Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • 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.

Comments (1)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Bonita Blair1 year ago
Do you want to report this comment as inappropriate?

Tried to add to my meal planner but it said recipe could not be found.

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Mary Margaret Chappell
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. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap