Kasha with Banana, Coconut and Pecans

The breakfast bowls are the dream to wake up to and a giant step up from instant oatmeal.

1.  Preheat oven to 350 degrees F.  Place 1/4 cup coconut flakes and 1/4 cup pecans in a single layer on a rimmed baking sheet and toast until fragrant and just golden, about 5 minutes.
2. Meanwhile, bring 1 cup water and 1/4 teaspoon coarse salt to a boil in a saucepan.  Whisk in  1/2 cup Kasha.  Return to a boil. Cover, reduce heat and simmer until tender 5 to 7 minutes.
3. Divide kasha between two bowls.  Slice 1/2 banana over each bowl, garnish with toasted coconut flakes and pecans, dividing evenly and drizzle with maple syrup to taste.