PB&J Brown Rice Breakfast Bowl

PB&J Brown Rice Breakfast Bowl | Living Healthy in SeattlePB&J Brown Rice Breakfast Bowl | Living Healthy in Seattle

Try saying that three times fast.

This breakfast bowl’s name is obviously quite a mouthful.

And it’s quite a mouthful of flavor too.

Not going to lie, I was just going to make myself another smoothie.

But then I decided it was time to chew again, so this brown rice bowl happened instead.

Ehh, you actually don’t have to chew all that much.

Although you probably should because inhaling your brekkie golden retriever style is a good way to choke.

(Humans have smaller gullets than big dogs, don’t you know.)

Or have yourself some digestive issues at the very least.


Every once in a while I cook up a big batch of rice in the evening to enhance my multitasking status and more importantly, to have some healthy grains ready to go in the morning when I’m hungry and running low on time (and don’t necessarily want to gulp down another smoothie).

Instead of making this whole rice bowl a savory affair, of course I opted to throw some creamy peanut butter in there along with sweet banana, and the remnants of a lone jam jar that had been chilling in my fridge for borderline too long. To make this bowl exponentially cozy and flavorful, I also stirred in unsweetened vanilla almond milk, ground cinnamon, pure maple syrup, a handful of berries, and a pinch of salt. Top the thing off with more of the good stuff plus a sprinkling of crunchy granola to add more texture and yumminess!

Sorry cold cereal, you got kicked to the curb once again.

(But I’ll see you again when summertime hits… which at this rate won’t be until August.)

P.S. This brown rice bowl is kind of like a porridge. It’s not too far off from oatmeal, but it has a little more bite. In other words, perfect for crisp pre-spring mornings.

P.P.S. I happened to have a mixture of frozen blackberries, blueberries, and black raspberries on hand, but you could use strawberries (chop them up a bit) or regular raspberries instead. Fresh berries would work just as well. The berries give the bowl its beautiful color!

P.P.P.S. I also happened to have blackberry jam (the real stuff, no artificial crap here) but you can use your fave variety.

P.P.P.P.S. I was having quite the time choosing just one photo, so you get two. Whoopie!

PB&J Brown Rice Breakfast Bowl

Serves 1

  • 1/2 cup unsweetened vanilla almond milk
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon pure maple syrup
  • Salt, to taste
  • 1 tablespoon creamy salted peanut butter (no added sugar or oil)
  • 1/4 cup mashed very ripe banana
  • 1/3 cup frozen or fresh berries (I used blackberries, black raspberries, and blueberries)
  • 1 1/2 cups brown rice; cooked (day-old rice works best)
  • Toppings:
  • Banana slices
  • Peanut butter
  • Jam (I used blackberry)
  • Granola
  1. In a small pot over medium heat, whisk the almond milk, cinnamon, maple syrup, and salt until combined.
  2. Bring to just a simmer, then whisk in the peanut butter.
  3. Stir in the mashed banana and berries, then gently simmer for 2 minutes.
  4. Stir in the cooked brown rice, then simmer the mixture for another 4 to 5 minutes, stirring occasionally.
  5. Spoon the hot rice mixture in a bowl, then top with sliced banana, peanut butter, jam, and granola.




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