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Looking for a nutritious and gluten-free way to start your day? Look no further!
Brown rice is a versatile, whole-grain ingredient packed with fiber, vitamins, and minerals, making it a perfect base for a variety of breakfast dishes.
Whether you’re looking for a hearty, savory breakfast or a sweet, comforting treat, brown rice can be easily incorporated into both traditional and innovative gluten-free recipes.
In this blog, we’ve rounded up 35+ gluten-free brown rice breakfast recipes that are not only healthy but also packed with flavor.
From energizing smoothies to filling casseroles and everything in between, these breakfast ideas will help you fuel your day the right way.
35+ Healthy Gluten-Free Brown Rice Breakfast Recipes to Energize Your Morning
Brown rice is a fantastic, gluten-free ingredient that can elevate your breakfast routine with its rich flavor and nutritional benefits.
With the 35+ recipes featured in this post, you’ll never run out of creative and delicious ideas to incorporate brown rice into your morning meals.
Whether you prefer something savory or sweet, there’s a recipe here for everyone.
So, give these gluten-free brown rice breakfast ideas a try and enjoy a fulfilling, healthy start to your day.
Brown Rice Breakfast Porridge with Berries
A warm and hearty breakfast option, this brown rice porridge is naturally gluten-free and packed with fiber.
It’s a fantastic alternative to traditional oatmeal, offering a chewy texture and nutty flavor.
Topped with fresh berries and a drizzle of honey, this dish provides a deliciously nutritious start to your day.
Ingredients:
- 1 cup cooked brown rice
- 1 cup almond milk (or any preferred milk)
- 1 tbsp maple syrup or honey
- ½ tsp cinnamon
- ¼ tsp vanilla extract
- ½ cup mixed fresh berries (strawberries, blueberries, raspberries)
- 1 tbsp chopped nuts (optional)
Instructions:
- In a saucepan, heat the cooked brown rice with almond milk over medium heat.
- Stir in maple syrup (or honey), cinnamon, and vanilla extract. Simmer for 5 minutes, stirring occasionally, until thickened.
- Remove from heat and transfer to a bowl.
- Top with fresh berries and chopped nuts for added texture and nutrition.
- Serve warm and enjoy.
This creamy and flavorful brown rice porridge is a fantastic way to start your morning with sustained energy.
The combination of natural sweetness and fresh fruit makes it both satisfying and wholesome.
Savory Brown Rice and Egg Breakfast Bowl
For those who prefer a savory start to the day, this brown rice and egg breakfast bowl is a perfect choice.
Packed with protein, fiber, and healthy fats, it keeps you full and energized for hours.
The blend of sautéed vegetables, brown rice, and a perfectly fried egg creates a well-balanced meal.
Ingredients:
- 1 cup cooked brown rice
- 1 egg
- ½ cup spinach (or kale)
- ¼ cup cherry tomatoes, halved
- 1 tbsp olive oil
- ½ avocado, sliced
- Salt and pepper to taste
- ½ tsp red pepper flakes (optional)
Instructions:
- Heat olive oil in a pan over medium heat. Sauté spinach and cherry tomatoes for 2-3 minutes until wilted.
- In the same pan, push the vegetables to the side and crack an egg into the center. Cook until the whites are set but the yolk remains runny.
- In a serving bowl, place the cooked brown rice and top with the sautéed vegetables and egg.
- Add sliced avocado and season with salt, pepper, and red pepper flakes if desired.
- Serve immediately and enjoy.
This breakfast bowl is not only delicious but also packed with nutrients.
The combination of whole grains, healthy fats, and protein ensures a well-rounded meal that supports overall health and keeps you satisfied throughout the morning.
Brown Rice Banana Pancakes
These gluten-free pancakes are a delicious and wholesome alternative to traditional pancakes.
Made with brown rice flour and naturally sweetened with ripe bananas, they are light, fluffy, and perfect for a cozy breakfast.
Serve them with maple syrup, fresh fruit, or a sprinkle of cinnamon for extra flavor.
Ingredients:
- 1 cup brown rice flour
- 1 ripe banana, mashed
- 1 egg
- ¾ cup almond milk (or any milk)
- 1 tbsp honey or maple syrup
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp vanilla extract
- Coconut oil for cooking
Instructions:
- In a mixing bowl, mash the banana and whisk in the egg, almond milk, honey, and vanilla extract.
