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 millet

1.5 cup almond milk

1 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 mango

Toasted coconut & slivered almonds to taste

Combine 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