For no intentional reason, I’ve broken away from oats this past week.
Brown rice + bananas + blueberries + no-grain-ola + almond milk.
Not that you need a play-by-play, but here’s the deal.
I made a massive amount of brown rice (in the rice cooker), but day old rice needs a little moisture. So I re-heated it in the microwave with almond milk.
Then I added some frozen bloobs, which quickly thawed once they met the warm rice. Plus bananas.
And finally, I topped it off with a bunch of nutty granola.
Textural variety. Sweet, savory, whole foods. Fabulous way to get the day off.
A lot of people had questions about this no-grain-ola. I don’t know who coined the term (I can’t claim credit for the pun-y name), but it seems the easiest way to describe what I made, which was essentially a granola recipe that doesn’t involve oats (or any other grain). Instead, I soaked almonds, then ground them until they reached a coarse texture similar to granola. I didn’t keep track of the measurements when I did it because it was an experiment, but it was good so next time I make it I’ll keep track so I can post a recipe for all y’all.
Seeing as it’s 75% nuts, it definitely boasts nutritional density. And yet, I don’t feel heavy or weighed down with a belly full of food after eating it. Plant powered and light as a feather. 🙂
Next non-oat breakfast had two new co-op purchase…quinoa flakes and whole rolled rye.
Quinoa flakes + brown rice + whole rolled rye + almond butter + strawberries.
So good.
Proof?
I’ve had this exact breakfast three times this week.
The amount of fiber and protein in this bowl is phenomenal. And the combination of freshly ground almond butter and ripe luscious berries is mind-blowing.
Here’s the formula: fruit + grain + fat = win.
Do you think that last breakfast would be just as good without the rye? I’ve been wanting to try quinoa flakes but I just don’t know what to do with them!
Wow! It all looks so good! Looking forward to the recipe for the no-grain-ola. 🙂
I’ve never had brown rice for breakfast, usually I keep it safe with the oats. It looks and sounds super good though. I love almond butter and strawberries together. The best.
Like you, I’ll experiment with a lot of my recipes, not knowing if it will be any good and worth sharing so I don’t measure or photograph. The no-grain-ola sounds interesting. I just cooked a ton (ok, maybe not a ton) of brown rice, I’ll have some for breakfast!!
Oh my I am drooling… I love almond butter, quinoa, strawberries, breakfast… FOOD! can you tell I’m hungry? That breakie looks great!
p.s. did the falafel/hummus/salsa combo! really good! You were totally right!
definitely. leaving them out or subbing in another grain like oats would still be good.
yay!
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You said before (in some other post I couldn’t name right now) that you usually make your grains once a week as part of your prep. My normal is to prep veggies and fruits and pre-make salads, soups and things like that…
So, how do you keep your grains, plastic bins in the fridge? How long do they keep?
yup, i just tupperware them up. im not sure how long the last since they rarely make it longer than a week – rice and quinoa seem like they’d be good for a while. oats and grits are more likely to get bad if left longer than a week id guess. you can always freeze them too if you dont think youll finish them in time.
Cool beans. I usually only do a couple days to a week at a time anyway. I just never much did grains thinking they wouldn’t be quite right later.
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