Quick & Easy Whole Grain Recipes

satisfying options for breakfast, lunch and dinner

Whole grains are definitely one of the foods to say YES to! (I dug into exactly why in my last newsletter for paid subscribers, but there is an informative preview of it available for all.) They may have a reputation for taking a long time to cook or being expensive, but there are plenty of convenient and affordable whole grain options too. These recipes are quick and easy to prepare (and/or make-ahead) so you can have nourishing whole grain goodness at your fingertips for breakfast, lunch or dinner. Enjoy!

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Blueberry – Chia Overnight Oats

Photo by Quentin Bacon

Why are overnight oats so popular? When you let rolled oats sit overnight in a mixture of milk and yogurt the oats soften and absorb the liquid, and you wake up to treat that has the luxurious texture of a pudding. With that as the base you can run with all kinds of fruit, nut and flavor combos. Here, fresh, blueberries and blueberry jam add magnificent color and light sweetness, and chia seeds and almonds punch up the crunch factor while adding healthy fats, satisfying fiber and protein. Using individual jars for blueberry – chia overnight oats makes for an easy grab and go breakfast, or a fun way to serve for a brunch.

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Sorghum Salad with Cucumber, Cilantro and Cumin

Photo by Sreal Boruchin

Ever try sorghum? It’s a gluten-free, protein-rich whole grain with a mildly nutty flavor, that’s especially environmentally friendly. In this salad it is cooked, chilled and tossed with cucumber, cilantro (you could sub parsley and/or mint) and cumin seed in a lime-seasoned dressing. This sorghum salad pairs well with any protein you might be roasting or tossing on the grill and will hold up well to pack for lunch or a picnic.

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Za’atar-Spiced Chickpea Pita Pizzas

Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post

Whole grain pitas are a super-convenient and versatile way to get your whole grains. For these pita pizzas, chickpeas are mashed with olive oil and lemon juice just enough to come together, then seasoned with a generous amount of za’atar and piled onto pita bread along with tangy feta cheese, chopped fresh tomatoes and shredded mozzarella. They are baked until the bread is crisped, the cheese is melted and the fragrance of the herbs is unleashed, before being showered with fresh parsley. The result is a meal that’s simple and healthful, yet brimming with exciting flavor.

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