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Maple–Ginger Cookie Breakfast Rice
Recipes
Maple–Ginger Cookie Breakfast Rice
2 servings
15 minutes total

Ingredients

  • 1 (8.5 oz) pouch cooked brown rice
  • ½ cup unsweetened vanilla oat (or almond) milk
  • 1 tablespoon pure maple syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • 1 large, ripe banana
  • 2 teaspoons chia seeds
  • 2 tablespoons almond butter
  • 2 tablespoons chopped pecans
  • 2 tablespoons raisins (optional)

Steps

    1. Divide rice between 2 (12 oz) microwave-safe mugs. Add to each mug: ¼ cup milk, 1 ½ teaspoons maple syrup, ¼ teaspoon cinnamon, ¼ teaspoon ginger, and ⅛ teaspoon salt; stir to combine. Microwave each on MEDIUM (50% power) 2–3 minutes, stirring halfway through cook time, until hot and creamy.
    2. Meanwhile, slice banana. Top each cup evenly with banana slices, 1 teaspoon chia seeds, 1 tablespoon almond butter, 1 tablespoon pecans, and 1 tablespoon raisins, if using. Serve warm.

Microwaves vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ½ recipe serving: Calories 420, Total Fat 18g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 270mg, Total Carb 62g, Fiber 6g, Total Sugar 15g, (Incl. 6g Added Sugars), Protein 9g, Vitamin D 6%, Calc 20%, Iron 10%, Potassium 10%