Try Our Gluten-Free Brown Rice Oatmeal With Roast Peaches And Blueberries
Have you tried brown rice oatmeal yet? Yes, we’re literally eating rice for breakfast (and maybe lunch and dinner too with these rice bowl ideas!). Cooked slowly with milk (you can use regular or almond), the milk is absorbed and reduced down so that it releases its natural sweetness — without the need to add sugar! That being said, we can’t resist a little honey with our oatmeal, so we made some sweet, honey-roasted peaches AND some lightly cooked blueberries (mmmm we love us some blueberries — check out these 20 blueberry recipes) as a fruity, luxury topping. Throw on a few toasted almonds and a couple of tiny sprigs of fresh thyme, and you’ve got a breakfast fit for a queen. While you’re at it, why not try one of these juice ideas too!
Ingredients:
Serves 4
- 1 cup long or short grain brown rice
- ½ teaspoon vanilla extract
- 4 1/4 cups regular milk (or unsweetened almond milk)
- 1 cup fresh blueberries
- 1 teaspoon water
- 4 peaches, cored and sliced in half
- 4 teaspoons unsalted butter
- 5 teaspoons honey
- a few sprigs of fresh thyme
- 4 Tablespoons toasted almond flakes
Instructions:
- Place the brown rice, vanilla extract and all but half a cup of the milk into a large saucepan. Bring to the boil, turn down the heat and simmer on low, without a lid, for 40-45 minutes, stirring every 10 minutes, until the rice absorbs the milk. Top up with the rest of the milk at the end if required.
- While the rice is cooking, add the blueberries, water and one teaspoon of honey to a small pan. Heat on a low heat for 3-4 minutes, stirring once or twice until the blueberries just start to release their juices. Turn off the heat.
- Next, preheat the oven to 375 degrees Fahrenheit. Place the peach halves on a baking tray, cut side up, and add half a teaspoon of butter to the top of each peach half. Drizzle over the rest of the honey. Place in the oven and cook for 15-20 minutes until tender.
- By now the oatmeal should be ready. Turn off the heat and transfer to bowls. Top with the roasted peach slices, cooked blueberries, flaked almonds and fresh thyme sprigs.
Place the brown rice, vanilla extract and all but half a cup of the milk into a large saucepan. Bring to the boil, turn down the heat and simmer on low, without a lid, for 40-45 minutes, stirring every 10 minutes, until the rice absorbs the milk. Top up with the rest of the milk at the end if required.
While the rice is cooking, add the blueberries, water and one teaspoon of honey to a small pan. Heat on a low heat for 3-4 minutes, stirring once or twice until the blueberries just start to release their juices. Turn off the heat. Next, preheat the oven to 375 degrees Fahrenheit. Place the peach halves on a baking tray, cut side up, and add half a teaspoon of butter to the top of each peach half. Drizzle over the rest of the honey.
Place in the oven and cook for 15-20 minutes until tender.
By now the oatmeal should be ready. Turn off the heat and transfer to bowls. Top with the roasted peach slices, cooked blueberries, flaked almonds and fresh thyme sprigs.
Drizzle a little extra honey on top, if you like!
Enjoy for a hearty, luxurious breakfast (or dessert!).
Do you have any breakfast/dessert hybrid ideas? We’d love to hear — tweet us @BritandCo, and follow us on Pinterest for more delicious and healthy recipes.
