Grains stay good in the fridge for 3 days but the thought of throwing them out kills me every time. Until recently, I’d just throw my leftover grains in the freezer and use them for a quick rice bowl dinner or as a salad topper… until now.
As painful as it is to admit, the mornings are getting cooler and this past Saturday was no exception. I wanted something warm, quick and filling. I opened up the fridge to peak inside hoping for some French toast or muffins to jump out at me. Instead I was greated with 3 bowls of leftover millet and immediately thought breakfast bowl.
The wheels started turning.
3 minutes later, I had a bowl of warm deliciousness waiting to be enjoyed.
3 minute Cinnamon Currant Breakfast Bowl
Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Don’t let your fear of wasting time in the morning ruin the potential of having a heathly and balanced breakfast. Instead, whip up this 3 minute porridge and waive your processed breakfast bar good-bye!
Yield: 1 serving
- 1/2 cup cooked millet or other leftover grain
- 1/2 cup non-dairy milk – I used almond milk
- 1/4 apple, diced
- 1 tbsp chia seed
- 1 tbsp dried currants or raisins
- 1 tbsp shredded unsweetened coconut
- 1/2 tbsp maple syrup, or honey (optional) *see note
- 1/2 tbsp coconut butter
- 1 tsp coconut oil (optional)
- 1/4 tsp ground cinnamon
3 minute microwave version: Place all ingredients in a microwave safe bowl and microwave for 2 minutes.
10 minute stovetop version: Place all ingredients in a small saucepan. Cover and bring to a boil. Simmer for 1 minute. Enjoy!
It’s also fantastic cold, too!
Note: If you wish to make this recipe vegan, do not use honey.
The great thing about this recipe is that you can use any grain or fruit you want. On Sunday, I made the same type of bowl with quinoa, rice, and blueberries. Just as delicious, just as inexpensive.
What’s your favorite way to use leftovers?