Millet porridge is a delicious alternative to classic porridge. This breakfast with mashed banana, creamy coconut milk and raw cocoa not only sweetens your morning, it is also a healthy start to the day. You will also get enough energy to get started.
Contents
How can you use coconut milk?
Although I’ve been enjoying millet flakes with mashed banana for breakfast for many years, I now came up with the idea of making the grain in its original form as porridge. It was actually obvious, because after all I also make a porridge with whole Amaranth Granules as a base. And that coconut milk is a tasty ingredient for the English breakfast classic, I saw in a Canadian retreat: the Hollyhock Centre. This is a culture and wellness center on Cortes Island that I was once. The thought is really brilliant, because with the coconut milk, the porridge gets an unexpected creaminess that is almost reminiscent of a dessert. And the raw cocoa reinforces this impression. But it not only tastes good, it also provides a lot of antioxidants.
Cooking millet takes a little longer
But you shouldn’t let that put you off, even if oatmeal cooks faster. But on a cozy Sunday morning or in the home office you can still have this delicious cereal for your healthy breakfast in less than 30 minutes. Because you not only get antioxidants, but also fiber and proteins. This is how healthy food tastes really good.
Why is porridge so healthy?
The English breakfast classic calms the intestines and strengthens the intestinal flora. In addition to important nutrients, you also get fiber. It is therefore a good idea to start the day with this energy pack. So that it doesn’t get boring, I recommend varying the ingredients a little. That’s why you got the idea with the millet here. But you can also get creative with the toppings and bring variety to the table.
Which topping goes well with millet porridge?
- I like my porridge best with Kakao Nibsso that a bit of bitter chocolate taste compensates for the sweetness of the bananas. Plus, they’re full of antioxidants.
- Roasted coconut flakes or desiccated coconut give breakfast a little more coconut flavor
- Hemp seeds or chia seeds are always a good idea
- A few banana slices also look good
- Or how about a few drops of maple syrup
Do you fancy more porridge recipes or breakfast ideas?
Then try this delicious porridge with oranges and beetroot or Chia Overnight Oats + Chia Mango Pudding.
Millet porridge with banana and coconut milk
A creamy millet porridge with coconut milk, banana and cocoa. The delicious and healthy breakfast is vegan and gluten-free.
-
125
g
Millet (fine grain),
rinsed and dried -
250
ml
water - A pinch of sea salt
-
1/4
TL
cinnamon -
1
Ripe banana,
crushed -
1
TL
Raw cocoa powder
(optional) -
200
ml
Can of organic coconut milk -
1
HE
Maple syrup,
for serving
Topping:
- Unsweetened coconut flakes
- Kakao Nibs
- Extra banana slices
-
Cook the millet in a small, non-stick saucepan on medium to low heat and lightly roast it until it is dry and golden brown (approx. 5 minutes). Stir constantly.
-
Add a little salt and water and raise the stove so that everything starts to boil. Then turn the stove down again and cook until the grain rises and the water has almost completely absorbed (approx. 15 minutes).
-
Add the ingredients (banana, cocoa, cinnamon and coconut milk) and continue to cook until everything becomes thick (approx. 7-8 minutes). Remove the saucepan from the heat and place the porridge in a bowl. Garnish with banana slices, cocoa nibs, coconut flakes and maple syrup.
-
Enjoy!
- This millet porridge recipe tastes great or without cocoa!
For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Have you tried this recipe?
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How did it taste?
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Have you changed anything in the recipe?
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