Purple Pinole Breakfast Bowl Recipe

October 3rd, 2016

The phrase “power breakfast” may evoke images of protein shakes and bland egg-white omelettes. Not the case with pinole, a purple maize hot cereal traditionally eaten by the Tarahumara people of Mexico. The velvety porridge packs in plenty of complex carbs and a solid serving of protein to keep you energized all morning. In keeping with the purple theme, we’ve added blueberry jam, blackberries, raspberries, and more blueberries to the recipe.

Purple Pinole Breakfast Bowl

Yield: 3 servings
Active Time: 8 minutes


1 teaspoon coconut oil
1/4 cup blueberries
1 1/2 cups almond milk
1/2 cup Original Purely Pinole Whole Grain Cereal
1 to 2 tablespoons blueberry or blackberry jam
1/3 cup mixed fruit (blackberries, raspberries, pomegranate, and blueberries)


Warm coconut oil in a small saucepan over medium heat and stir in blueberries. Sauté until they begin to release their juices, then stir in almond milk. Add pinole and cook for 3 to 5 minutes, stirring frequently, or until mixture begins to boil and thicken. Transfer to a bowl and top with a dollop of blueberry jam and fresh fruit to serve.

Photo credit: Paul Delmont

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This article is related to: Breakfast Recipes, Food, Gluten-Free, Recipe, Vegan, Vegetarian

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Merce MuseThrive Market Food Editor

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