2. February 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!
it would be great if you have
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
salt
1
tsp
cinnamon
pinch
nutmeg
For the granola
1
tsp
coconut oil
50
g
coconut flakes
30
g
walnuts
4
dried figs
maple syrup (optional)
roll up your sleeves
- 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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