Mitzi At Home writes on SugarSalted that she created this porridge when searching for a new breakfast as temperatures were falling. “And so yogurt has been losing its appeal, because it is cold out and I don’t feel like having cold yogurt on top of that,” she said. “And I think this type of millet porridge is perfect for breakfast because it’s just very classic and easy to make, exactly what I like on a sleepy morning.” She prefers to eat apples with this millet porridge in place of the banana she usually puts in her oatmeal, cereal or yogurt. Chopped apples mixed into the porridge along with cinnamon and honey makes a very warm, tasty and nourishing combo on a cold morning.
Apple Millet Porridge
- 180g (1 cup) millet, rinsed and drained
- 720 ml (3 cups) milk
- 1/2 teaspoon fine sea salt
- 1 medium apple, cored and chopped into small pieces
- cinnamon, to taste
- 1-2 tablespoons honey (adjust to taste)
- almonds, chopped (optional)
- apple chips (optional)
- In a small pot, combine the millet, 480 ml (2 cups) milk and salt and cook over medium heat.
- Occasionally stir with a spoon and let cook until millet has puffed up, about 10-15 minutes.
- Once cooked remove from the stove and mix in most of the chopped apple. Let sit for a minute or so.
- Add the last 240 ml (1 cup) of the milk slowly, while you stir, to make the porridge creamier.
- Serve sprinkled with the rest of the apple, cinnamon, honey and chopped almonds.
You can easily skip the milk and cook millet with water instead.
The 1:2 ratio of millet to milk is just enough to completely cook the millet without leaving any liquid behind. Add extra milk for the creaminess and consistency you want.
Read More: SugarSalted