- In a separate bowl, combine brown rice flour, baking powder, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
- Heat a non-stick pan over medium heat and lightly grease with coconut oil.
- Pour small amounts of batter into the pan, cooking each pancake for 2-3 minutes per side until golden brown.
- Serve warm with maple syrup, fresh fruit, or a sprinkle of cinnamon.
These brown rice banana pancakes are a great way to enjoy a gluten-free breakfast without sacrificing taste or texture.
They are naturally sweet, fluffy, and satisfying, making them a wonderful addition to your morning routine.
Brown Rice and Chia Seed Breakfast Pudding
This brown rice and chia seed pudding is a creamy, naturally sweet, and nutrient-dense breakfast option.
It’s packed with fiber, plant-based protein, and omega-3 fatty acids, making it a great choice for sustained energy.
The combination of cinnamon, vanilla, and a touch of maple syrup gives it a comforting and delicious taste.
Ingredients:
- 1 cup cooked brown rice
- 1 cup coconut milk (or any milk of choice)
- 2 tbsp chia seeds
- 1 tbsp maple syrup or honey
- ½ tsp cinnamon
- ½ tsp vanilla extract
- Fresh fruit and nuts for topping
Instructions:
- In a bowl, mix cooked brown rice, chia seeds, and coconut milk.
- Stir in maple syrup, cinnamon, and vanilla extract.
- Cover and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid.
- Stir well before serving and top with fresh fruit and nuts.
- Enjoy cold or warm for a comforting breakfast.
This creamy pudding is a perfect meal prep breakfast that can be enjoyed on busy mornings. It’s naturally gluten-free, rich in nutrients, and incredibly satisfying with every spoonful.
Brown Rice and Apple Cinnamon Breakfast Skillet
If you love warm and comforting breakfast dishes, this brown rice and apple cinnamon skillet will be your new favorite.
The combination of caramelized apples, warm spices, and nutty brown rice creates a delightful balance of sweetness and texture.
It’s perfect for a cozy morning meal that feels indulgent yet wholesome.
Ingredients:
- 1 cup cooked brown rice
- 1 apple, diced
- 1 tbsp coconut oil or butter
- 1 tbsp maple syrup or honey
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup chopped nuts (optional)
- ¼ cup raisins or dried cranberries
Instructions:
- Heat coconut oil in a skillet over medium heat. Add diced apples and sauté for 3-4 minutes until slightly softened.
- Stir in cinnamon, nutmeg, and maple syrup, cooking for another minute.
- Add the cooked brown rice, stirring well to combine. Let it heat through for about 2 minutes.
- Stir in raisins and chopped nuts for extra texture.
- Serve warm and enjoy.
This breakfast skillet is a nutritious and flavorful way to start your day.
The combination of sweet apples, warm spices, and chewy brown rice makes it both comforting and satisfying.
Brown Rice Breakfast Smoothie
A smoothie might not be the first thing that comes to mind when thinking about brown rice, but this recipe turns it into a creamy, protein-packed breakfast option.
Blended with banana, almond milk, and nut butter, this smoothie is a delicious and filling way to enjoy brown rice in a quick, on-the-go format.
Ingredients:
- ½ cup cooked brown rice
- 1 ripe banana
- 1 cup almond milk (or any milk of choice)
- 1 tbsp almond butter or peanut butter
- ½ tsp cinnamon
- 1 tsp honey or maple syrup (optional)
- ½ cup ice cubes
Instructions:
- Add all ingredients to a blender.
- Blend on high speed until smooth and creamy.
- Pour into a glass and serve immediately.
This brown rice smoothie is a fantastic way to incorporate whole grains into your morning routine without the need for cooking.
It’s creamy, naturally sweet, and full of fiber and protein, making it a perfect grab-and-go breakfast option.
Brown Rice and Sweet Potato Breakfast Hash
This savory breakfast hash combines the heartiness of brown rice with the natural sweetness of roasted sweet potatoes, creating a filling and flavorful dish.
Topped with a fried egg and seasoned with aromatic spices, this recipe is perfect for a satisfying breakfast that will keep you energized throughout the morning.
