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brown rice porridge w almond mylk

Yikes! This is my first YouTube video folks and I am really excited (and nervous if I was to be honest) about sharing this with you. I love being in the kitchen and creating my favourite dishes for the blog, the process of styling, photographing and editing. Though as much as I love photography, the use of video takes this experience of sharing my passion with you to a whole new level.

This brown rice and almond mylk porridge is the first in a series of videos that I will be bringing to the JCN website, and now YouTube channel over the coming months. You can of course subscribe to my utube channel so you do not miss out on any new recipes that feature in 2016, and of course subscribe here on the website for all the latest updates.

As for this delicious recipe, it’s one of my all time favourites. Quick, tasty and full of an abundance of nutrients.  This video was shot quite a few months back, so now that it’s warmer it may not be the typical breakfast choice on these warm mornings here in Australia. However, you can certainly make a bircher style version and simply soak the brown rice flakes overnight in the almond milk. Just as scrumptious!

As always, please leave me your thoughts below, and I’d also love it if you could leave me a comment on the u-tube channel. Xx

brown rice porridge w almond mylk

Print Recipe

serves 1
preparation time
3 minutes
cooking time
2 – 3 minutes


  • 1/3 cup brown rice flakes ( you could also use rolled oats)
  • 1/4 cup almonds
  • pinch of salt
  • 1 cup water
  • 1 heaped spoonful peanut butter
  • 1 banana, sliced down the middle length ways
  • 1 dessertspoon cacao nibs


Begin by making your fresh almond mylk. Place the almonds in the blender with the water and blend till well combined and creamy. You do not need to sieve the almond mylk, the pulp will add extra creaminess and flavour.

Heat a saucepan to a low – medium heat and add in the brown rice flakes followed by the fresh almond milk with a generous pinch of salt. Bring to a simmer stirring often, being careful that the pot does not simmer over.

While the porridge is cooking, heat a frying pan and add a little lug of olive oil. Add the banana halves and gentle fry on both sides till warmed through and slightly caramelised.

After 2 – 3 minutes to the porridge should be done, if it seems a little thick just add a little water. Pour the porridge into a serving bowl and top with a spoonful of peanut butter, the caramelised banana halves and a sprinkle of cacao nibs. 

nutritional information

  • Almonds are rich source of plant-based calcium. Just cup contains close to 200mg of calcium, thats nearly one quarter of your daily calcium intake needs. You can soak you almonds over night if you like and then use them to make your almond mylk in the morning for this recipe. This will make them a little easier to digest for those with super sensitive digestive systems, otherwise I do not feel it is really that necessary.
  • The almonds combined with the peanut butter provide the plant-based protein for this dish. I find this works well if you have not had a particularly active morning of resistance training exercise, otherwise you may need to boost your protein content further with some protein powder added to the dish or with even some silken tofu blended into the mylk.

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