Putting Leftover Grains To Work: 3 Minute Breakfast Bowl

I don’t know about you, but come the end of the week I have a bunch of leftover grains sitting in the fridge from a weeks worth of sushi and rice bowls.

Grains stay good in the fridge for 3 days but the thought of throwing them out kills me every time. Until recently, I’d just throw my leftover grains in the freezer and use them for a quick rice bowl dinner or as a salad topper… until now.

As painful as it is to admit, the mornings are getting cooler and this past Saturday was no exception. I wanted something warm, quick and filling. I opened up the fridge to peak inside hoping for some French toast or muffins to jump out at me. Instead I was greated with 3 bowls of leftover millet and immediately thought breakfast bowl.

The wheels started turning.

3 minutes later, I had a bowl of warm deliciousness waiting to be enjoyed.

3 minute Cinnamon Currant Breakfast Bowl

Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

Don’t let your fear of wasting time in the morning ruin the potential of having a heathly and balanced breakfast. Instead, whip up this 3 minute porridge and waive your processed breakfast bar good-bye!

Yield: 1 serving

Ingredients

  • 1/2 cup cooked millet or other leftover grain
  • 1/2 cup non-dairy milk – I used almond milk
  • 1/4 apple, diced
  • 1 tablespoon chia seed
  • 1 tablespoon dried currants or raisins
  • 1 tablespoon shredded unsweetened coconut
  • 1/2 tablespoon maple syrup, or honey (optional) *see note
  • 1/2 tablespoon coconut butter
  • 1 teaspoon coconut oil (optional)
  • 1/4 teaspoon ground cinnamon

Directions

3 minute microwave version: Place all ingredients in a microwave safe bowl and microwave for 2 minutes.

10 minute stovetop version: Place all ingredients in a small saucepan. Cover and bring to a boil. Simmer for 1 minute. Enjoy!

It’s also fantastic cold, too!

Note: If you wish to make this recipe vegan, do not use honey.

The great thing about this recipe is that you can use any grain or fruit you want. On Sunday, I made the same type of bowl with quinoa, rice, and blueberries. Just as delicious, just as inexpensive.

What’s your favorite way to use leftovers?

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Comments | Leave Your Comment

  1. I just like eating leftovers cold…something about eating a dish I had before, only cold….I don’t know, but I really like it!

  2. I have been loving warmer breakfasts now that it is getting colder out. And I love the idea of using grains other than oatmeal for breakfast!

    And I really like the new picture of you in the right corner of your blog!

  3. Hello, love it! Super easy, quick, and uses leftovers. What’s not to love? And looks super tasty too. :)

  4. That’s a good idea! I’m such a creature of habit with oatmeal every morning, but every once in a while I eat quinoa with apple sauce. I’d like to experiment with rice and other grains. Thanks for the idea! (And I also love your new profile pic!)

  5. I happened to stumbled on your blog and I love it! I also love this recipe! I can’t wait to try it out! :)

  6. That looks so good… Love it! My favorite thing to do with leftovers (depending on what it is) making a pizza out of it. Like leftover grilled chicken becomes BBQ Chicken Pizza and so on!

    • That’s a great idea. My mom used to do the same thing years ago. I’d totally forgotten!

  7. I just had this for breakfast, it was a great idea. Your blog is quickly becoming one of my favorites. Also, thanks to you, I’ve started doing the bodyrock workouts and am loving them.

    • That’s awesome! I’m so happy you had a great breakfast, and you’re rockin’ the bodyrock workouts! So great, eh?

  8. Thank you for this recipe! I often end up with that scant, left-over 1/2 cup or so of rice that I really don’t know what to do with. This was a perfect use for it and a nice change to my usual oatmeal in the morning!

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