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This one’s pretty straightforward, but it’s a classic. “To get a jump-start, make the whole grain dry mix the night before,” says Dana Angelo White, M.S., R.D., a nutrition partner with Fairlife. “I like to cook it with higher protein, lactose-free Fairlife ulta-filtered milk for a hunger-fighting breakfast. You can also cook a batch the night before and reheat in the microwave before an early-morning workout.”

Nutrition (per serving)

Calories: 213; protein: 11g; fat: 4g; carbs: 33g; sugar: 11g

Recipe and photo by Dana Angelo White, M.S., R.D., of Dana White Nutrition and nutrition partner with Fairlife.

Makes 3 Servings
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2 cups dry long grain brown rice
1 cup dry quinoa
2 cups Fairlife reduced fat milk
1 cinnamon stick
¼ tsp ground cinnamon
2 Tbsp maple syrup, plus more for drizzling
Fresh fruit for serving
How to make it 

Place brown rice and quinoa in a food processor or high-speed blender, and grind to a fine powder; transfer to a container and set aside.

Combine milk and cinnamon stick in a medium saucepan and bring to a simmer over medium-high heat. Remove the cinnamon stick, then whisk in ground cinnamon, maple syrup, and ½ cup of the grain mixture. Continue to cook, whisking frequently until the mixture is thickened, 6 to 8 minutes. Serve immediately topped with fresh fruit and a drizzle of maple syrup, if desired.