If you are looking for a warm and comforting breakfast that keeps you full for a while, this millet and coconut porridge will be perfect for you. It takes a little longer to prepare than oat porridge since the millet needs longer to be cooked.
The coconut milk adds a delicious creaminess to it. To add some crunch, roast some coconut flakes in a pan until its golden and top the porridge with it in the end.
Millet is a gluten-free grain, rich in minerals, fiber, and plant-based protein (5-20%). It provides good amounts of magnesium which benefit muscle and nerve function as well as B vitamins such as thiamine, riboflavin, niacin, and B6. Additionally, millet is a hypoallergenic grain.
You can easily keep the porridge in the fridge and have it as a dessert later. It tastes a little bit like rice pudding.
millet coconut porridge
50g coconut milk
1 - 2 Tbsp maple syrup
1 Tsp vanilla extract
1/2 zest of lemon
1 Medium pear
1 Tsp brown sugar
1 Pinchof cinnamon
preheat oven to 200 degrees
half the pear, sprinkle with sugar and cinnamon
place on a baking tray with the sugar side up and bake for about 15-20min
in the meantime, place millet, water, coconut milk, vanilla extract and lemon zest in a saucepan and put on medium to high heat.
bring to boil, reduce heat and let it simmer for about 20min
serve in a bowl, top with the pear and additional cinnamon or maple syrup
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