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breakfast mung bean rice porridge

Breakfast Mung Bean Rice Porridge

A delicious alternative to oatmeal in the mornings with a protein boost. NUT FREE, PEANUT FREE, DAIRY FREE, GLUTEN FREE, EGG FREE, VEGAN.

Course Breakfast, Snack
Keyword dairy-free, egg-free, gluten-free, nut-free, peanut-free, vegan
Cook Time 50 minutes
Total Time 7 hours 50 minutes
Servings 2


  • ½ Cup mung beans uncooked
  • 1 Cup brown rice cooked
  • Cup maple syrup
  • Cups water


  1. Rinse mung beans in cool water.

  2. Put mung beans into a bowl and cover with 2 inches of cool water.

  3. Soak overnight or 6 hours.

  4. Drain and discard water.

  5. Put drained mung beans, cooked brown rice, and new water into a pot and bring to a boil.

  6. Simmer on low for 50 minutes or until beans are soft.

  7. Allow to cool.

  8. Add maple syrup.

  9. Puree the porridge and maple syrup with an immersion blender. (optional)

  10. Add any toppings such as: black sesame seeds, dried dates, toasted coconut flakes, or a dash of coconut milk.

Recipe Notes

  1. Add more water if you like a thinner porridge.
  2. Use less water if you like a thicker porridge.
  3. This can be made ahead of time and warmed in the microwave in the morning.