Millet Porridge with Blueberries, Cardamon and Coconut

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If you didn’t catch it, last week we took a fantastic backpacking adventure to the Bull of the Wood Wilderness and made this Savory Millet Porridge. It was so delicious that when we got home we had to make it again and what better way to appreciate the bounty of blueberries that is in season right now. There have been tons of fresh blueberries in the farmers markets and stores lately, not to mention all the U-pick farms around.

We are loving this new morning breakfast staple and plan to continue to use it in our rotation. We are even considering substituting it for creamy polenta when we make garlic greens and bbq tempeh!  Its nutty flavor and great combination of protein, magnesium and fiber make it an easy breakfast or even dinner choice.  We are still undecided which version of this breakfast porridge we like better- the Savory or the Sweet.  Enjoy!

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Millet Porridge with Blueberries, Cardamon and Coconut

Millet's nutty flavor and great combination of protein, magnesium and fiber make this an easy breakfast or even dinner choice. 

Course Breakfast
Cuisine NW Seasonal
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people

Ingredients

  • 1/2 cup millet , lightly ground
  • 2 tbsp coconut oil , divided
  • 1/2 cup water
  • 1 cup nut milk
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom (optional)
  • chopped nuts , fresh fruit, coconut flakes, chia seed, hemp seeds, etc.

Instructions

  1. Heat 1 tbsp oil over medium heat, add millet and stir to toast lightly, 1-2minutes. Add water, simmer until beginning to thicken, about 8-10 min. 

  2. Add milk and continue to simmer, stirring until completely thickened.

  3. Stir in spices, serve with chopped nuts, fresh fruit, coconut flakes, chia seed, hemp seeds, etc.

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