Wild rice is one of those foods for me that harkens memories of Minnesota home. I remember one soup in particular that I enjoyed. It was a creamy wild rice soup my father made.
In the last few months, I’ve been using more wild rice in recipes. A household favorite is wild rice pancakes. The Pioneer Woman has a great recipe for them.
Going into the work week, I wanted to give you another portable breakfast recipe. Blueberries, wild rice and maple syrup give this oatmeal a nice caramelized sweetness with juicy blueberries. The real treat, in my opinion is the added texture and nutty flavor from the wild rice.
A quick tip on adding grains to your overnight oats. Cook a batch in your weekly meal prep. Then use your grain throughout the week in overnight oats, salads, stir frys, etc. My favorite grains for weekly use are quinoa and wild rice.
Do you have a favorite vegetarian wild rice dish? Please share in the comments below.
Yields 1 serving
Creamy oats sweetened with maple syrup brings out notes of chicory and caramelized sugar. Wild rice boosts the texture and nuttiness. Fresh blueberries add the final touch of juiciness to this grab and go breakfast that "cooks" overnight in the refrigerator.
5 minPrep Time
8 hrCook Time
8 hr, 5 Total Time
- 1/2 cup rolled oats
- 1/4 cup cooked wild rice
- 2 tsp maple syrup
- 1 - 2 Tb blueberries; fresh or frozen
- 1/2 cup milk*
- Combine the oats and rice in a mason jar or other 1 cup container; mix thoroughly.
- Stir in the maple syrup.
- Gently stir in the milk.
- Top the oatmeal with blueberries.
- Lid the mixture and place in the refrigerator for 8 hours. Delicious oats will be easy to grab and go.
*Any milk you prefer may be used. Most recently I've been using coconut milk.