Since I'm still on the hunt for a good oats/whole grain and low sugar cereal, I've been trying to get a little creative in the mornings to add some variety to the typical avo toast while simultaneously curbing the temptation to get the 1 euro chocolate croissants on my walk to the bus station. I had some leftover millet from some wraps I made the night before, and while I've heard millet makes for a great breakfast, I've never tried it.
I was sort of in a rush, so I just threw a bunch of stuff I had together in a bowl but it ended up turning out delicious (and super healthy)!
Breakfast Millet Bowl with Pomegranate, Bananas, and Coconut
- 3/4 c cooked millet
- 1/2 c almond milk
- 1 banana
- 1/4 c pomegranate seeds
- 2 tbs assortment of seeds (mine was pumpkin, sunflower, flax, and sesame)
- 2 tbs dried coconut
- 1 tbs honey
1. Heat the almond milk in a pan until boiling.
2. Add the boiling milk to the cooked millet and stir (Note: For a more "quinoa texture," rather than a mushy oatmeal consistency, use 2 cups water to 1 cup of millet and do not stir when it's cooking; only fluff with a fork after it's done. For more of a "mushy" oatmeal consistency rather than a quinoa consistency, add more water when cooking the millet and stir frequently as it's cooking.)
3. Add the banana, pomegranate, coconut, and seed assortment on top of the millet and warm milk. Drizzle with honey, and enjoy!