Breakfast Quinoa Rice Pudding is a secretly healthy breakfast that tastes like dessert! Made with whole gluten free grains, coconut cream, and maple syrup!
You guys! I found a cure for the Mondays.
This. Right. Here.
Rice Pudding for breakfast.
If there is one thing I love, it is a whole food recipe masquerading as a decadent treat. There is something about eating indulgent rice pudding for breakfast and feeling good about it. This tasty dessert inspired recipe is rich, creamy, and warming with all of the protein and fiber needed to get a jump on the day. It is filling, but won’t leave you with the “brick in your stomach” feeling or a sugar crash a few hours later.
[mv_video key=”byiw5fqdmwisaylahydb” volume=”70″ aspectRatio=”true” title=”Breakfast Quinoa Rice Pudding” thumbnail=”https://mediavine-res.cloudinary.com/video/upload/byiw5fqdmwisaylahydb.jpg” doNotOptimizePlacement=”true” doNotAutoplayNorOptimizePlacement=”false” sticky=”false”]I usually whip up a big batch of this recipe and stash it in the fridge so I can sneak some dessert flavors into my breakfast all week long. The rice and quinoa hold up better than oatmeal, and it reheats in just a few quick minutes on the stovetop. When I am rushed in the morning, a quick breakfast is just the ticket. And, when I am too impatient to reheat it, it eats surprising well cold – kinda reminiscent of tapioca pudding. Yep, two desserts in one. You can send the awards later.
Warm or cold, adding toppings to this breakfast quinoa rice pudding takes it to the next level. Good ol’ sliced bananas, chopped almonds, coconut whipped cream, cinnamon, berries…. The possibilities are endless. Experiment until you find your mojo.
And this recipe is free of dairy, gluten, and is vegan. EVERYONE can enjoy dessert for breakfast. World peace, here we come.
This bowl, a mug of freshly brewed coffee, and a cozy blanket just might be the perfect way to start your morning. Somehow dragging my self out of bed at the start of the week is exponentially easier when I have this sweet and creamy bowl waiting for me. I have a feeling it might work for you too.
Breakfast Quinoa Rice Pudding
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Dessert. For. Breakfast. Quinoa and Brown rice make up the bulk of this recipe. Cooked whole grains get simmered with rich coconut cream, vanilla, and maple syrup and banana for natural sweetness. Topping options are endless! Try banana, toasted coconut, chopped nuts, dried fruit, fresh or frozen berries…
Ingredients
- 2 cups cooked brown rice
- 3 cups cooked quinoa
- 1 very ripe banana, mashed
- 1/2 cup coconut cream
- 2.5 cups almond OR coconut milk
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1/4 – 1/2 teaspoon almond extract, to taste
Instructions
- Add the mashed banana, coconut cream, almond milk, salt, and maple syrup to a large saucepan and bring to a simmer. Add in the cooked rice and quinoa. Continue to simmer, stirring frequently until the rice pudding has thickened and become very creamy, about 10-12 minutes.
- Remove from the heat and add in the cinnamon, vanilla, and almond extract. Spoon into bowls and serve with desired toppings.
Notes
For the coconut cream you take a can of coconut milk, refrigerate it overnight, and then scrape the thick cream layer off the top.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 455
- Sugar: 30.3g
- Sodium: 176g
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 83g
- Fiber: 6g
- Protein: 9g
Keywords: breakfast, whole grain, coconut, coconut milk, almond, almond extract, vanilla, cinnamon, maple, porridge, easy, 30 minute, healthy, Winter, Fall
This recipe is amazing!!! Sooo yummy! I found coconut cream in small cans in the health food section of Rosauers It is made by Native Forest, and it is only 5.4 fluid ounces perfect for this recipe. I don’t know about you guys but I hate to waste even a little bit of coconut cream.
Yay! I will have to check it out!
This is awesome! I recently removed oats from my diet and this is a perfect replacement. I added in an extra banana and two beaten eggs…wanted some extra protein. I added the eggs when I added in the rice & quinoa! Topped it with blueberries! So Yummy!
What a great idea for added protein! So glad you are enjoying the recipe!
I love this recipe – do you have the nutritional value?
Hi Chloe! So glad you are enjoying this recipe! I don’t have it calculated at the moment, but am in the process of updating that information for all recipes. I will add this to the top of the list, so check back soon and it will be included in the recipe information!
Hi,
Do you have the nutritional content of this yet? Thanks!
Hi Misty! I will update it for you right now :)
This is really yummy! Thank you for sharing! I live alone so the serving you offered is perfect for a large batch so I can eat it later. I love that it’s filling and tastes good.
★★★★★
Thank you so much for your review, Juliana!
How long are the leftovers good for?
Thanks!
Hi Rachel, My batch usually keeps for 1 week in the fridge.
Is there a sub for coconut cream? I can’t stand even the faintest taste of coconut 😞
Hi Laura, there is not a substitute for the coconut cream.