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This gluten-free, vegan recipe for Shredded Coconut Banana Millet Breakfast Grain Bowl is packed with nutrition and flavor–get these breakfast bowls on the table in 20 minutes! Perfect for meal prep, too.
Ingredients
Scale
- ¾ cup millet, uncooked
- 1 ½ cups water
- 1 large banana, peeled, sliced
- 1/3 cup coarsely chopped peanuts
- ¼ cup shredded coconut, unsweetened
- 2 tablespoons maple syrup (optional)
- 1 cup coconut milk beverage plain, unsweetened (do not used canned coconut milk; use ready to use coconut milk beverage, such as So Delicious, 365, or Silk)
Instructions
- Bring water to boil over medium heat in a small pot. Add millet, stir, return to boil, reduce heat to a simmer, and cook until tender (about 20 minutes).
- While millet is cooking, assemble toppings.
- Drain any remaining water from millet and fluff with a fork.
- Divide the hot millet among two bowls (about ¾ cup cooked millet per bowl).
- Arrange sliced bananas (half banana per bowl) over the top of each bowl.
- Arrange 3 tablespoons peanuts over the top of each bowl.
- Arrange 2 tablespoons shredded coconut over the top of each bowl.
- Drizzle each bowl with 1 tablespoon maple syrup (optional).
- Serve each bowl with ½ cup coconut milk beverage.
- Serve immediately. Makes two bowls (about 2 cups per bowl).
Notes
To make bowls for meal prep, place all ingredients in microwaveable bowls, cover, refrigerate, and reheat before serving. If you prefer your bananas cold and your peanuts and coconut more crunchy, you can add them right before eating.
May substitute bananas for other seasonal fruit, such as berries, peaches, apples, and pomegranate arils.
May substitute peanuts with other nuts, including walnuts, almonds, pistachios, and pecans.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American