Serves 2

Rice Bowl Breakfast with Fruit and Nuts

Use a combination of fresh, canned, frozen and dried fruit in this recipe. You can use any leftover cooked grain in this recipe. Try white or wild rice, quinoa, barley or oatmeal.

Prep time: 15 minutes

Cook time: 5 minutes


  • 1 cup cooked brown rice
  • 1/2 cup nonfat or 1% milk
  • 1/2 teaspoon cinnamon
  • 1 cup chopped fruit (try a mixture – apples, bananas, raisins, berries, peaches)
  • 2 Tablespoons chopped nuts (try unsalted walnuts or almonds)
Serving Size: 1 cup
Total Fat6 g
Saturated Fat1 g
Cholesterol0 mg
Sodium35 mg
Total Carbohydrate55 g
Dietary Fiber5 g
Total Sugars23 g
Added Sugars included0 g
Protein7 g


  1. Combine cooked rice, milk and cinnamon in a microwave-safe bowl.
  2. Microwave on HIGH for 45 seconds. Stir and heat for another 45-60 seconds, or until rice mixture is heated through.
  3. Divide rice mixture between two bowls. Top with fruit and nuts. Serve warm.
  4. Refrigerate leftovers within 2 hours.

Recipe Source:, Rice Bowl Breakfast with Fruit and Nuts

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