Breakfast Grains

November 6, 2008


Whenever I have to cook grains for a dish, I always make more than the recipe calls for and set the extra portion to the side. Keeping cooked rice or quinoa in the refrigerator is a meal-time life saver, especially when you’re trying to prepare a quick and healthy breakfast (or lunch or dinner for that matter!) for your family.
I make this recipe for Kenya at least once a week and sometimes make enough for two mornings so I can serve it to him the next day. The only trouble this week when I made it was that my husband found Kenya’s second day portion and ate it for his dessert (yes, you could also serve this as a dessert, too!). No matter, it tastes like a sweet risotto and it’s delicious!


Breakfast Grains

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeServings: 2 toddler servingsAuthor: Catherine McCordPrep Time 1 minute Cook Time 5 minutes Total Time 6 minutes


  • 1/2 Cup Cooked Grains (rice, quinoa, kamut or wheat berries would be a good choice)
  • 1/4 Cup Milk (vanilla rice, soy or cow’s milk are good choices)
  • 1 Tsp honey
  • Pinch Cinnamon
  • 2 Tbsp Berries (I use blueberries)


  • Place all the ingredients in a saucepan and cook over low to medium heat until the dish is creamy and most of the liquid has absorbed into the rice.
  • Cool and serve.


Calories: 210kcal | Carbohydrates: 51g | Protein: 3g | Cholesterol: 5mg | Sodium: 20mg | Sugar: 37g Did you make this recipe?Mention @Weelicious or tag #weelicious!

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