If you have checked out the free Warming Breakfasts eBook, you will see how much I LOVE warming bowls of oatmeal in the winter. And it doesn't only have to be oats! I make my bowls with any kind of leftover grain, from brown rice, to buckwheat, and millet like in this recipe. So as you can imagine, the possibilities are endless!!!
In this recipe, I have paired the humble millet with turmeric, coconut, and cinnamon. You may have only used turmeric in curry dishes so far, and wonder how this will play out in a sweet breakfast bowl. All I can tell you, don't mock it until you've tried it! Turmeric is an insane immune booster, and it makes you feel all warm and fuzzy inside. So doesn't that sound perfect for the winter? It is! And if you enjoy the taste, also check out the turmeric coconut latte, which basically is the same flavor combination as a drink. Too good!!!!
Makes 1 serving:
1 cup cooked millet (see here how to cook grains)
¾ cups coconut milk
1 Tbsp raisins
1 Tbsp virgin coconut oil
½ tsp turmeric
¼ tsp cinnamon
1 Tbsp honey
½ apple, grated
1-2 Tbsp walnuts, roughly chopped or pumpkin seeds
1 tsp bee pollen (optional)
In a small saucepan, heat the coconut oil over medium heat.
Add the turmeric and cinnamon, and stir for 1 minute until it starts to smell warm and delicious.
Add the millet, coconut milk, and raisins. Let simmer for 8 minutes, until the coconut milk has cooked down a little bit, and you are left with a creamy bowl of millet.
Fill the millet into a bowl, and top with honey, apple, and walnuts.
Happy warming winter days!