Nut and Date Millet Porridge recipe
All Recipes Breakfast and Brunch Recipes Cereals
Ingredients
- ½ cup hulled millet 2 tablespoons slivered almonds 2 tablespoons pumpkin seeds 2 tablespoons shredded unsweetened coconut 1 tablespoon flax seeds 2 cups unsweetened almond milk, divided 3 Medjool dates, pitted and diced ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg
Nutrition Info
- 412.1 caloriescarbohydrate: 58.2 gcholesterol: : -fat: 18 gfiber: 8.9 gprotein: 11.5 gsaturatedFat: 4.7 gservingSize: -sodium: 166.3 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Nut and Date Millet Porridge
Directions
-
Pulse millet in a blender or food processor until it resembles coarse ground coffee. Set aside.
Heat a nonstick saucepan over medium-high heat. Add almonds and toast until golden brown, stirring occasionally, about 2 minutes. Add pepitas and continue to stir and toast until golden brown, about 3 minutes. Stir in coconut and flax seeds and toast until golden, about 5 minutes more. Pour mixture into a bowl and set aside.
Pour ground millet into the same pan. Toast until fragrant, about 3 minutes. Pour in 1 1/2 cups almond milk, stirring to ensure there are no lumps. Bring to a boil, add dates. Reduce heat to medium and simmer, stirring occasionally.
Add 2 tablespoons of the toasted seed mixture to the porridge. Sprinkle in cinnamon and nutmeg. Stir well. Continue simmering until thickened, 6 to 10 minutes.
Pour porridge into two bowls. Divide remaining seed mixture and 1/2 cup almond milk between bowls and serve.