Coconut Brown Rice Porridge + Apple Sage Granola
 
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Coconut brown rice porridge + apple sage granola is a creamy, crunchy gluten free and vegan breakfast. Full of warm comforting flavors like cinnamon + sage.
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
For the coconut brown rice porridge:
  • 1 tablespoon coconut oil
  • 1 cup short grain brown rice
  • 2 15 oz. cans light coconut milk
  • ⅓ cup dried dates (Medjool or soaked overnight, see notes)
  • 2 cups water
  • ½ teaspoon salt
  • 1 cinnamon stick
  • 1 teaspoon pure vanilla extract
For the apple sage granola:
  • 2 cups rolled oats (gluten-free if needed)
  • ⅓ cup raw walnuts, chopped
  • ¼ cup ground flax seeds
  • ¼ cup dried coconut flakes
  • ¼ cup unsweetened dried apple
  • 2 teaspoons ground cinnamon
  • 2 tablespoons chopped fresh sage
  • ¼ teaspoon salt
  • ½ cup unsweetened applesauce
  • 1 tablespoon honey
  • 1 tablespoon melted coconut oil
  • 1 teaspoon pure vanilla extract
Assembly:
Instructions
For the coconut brown rice porridge:
  1. In a high speed blender (I used my Vitamix), blend together the soaked dates with 1 can of the coconut milk. Set aside.
  2. Melt the coconut oil in a medium sauce pan over medium heat. Add the brown rice and lightly toast in the oil, about 5 minutes.
  3. Add the coconut milk and date mixture, remaining can of coconut milk, 2 cups of water, salt, cinnamon stick and vanilla and bring to a boil.
  4. Once the porridge is boiling, reduce the heat to low and cook uncovered, stirring occasionally, until the rice is chewy and absorbs most of the liquid, about 1 ½ hours.
  5. Remove the cinnamon stick before serving.
For the apple sage granola:
  1. Preheat the oven to 300 degrees Fahrenheit.
  2. In a medium bowl, combine the oats, walnuts, flax seeds, coconut flakes, dried apple, cinnamon, sage and salt.
  3. In a small bowl, combine the applesauce, honey, melted coconut oil and vanilla extract.
  4. Pour the applesauce mixture over the dry mixture and stir to fully combine.
  5. Spread the granola evenly on a rimmed baking sheet and bake until golden brown, about 1 hour, stirring every 15 minutes.
  6. Remove from oven and allow to cool completely.
Assembly: Sprinkle granola over each serving of coconut brown rice porridge. Serve with apple butter and non-dairy milk, if desired.
Notes
A word about soaking dates: This made using Deglet Noor dried dates, not Medjool. Medjool dates are moister so they don’t require soaking while Deglet Noor need to be soaked. To soak, simply cover with water overnight or use the “quick soak,” method. To “quick soak,” put dates in a microwavable bowl and cover with water. Microwave on high for 2 minutes. Discard the soaking liquid (for both soaking methods) before using in these recipes.

Inspired by Sqirl LA's Brown Rice Porridge. Apple sage granola adapted from Two Healthy Kitchens.
Recipe by Our Four Forks at http://ourfourforks.com/coconut-brown-rice/