i’m not much of a breakfast person. when i get up, all i want is coffee. my eyes don’t work. playing with fire or knives would be a bad idea.
what i do find though, is if there is something available, i’m more likely to eat it. i guess i could have made a long story short and just said, i’m lazy in the morning, which is true, and i’ll freely admit it. so when i’m full of energy at night, i’ll make a few breakfasty-type things to have on hand, like cooked grains.
millet is an underused little seed that i love! it’s nutty and crunchy, easy to prepare, and makes a tasty addition to this breakfast bowl.
i had some leftover barley after making this. you can use quinoa, wheat berries, kasha, whatever you’re feeling.
vegan barley-millet breakfast bowl
1/2 cup millet
1 cup water
1/2 cup cooked barley
1 tbsp maple syrup
1 banana, diced
1/2 cup blueberries
1/2 cup toasted almonds*
1/2 cup almond milk
place the millet in a small saucepan and heat to medium, shaking the pan to toast the millet. the grains will start to pop and when they just start to give off a bit of smoke, are turning golden, and smell toasty, carefully add the water (carefully – it will sputter and spit at you). Bring to a boil. Cover and turn heat off. Allow to stand for 20 minutes, or until millet has absorbed all the water. Fluff with a fork and set aside to cool completely. stir in maple syrup.
for each bowl, place 1/4 of the millet and 1/4 of the barley. top with 1.4 of the bananas and berries, and sprinkle with almonds. pour over a little almond milk, and drizzle with a little more maple syrup, if you like it a little sweeter.
*i used whole, unblanched, raw almonds and chopped them roughly before toasting in a dry pan.