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 calories
carbohydrate: 58.2 g
cholesterol: : -
fat: 18 g
fiber: 8.9 g
protein: 11.5 g
saturatedFat: 4.7 g
servingSize: -
sodium: 166.3 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pulse millet in a blender or food processor until it resembles coarse ground coffee. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Pour porridge into two bowls. Divide remaining seed mixture and 1/2 cup almond milk between bowls and serve.

Recipe Yield

2 servings

Recipe Note

This millet porridge with nuts and dates is vegan and gluten-free.

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