Try this for your next breakfast. It's easy to make and delicious!
What you'll need:
- 1/4 cup of coconut milk
- 1 cup of almond milk
- tsp of vanilla extract
- toothpick dipped in cinnamon bark oil (cinnamon oil is very strong, a LITTLE goes a long way, this is why I use the toothpick to dip in the oil and swirl in)
- 1 cup of millet
- 15 organic grapes
- dollop of peanut butter
First, In a skillet, lightly toast millet for 3-4 minutes. Remove and let cool. I kept the millet in it's form however, if you choose to have a creamier texture you can add the toasted millet to a coffee grinder or blender, pulse toasted millet. Millet should be roughly half grain half flour consistency.
Combine millet in a pan with almond milk. Simmer over medium-low heat, stirring frequently. Add the vanilla extract and swirl in the toothpick dipped in cinnamon bark oil. Cook for 15-20 minutes. Millet should be soft. Add more milk if needed if grains aren't soft and continue to cook. Top off with coconut milk, grapes and peanut butter.
You could also add a little dash of raw coconut sugar for a sweeter taste.
