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Blueberry Breakfast Rice Bowl
Breakfasts

Blueberry Breakfast Rice Bowl

Yields:
3 cups

Ingredients

 

  • 1 cup (240 ml) water
  • 1½ cups (360 ml) milk or unsweetened almond, soy or rice milk, divided
  • 1 tsp (5 ml) salt
  • 1 cup (165 g) brown rice or quinoa, uncooked
  • 1 tbsp (15 ml) chia seeds, whole
  • 5 (10 ml) cardamom pods, whole
  • 3 tbsp (45 ml) maple syrup
  • ½ tsp (2.5 ml) ground cinnamon
  • 1½ cups (225 g) B.C. blueberries, fresh or thawed frozen, divided
  • 1 tbsp (15 ml) flax seed, ground
  • 1 tbsp (15 ml) hemp hearts
  • 1 tbsp (15 ml) walnuts, chopped
  • 1 tbsp (15 ml) unsweetened coconut flakes

Directions

1. In a medium pot, bring water, 1 cup of the milk and salt to a boil. Add the rice, chia seeds and cardamom pods. Bring to a boil, stir, then simmer, covered on a medium low heat for 40 minutes until cooked (or according to the manufacturer’s instructions)
2. Remove the cardamom pods.
3. Add the remaining ½ cup of milk, maple syrup, cinnamon and 1 cup of the blueberries, heat and stir until warmed.
4. Serve warm topped with the remaining blueberries, flax, hemp hearts, walnuts and coconut.

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