Ingredients:
- 1 cup cooked brown rice
- 1 large sweet potato, peeled and diced
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp ground cumin
- 2 eggs
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes in olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
- Heat a skillet over medium heat and add the cooked brown rice. Stir it to warm it through for about 2-3 minutes.
- Once the sweet potatoes are roasted, add them to the skillet with the rice and stir well to combine.
- In a separate pan, fry the eggs to your preferred doneness.
- Serve the rice and sweet potato hash with a fried egg on top, garnished with fresh parsley.
This brown rice and sweet potato hash is a nutritious and savory breakfast that balances sweet and savory flavors.
The crispy sweet potatoes and soft rice create a comforting texture, while the fried egg adds richness, making it a perfect meal to kickstart your day.
Coconut Brown Rice Breakfast Bars
These gluten-free coconut brown rice breakfast bars are a perfect grab-and-go option for busy mornings.
Packed with the natural sweetness of dates and the tropical flavor of coconut, these bars are both satisfying and energizing.
They are also high in fiber, healthy fats, and protein, making them a nutritious start to your day.
Ingredients:
- 1 cup cooked brown rice
- 1 cup shredded unsweetened coconut
- 1 cup Medjool dates, pitted
- ¼ cup almond butter or peanut butter
- 2 tbsp chia seeds
- ½ tsp vanilla extract
- 1 tbsp maple syrup
- A pinch of salt
Instructions:
- In a food processor, pulse the cooked brown rice, dates, almond butter, and maple syrup until everything is well combined and sticky.
- Add the shredded coconut, chia seeds, vanilla extract, and salt. Pulse again until the mixture comes together.
- Line a baking dish with parchment paper and press the mixture into the dish, smoothing it out evenly.
- Refrigerate for at least 2 hours, or until the bars are firm.
- Once set, cut into bars and store in an airtight container.
These coconut brown rice breakfast bars are a convenient and delicious way to enjoy a gluten-free breakfast.
Full of fiber and healthy fats, they’ll provide you with lasting energy and keep you satisfied throughout your busy morning.
Brown Rice and Yogurt Parfait
This breakfast parfait is a simple yet satisfying combination of brown rice, creamy yogurt, and fresh fruit.
The earthy flavor of brown rice pairs beautifully with the tanginess of yogurt and the sweetness of fruit, creating a balanced meal that’s both nutritious and refreshing.
Ingredients:
- 1 cup cooked brown rice
- 1 cup Greek yogurt (or dairy-free alternative)
- ½ cup fresh mixed berries (strawberries, blueberries, raspberries)
- 1 tbsp chia seeds
- 1 tbsp honey or maple syrup
- A pinch of cinnamon
Instructions:
- In serving glasses or bowls, layer cooked brown rice, Greek yogurt, and fresh berries.
- Drizzle with honey or maple syrup and sprinkle with chia seeds and cinnamon.
- Repeat the layers if necessary and finish with a final drizzle of honey or syrup.
- Serve immediately or refrigerate for an hour to allow the flavors to meld.
This brown rice and yogurt parfait is a light yet filling breakfast, offering a perfect balance of protein, fiber, and healthy fats.
The fresh fruit and chia seeds add extra nutrients, while the honey or maple syrup gives it a touch of natural sweetness.
It’s a great way to enjoy a gluten-free, customizable breakfast that’s both delicious and satisfying.
Brown Rice and Avocado Breakfast Tacos
These breakfast tacos are a fresh, gluten-free, and savory option to enjoy brown rice in a creative way.
The creamy avocado, combined with warm brown rice and a scrambled egg, creates a well-balanced and flavorful taco that’s perfect for any morning craving.
Topped with a zesty salsa or a squeeze of lime, it’s a fun and satisfying breakfast dish.
Ingredients:
- 1 cup cooked brown rice
- 2 eggs
- ½ avocado, sliced
- 2 small corn tortillas (gluten-free)
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh salsa or lime for topping
Instructions:
- Heat olive oil in a pan over medium heat. Crack the eggs into the pan and scramble until fully cooked. Season with salt and pepper.
- Warm the corn tortillas in a dry skillet for 1-2 minutes.
- In each tortilla, layer the cooked brown rice, scrambled eggs, and slices of avocado.
- Top with salsa or a squeeze of fresh lime.
- Serve immediately and enjoy!
