Breakfast Bowls (International Cuisine)

Prep Time: 10 Cook Time: 20 Total Time: 30 minutes Yield: 5 morning bowls Category: Breakfast Method: stove-top


  • 5 cups cooked whole grains – quinoa, buckwheat, millet, kashi or buckwheat, steel cut oats, brown rice, teff, amaranth

Almond Joy Morning Bowl

  • flaked coconut
  •  toasted almonds
  • cocoa nibs
  •  honey (or maple)
  • ½ cup warmed almond milk.
  • Maple Pecan Pumpkin Bowl

    • roasted pumpkin or butternut,
    • maple pecans,
    • flax seeds,
    • sprinkle of cinnamon,
    • maple syrup,
    • ½ cup warmed almond milk.
  • Superfood Morning Bowl

    • fresh berries,
    • goji berries,
    • pumpkin seeds,
    • flax
    • coconut flakes
    • warm almond milk.
  • Banana Tahini Morning Bowl

    • sliced banana
    • tahini paste (or almond butter)
    • honey (or maple)
    • warm almond milk.
  • Savory Bowl:

    • ½ avocado,
    • tomato,
    • arugula,
    • pumpkin seeds
    • 1 egg (optional) poached, over easy, sunny side up, soft boiled) sriracha.Or sub crispy tofu. 
    • sprinkle with salt, pepper, a drizzle of olive oil and balsamic or gremolata
  • Additional options– any seed or nut. Dried fruits. Fresh fruits. Cooked fruit. Maple, honey, agave. Coconut milk, soy milk, whole milk. Vanilla, spices- nutmeg, cinnamon, ginger, cardamom. I’m sure you will think of more!


  1. Cook the grains ahead for the whole week. Refrigerate.
  2. Each morning, heat ½ cup almond milk (if using) assemble bowls with your favorite toppings.
  3. Pour ½ cup warm almond (or soy, coconut or regular) milk over top.
  4. Enjoy!
  5. These are also easily packable . . . . if possible, pack without milk. Heat milk right before serving. 🙂

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