Here’s a fun and warming way to start the day — whole grain breakfast bowls topped with apple, peanut butter, and jam.
Whole grain breakfast bowls fall between an everyday breakfast and a weekend treat. If you have your cooked grain ready, you can prepare this warming treat in minutes. My favorite for this is quinoa, but you can also use brown rice, rolled oats or other rolled grain, steel-cut oats, bulgur, quick-cooking barley, or farro.
Peanut butter and jam don’t often come to mind as grain bowl toppings, but why relegate this classic duo to sandwiches? Peanut butter gives these bowls an extra luscious flavor, and jam makes them extra yummy.
This recipe makes two servings, and can be doubled for more servings easily, or halved for a solo serving.
- 2 cups or so cooked grain (see options in Notes)
- 1/2 cup plain or vanilla nondairy milk
- 1 tablespoon maple syrup or agave, or to taste
- 1/2 teaspoon cinnamon
- 1/4 cup raisins or dried cranberries
- 1/2 medium crisp sweet apple, cored and thinly sliced (or see banana variation in Notes)
- 2 to 3 tablespoons peanut butter
- 2 tablespoons jam, your favorite variety
- A few cashews, other nuts, or seeds, optional
- Combine the cooked grain with the nondairy milk in a small saucepan. Bring to a slow boil, then turn down the heat and simmer gently until the liquid is mostly absorbed. This won’t take long; maybe 5 to 8 minutes.
- Remove from the heat, then stir in the syrup, cinnamon, and dried fruit.
- Transfer to a shallow serving bowl and top with half of the sliced apple.
- Dollop half of the peanut butter and half of the jam atop each bowl, then finish with a few nuts or seeds, if you’d like. Serve at once.
Grain options: Brown rice, quinoa, rolled oats, steel-cut oats, bulgur, quick-cooking barley, or farro.
Use some thinly sliced banana in place of or in addition to banana.
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