These brown rice and avocado breakfast tacos are quick to prepare, full of healthy fats, protein, and fiber.
The combination of textures—from creamy avocado to chewy rice—creates a satisfying breakfast that’s perfect for those who enjoy savory dishes.
Brown Rice Apple and Cinnamon Breakfast Muffins
These gluten-free apple and cinnamon breakfast muffins are a perfect on-the-go breakfast treat.
With the chewy texture of brown rice and the sweet, spicy flavor of cinnamon, these muffins are both delicious and nutritious.
They’re naturally sweetened with applesauce and apples, making them a great choice for a healthy start to your day.
Ingredients:
- 1 cup cooked brown rice
- 1 cup gluten-free flour (e.g., oat flour or almond flour)
- 1 large apple, peeled and grated
- ½ cup applesauce (unsweetened)
- 2 eggs
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp honey or maple syrup (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a large bowl, combine the cooked brown rice, grated apple, applesauce, eggs, vanilla extract, and honey or maple syrup (if using).
- In a separate bowl, mix the gluten-free flour, cinnamon, baking powder, and salt.
- Slowly combine the wet and dry ingredients until just mixed.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the muffins cool before serving.
These brown rice apple and cinnamon muffins are a healthy, filling breakfast option.
They’re perfect for meal prep and easy to grab on busy mornings.
Packed with fiber and natural sweetness, these muffins offer a great way to enjoy whole grains without compromising on flavor.
Brown Rice Smoothie Bowl with Almond Butter
This smoothie bowl takes the idea of a smoothie and turns it into a thick, satisfying breakfast.
Topped with fresh fruit, granola, and almond butter, it combines the health benefits of brown rice with the creamy texture of a smoothie, providing you with a refreshing and nutrient-packed meal to start your day.
Ingredients:
- ½ cup cooked brown rice
- 1 frozen banana
- ½ cup almond milk (or milk of choice)
- 1 tbsp almond butter
- 1 tbsp chia seeds
- Fresh fruit (strawberries, blueberries, kiwi)
- Granola or nuts for topping
Instructions:
- In a blender, combine the cooked brown rice, frozen banana, almond milk, and almond butter. Blend until smooth and creamy.
- Pour the smoothie mixture into a bowl.
- Top with fresh fruit, granola, chia seeds, and any additional toppings you prefer.
- Serve immediately and enjoy!
This brown rice smoothie bowl is a refreshing and satisfying breakfast, offering a variety of textures and flavors.
The creamy base, combined with the crunch of granola and the richness of almond butter, makes this a balanced and energizing meal to enjoy in the morning.
Brown Rice and Spinach Breakfast Frittata
This savory frittata combines the earthy flavors of brown rice with spinach and eggs for a filling, gluten-free breakfast.
The addition of cheese and aromatic herbs brings a delicious richness, making it a perfect dish to enjoy in the morning or as a hearty brunch option.
Ingredients:
- 1 cup cooked brown rice
- 4 large eggs
- 1 cup fresh spinach, chopped
- ½ cup shredded cheese (cheddar or feta)
- 1 tbsp olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- ½ tsp dried oregano
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add diced onion and garlic, cooking until softened, about 3-4 minutes.
- Add chopped spinach to the skillet and cook for another 2 minutes until wilted.
- In a mixing bowl, whisk the eggs with oregano, salt, and pepper. Stir in the cooked brown rice and shredded cheese.
- Pour the egg mixture into the skillet over the spinach and onions. Cook on the stovetop for 3-4 minutes, then transfer the skillet to the oven.
- Bake for 10-12 minutes, or until the eggs are set and lightly golden on top.
- Slice and serve warm.
This brown rice and spinach frittata is an excellent way to enjoy a savory breakfast with the wholesome goodness of whole grains.
It’s a perfect meal for breakfast, brunch, or even meal prep for the week, offering a good balance of protein, fiber, and healthy fats.
Brown Rice and Peach Chia Pudding
This refreshing and nutritious chia pudding combines the chewiness of brown rice with the creamy texture of chia seeds and the sweetness of fresh peaches.
It’s a light, gluten-free breakfast option that’s perfect for warmer months or when you want something easy and satisfying.
