With the cool fall air coming in I'm back to reaching for hot breakfasts. Smoothies and yogurt granola bowls are never as appealing to me in the colder weather.

As much as I love oats, sometimes you need a little change. Whether it be steel cut oats or quinoa, any hot creamy grain usually does the trick for me.

 Millet is an ancient grain mostly grown in developing countries like India and Nigeria. It is naturally gluten-free and full of vitamin B's, however, like most grains, it should be eaten in moderation. It makes for a great porridge. I would definitely recommend buying the organic millet from The Grainery on Agricola.

I don't know how NS is still yielding local peaches? I'm not going to question it. These super sweet perfectly ripe babies paired so nicely with the coconut and banana.

Millet Coconut Porridge
makes 2 cups 

1/2 cup uncooked millet
1/4 tsp salt
1 cup water
3/4 cup coconut milk
1/2 cup diced banana
1/2 tsp nutmeg
2 tbsp maple syrup

Rinse millet well and toast in a small pot over low heat until it starts to pop and turns golden brown. Stir continuously to prevent burning. Add salt and water and bring to a boil, cover, turn down and simmer for 15 minutes, until water is mostly absorbed.

Stir in coconut milk, banana, nutmeg and maple syrup. Cook for another 5-7 minutes, until desired consistency is reached. Serve with garnish of choice (toasted almonds are always good, hemp hearts, ground flax, toasted coconut, yogurt etc etc, the world is your oyster)

mmm feel the warmth inside.