• Prep-time: / Ready In:
  • Makes 4 bowls

Get a nourishing start to your day with this simple, satisfying breakfast bowl. Freekeh has a chewy-tender texture like steel-cut oats, which could also be used in this recipe. Both whole grains store and reheat well, so you can make the base for this bowl ahead of time; then just warm it up and add the fruit and nut toppings just before serving.


  • 1¼ cups freekeh
  • 1 lemon
  • 3 tablespoons pure maple syrup
  • 2 cups fresh blueberries
  • 4 tablespoons toasted slivered almonds


  1. Cook freekeh according to package directions. Grate 1 teaspoon of zest and squeeze 1 tablespoon of juice from lemon; while freekeh is hot, stir in maple syrup, lemon juice, and lemon zest. Cover, and let stand 5 minutes.
  2. Spoon ¾ cup freekeh into each bowl. Top with ½ cup blueberries and 1 tablespoon toasted slivered almonds.

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about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

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