Ingredients:
- 1 cup cooked brown rice
- 1 cup coconut milk (or any preferred milk)
- 2 tbsp chia seeds
- 1 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 1 ripe peach, sliced
- A pinch of cinnamon
Instructions:
- In a bowl, mix the cooked brown rice, coconut milk, chia seeds, honey, and vanilla extract.
- Stir everything together and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken the mixture.
- Once the pudding has thickened, give it a good stir and divide it into serving bowls.
- Top with fresh peach slices and a sprinkle of cinnamon.
- Serve chilled and enjoy!
This brown rice and peach chia pudding is a nutritious and satisfying breakfast that’s both refreshing and filling.
The combination of whole grains, fiber-packed chia seeds, and sweet peaches makes it a great choice for a healthy start to your day.
Brown Rice and Sausage Breakfast Casserole
This comforting and savory breakfast casserole is a great option for family gatherings or meal prep.
The hearty brown rice, combined with sausage, eggs, and cheese, creates a satisfying dish that is both filling and flavorful.
It’s perfect for those who enjoy a more substantial breakfast to keep them fueled throughout the day.
Ingredients:
- 1 cup cooked brown rice
- 2 sausages (pork, turkey, or plant-based), crumbled
- 6 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 small bell pepper, diced
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions:
- Preheat the oven to 350°F (175°C). Grease a baking dish with olive oil.
- In a skillet, cook the crumbled sausage over medium heat until browned, breaking it up with a spoon. Remove from the pan and set aside.
- In the same skillet, add the onion, bell pepper, and garlic, and sauté for 3-4 minutes until softened.
- In a large bowl, whisk the eggs with thyme, salt, and pepper. Stir in the cooked brown rice, sausage, sautéed vegetables, and half of the cheese.
- Pour the mixture into the prepared baking dish and top with the remaining cheese.
- Bake for 25-30 minutes, or until the eggs are set and the cheese is golden and bubbly.
- Slice and serve warm.
This brown rice and sausage breakfast casserole is a hearty, gluten-free dish that’s full of flavor and perfect for a crowd.
Packed with protein, fiber, and healthy fats, it’s a great way to start your day with something both comforting and filling.
Brown Rice and Mixed Berry Breakfast Crumble
This gluten-free breakfast crumble combines the hearty goodness of brown rice with sweet, juicy berries and a crunchy, oat-based topping.
It’s a warm and comforting dish perfect for a cozy morning or a special weekend breakfast.
The addition of cinnamon and a touch of honey makes it a delightful treat that is both nutritious and satisfying.
Ingredients:
- 1 cup cooked brown rice
- 2 cups mixed berries (blueberries, raspberries, strawberries)
- 1 tbsp honey or maple syrup
- ½ tsp cinnamon
- 1 tbsp chia seeds (optional)
- ¼ cup almond flour
- ¼ cup gluten-free oats
- 2 tbsp coconut oil or butter, melted
- 2 tbsp chopped nuts (such as almonds or walnuts)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a bowl, toss the mixed berries with honey or maple syrup, cinnamon, and chia seeds. Place the berry mixture in a greased baking dish.
- In another bowl, combine the cooked brown rice, almond flour, gluten-free oats, melted coconut oil or butter, and chopped nuts. Mix well until everything is evenly coated.
- Spread the crumble topping evenly over the berry mixture.
- Bake for 25-30 minutes, or until the topping is golden and the berries are bubbling.
- Serve warm and enjoy!
This brown rice and mixed berry breakfast crumble is a fun and delicious way to enjoy your morning with a combination of sweet and wholesome flavors.
The warm, soft berries paired with the crunchy, nutty topping make it an irresistible breakfast choice.
Brown Rice and Mango Coconut Breakfast Smoothie
This tropical-inspired smoothie combines the chewy texture of brown rice with the creamy flavors of coconut and ripe mango.
It’s a refreshing, gluten-free breakfast option that’s quick to make and packed with nutrients, making it an excellent way to start your day.
Ingredients:
- ½ cup cooked brown rice
- 1 ripe mango, peeled and chopped
- 1 cup coconut milk (or milk of choice)
- 1 tbsp shredded unsweetened coconut
- 1 tbsp chia seeds
- ½ tsp vanilla extract
- Ice cubes (optional)
Instructions:
- Add the cooked brown rice, mango, coconut milk, shredded coconut, chia seeds, and vanilla extract into a blender.
