Millet Breakfast Porridge With Fruit Recipes
MILLET BREAKFAST PORRIDGE WITH FRUIT
This nutritious, creamy, hot breakfast is naturally sweet and super easy to make. It just takes a little baking time. It's fabulous both fresh and warmed up later with a little milk. My kids and I gobble it down every time.
Provided by IVOIRIENNE
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 1h5m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine hot water, millet, milk, dates, blueberries, and vanilla extract in a 9x13-inch glass or ceramic baking dish. Spread evenly.
- Bake in the preheated oven for 30 minutes. Stir evenly, and continue to bake until millet is thick and no liquid remains, about 30 minutes more.
- Cool slightly before serving.
Nutrition Facts : Calories 145 calories, Carbohydrate 30.9 g, Cholesterol 1.5 mg, Fat 1.4 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 14.1 mg, Sugar 14.5 g
MILLET PORRIDGE
Looking to add other grains to your diet? Try millet as a hot breakfast cereal. Note: I adopted this as an "authorless" recipe, as it was one I had tried and liked. I have changed the recipe from the original description that it made 2 servings; as I and both other reviewers at this time found that it really makes 1 serving. It can, however, be doubled very easily. I cook mine in my rice cooker which I recommend as a very easy way to make this.
Provided by Jenny Sanders
Categories Breakfast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
- Bring to a boil.
- Reduce heat to low, cover and simmer for 25 minutes without stirring.
- If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.
- Remove from heat.
- Drizzle with maple syrup or honey.
- Serve.
Nutrition Facts : Calories 369, Fat 3.2, SaturatedFat 0.7, Cholesterol 2.5, Sodium 238.7, Carbohydrate 71.8, Fiber 6.7, Sugar 12, Protein 12.8
MILLET PORRIDGE WITH ALMOND MILK & BERRY COMPOTE
Start your day with our millet porridge made with almond milk and a berry compote. With a nutty texture, millet is a grain that's high in protein and gluten-free
Provided by Sara Buenfeld
Categories Breakfast
Time 27m
Yield Serves 6 (3 breakfasts for two people)
Number Of Ingredients 6
Steps:
- For the compote, put the dates in a pan with 150ml water, bring to the boil and stir well so they break down. Tip in the frozen fruit and cinnamon stick and cook over a medium heat, stirring every now and then for a couple of minutes. Don't worry about fully thawing larger fruits, as they will defrost in the residual heat and retain their shape in the compote (if you have large strawberries in the mix, you can halve these as they soften). Leave to cool. Will then keep chilled for up to four days.
- Rinse the millet in a sieve, then tip into a deep, heavy-based saucepan and pour in the almond milk and 350ml water. Put over a low heat and once bubbling, leave to simmer for 10-12 mins, stirring frequently until the millet grains are tender, but nutty.
- Serve a third of the porridge with a third of the compote, between two people, on the first day of the Healthy Diet Plan. Add a little extra almond milk to serve with a few mint leaves scattered over. Chill the remainder for the subsequent two days. Will keep covered and chilled for up to four days. To serve on another day, reheat portions of the porridge in a pan with extra almond milk or water to loosen. Serve with the chilled compote.
Nutrition Facts : Calories 299 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
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