my first meal of the day. This recipe suits that so well. I left out maple syrup, put in figs and it is sweet enough.
I had a mountain of brown basmati left over from last nights dinner so I looked up something to make for breakfast and this was the first recipe I came across. I subbed the apples and dates for blueberries and strawberries (because that’s what I had on hand) and it was delicious. Totally making sure I always have cooked brown rice on had for those chilly rainy mornings.
A recipe like this always inspire ans i truly appreciate the way you made this. Everything is so nicely described that really helped. Looking forward for more such delicious recipes in future too.
Great recipe, delicious! My eight-year old was very hesitant when I told her I was making brown rice bowls for breakfast, she gobbled it up like it was ice cream (one of her favs)! 😉
Greetings! From one oats and smoothie lover to another, I’m with you on needing a change. I’ve made brown rice with apples and raisins but never with almond milk, dates and almond butter. I happened to have a batch of rice ready to go this morning, and happily, all the other ingredients. I found your recipe and 15 minutes later, I was enjoying a hearty, delicious bowl of goodness! Perfect meld of flavors and textures! Now I plan to keep cooked rice on hand just so I can make this bowl whenever I want. Thank you!
I’m so glad you enjoyed it, Ann Marie! Thanks so much for taking the time to let me know 🙂
5 Stars!!! Followef the recipe exactly only changed from apples to bananas cause I had no apples!!!
Hi, could your tell me the fiber in a serving of Brown Rice Bowl? I’m needing to eat more fiber. I appreciate you time. Thank you
Hi, could your tell me the fiber in a serving of Brown Rice Bowl? I’m needing to eat more fiber. I appreaciate you time. Thank you
Can this be made in advance and heated?
Yes that should be fine, Christi.
This recipe is my new favourite breakfast. I cook my rice in the pressure cooker beforehand so it’s not tough, and it only takes 17 minutes.
I skipped the maple syrup and used half as much rice, for a creamer, more pudding like bowl.
Such a nice change from oats. Great recipe!
Has anyone tried saving this and reheating (maybe reconstituted with a little bit of milk) or even eating cold like rice pudding? Was thinking of making this for a breakfast meal prep.
This sounds amazing…. how many calories do you think is in it ?
Sorry Tiffany! I haven’t quite got around to calculating the nutritional facts for some of my older recipes just yet, but you can use an online calculator like this one to figure it out — http://www.myfitnesspal.com/recipe/calculator
Amanda, This is an amazing dish I like it so much with the dates, apple and cinnamon. A little tweak we do in middle eastern add some raisins and it becomes totally delicious!
Adding raisins sounds amazing, Amira! I’m so glad you like it 🙂