This fast and tasty breakfast option is portable so it makes healthy eating practical when you’re on the go. You can use coconut yogurt or homemade rice pudding, alternating with layers of crunchy granola and sweet juicy berries.
1 cup leftover cooked rice (white or brown)
1 cup almond milk
Pinch sea salt
2 tablespoons maple syrup
1 teaspoon vanilla extract
Maple syrup or agave nectar
Chopped dried fruit
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In a small saucepan make the rice pudding by placing the cooked rice, almond milk, sea salt and maple syrup. Bring to a boil over medium high heat, then reduce to heat to simmer on low, lightly covered for 20 minutes. Remove from the heat and stir in the vanilla. Allow to cool completely, then refrigerate for an hour or until cold.
In two glass mason jars, layer the rice pudding, granola and berries, repeating two or three layers to the top. Best eaten the same day or the next day.