Hello lovelies, today I finally have a breakfast recipe for you: millet porridge with orange. Breakfast recipes are a little neglected here, because I hardly ever eat any breakfast. I’m just not hungry in the morning. The kids always eat breakfast, but of course that has to happen quickly before school. I usually drink fresh juice first thing in the morning and then coffee, but if I happen to be hungry, of course I eat breakfast and that's usually a porridge.
I love oatmeal very much and the kids also love their morning porridge. Usually they like it quite classic with apple, so I will soon share that recipe with you. But my latest discovery is a porridge with millet flakes and I can tell you that it‘s very tasty and really creamy.
Millet
Millet is one of those undervalued or forgotten foods that you should urgently re-include in your menu. It is not only easy to digest, but also provides a large amount of magnesium, iron and protein. It makes skin and hair more beautiful thanks to the high proportion of silica. In addition, it‘s gluten free and also has a good ecological balance - what more could you want! I hope you‘re already convinced! Also exciting: millet is believed to be the oldest cereal cultivated by humans.
Recipe
And now here is a delicious millet recipe: Millet porridge with orange:
A healthy and nutritious breakfast for the whole family
- 1 1/2 cups millet flakes
- 1 cup water
- Juice of 1 orange
- 1 1/2 cups plant-based milk (e.g. oat, soy, almond)
- 1 pinch salt
- 1-2 Tbsp sweetner of your choice (e.g. maple syrup or date syrup)
- 1 pinch cinnamon
- 1 tsp vanilla extract
- 1-2 tbsp cashew butter
- Toppings: kiwi, blood orange, granola, cashew butter
Add water, milk and salt to a pot and heat it up
Stir in the millet flakes and let it boil up briefly
Add orange juice, syrup, vanilla and cinnamon and stir until creamy at low heat
Now stir in the cashew butter
Put the porridge into bowls and serve it with toppings of your choice
Porridge with millet flakes turns out really nice and creamy and reminds a little of semolina porridge. Of course you can also make porridge with the whole millet, but personally I like it better with flakes. I will soon add a savory recipe with millet.
As always, there are no limits to your imagination with the toppings. This time I chose fresh blood orange, kiwi, pomegranate, homemade chocolate granola and a large spoonful of cashew butter. But take what you currently have at home or what you particularly like. I can also imagine fried bananas to be delicious and then maybe a spoonful of chocolate spread – I will try this next!
Now I'm curious, have you ever eaten millet porridge? If not, then you should definitely give it a try. The porridge fills you up for a really long time and is full of healthy ingredients. If you love a warm, creamy breakfast, you will probably also enjoy my creamy porridge with cashew milk. For cooler mornings or to prep the night before, my basic chia pudding and these apple-cinnamon overnight oats make a lovely change – that way you always have a healthy breakfast ready to go.
Love, Verena
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