Millet Porridge with Plums, Berries and Pumpkin Butter

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Millet Porridge with Plums, Berries and Pumpkin Butter

Have you ever tried millet before? Rich in iron, B vitamins and calcium, millet has a mild flavor (similar to cream of wheat) and is naturally gluten-free. You can use whatever fruit you have (I used bananas, blueberries, blackberries and plums) This porridge can be made in large batches and stored for the week ahead for a quick breakfast. If you’re going to prepare in advance, I’d recommend removing it from the heat about 5 minutes early as the millet will continue to soak up the liquid overnight and when reheated. 

Ingredients
  

Ingredients for the porridge

  • 1 cup millet flakes
  • 3 cups vegan milk of choice
  • 2 tsp chia seeds
  • 2 tsp ceylon cinnamon
  • A dash of maple syrup

For topping

  • 1 banana
  • Small handful of blueberries
  • Blackberries
  • 1 Plum sliced
  • 1 tablespoon pumpkin seed butter
  • Honey to taste

Instructions
 

  • In a saucepan over the stove, add the milk and bring to a boil. Once boiling, add the millet, chia, cinnamon and maple. Cook 15-20 minutes, stirring occasionally. It should be soft and consistent so add more liquid or cook time as needed.
  • Serve with banana, plum, berries, pumpkin seed butter (or almond butter) and honey to taste. Serve warm.
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Millet Porridge with Plums, Berries and Pumpkin Butter