Morning Delight: Gluten Free Brown Rice "Oatmeal" Recipe

Enjoy this gluten free oatmeal alternative that packs a healthy fiber punch.

Nutritionist and friend of thinkThin® founder & CEO Lizanne Falsetto, Deborah Enos, CN, also known as “The One-Minute Wellness Coach,” is the health coach for busy, working people. She pares her good-health messages down to simple and fast bullet points that can impact lives in 60 seconds or less. Her advice is something that may add a couple of minutes to your daily routine but will add a huge dose of energy and vitality to your day.

by Deborah Enos, CN

Yesterday I woke up ready to prepare my morning oatmeal. But the maid (me, ha-ha) forgot to go to the supermarket. I knew that I had a big container of cooked brown rice in the refrigerator, so I thought to myself, “Could I substitute brown rice for oatmeal?” I am happy to say the answer is a resounding, YES! And that is from a tough audience of two teenagers and my husband! It was actually pretty simple to swap out the oatmeal for the brown rice. I prepared it with the traditional additions you would use with oatmeal: cinnamon, almonds and maple syrup. I liked the nutty taste and firm texture of the brown rice with all of those yummy ingredients. Another key point? The entire family asked me to make it again, which is good news! The result was a healthy, gluten free alternative to a morning favorite.

Not your Granny’s Oatmeal

Ingredients

• 1 cup of cooked brown rice

• 1 sliced banana

• ½ cup of milk of your choice – You could also just add water as you liquid.

• 1 teaspoon of cinnamon – Feel free to use more!

• 1 tablespoon of sweetener (I used organic maple syrup)

Directions

Add the brown rice, milk/liquid, banana, cinnamon and sweetener to a sauce pan. Put the pan on the stove top under medium heat. Warm up (about 5 minutes) and then get creative with some “add-ons.” Check out some of the add-ons you can use to “jazz” up the taste:

1. Tablespoon of almonds or walnuts

2. Tablespoon of unsweetened coconut (this is what I used)

3. A sprinkle of raisins or cranberries

4. 2 teaspoons of flaxseed (add at the end of cooking, flaxseed doesn’t like heat)

This recipe will serve two.

Deborah serves as a board member of the American Heart Association and is author of the popular book “Weight a Minute!” Transform your Health in 60 Seconds a day. She has appeared on NBC, ABC and FOX News, and has been featured in The Costco Connection, Parade Magazine, Self Magazine, Better Homes and Gardens, Good Housekeeping and USA Today.