Put a spin on breakfast with my nutrient-dense maple millet porridge.
- 100g pearl millet
- 250ml unsweetened almond milk
- 1/4 tsp cinnamon
- 250ml water
- 1 teaspoon vanilla paste
- Maple syrup, to taste
- 100g fresh raspberries
- 1 teaspoon pumpkin seeds
- 1 teaspoon flaxseeds
- sesame snaps (optional)
Put the millet in a food processor and blend until it has a texture similar to corn grits. Then put it in a saucepan with the milk, maple syrup, water, cinnamon, and vanilla. Bring to the boil then turn the heat down to simmer and cook for around 20 minutes until it is very creamy.
Serve in a bowl then top with raspberries, pumpkin seeds, flaxseeds and sesame snaps. Drizzle with more maple syrup and garnish with mint leaves if you desire.
Sesame snaps add a delicious crunch to the porridge. You can replace it with chopped nuts.
Keywords: Millet porridge