Recipes
Maple-Ginger Cookie Breakfast Rice
2 servings
15 minutes total
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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
- 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.
- Meanwhile, slice banana. Top each cup evenly with slices of banana, 1 teaspoon chia seeds, 1 tablespoon almond butter, 1 tablespoon pecans, and 1 tablespoon raisins, if using. Serve warm.
Amount per ½ recipe serving: Calories 410, Total Fat 18g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 300mg, Total Carb 61g, Fiber 8g, Total Sugar 15g, (Incl. 6g Added Sugars), Protein 10g, Vitamin D 6%, Calc 15%, Iron 10%, Potassium 8%