Breakfast Smoothie with Walnut, Peanut and Rice

5 from 2 votes
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Breakfast Smoothie with Walnut, Peanut and Rice | Omnivore's Cookbook

This breakfast smoothie has a silky texture and a nutty fragrance. Several kinds of nuts and grains are blended with milk and sugar to create this luscious flavor that’s both satisfying and fulfilling. It has less than 300 calories per serving and is balanced with carbs, protein, fat and fiber. It’s the perfect choice for breakfast, dessert or a post running snack.

This breakfast smoothie with walnuts, peanuts, and rice is a fulfilling and healthy drink. The idea of this drink is similar to horchata, that you blend all the nuts and rice in mixer to very fine powder to infuse the drink with the flavor of the grains. The difference is, instead of filtering out the grains and discarding them, this recipe retains all the ingredients and involves cooking the drink. This way, all the nutrition from the nuts and grains is preserved, and you will get a great smoothie with a silky texture and nutty fragrance.

Breakfast Smoothie with Walnut, Peanut and Rice | Omnivore's Cookbook

I learned this recipe from my mom. At first, I was quite skeptical about the taste of the drink because she likes to serve it as a hot drink and I generally don’t like the taste of hot milk. However, to my surprise, the drink was delightfully nutty, sweet, and creamy. I tried the drink after it had cooled down, and I’d say that this one tastes great no matter whether served cold or hot.

Breakfast Smoothie with Walnut, Peanut and Rice | Omnivore's Cookbook

Breakfast Smoothie with Walnut, Peanut and Rice | Omnivore's Cookbook

The nut and rice smoothie is a nutritious choice for a breakfast drink or a post run snack. It contains a balanced amount of carbs, fiber, protein and sugar. It is very low in cholesterol and very high in Vitamin B. Moreover, you can replace the sugar with honey to make it even healthier. In addition to breakfast, I actually enjoy it as a dessert or snack. It is way healthier than a cookie and its flavor is so satisfying! One serving of the smoothie is only 267 calories, so I won’t feel guilty at all finishing the whole drink when craving something sweet in the evening.

Breakfast Smoothie with Walnut, Peanut and Rice | Omnivore's Cookbook

I admit the cooking process looks a bit tedious for a breakfast dish. When you cook it on the stove, you’ll need to stir the mixture constantly to avoid burning the bottom, as if you’re cooking risotto. That’s why I usually make this one on weekends only. The smoothie will stay good in the fridge for 2 to 3 days, so it’s possible to make it beforehand and serve it the next day. Further, the combination of nuts and rice is quite flexible. You can slightly alter the ratio of ingredients, or even use your favorite nuts and grains to create new flavors.

To speak the truth, I’m more of a bacon-and-eggs type of person for breakfast. But I am trying to add new variety to my everyday meals, in order to make my diet healthier (and reduce my waist size!).

If you’d like to try out something different from your normal morning routine, make sure you also check my other breakfast recipes for more inspiration! My personal favorite dishes are kimchi fried rice, homemade yogurt cup, kimchi pancake and breakfast wrap with avocado and shrimps.

Breakfast Smoothie with Walnut, Peanut and Rice | Omnivore's Cookbook

Breakfast Smoothie with Walnut, Peanut and Rice | Omnivore's Cookbook

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Breakfast Smoothie with Walnut, Peanut and Rice

5 from 2 votes
Author: Maggie Zhu
Course: Drink
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4


  • 40 grams 1.5 ounces walnut, toasted and peeled, coarsely chopped
  • 40 grams 1.5 ounces peanut, raw
  • 40 grams 1.5 ounces rice, uncooked
  • 40 grams 1.5 ounces sticky rice (glutinous rice)
  • 1 cup milk
  • 4 tablespoons sugar or honey
  • option toasted peanut, grated
  • option black sesame for garnish


  • Add walnuts into a small bowl and add water to cover. Add rice and sticky rice into a small bowl, and add water to cover. Allow the walnuts, rice, and sticky rice to soak overnight. Peel walnuts following soaking.
  • Right before making the smoothie, completely drain peanut and rice.
  • Add walnuts, peanuts, rice, sticky rice and 1 cup of water into a blender or food processor. Blend until the texture of the liquid turns silky, about 2 minutes. Transfer the mixture to a medium sized pot.
  • Add 1 cup water and the milk into the pot. Heat the pot over medium heat and stir constantly until the mixture reaches a boil. Turn to medium heat and keep stirring constantly (like cooking risotto, you need to stir constantly in case the mixture gets burn on the bottom of the pot), until the grains and nuts are cooked through, about 20 minutes. Add more milk if the mixture becomes too dry.
  • Add sugar and taste. The texture of the drink should be thin and creamy, thicker than milk but thinner than your average smoothie. You can adjust the sweetness and thickness according to your preference, by adding more sugar and/or milk, or by boiling down the drink.
  • Garnish with grated peanuts and black sesame seeds. Serve warm or cold.
  • The drink will stay in fridge for around 2 days.
Did You Make This Recipe?Don't forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

The nutrition facts are calculated based on 1 of the 4 servings generated from this recipe.

Breakfast Smoothie with Walnut, Peanut and Rice nutrition facts| Omnivore's Cookbook

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Reader Questions and Reviews

  1. Meggan | Culinary Hill says:

    What an unusual and interesting recipe idea! I never would have even thought of anything like this, and yet it sounds so creamy and delicious! And I definitely love horchata but like the idea of retaining all the nutrition of the grains. Your mom is a smart lady! Thanks for sharing.

    • Maggie says:

      Hi Meggan, thanks for leaving such a nice comment! I was a bit suspicious about the recipe at first but found it so delicious! I think the cooking method is more like cooking congee, but the finished drink is tasted like smoothie, sweet and creamy. I have to thank for my mom for sure 🙂

  2. Philip | My Juice Cleanse Recipes says:

    5 stars
    Perfect recipe after morning workout! I love how you do the procedure. By the way, like yours we also add nutritional values to each of our recipe. I would love to do this. Thanks for sharing.

    • Maggie says:

      Hi Philip, thanks for stopping by and commenting! Yeah, I think the nutrition facts are useful, and I always need it to maintain my waist size 😉

  3. Christine | No Gojis No Glory says:

    This drink sounds so wonderfully rich…perfect for this time of year when the weather is getting cool and crisp. Do you think this would work well with brown rice and almond milk? I’ve never liked the taste of cow’s milk and almond milk has become one of my favorite substitutes.

    • Maggie says:

      Hi Christine, I never tried with brown rice and almond milk, but I think this drink is quite flexible and it’s possible to make experiments with all sorts of grains and milk. I think almond milk should work just fine. For the brown rice, I think the flavor is good, make sure you soak it overnight, so it will get soft enough to blend in food processor and cooking time won’t be too long. If you tried to cook with different ingredients, let me know how it goes 🙂

      • Thomas says:

        5 stars
        Turns out it works wonderfully with brown rice and almond milk! I was worried that the brown rice would take a long time to cook, but after a trip through the food processor it softened quite quickly. And the almond milk goes great with the blended peanuts and walnuts.

      • Maggie says:

        Thanks very much for trying out the recipe and experimenting with new ingredients! I like the brown rice idea and will try it out next time! Thanks for sharing 🙂

  4. Kirk Harvey says:

    I tried a similar smoothie while in China, cannot wait to try this at home.

  5. Asha says:

    What do recommend for peanut substitute ( to address those with allergy)?

    Beautiful photos of the dishes!

  6. Lindsey Clark says:

    Hello, can I make this recipe in my soymilk maker?

    • Maggie says:

      I’ve never tried it but I believe you can.

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