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Peanut Butter & Jelly Cream of Rice
Quick · 5–15 min

Peanut Butter & Jelly Cream of Rice

John Thomas's PB&J breakfast. Cream of rice cooked in the microwave, made rich with vanilla protein and powdered peanut butter, swirled with sugar-free jelly, then topped with coconut yogurt and blueberries. John eats the full bowl. This recipe splits it into two.

John Thomas’s pick · vegan business & fitness coach · 21 years, 1 month plant-based
@thebodybuildingvegan
Hands-on
10 min
Hands-off
None
Total
10 min
Dishes
1
33gprotein452cal67gcarbs7gfatper serving · $3.71
Skillmicrowave · stove

Method

  1. 1

    Bring the water to a boil. Add the cream of rice to a large microwave-safe bowl and pour the hot water over it.

  2. 2

    Microwave for 4 minutes.

  3. 3

    Stir in the peanut butter powder and the Vedge protein until smooth.

  4. 4

    Microwave another 2½ minutes to finish cooking the rice.

  5. 5

    Swirl in the sugar-free jelly, layer the coconut yogurt on top, and finish with the blueberries and a pinch of cinnamon and salt if you like. Stir it all together and eat.

Good to know
  • John's full bowl is this whole recipe in one serving, about 900 calories and 60 g of protein. Set servings to 1 above.
  • A drizzle of sugar-free maple syrup makes it taste like a PB&J pancake.

Nutrition

per serving
Calories
452
Protein
33g
Carbs
67g
Fat
7g
Fiber
5g
Sodium
370mg
Contains peanutSoy-freeGluten-free

Calculated from ingredient reference data. Brand labels vary.

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