Sure, a steaming bowl of steel-cut oats is a great a.m. meal, but if oats are the only whole grain in your morning rotation, you’re missing out, says Kat Brown, RD, RYT, a dietitian and yoga teacher in Menlo Park, California. “There are so many other surprising grains that you can turn into delicious breakfasts,” she says.
Written by Meghan Rabbitt
To avoid oatmeal burnout, try one of these simple, tasty recipes:
BARLEY
In a bowl, top ½ cup cooked barley with nuts, seeds, and a drizzle of maple syrup—or whichever toppings you usually add to your oatmeal.
BROWN RICE
In a bowl, combine 1 egg, ½ cup cooked brown rice, and ½ cup cauliflower “rice” (grated raw cauliflower). Form into pancakes and fry in olive or coconut oil.
FARRO
In a frying pan over medium heat, add 1 tablespoon coconut oil, ½ cup cooked farro, ¼ cup each chopped onions and tomatoes, and a handful of scallions. Cook 10 minutes and top with a fried egg and half an avocado, sliced.
MILLET
In a bowl, mix ½ cup cooked millet, 1 cubed apple, and a dash of cinnamon. For a creamier texture, cook the millet in almond milk instead of water.
This article was first published in the print edition of Yoga Journal Singapore,which is now Yogahood Online.
