Breakfast Grains


Whenever I have to cook grains for a dish, I always make more than the recipe calls for and set the extra portion to the side. Keeping cooked rice or quinoa in the refrigerator is a meal-time life saver, especially when you're trying to prepare a quick and healthy breakfast (or lunch or dinner for that mattter!) for your family.
I make this recipe for Kenya at least once a week and sometimes make enough for two mornings so I can serve it to him the next day. The only trouble this week when I made it was that my husband found Kenya's second day portion and ate it for his dessert (yes, you could also serve this as a dessert, too!). No matter, it tastes like a sweet risotto and it's delicious!


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Breakfast Grains (make 2 toddler or 1 big kid servings)

Prep Time: 1 mins Cook Time: 5 mins

egg free

gluten free


  • 1/2 Cup Cooked Grains (rice, quinoa, kamut or wheat berries would be a good choice)
  • 1/4 Cup Milk (vanilla rice, soy or cow’s milk are good choices)
  • 1 Tsp honey
  • Pinch Cinnamon
  • 2 Tbsp Berries (I use blueberries)


1. Place all the ingredients in a saucepan and cook over low to medium heat until the dish is creamy and most of the liquid has absorbed into the rice.
2. Cool and serve.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.