February 10, 2019

Millet is actually really healthy. It has lots of vitamins B, proteins, magnesium … And it is on my menu at least 3 times per week for breakfast. I usually make it really simple - just cook it in water and then add 1-2 dl of plant-based milk and some cinnamon.

But today I topped it with “pan made granola”, that gives the whole meal nice comforting feeling.

If you are trying to cut down on sugar I wouldn’t recommend topping it with maple syrup. But if you want to be in that YOLO mode - please add it generously.

This millet porridge with sour cherries is excellent snack to pack for trips or for work. You can make a bit more of it and keep it in fridge for couple of days.

Enjoy making it!


For the porridge

200 g
millet porridge
6 dl
plant-based milk
100 g
sour cherries (can be substituted with blueberries or raspberries)
1/2 tsp
1 tsp

For the granola

1 tsp
coconut oil
50 g
coconut flakes
30 g
dried figs
maple syrup (optional)


  • 1. 

    Start cooking the millet porridge

    Heat the milk in the sauce pan and add all the other ingredients for the porridge. Cover with a lid and cook 15-20 minutes, stirring occasionally.

  • 2. 

    For the granola

    Meanwhile melt the coconut oil in a pan and roast walnuts on it. When they start smelling really nice add coconut flakes also. Roast for a minute or two and we are done. Transfer the mixture into a jar and add dried chopped figs.

  • 3. 

    Let's eat!

    Put the millet porridge in two bowls and top with granola. You may also top the whole thing with maple syrup!

wise-ass corner

Sour cherries I used were really sour. I think any other berries would be a really nice option too!

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