Healthy Breakfast Rice Pudding

Breakfast Rice Pudding is a secretly healthy breakfast that tastes like dessert! Made with whole gluten free grains, coconut cream, and maple syrup!

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.

Reasons to love this recipe!

• Make a batch and enjoy leftovers all week long!
• Keep things interesting with new toppings to customize your bowl each morning.
• It’s naturally sweetened, vegan, gluten free and filled with whole grains.

Ingredients and Substitutions:

• Banana – ripe is key here. The banana acts as a natural sweetener and helps to thicken the pudding. You can use a fresh spotted banana or frozen. If using frozen, theres no need to thaw it first. Throw it into the pudding and let it warm up in the pot. Mash it against the sides before adding in the rice.
• Coconut milk – from a can. Coconut cream works too. Light coconut milk is okay, but the pudding will have a thinner, less creamy texture.
• Dairy free milk – almond, coconut, oat, soy… choose your favorite!
• Maple syrup – or your favorite liquid sweetener.
• Cooked brown rice – cook some quickly in the Instant Pot, use leftover, or frozen! If using frozen, there’s no need to thaw first. It will warm up in the pot.
• Cooked quinoa – use precooked or frozen. You can substitute more rice if desired, but quinoa gives a nice textural contrast.
• Cinnamon – you can omit or use another warm spice. Pumpkin spice would be nice!
• Vanilla extract – use the good stuff for the best flavor!
• Almond extract – optional, but adds that little something which makes this rice pudding irresistible!

How to make rice pudding:

Prep your grains: Cook your quinoa and brown rice. I usually use my Instant Pot to speed things up. You can also use pre-cooked frozen rice or packets from the store.

Simmer the liquids: Add the banana, maple, coconut milk and non dairy milk to a pan. Bring it to a simmer, stirring occasionally.

Add the grains and cook: Add in the cooked rice and quinoa and cook, stirring until it thickens and becomes richly creamy.

Finish with flavorings: Off the heat, stir in the vanilla, cinnamon, and almond extract. Doing this off the heat helps the extracts retain their flavors. Cooking extracts at a high heat will cook off their flavor.

Storage:

Fridge: Store leftovers in a lidded container in the fridge for up to one week. I like to divide the leftovers evenly between containers or jars to perfectly portion out breakfast for the week.

Enjoy cold – it’s delicious! – or reheat in the microwave or on the stove. If using the stove, you might need to add a splash of milk to loosen up the pudding so it can heat through without burning on the bottom of the pan.

Freezer: Store leftovers in the frezer for up to 3 months. Defrost in the fridge overnight before reheating.

Topping ideas:

• sliced banana
• chopped almonds (any nut, really!)
• coconut whipped cream
• dried fruit
• a sprinkle of cinnamon
• fresh or frozen berries
• a drizzle of maple syrup or honey
• nut butter
• a few chocolate chips? I would.

More healthy breakfast recipes!

• Oat Flour Pancakes
• Homemade Vegan Greek Yogurt – paleo too!
• 15 Minute Chickpea Scramble
• Gluten Free Morning Glory Muffins
• Best Ever Vegan Omelet

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