Vegan and Gluten-Free! Rice PuddingDisclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something. I only include links for products and services I love and believe in. Please check out my disclosure policy for more details!
The Polar Vortex is definitely moving back in. Well, technically, I guess it never left. That weird fog in the summer was a result of our lingering frosty friend.
When temperatures drop, I tend to make a lot more hot breakfasts. Those of you who have read a lot of my blog posts know that I am a big fan of steel-cut oats. They’re easy to make and you can prep up to a week’s worth of breakfasts in a half hour. That’s probably faster than it takes to prep microwaved oatmeal every day!
However, man cannot live on oatmeal alone. When I need to shake up my routine, I like using other grains and trying other breakfasts. I’ve been on a rice pudding kick lately, and last Sunday night, I made some really great rice pudding based on a recipe from So Delicious. It’s really versatile and easy to customize.
Use their recipe as a base and then shake it up. Here are some ideas for things to mix in at the end.
This week I used:
- Dried apricots
- Pumpkin pie spice
I also used half as much sweetener and substituted for maple syrup.
You could also try:
- Dried cranberries
- Dried pineapple
- Coconut flakes
- Chai spice
- Honey or agave as sweeteners
- Dried cherries
- Anything you can dream up!
With oatmeal and rice pudding, I like to make my imagination run wild. Why not when you have such a tasty blank canvas? What are your favorite flavors for the morning?