Great Lakes Wild Rice, Apple & Pecan Bowl
A warm vegan breakfast bowl featuring nutty wild rice, tender apples, toasted pecans, oat milk, and pure maple syrup. It comes together quickly using fully cooked wild rice.
- apple
- breakfast
- breakfast bowl
- dairy-free
- Great Lakes
- IPFB09
- pecan
- quick
- Vegan
- vegan breakfast
- wild rice
Shopping options
Check ingredients to include themPackage used · most used first
Fully cooked wild rice · 3 Cup
Kroger® 90 Second Microwavable Long Grain & Wild Rice
71%
Details
Honeycrisp apples · 2 Each
Kroger® Honeycrisp Apples - 4 Pack Tray
50%
Details
Unsweetened oat milk · 1.5 Cup
Planet Oat® Unsweetened Original Oatmilk
38%
Details
Pecan halves · 0.5 Cup
Fisher Unsalted Pecan Halves
Sale
20%
Details
Pure maple syrup · 0.25 Cup
Anderson's Pure Maple Syrup
Sale
13%
Details
Pure vanilla extract · 1 Teaspoon
McCormick Pure Vanilla Extract
Sale
8%
Details
Ground cinnamon · 1 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
2%
Details
Fine salt · 0.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- wild rice-3 cups
- Honeycrisp apples-2 each
- unsweetened oat milk-1 1/2 cups
- pecan halves-1/2 cup
- pure maple syrup-1/4 cup
- ground cinnamon-1 teaspoon
- pure vanilla extract-1 teaspoon
- fine salt-1/4 teaspoon
Core and dice the apples into 1/2-inch pieces, then coarsely chop the pecans.
Keep fingers tucked away from the knife blade while coring and dicing the apples.
Place the saucepan over medium heat. Add the pecans and toast for 2 to 3 minutes, stirring frequently, until fragrant and lightly browned. Transfer them to a bowl.
Add the fully cooked wild rice, apples, oat milk, maple syrup, cinnamon, and salt to the saucepan. Bring to a gentle simmer over medium heat, then reduce the heat to medium-low.
Stir carefully while the mixture simmers, as hot oat milk can splatter.
Cook for 7 to 8 minutes, stirring occasionally, until the apples are crisp-tender and the rice is hot and creamy.
Stir carefully while the mixture simmers, as hot oat milk can splatter.
Remove from the heat and stir in the vanilla. Divide among four bowls and top with the toasted pecans. Serve warm.
Confirm that diners do not have a tree-nut allergy before serving the pecans.
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