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:
Ingredients
- 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
Instructions
- 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. Another oatmeal porridge recipe can be found here.
Love, Verena
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