Millet porridge itself is a good thing. But it rhymes, so it can only be fantastic. All joking aside, this delicious and creamy breakfast gives you a successful and energetic start to the day. Of course there are many different recipes for it, but ours just has that certain something. Luckily we have a clue and you can trust us. So if you want a healthy and delicious meal, treat yourself to our version of millet porridge with all kinds.
Then let’s see what makes this millet porridge recipe special. Basically, you get a delicate and creamy porridge that melts in your mouth, the way it should be. This is refined with a little vanilla and cinnamon to make the whole thing beautifully fragrant. Honey is also added to give the right sweetness. But not too much, so that you feel really healthy. The rest of the sweetness comes from our fruit.
We have blueberries and bananas with sweet fruits. However, the guest star is definitely khaki. This yellow darling takes the taste of our millet porridge to a new level. With the valuable fatty acids from flaxseed oil you feel much fitter on it. Add to this the necessary bite thanks to pecans and lemon balm for a fresh and tada sensation! The perfect power breakfast.
You can, of course, use other ingredients, depending on what your kitchen supplies provide. Incidentally, it is also very easy to make vegan millet porridge using vegan milk and replacing the honey with a vegan alternative.
So that every morning starts well, here are some breakfast ideas for you:
A healthy snack: millet porridge of all kinds
Our millet porridge comes with dates, blueberries, bananas, pecans, linseed oil and lemon balm. In some situations, more is more. And it shows in the taste, because this breakfast is absolutely delicious!
Combine the millet, milk and 400ml water in a heavy-bottomed saucepan and bring to the boil over a medium heat, stirring. Lower the heat and let the millet simmer for 20-25 minutes until soft and creamy. Remove from heat, stir in honey and vanilla extract and let cool slightly. Peel and cut the dates, wash and halve the blueberries. Peel and slice the bananas. Arrange the millet porridge in small bowls, scatter the fruit and chopped nuts on top. Drizzle with linseed oil, dust with cinnamon powder and garnish with lemon balm.