5  Make-Ahead, Breakfast Bowls ( Morning Bowls ) served up with your favorite grain ( quinoa, buckwheat, millet, etc.) with different toppings for busy weekday breakfasts. Healthy, gluten-free and vegan-adaptable. 

These delicious, healthy make-ahead Breakfast Bowls are full of whole grains and nutirents. Vegan and gluten free-adaptable. May I be the tiniest nail in the house of the universe, tiny but useful. ~Mary Oliver~

I’m up before dawn most mornings, naturally waking around 5 am, when the world is still hushed and dark. I heat the kettle on the stove and light a fire or a candle, whichever the weather calls for. With a steaming mug of coffee in hand and flickering firelight I spend the first hour visiting with old friends – Rumi, Mary Oliver, Rilke, while we watch the sun slowly rise. They remind me to feel. Everything. Deeply. These mornings seep into me, they feed and nourish me, well beyond food ever could.

But one must eat and these Breakfast Bowls are a godsend. Here is a way to prep a week’s worth of breakfast bowls on Sunday, then serve it up 5 different ways during the week.

Whole Grains to use in Breakfast Bowls:

You probably have a lot of different grains in your pantry. Let’s use them up here!  The breakfast bowls are prepped ahead using whole grains, 3-5 servings, then stored in the fridge to assemble and eat during the week in a variety of different ways. For example, this week, out of simplicity I picked quinoa. Last week it was buckwheat. The week before, millet. I cooked enough to make 5 breakfast bowls and then stored the cooked grains in the fridge. Each morning I pulled out a cup of grains, topped with different toppings, and poured heated almond milk over top.

  1. quinoa
  2. buckwheat
  3. farro
  4. Amaranth
  5. Teff
  6. millet
  7. steel-cut oats
  8. sorghum

5 Morning Grain Bowls to prep ahead for the busy workweek. Healthy, gluten free and vegan adaptable. | www.feastingathome.com

Store the cooked grains in the fridge, then pull out a portion in the morning, heat it up if you like, and top with your favorite toppings.

Breakfast Bowl Ideas!

So quick, easy, and delicious. Here are just a few ways to doctor these up – and I know you will come up with your own creative variations – please share these below in the comments for additional inspiration to all our readers.

Vegan Breakfast - 5 Morning Grain Bowls to prep ahead for the busy workweek. Healthy, gluten free and vegan adaptable. | www.feastingathome.com

Almond Joy Breakfast Bowl

Whole grains are topped with coconut flakes, toasted almonds and cocoa nibs. Make no mistake – cacao nibs are not chocolate chips. They are chocolate in its purest form before anything else is added like sugar or fats. They have an intensely deep chocolate flavor similar to that of roasted coffee beans – slightly bitter and deliciously bold, with good texture and crunch. I love the burst of natural energy they give me on long catering days.

Vegan Breakfast - 5 Morning Grain Bowls to prep ahead for the busy workweek. Healthy, gluten free and vegan adaptable. | www.feastingathome.com

Top the ALMOND JOY BOWL with warm almond milk and a little honey – delicious and energizing.

Vegan Breakfast! 5 Morning Grain Bowls to prep ahead for the busy workweek. Healthy, gluten free and vegan adaptable. | www.feastingathome.com

Maple Pumpkin Pecan Breakfast Bowl

Whole grains are topped with roasted pumpkin, cinnamon, flax seeds, pecans, warmed almond milk and maple syrup. Cozy and delicious.

These delcious, healthy make-ahead Breakfast Bowls are full of whole grains and nutirents. Vegan and gluten free-adaptable.

Superfood Morning Bowl

Whole grains topped with Goji Berries, fresh berries, pumpkin seeds, topped with coconut and warmed almond milk. Goji berries, if unfamiliar have been enjoyed for over 2,000 years in Traditional Chinese Medicine. They can be eaten by the handful or added to oats, cookies, trail mix and more.  They contain a wealth of antioxidants and over 20 vitamins and minerals and are surprisingly high in protein. Perfect morning energy.

These delcious, healthy make-ahead Breakfast Bowls are full of whole grains and nutirents. Vegan and gluten free-adaptable.

Savory Breakfast Bowl

The next one is a savory one, whole grains topped with avocado, greens and tomatoes. Add sprouts and herbs if you like.

Vegan Breakfast Bowls 5 Morning Grain Bowls to prep ahead for the busy workweek. Healthy, gluten free and vegan adaptable. | www.feastingathome.com

Or top with a happy egg! Add Sriracha!

If going vegan, Crispy Tofu would taste great here instead of the egg.

