Creamy Vegan Freekeh Breakfast Pudding Recipe

“Sleep is like the unicorn—it’s rumored to exist, but I doubt I will see any.” I once read that line and laughed because it describes me perfectly. I have always had a complicated relationship with sleep. As a child I stayed up to avoid missing anything; as an adult the problem has shifted. Now it’s not that I want to stay awake—it’s that I can’t seem to switch my brain off. My thoughts keep racing no matter what I try: meditation, breathing exercises, calming music, herbal remedies. I even attempted the old “one drink before bed” trick, but not even my father’s scotch helped. The result is often a restless night and a morning spent trying to function on very little rest.

Nighttime also brings vivid dreaming—strange, sometimes fascinating dreams that leave me puzzled come morning. There is one recurrent dream that has been showing up lately: I’m back in my childhood home in Barcelona and get trapped in the apartment building’s elevator. It starts to fall quickly, and I always wake up before I find out what happens. The image lingers and leaves me wondering at breakfast, half awake and curious about the meaning behind it. All of these things—busy thoughts, dreams, restless hours—can make mornings rough. Thankfully I have a couple of reliable aids that help me get going: plenty of coffee and a strong, nourishing breakfast.

This freekeh “pudding” is one of those breakfasts. Hearty, slightly chewy and warm, it feels like a comforting bowl and provides steady energy to start the day. It’s simple to make and can be served hot or chilled, so it’s flexible if your mornings are rushed or slow. If you’re dealing with sleepless nights or just need a satisfying breakfast, give this recipe a try. It’s vegan, packed with texture from seeds and nuts, and lightly sweetened for a balanced, wholesome flavor. Enjoy.

— Ruth

• 4 cups sweetened vanilla plant milk (soy, coconut or almond; Silk Pure Almond works well)
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 2 cups freekeh*
• 2/3 cup toasted slivered almonds
• 1/4 cup raw pumpkin seeds
• 2/3 cup dried cranberries
• 1 tsp natural vanilla extract
• 1 tbsp raw agave nectar (optional)
• Fresh berries for garnish
• *Freekeh: green wheat that has been roasted and cracked. High in fiber and protein; similar nutritionally to other whole grains such as quinoa. It is traditionally used in Middle Eastern cuisine.

1. In a large saucepan, combine the plant milk, brown sugar and cinnamon. Bring the mixture to a gentle boil over medium heat.
2. Add the freekeh, reduce the heat to low, cover and cook for 12–15 minutes, until the grains begin to soften but still retain a slight chew.
3. Remove the pan from the heat and stir in the vanilla, agave nectar (if using), toasted almonds, pumpkin seeds and dried cranberries. Mix thoroughly so the flavors meld.
4. Return the pan to the stove and simmer gently for an additional 5 minutes to warm and integrate the ingredients.
5. Serve warm or chill and serve cold. Garnish with fresh berries for color and brightness.
6. Enjoy!

Notes

• Cook Time: 25 mins
• Category: Breakfast