Millet Porridge
This millet porridge is a fantastic way to start your day, providing a comforting and nutritious meal with minimal effort.
Servings: 1
Calories: 406kcal
Ingredients
- 1 cup cooked millet
- 1 cup unsweetened plant-based milk I used almond milk
- 2 to 3 dates pitted
- ½ teaspoon ground cinnamon
- 1 Tablespoon ground flaxseeds optional
- ¼ to ½ cup fresh fruit for topping I used sliced pears
Instructions
Blend the Ingredients
- If you don't have cooked millet on hand, start by cooking your millet.
- Then, combine the cooked millet, plant-based milk, dates, and cinnamon in a blender. If you’re adding ground flaxseed, include it in the blender as well.
- Blend until smooth and creamy. The dates add natural sweetness, and the cinnamon infuses a warm, comforting flavor.
Cook the Porridge
- Pour the blended mixture into a saucepan. Heat over medium heat, stirring occasionally.
- Cook until the porridge thickens and becomes creamy, about 3-5 minutes. Keep an eye on it to avoid sticking or burning.
Serve and Top
- Once the porridge has reached your desired consistency, pour it into bowls.
- Top with fresh fruit of your choice—pears work beautifully here, adding a delightful crunch and sweetness. Finish with a sprinkle of extra cinnamon for added flavor.
Optional Additions
- Feel free to add a drizzle of peanut or almond butter, a tablespoon of chopped nuts, or a sprinkle of seeds to your porridge for extra texture and nutrition.
- Any leftover porridge can be stored in an airtight container in the refrigerator for up to 3-4 days. To loosen it up, reheat it gently on the stovetop with a splash of plant-based milk.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- Small blender (we love the Nutribullet)
Nutrition
Calories: 406kcal | Carbohydrates: 73g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 331mg | Potassium: 363mg | Fiber: 12g | Sugar: 17g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 344mg | Iron: 3mg