5 Morning Grain Bowls to prep ahead for the busy workweek. Healthy, gluten free and vegan adaptable. | www.feastingathome.com

The soft warm yolk dresses the grains.

Vegan Breakfast - 5 Morning Grain Bowls to prep ahead for the busy workweek. Healthy, gluten free and vegan adaptable. | www.feastingathome.com

Use these as a jumping-off point for your own delicious creations.

These delcious, healthy make-ahead Breakfast Bowls are full of whole grains and nutirents. Vegan and gluten free-adaptable.

Milk Revelations

A little epiphany – in the past, I used to cringe over cold milk being poured over oats or grains. I could not stomach it. However, warmed almond milk changed everything.  I am officially a fan.

Not only are these breakfast bowls packable and easy to take on the go – they are great for a crowd.

Just have the grains ready, and let people assemble their own bowl with a good selection of ingredients. Like a Breakfast Bowl “Bar.” Get it? 😉  An easy way to feed a large gathering. Once a caterer, always a caterer. 😉

Vegan breakfast Bowls

Happy delicious morning friends!

s.

You may also like:

  1. Mexican Breakfast Bowls!
  2. Carrot Cake Oatmeal
  3. Skillet Baked Oats with Maple glazed apples,
  4.  Morning Glory Muesli
  5. Homemade Granola  
  6. Coconut Almond Seed Bars
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Vegan Breakfast Recipes

Breakfast Bowls | morning grain bowls

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 5 morning bowls 1x
  • Category: Breakfast
  • Method: stove-top
  • Cuisine: Vegan adaptable and Gluten Free
  • Diet: Vegan

Description

A foundation recipe to make 5 whole-grain Breakfast Bowls for the workweek, Gluten-free and Vegan adaptable.


Ingredients

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

Almond Joy Morning Bowl

Maple Pecan Pumpkin Bowl

Superfood Morning Bowl

Banana Tahini Morning Bowl

Savory Bowl:

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, cardamon. I’m sure you will think of more!


Instructions

  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. 🙂

Nutrition

  • Serving Size: 1 cup cooked grains plus toppings
  • Calories: 373
  • Sugar: 10.5 g
  • Sodium: 122 mg
  • Fat: 13.7 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 54.4 g
  • Fiber: 8.6 g
  • Protein: 12.6 g
  • Cholesterol: 0 mg

Keywords: breakfast bowls, breakfast bowl ideas, breakfast grain bowls, breakfast quinoa bowls, vegan breakfast recipes, vegan breakfast, vegan grain bowls, vegan oats, vegan breakfast bowls,

 

 

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  1. Tried the almond joy this morning and loved it!! That candy bar is my favorite, so to have a healthy version of those flavors is very fun!

  2. Problem solved! The Breafast Bowl Bar is a great idea for Christmas morning…so many ways to play it. I’ll add bacon and hard boiled eggs to the fixins for my meat lovers. Thanks for the inspiration.

    I’ve been following your recipes for a year now…being gluten, dairy, and egg free your recipes are easily adaptable and soooo delicious. You’ve changed my ho-hum diets options into flavorful creations! Thank you and keep the goodness coming!

  3. Thank you so much for these great grain bowl ideas! I just cooked up a bunch of quinoa for lunch and made a veggie bowl for myself (topped with leftover cooked veg, black beans and a bit of truffle oil, fresh parsley and green onion). I made a muesli bowl for my daughter. She wanted some greek yogurt in there and honey. But it was suck a nice healthy change from sandwich lunches!

  4. Just wanted to say that I love your site and the recipes, these included. They’ve been so great in helping me eat more seasonally and with more fresh produce. Thank you!

  5. I like to make overnight oats and these recipes sound delicious, can all of these grains be used the same way? I am assuming no on the brown rice and buckwheat but teff, millet and amaranth are so small.

    1. Janet that is such a great question, and honestly I’m not sure….but you could try it??? I always cook the grains first. But maybe Amaranth and Teff??? If you do try it, will you let us know? I’m super curious!

  6. Dear Sylvia!
    Just want to thank you for beautiful, inspiring and last but not least; delicious recipes!
    Greetings from Oslo , Norway

  7. Love your inspirational blog…was stuck in ideas for breakfast..thanks so much and the photos are so inviting
    I like to grind the flax seeds in a small coffee grinder..enough for a few days only…feel they are more digestible
    Cheers
    Margaurite
    PS. I agree..for me also
    Paying hommage to the dawn hour is essential nourishment

    1. Thanks Maurgaurite….nice to meet a fellow early riser. 😉 Yes grinding the flax is better, but not as cute in the photographs….haha!! Welcome to the blog! xo

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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