Tropical Breakfast Bowl

Try this for your breakfast - Cook this meal up to 3 days in advance. Let cool, place in a container, cover, and refrigerate.

Active: 10 minutes

Total: 25 minutes

Yield: Serves 4

Ingredients

1 1/4 cups water

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon ground ginger

3/4 cup uncooked millet

1/2 cup coarsely chopped banana (from 1 small banana)

1/4 cup maple syrup

1/2 cup unsweetened coconut flakes

1/3 cup pistachios, toasted and chopped

1 small ripe mango, peeled and sliced

3/4 cup coconut milk

Preparation

Bring water, salt, pepper and ginger to a boil in a medium saucepan over high heat. Stir in millet; cover, reduce heat to medium-low and cook for 20 minutes. Stir in coconut milk and cook, stirring occasionally, until grains are tender and liquid is almost absorbed, about 2 minutes. Divide millet mixture evenly among 4 bowls. Top each evenly with banana, mango, maple syrup, coconut flakes and pistachios.