Millet porridge

Change up from oats with millet, a gluten-free superfood that helps our systems digest and detox. It's naturally sweet and creamy when cooked, so makes for a luscious porridge.

Millet porridge Credit: Desiree Nielsen

• serves

  2

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 cup millet
• 4 cups (1 litre) almond milk
• ¼ cup pumpkin seeds
• ¼ cup pistachios
• ¼ cup raisins
• ¼ tsp cinnamon
• ¼ cup raspberries
• ½ banana, sliced

Instructions

1. Add millet to a saucepan over medium heat and toast a few minutes until it starts to pop.

2. Pour in almond milk and bring to a boil.

3. Lower heat to a simmer and add pumpkin seeds, pistachios, and raisins.

4. Add cinnamon and stir.

5. Heat until milk is absorbed and millet is cooked, approximately 15 - 20 minutes.

6. Top with raspberries and sliced banana.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.