October 29, 2022
I started with the last of my leftover sorghum, and heated it up a bit. Then I added chopped walnut, 1/2 of a banana; sliced, a small handful of blueberries, and a drizzle of local honey. For the milk, I had some unsweetened organic coconut milk in the fridge and I heated that up a bit with some alond milk. I use PBA-free deli containers to store leftovers in my fridge and freezer, and after emptying out the sorghum from my storage container, I just put it right back in the same container after it was warmed...and built my breakfast in the used container instead of getting out a clean cereal bowl. One less dish to wash!
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