Maple Millet Breakfast Bowl with Candied Almonds
Keyword: Nutrition
Skill: intermediate
Servings: 1
For the Millet:
- 1 cup millet
- 2 cups water
- ¼ teaspoon salt
- ½ tablespoon coconut oil
- 2 tablespoons maple syrup
- Toppings: Candied almonds & fresh fruit (I suggest oranges)
For the Candied Almonds:
- 1 cup raw almonds
- 1 tablespoon real maple syrup
- 1 tablespoon coconut sugar
- 1 teaspoon cinnamon
For the Millet:
- Add the millet, water and salt a small pot.
- Turn the heat to high and bring the mixture to a boil.
- Drop the heat to low, add the coconut oil and maple syrup. Top with a lid and simmer about 15 minutes.
- Remove from stove and let sit covered and away from the heat for 10 minutes.
- Fluff with a fork and serve topped with candied almonds and fresh fruit of choice.
For the Candied Almonds:
- Preheat the oven to 350 Fahrenheit.
- Separate the almonds in two and rough chop half, add whole and chopped almonds into a small bowl with the maple syrup and stir together.
- Add the almond and maple mix into a small glass baking dish and roast in the oven 15 minutes.
- Remove baking dish from the oven, add coconut sugar and cinnamon, stir together.
- Let cool for 15 minutes.