35 AMAZING Plant-Based Whole Grain Recipes

Whole grains are good for you in so many ways. We know that nutty, crunchy taste is fabulous in breads, baked goods, and savory dishes, but did you know that you can reduce your risk of multiple chronic diseases by feasting on these whole, plant-based food superstars? That’s right! Aim for at least three servings of whole grains a day (even more depending on your energy needs based on age, gender, and activity levels) for optimal health. That means more whole grain wheat, rye, barley, oats, teff, buckwheat, millet, sorghum, amaranth, quinoa, and rice in all of your meals. This collection of 35 AMAZING Plant-Based Whole Grain Recipes, from me and some of my all-time favorite food bloggers, will inspire you to fill your plate with grains, from breakfast right on through to lunch, dinner and even dessert! Get on the whole grain wagon today!

35 AMAZING Plant-Based Whole Grain Recipes

Breakfast

Blueberry Oatmeal Bake, Kelli Shallal, MPH, RDN, Hungry Hobby (shown above)

Coconut Mango Barley Breakfast, Kristine Duncan, RDN, Veg Girl RD (shown above)

Lemon Blueberry Pancakes, Lori Rasmussen, My Quiet Kitchen (shown above)
Oat Flour Pancakes with Flaxseed, Nicole Stevens, Lettuce Veg Out
Oatmeal Raisin Cookie Oatmeal, Colleen Woods, RDN, Zest Nutrition
Sorghum Berry Breakfast Bowl, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian
Whole Grain Millet Breakfast Bowl with Berries and Greens, Ginger Hultin, RDN, Champagne Nutrition

Salads

Brown Rice Chickpea Kale Salad with Ginger Tahini Dressing, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)
Citrus Winter Farro Salad, Melissa Macher, RDN, Grateful Meal
Crunchy Pomegranate Quinoa Salad, Hadia Zebib Khanafer
Roasted Asparagus Salad with Harissa-Spiced Sorghum, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)

Winter Roasted Vegetable Bowl (with Tahini Lime Dressing), Sarah Schlicter, RDN, Bucket List Tummy (shown above)

Soups

Butternut Squash Quinoa Chili, Megan Ann, Short Girl, Tall Order (shown above)
Curried Lentil Quinoa Soup, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian
Instant Pot Vegetable Barley Soup, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian

Quinoa Corn Bean Chowder, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)

Slow Cooker Mushroom Barley Stew, Lizzie Streit, RDN, It’s A Veg World After All (shown above)

Entrees

Creamy Sun-Dried Tomato Pasta with Capers And Dill, Veronika Sykorova, The Healthful Ideas (shown above)
Edamame Bok Choy Rice Bowl, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian
Mexican Quinoa Skillet, Cindy Newland, Intentionally Eat
Moroccan Chickpea Freekeh Eggplant Skillet, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian

Mexican Bowl, Alana Haldan, Sprouts and Krauts (shown above)
One Pan Pasta with Chickpeas and Tomatoes, Melissa Altman-Traub, RDN
Squash Filled with Herbed Quinoa and Cranberries, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian

Muffins, Breads

Chocolate Banana Bread, Lori Rasmussen, My Quiet Kitchen (shown above)
Dinner Rolls, Nicole Stevens, Lettuce Veg Out
Oatmeal Raisin High Fiber Muffins, Chelsea Jackle, RDN, Chelsea Dishes

One Bowl Chocolate Banana Muffins, Kelli McGrane, RDN, The Healthy Toast (shown above)
Strawberry Banana Muffins, Renee DeLeon, Veeg

Desserts

Cranberry Apple Hazelnut Crumble, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)
German Chocolate Cake, Kaila Proulx, Healthy Helper Kaila

Persimmon Spice Oat Snack Cake, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)
Quinoa Chocolate Chip Cookies, Rebecca Pytell, Strength and Sunshine

Red Raspberry Crumble Bars, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)
Simple Oatmeal Protein Cookies, Megan Byrd, RDN, The Oregon Dietitian

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