Recipe: Simple Breakfast Grains with (Vegan) Yogurt & Fruit

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Who else really, really misses WholeSoy?

Although I never ate much vegan yogurt, possibly because I remember what dairy yogurt used to do in my stomach thanks to lactose intolerance, I always loved the unsweetened plain kind from WholeSoy. It was pleasantly tart and could be used in place of vegan mayo or sour cream if I didn’t have those on hand. It was also fabulous for mixing with granola as a snack. When WholeSoy went kaput, I figured I wouldn’t ever have a good vegan yogurt again. (The other one I used to like was Wildwood Probiotic Soyogurt, which also is apparently no longer made.)

I was wrong. Miyoko Schinner to the rescue with her cashew/soy yogurt recipe! It takes a little practice to get the hang of culturing the stuff, but the final product is just the way I like yogurt to be: tangy and zippy like WholeSoy was, not ridiculously sweet like pudding. It’s the perfect yogurt for making parfaits or, if you like a warm and creamy breakfast, making Breakfast Grains with Vegan Yogurt and Fruit!

breakfast grains with vegan yogurt and fruit
Mixing cooked millet and rice with oatmeal creates a fun blend of textures that’s a nice change from straight-up oatmeal. I like to use dates and either apples or pears to sweeten this porridge because I like the added crunch from the fresh fruit. To make it more seasonal, feel free to use your favorite berries or stone fruits instead. The goal is to have a big bowl of warm, creamy grains that’s just sweet enough for a morning pick-me-up.

breakfast grains with vegan yogurt and fruit served
You’ll have to cook the rice and millet the night before to make this come together quickly in the morning. Put them on while you’re making dinner and they’ll be all ready when you want to make your breakfast! For a creamier porridge, replace some of the oatmeal water with your favorite nondairy milk.

I’m glad I discovered Miyoko’s yogurt. Though it is a little time-consuming, it makes a large batch that goes a long way. The mixture of soy and cashews provides healthy fats and proteins, no dairy required. That makes my vegan, lactose intolerant digestive system very happy.

Have you ever made vegan yogurt? How did it turn out?

5.0 from 1 reviews
Simple Breakfast Grains with Vegan Yogurt & Fruit
Prep time
Cook time
Total time
Warm up your morning with this creamy three-grain cereal studded with sweet bits of fruit and made creamy with the addition of vegan yogurt.
Recipe type: Breakfast
Serves: 2 servings
For the rice and millet
  • 1 cup water
  • ¼ c millet
  • ¼ c brown rice
For the porridge
  • 1½ cups water, plus more as needed
  • ¾ c oats
  • 1 cinnamon stick
  • 2 large medjool dates, chopped
  • ¼ cup unsweetened plain vegan yogurt
  • 1 large apple or pear, chopped
  • ground cinnamon (optional)
  1. The day (or evening) before you'd like to have your porridge, combine the rice, millet and 1 cup water in a medium saucepan. Cover and bring to a boil, then reduce the heat to low and simmer, covered, until the water is absorbed, about 40 minutes. Fluff with a fork and allow to cool. Store in the refrigerator overnight.
  2. In the morning, transfer the rice and millet to a bowl. Add the oats, cinnamon stick, dates and 1½ cups water to the pan. Cover and bring to a boil and then simmer, covered, for 5 minutes.
  3. Add the vegan yogurt, apple or pear and the rice/millet mixture to the pan. Add more water if necessary. Return to a simmer and cook, covered, until the oatmeal is done and the mixture is creamy, about 5 minutes more.
  4. Serve hot, sprinkled with ground cinnamon if desired.


About the Author:

Sam has been eating a plant-based diet since summer of 2009 and has spent the subsequent years experimenting with all manner of plant-based food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a former member of Toastmasters International and was awarded a Competent Communicator designation for public speaking. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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  1. Vanessa @  July 20, 2015

    I love that you added millet. It’s one of my favorite grains and is definitely not used enough in recipes. Looks delicious!

    • Sam  July 20, 2015

      😀 I’m a big fan of millet. Have you seen the blueberry/lemon concoction over at Choosing Raw that mixes millet and quinoa? So tasty!


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