If you’re anything like me, you probably have a container of leftover brown rice or cooked grains in the fridge right now.

Having cooked grains like brown rice, buckwheat, or farro (my favorite) on hand makes me feel a bit more relaxed about life because I know I can quickly reheat it to serve along side some frozen chili or dal for a super fast weeknight dinner.

Having leftovers ready and waiting for you is equally handy when it comes to breakfast too. Grains work well as an oatmeal replacement and taste delicious when combined with cinnamon, cardamom, and a splash of plant based milk.

The trick here is to add applesauce (the secret ingredient) which helps to bind the grains together and creates a thick and creamy porridge consistency that is oh-so-comforting at breakfast time. You can also use mashed banana if you don’t have applesauce. Both work well.

This is a great way to use up leftover cooked grains and it’s honestly delicious. Plus it’s packed with filling protein and fiber, and energizing complex carbohydrates, making it as wholesome as it tasty.

I hope you enjoy!

Serves 1

• 1/2 cup cooked farro or short grain brown rice
• 1/2 tsp ground cardamom
• 1/2 tsp cinnamon
• 2 pinches of sea salt
• 3-4 tbsp of lite coconut milk, soy, or almond milk
• 1/4 cup unsweetened applesauce
• toppings of your choice

1. Add all of the ingredients to a microwave-safe bowl and mix well. (If you like your porridge to be on the sweeter side, add a spoonful of maple syrup and mix that in too but I usually wait and add it on top)
2. Microwave for 1.5 to 2 minutes or until warmed through and all of the liquid is absorbed.
3. Top with whatever you like! I love add banana slices, walnuts, and a drizzle of maple syrup, some tahini or peanut butter. Enjoy!

This can also be done on the stove. Adjust the cooking time to about 5-6 minutes if using the stovetop.