Breakfast Bowls | Morning Grain Bowls Recipe
A foundation recipe to make 5 whole-grain Breakfast Bowls for the workweek, Gluten-free and Vegan adaptable.
How to Make the Best Breakfast Bowls | Morning Grain Bowls
Start your mornings right with these versatile breakfast grain bowls that offer endless possibilities for customization. This meal-prep friendly recipe gives you a solid foundation of wholesome whole grains that you can top with whatever you’re craving—from sweet coconut and chocolate combinations to savory eggs and avocado.
The beauty of this recipe lies in its flexibility. Cook a big batch of your favorite grain on Sunday, and you’ll have five ready-to-assemble breakfast bowls waiting for you throughout the week. Whether you choose protein-rich quinoa, nutty buckwheat, or hearty steel-cut oats, each grain brings its own unique texture and nutritional profile to the table.
These bowls are completely adaptable to your dietary needs—they’re naturally vegan-friendly and can easily be made gluten-free by choosing grains like quinoa, buckwheat, or millet. The five topping combinations offered here are just starting points; let your imagination (and your pantry) guide you to create your perfect morning bowl.
Breakfast Bowls | Morning Grain Bowls
A foundation recipe to make 5 whole-grain Breakfast Bowls for the workweek, Gluten-free and Vegan adaptable.
Ingredients
Base
Almond Joy Bowl
Pumpkin Spice Bowl
Berry Bowl
Banana Tahini Bowl
Savory Avocado Bowl
Instructions
Preparation
- Cook the grains ahead for the whole week and refrigerate.
- Each morning, heat ½ cup almond milk (if using) and assemble bowls with your favorite toppings.
- Pour ½ cup warm almond milk (or soy, coconut, or regular milk) over top.
- Enjoy!
Notes
- These are also easily packable—if possible, pack without milk and heat milk right before serving.
- Feel free to mix and match toppings from different bowl combinations.
- Grains can be stored in the refrigerator for up to 5 days.
