Spring in a Bowl

Once we get into the warmer months, my typical breakfast is a vegetable juice or smoothie, but when there is still a chill in the air I simply can't stand to drink something cold first thing in the morning. At the same time, I am WAY sick of oatmeal by this point when spring is just starting to peak out in sunny afternoons and fully budded trees. Soooo, what to eat?

Mango & Coconut Millet

It is like the beach in your breakfast bowl!

1 cup millet1.5 cup almond milk1 can coconut milk (I know you want to use that light stuff but trust me you will be so much happier and fuller if you use the real deal here)3 Tbsp Agave, Honey, or Maple Syrup (your choice)1 vanilla bean (slice in half longways, scrape out the seeds. Use both the seeds and pod in this recipe)1 cup frozen or fresh mangoToasted coconut & slivered almonds to tasteCombine all ingredients except the mango in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 - 15 minutes (until the millet has absorbed most of the liquid). Make sure to stir occasionally so it doesn't burn.Add the mango and stir. Cook another 3 - 5 minutes until the mango is warm. Discard the vanilla bean and serve with a sprinkling of toasted coconut & slivered almonds on top.This would also be super yummy with peaches, strawberries and/or bananas.Adapted from Crazy Sexy Kitchen