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Brown Rice Breakfast Bowl

Coconut Brown Rice Breakfast Bowl

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  • Author: Teri
  • Prep Time: 10
  • Cook Time: overnight
  • Total Time: 12 hours
  • Yield: one bowl 1x
  • Category: breakfast


This is a great alternative to oats in the morning! It’s gluten-free, comforting and filling!



1 c cooked brown rice

24 tablespoons light coconut milk

1/2 banana, sliced

dash of salt

1/2 teaspoon cinnamon

1/4 teaspoon vanilla extract

2 tablespoons chopped pecans


Combine all the ingredients, except the pecans, in a bowl and cover.

Stick it in the fridge overnight. If you’re wanting something warm, heat it in the microwave for about 45 seconds, then top with pecans.

Otherwise add the pecans right on top and dig right into a cold bowl.


I have made this in the morning without letting it sit overnight. It’s still good but not as creamy.

You can add more coconut milk if you’d like it a little soupy!


  • Calories: 416
  • Sugar: 10.5
  • Sodium: 601.3
  • Fat: 12.2
  • Saturated Fat: 2.8
  • Carbohydrates: 71.3
  • Fiber: 5.7
  • Protein: 6.9

Keywords: gluten free