Breakfast can be a challenge. I haven’t been able to eat eggs on their own for almost four years. I try to vary my breakfast options. Sometimes I’ll have biscuits, or sausage patties with veggies or sweet potato bacon hash . Other times I’ll make smoothies or have my chia seed cereal.

After making this delicious tropical ancient grains cereal, I realized that it tasted great served warm or cold. You can make a batch and eat it all week! Great for those busy mornings! It’s also fabulous as a snack!! For added protein you can add some pumpkin seeds to the top after cooking.

Tropical Ancient Grains Breakfast Bowl with Pineapple and Coconut (Gluten Free/ Dairy Free/ Nut Free/ Vegan/ Refined Sugar Free)

1 1/2 c. ancient grains (I use a combination or organic amaranth, quinoa and millet)

1-400 ml. can of low fat coconut milk

1 c. water

1 tsp. vanilla (I use my own homemade)

1-3 tsp. maple syrup (or raw honey if not vegan)

1 1/2 c. pineapple chunks

2 Tbsp. coconut flakes

In a medium size pot, mix together ancient grains, coconut milk and water. Bring to a boil then lower heat to low and cook covered for 18-20 minutes or until all the liquid is absorbed. Remove from heat and let stand for 5 minutes. Then add vanilla and pineapple chunks. Can be eaten warm or cold. Add coconut flakes and time or serving for optimal crunch. Serves 4-6.

Store covered in the fridge for up to five days.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturdays,Sunday Fitness and Food.