Coconut Millet Breakfast Bowl

Coconut Millet Breakfast Bowl 3

Millet is one of my favorite gluten-free grains! It is very easy to digest and oh so tasty! It is a good source of vitamins and minerals and is neutral in flavor – making it a great canvas for different flavor profiles. I LOVE this breakfast bowl. LOVE. I make this every week and enjoy it so much! It is filling, slightly sweet, slightly salty, and SO good. I love the creaminess of the millet and the textures of the fruit, nuts, and coconut…it makes for a simply delightful breakfast! Start your day in a delicious way with this breakfast bowl – your taste buds and tummy will thank you!

Coconut Millet Breakfast Bowl 4

Coconut Millet Breakfast Bowl 2

2 cups water

1/2 cup millet

1/2 cup coconut milk

1 1/2 tablespoons honey

1/4 tsp sea salt

1/2 cup blueberries

1 banana, sliced

toasted pistachios, macadamia nuts

shredded coconut
To prepare the millet, in a medium pot, bring the water to a simmer. Stir in the millet, reduce the heat to medium–low and simmer for about 20 to 30 minutes. Once the millet has absorbed most of the liquid, add the coconut milk and stir gently. Place a lid on top and cook, stirring occasionally, for another 15 to 20 minutes, or until the millet is creamy and tender. Be sure to stir frequently, so the millet doesn’t scorch on the bottom of the pot. Remove from the heat and stir in the honey and a pinch of sea salt. Top with blueberries, bananas, pistachios, macadamias, and coconut. Serve immediately.

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