Rice Bowl Breakfast with Fruit and Nuts

Rice bowl with oatmeal raisins and bananas
Source: https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/rice-bowl-breakfast-fruit-and-nuts


1 cup cooked brown rice
1/2 cup nonfat (skim) milk (or 1% milk)
1/2 teaspoon cinnamon
1 cup chopped fruit (try a mixture – apples, bananas, raisins, berries, peaches)
2 tablespoons chopped nuts (try walnuts or almonds)


  1. Wash hands with soap and water.
  2. Combine cooked rice, milk and cinnamon in a microwave-safe bowl.  Microwave on HIGH for 45 seconds. Stir and heat for another 45 to 60 seconds, or until rice mixture is heated through.
  3. Divide rice mixture between two bowls. Top with fruit and nuts. Serve warm.
  4. Refrigerate leftovers within 2 hours.


  • Use any combination of fresh, canned, frozen and dried fruit in this recipe.
  • You can use any leftover cooked grain in this recipe. Try white or wild rice, quinoa, barley or oatmeal.
  • Skim milk, apples, and walnuts were used for nutrition and cost analysis.
  • Learn more about fruits and what’s in season now.

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