Grain Bowls That Make Winter Mornings Delicious

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By Amy Sherman

Porridge, typically a hot dish of ground grains—oats, rice, barley, wheat, or millet—boiled or macerated in liquid, is traditional for breakfast in many parts of the world. From China’s congee and Korea’s juk to Norway’s rommergrot and Russia’s kasha, warm and soothing breakfast bowls can fill you up; just make them ahead and store in the refrigerator for those grab-and-go mornings.

Unfortunately, the classic Western styles we’re used to can be loaded with sugar, salt and artificial preservatives, oftentimes making our breakfast the unhealthiest meal of the day. To get your day started right, we’ve updated some standard versions, taking them from everyday to gourmet. Vegetarian, dairy-free and gluten-free, these delicious bowls have complex carbohydrates, fiber and even some protein to keep you going till lunch.

Our Oatmeal with Dried Fruit Compote uses hearty steel-cut oats, which have less calories and are lower on the Glycemic Index than rolled oats. We sweeten the deal with a dried apple-apricot compote, a little orange juice, and some chia seeds for good measure. Brown Rice Porridge With Coconut Milk, Almonds and Bananas (recipe below), makes great use of brown rice, which is lower in calories and carbohydrates and four times higher in fiber than white rice. Cooked with coconut milk, it’s topped with toasted almonds, potassium-packed bananas and immune-boosting raw honey. The result is not just a perfect breakfast but also a delicious dessert. Rich in protein, zinc and magnesium, Quinoa With Avocado and Pumpkin Seeds‘ slightly sweet and eminently pleasing flavor will, well, bowl you over.

Brown Rice Porridge with Coconut Milk, Almonds and Bananas

  • Serves: 4
  • Total Time:35 minutes
  • Active Time:10 minutes
  • PRINT Print This Recipe

Ingredients

  • 2 cups cooked short-grain brown rice
  • 1 (13.5 ounce) can coconut milk
  • 1 cup water
  • 1/3 cup sliced almonds
  • 2 medium bananas, sliced thinly
  • Raw honey, optional

Directions

  1. Combine the cooked brown rice, coconut milk and water in a saucepan and bring to a boil then simmer over low heat until the porridge is thick and creamy, about 30-35 minutes. 
  2. Meanwhile, place the almonds in a dry skillet and heat over low heat for about 2 minutes or until golden and fragrant.
  3. Top the porridge with almonds and sliced bananas. Drizzle with honey, if desired.