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Use last night’s leftover brown rice to make an apple Cinnamon Breakfast bowl


Makes 2 servings.


  • ½ tsp butter
  • 1/2 tsp cinnamon, divided
  • 1 tbsp pure maple syrup
  • 1 tbsp almond butter
  • 1 medium apple, peeled, cored, and diced
  • 1 oz raisins
  • 1/2 cup unsweetened vanilla almond milk
  • 2 cups cooked brown rice or white rice


  1. In a medium saucepan set over medium-low heat, add the butter, half the cinnamon, maple syrup, almond butter and heat until softened.
  2. Once heated, add the apples to the pan and sauté until they have softened slightly. Add in the raisins and combine. Next, add the almond milk.
  3. Bring to a boil, stirring occasionally to prevent burning and ensure that everything is well combined.
  4. Reduce heat to low and cook for about 3 minutes.
  5. Add cooked rice and the rest of the cinnamon, stirring until all the ingredients are fully combined. Continue cooking for about 5 minutes, until rice is warm and soft. Serve immediately.