Pineapple Millet Crumble

This is a favorite dish to serve for Sabbath breakfast because I can make it ahead of time and have it in the fridge. It also makes for a quick meal because it already has everything in it––fruit, nuts (if your granola has nuts), and grain.

Spread in the bottom of a 9x13x2-inch pan:

2 cups granola

Next, add a layer of:

4 sliced bananas

Follow this with a layer of:

1 can (19 ounces) crushed pineapple (do not drain)

Blend smooth:

1 cup cooked millet

1 ¼ cups pineapple juice

¼ cup dates

1 tsp. vanilla

1 tsp. coriander

¼ tsp. lemon extract

¼ tsp. salt

Pour this mixture over the above. Top with the following:

2 cups granola

Chill and serve for breakfast.