Baked Chocolate Millet Porridge

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Baked Oats are extremely popular these days, but with an oat intolerance, I’ve had to create something my body can digest! Whether you’re also oat-intolerant, gluten free, or just looking for a new and exciting breakfast/ sweet treat, my Baked Chocolate Millet Porridge is right up your alley. Baked simply in a casserole dish, this recipe is incredible for preparing ahead of a busy week and just reheating (or eating room-temp!). I added bee pollen on top but I’m imagining how delicious this would be with some drizzled chocolate and berries. Enjoy!

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Ingredients

2 cups organic almond milk
1/2 cup organic maple syrup
1/3 cup organic pumpkin seed butter
1/2 tablespoon alcohol free vanilla extract 1 tsp if regular
2 cups organic millet flakes
1/4 cup organic cacao powder
1 tablespoon organic chia seeds
1 tablespoon flax meal
1 tsp baking powder
Pinch of salt
1/3 cup sugar free dark chocolate chips you can also use cacao nibs if you prefer a bitter chocolate flavor

Instructions

Heat oven to 350F.
Mix together wet ingredients first, then add dry ingredients. Finally, fold in the chocolate chips. Prepare a casserole dish with parchment paper and pour in the batter and smooth. Bake for 25-30 minutes.

Breakfast Sweets

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Shayna's Kitchen

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