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Vegan Breakfast Recipes

Breakfast Bowls | morning grain bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • 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


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


Units 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!


  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. 🙂


  • 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