- Blend until smooth and creamy. Add ice cubes if you prefer a colder, thicker smoothie.
- Pour into a glass and serve immediately.
This brown rice and mango coconut smoothie is a creamy, tropical breakfast treat that’s packed with fiber, vitamins, and healthy fats.
It’s a delicious, gluten-free option that’s both satisfying and refreshing, perfect for a morning pick-me-up or an on-the-go breakfast.
Brown Rice and Mushroom Breakfast Stir-Fry
For a savory, gluten-free breakfast option, this brown rice and mushroom stir-fry is a fantastic choice.
With earthy mushrooms, sautéed onions, and spinach, it’s a nutrient-packed dish that’s quick to prepare and full of flavor.
Add a fried egg on top to boost the protein content and make it a more filling meal.
Ingredients:
- 1 cup cooked brown rice
- 1 cup mushrooms, sliced (button or cremini)
- 1 cup fresh spinach
- 1 small onion, diced
- 1 clove garlic, minced
- 1 tbsp olive oil
- 2 eggs (optional)
- Salt and pepper to taste
- 1 tbsp soy sauce or tamari (for gluten-free option)
Instructions:
- Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing for 2-3 minutes until softened.
- Add sliced mushrooms to the skillet and cook for 5-7 minutes until tender and browned.
- Stir in fresh spinach and cook for another 2 minutes until wilted.
- Add the cooked brown rice to the skillet and stir well. Season with salt, pepper, and soy sauce.
- In a separate pan, fry the eggs to your desired doneness.
- Serve the stir-fry warm, topped with a fried egg.
This brown rice and mushroom stir-fry is a savory, hearty breakfast option that’s rich in flavor and nutrients.
The mushrooms and spinach provide a great dose of vitamins, while the brown rice adds fiber and fullness.
The addition of an egg on top gives extra protein and richness to this savory morning meal.
Brown Rice and Zucchini Fritters
These savory brown rice and zucchini fritters are a great gluten-free breakfast option.
Packed with nutritious vegetables and hearty brown rice, these fritters are crispy on the outside and tender on the inside. Perfect for a light, satisfying breakfast that’s easy to make and delicious.
Ingredients:
- 1 cup cooked brown rice
- 1 medium zucchini, grated
- 2 large eggs
- 1/4 cup gluten-free flour
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh herbs (parsley or chives) for garnish
Instructions:
- Grate the zucchini and place it in a clean kitchen towel. Squeeze out the excess moisture.
- In a mixing bowl, combine the cooked brown rice, grated zucchini, eggs, gluten-free flour, garlic powder, salt, and pepper. Stir until everything is well combined.
- Heat olive oil in a skillet over medium heat. Scoop spoonfuls of the fritter mixture into the skillet, flattening them gently with a spatula.
- Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Serve warm, garnished with fresh herbs.
These brown rice and zucchini fritters are a delicious and healthy way to enjoy your morning.
The crispy texture of the fritters combined with the earthy brown rice and fresh zucchini creates a perfect savory breakfast that’s both filling and flavorful.
Brown Rice and Banana Breakfast Muffins
These gluten-free brown rice and banana muffins are a perfect combination of sweetness and wholesomeness.
Made with ripe bananas and hearty brown rice, these muffins are naturally sweetened and packed with fiber, making them an ideal breakfast or snack.
They are also easy to prepare and perfect for meal prepping.
Ingredients:
- 1 cup cooked brown rice
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 cups gluten-free flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the mashed bananas, honey or maple syrup, eggs, and vanilla extract.
- In a separate bowl, combine the gluten-free flour, baking soda, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet ingredients. Stir in the cooked brown rice until everything is evenly incorporated.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool before serving.
These brown rice and banana muffins are a delicious and nutritious way to start your day.
With the natural sweetness of bananas and the chewiness of brown rice, these muffins are both satisfying and filling, making them a perfect breakfast treat for any time of day.
Brown Rice and Roasted Vegetable Breakfast Bowl
This colorful and hearty breakfast bowl combines cooked brown rice with roasted vegetables, providing a nutrient-packed, savory start to your day.
Topped with a fried egg and a drizzle of tahini or your favorite dressing, it’s a customizable and satisfying breakfast that’s both filling and delicious.
