We can probably all agree that there’s no better way to start the day than with a clean, nutritious breakfast. But if you’re anything like me, the snooze button is far more tempting than scrambling eggs. So I typically end up pulling on yesterday’s jeans, running out the door, and choking down an old protein bar with just a few minutes to spare before my first meeting of the morning.
Definitely not an optimal way to start the day.
But I think I’ve finally found a solution to my breakfast woes: breakfast pudding that can be eaten on-the-go, tastes like dessert, and is surprisingly nutritious and guilt-free.
This breakfast pudding is packed with superfoods — blueberries, brown rice, chia, flax, and coconut. The pudding is rich and eggy, and is more like a custard cake holding the rice together than a classic rice pudding. Almond milk and coconut flakes round out the pudding’s creaminess, and the blueberries are little spikes of tartness dotting the landscape.
My favorite feature of this breakfast pudding, though, is the almond crisp baked atop. It sort of accomplishes the impossible: it creates a desserty decadence without the guilt. Astonishingly, the crisp remained crisp in the fridge. I made a batch of these puddings on a Sunday, and the crisp was still going strong on Thursday!
So this is my new breakfast routine. Grab a ramekin of this pudding out of the fridge, and enjoy it in my office before my students turn up. It has become the highlight of my day, and keeps me feeling more than energized well past lunch hour. Recipe can be made vegan with an egg substitute.
Blueberry, Coconut, & Brown Rice Breakfast Pudding with Almond Crisp
Makes 5-6 servings | Cook time 90 minutes (60 inactive)
For the Pudding
- 1 + 1/2 C brown rice
- 2 + 1/2 C water
- 4 eggs
- 1 + 1/4 C almond milk
- 1/4 C agave syrup
- 1 + 1/2 tsp vanilla extract
- 1/4 C flaked coconut
- 1/2 tsp salt
- 1 + 1/4 C blueberries
- 1/2 Tbsp chia seeds
For the Crisp
- 3 Tbsp flour
- 1 Tbsp ground flaxseeds (optional; if not using, replace with 1 Tbsp flour)
- 1/4 C rolled oats
- 1/4 C sliced almonds
- 1/4 C flaked coconut
- 1 Tbsp agave syrup
- 3 Tbsp butter alternative (I like Melt Organic), melted
- Lightly oil an 8″x8″ baking pan or four oven-safe 5″ ramekins. Set aside. Preheat oven to 350°F.
- Always wash the rice first to remove residual starch or powder. If using rice cooker, add rice and water to bowl and follow rice cooker directions. If cooking on stove, add rice and water to stockpot. Bring to boil, then reduce heat to barely a simmer and cover with tight-fitting lid. Cook over low heat until all water is absorbed and rice is tender and fluffy, about 40 minutes. Let cooked rice cool for 10 minutes before adding it to rest of ingredients.
- In a large mixing bowl, combine eggs, almond milk, vanilla, coconut flakes, salt, blueberries, and chia seeds. Stir until well incorporated. Fold in cooled cooked rice.
- Pour pudding into prepared baking dish(es). Bake uncovered for 30 minutes.
- Meanwhile, prepare the crisp by combining flour, ground flaxseeds, oats, almonds, coconut, and agave, and mixing well. Pour melted margarine/butter into mixture, then stir to incorporate. Mixture should be chunky and a bit dry.
- Remove baking dishes from oven, scatter crisp mixture evenly on top of pudding. Return to oven and bake another 10 minutes.
- Finish under low broiler for 2-3 minutes to give crisp a golden-brown color.
- Let cool 15 minutes before eating. Can be stored in the refrigerator up to 4 days. If refrigerating, let it come to room temperature before eating.