Ingredients:
- 1 cup cooked brown rice
- 1 cup mixed vegetables (carrots, bell peppers, zucchini, or sweet potatoes)
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 eggs
- 1 tbsp tahini (optional)
- Fresh cilantro or parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the mixed vegetables with olive oil, cumin, paprika, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
- While the vegetables roast, cook the brown rice if you haven’t already prepared it.
- In a separate pan, fry the eggs to your desired doneness.
- Assemble the bowls by layering the cooked brown rice and roasted vegetables. Top each bowl with a fried egg.
- Drizzle with tahini (if using) and garnish with fresh cilantro or parsley.
This brown rice and roasted vegetable breakfast bowl is a filling and nutritious way to start the day.
The roasted vegetables add a smoky, sweet flavor that pairs wonderfully with the nutty brown rice and creamy egg.
The tahini adds a rich, creamy texture, making this bowl a perfect balance of flavors.
Brown Rice and Chia Seed Porridge
This warm, comforting brown rice and chia seed porridge is a gluten-free, nutrient-packed breakfast that will keep you energized throughout the morning.
The chia seeds add a thick, creamy texture, while the brown rice provides fiber and a satisfying chewiness.
Sweetened with maple syrup and topped with your favorite fruits, this porridge is both wholesome and delicious.
Ingredients:
- 1 cup cooked brown rice
- 1 tbsp chia seeds
- 1 ½ cups almond milk (or milk of your choice)
- 1 tbsp maple syrup (optional)
- ½ tsp cinnamon
- Fresh fruit (berries, banana, apple) for topping
- A sprinkle of nuts or seeds (optional)
Instructions:
- In a medium saucepan, combine the cooked brown rice, chia seeds, almond milk, maple syrup, and cinnamon.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Let it cook for 5-7 minutes until the chia seeds have absorbed the liquid and the porridge has thickened.
- Serve the porridge in bowls and top with fresh fruit and a sprinkle of nuts or seeds if desired.
- Enjoy your warm and creamy breakfast!
This brown rice and chia seed porridge is a heartwarming and filling way to start the day.
Packed with fiber, protein, and healthy fats, it provides a balanced breakfast that will keep you full and satisfied.
The combination of creamy texture and fruity toppings makes it a perfect, nutritious morning meal.
Brown Rice Breakfast Burrito
A gluten-free breakfast burrito packed with savory ingredients, including brown rice, scrambled eggs, black beans, and avocado.
It’s a portable, satisfying, and healthy breakfast that’s perfect for those busy mornings when you need something hearty and flavorful.
Ingredients:
- 1 cup cooked brown rice
- 2 large eggs
- ½ avocado, sliced
- ½ cup black beans, drained and rinsed
- 2 small gluten-free tortillas
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh salsa (optional)
Instructions:
- Heat olive oil in a skillet over medium heat. Scramble the eggs in the skillet and season with cumin, chili powder, salt, and pepper.
- Warm the gluten-free tortillas in a dry skillet or microwave.
- Assemble the burrito by layering the cooked brown rice, scrambled eggs, black beans, and sliced avocado on each tortilla.
- Roll up the tortillas tightly, folding in the sides to secure the filling.
- Serve with fresh salsa on the side if desired.
This brown rice breakfast burrito is a flavorful and protein-packed meal that will keep you satisfied until your next meal.
The combination of brown rice, eggs, black beans, and avocado offers a healthy balance of carbohydrates, protein, and healthy fats, making it a great gluten-free breakfast option.
Brown Rice and Tomato Avocado Toast
This fresh and vibrant brown rice and tomato avocado toast is a simple, nutritious breakfast that combines the creamy texture of avocado with the hearty chew of brown rice and the freshness of ripe tomatoes.
It’s a quick and satisfying breakfast, perfect for a busy morning or when you want something light yet filling.
Ingredients:
- 1 cup cooked brown rice
- 1 ripe avocado, mashed
- 1 medium tomato, sliced
- 2 slices gluten-free bread
- 1 tsp olive oil
- Salt and pepper to taste
- Fresh basil or cilantro for garnish (optional)
Instructions:
- Toast the gluten-free bread until crispy.
- In a small bowl, mash the avocado with a fork and season with salt and pepper.
- Spread a layer of mashed avocado onto each slice of toast.
- Top with cooked brown rice, followed by slices of tomato.
- Drizzle with olive oil and garnish with fresh basil or cilantro if desired.
- Serve immediately and enjoy!
This brown rice and tomato avocado toast is a quick and nutritious breakfast that combines healthy fats, fiber, and protein.
The creamy avocado and savory tomato complement the chewy brown rice perfectly, making it a delightful and satisfying meal that’s both light and filling.
Brown Rice and Apple Cinnamon Breakfast Bake
This hearty and comforting apple cinnamon breakfast bake is perfect for a cozy morning.
The natural sweetness of apples and the warmth of cinnamon pair wonderfully with the nutty flavor of brown rice.
This gluten-free bake is easy to make, and it can be prepared in advance for a quick, nutritious breakfast throughout the week.
Ingredients:
- 1 cup cooked brown rice
- 2 large apples, peeled and diced
- 2 eggs
- 1 cup almond milk (or milk of choice)
- 1 tbsp maple syrup (optional)
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 cup chopped nuts (walnuts or almonds, optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a baking dish with a little oil or non-stick spray.
- In a mixing bowl, combine the cooked brown rice, diced apples, eggs, almond milk, maple syrup, cinnamon, vanilla extract, and nutmeg. Stir well to combine.
- Pour the mixture into the prepared baking dish and top with chopped nuts, if using.
- Bake for 30-35 minutes, or until the top is golden and the mixture has set.
- Serve warm, and enjoy this comforting, wholesome breakfast!
This brown rice and apple cinnamon breakfast bake is a perfect balance of sweet and spiced flavors, combined with the chewy texture of brown rice.
It’s a filling, nutritious breakfast that will keep you energized throughout the morning. Plus, it’s great for meal prep and can be stored in the fridge for several days.
Brown Rice and Sweet Potato Breakfast Hash
This savory and colorful breakfast hash combines the sweetness of roasted sweet potatoes with the earthy flavors of brown rice and vegetables.
It’s a hearty, gluten-free breakfast dish that can easily be made ahead of time and enjoyed throughout the week.
Topped with a fried egg, it’s an extra satisfying and protein-packed meal.
Ingredients:
- 1 cup cooked brown rice
- 1 large sweet potato, peeled and diced
- 1/2 onion, diced
- 1 bell pepper, diced
- 1 tbsp olive oil
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 eggs (optional)
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet and drizzle with olive oil. Season with paprika, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly browned.
- In a large skillet, sauté the diced onion and bell pepper over medium heat for 3-4 minutes until softened.
- Add the roasted sweet potatoes and cooked brown rice to the skillet. Stir everything together and cook for an additional 5 minutes, allowing the flavors to meld.
- In a separate pan, fry the eggs to your desired doneness.
- Serve the hash in bowls, topped with a fried egg and garnished with fresh parsley.
This brown rice and sweet potato breakfast hash is a delicious and hearty way to start your day.
The roasted sweet potatoes add a touch of sweetness, while the brown rice provides fiber and a satisfying texture. Paired with a fried egg, it’s a well-balanced, nutrient-dense breakfast.
Brown Rice and Coconut Yogurt Parfait
This refreshing and light breakfast parfait layers creamy coconut yogurt with brown rice and fruit, creating a satisfying meal that is both wholesome and flavorful.
It’s a gluten-free, dairy-free option that’s perfect for those looking for a lighter but still filling breakfast.
Ingredients:
- 1 cup cooked brown rice
- 1 cup coconut yogurt (or dairy-free yogurt of choice)
- 1/2 cup fresh berries (strawberries, blueberries, or raspberries)
- 1 tbsp chia seeds
- 1 tbsp honey or maple syrup (optional)
- 1/4 cup granola (gluten-free)
Instructions:
- In a glass or bowl, layer the coconut yogurt, cooked brown rice, and fresh berries.
- Sprinkle chia seeds over the layers and drizzle with honey or maple syrup, if desired.
- Top with gluten-free granola for added crunch.
- Serve immediately or refrigerate for later.
This brown rice and coconut yogurt parfait is a quick, refreshing breakfast that’s perfect for a busy morning.
The creamy coconut yogurt pairs beautifully with the chewy brown rice, and the chia seeds and granola add texture and extra nutrients.
It’s a light but satisfying option to kickstart your day.
