I’ve been trying to break this breakfast rut I’ve been in. This always happens to me, I go through phases of having the same breakfast everyday like it’s the best thing in the world and not trying anything else.
Lately it’s been yogurt. Sometimes with a banana. Before that I was all about smoothies. Every now and then it’s cereal. Occasionally I’ll have something else, like pancakes, but that’s rare. And so yogurt has been losing its appeal, because it is cold out and I don’t feel like having cold yogurt on top of that.
And while there are other options, I feel like I’ve tried everything. In my search for something new, I now re-discovered millet, specifically millet porridge.
A while back a store I frequently shop at had a big deal on organic millet, so I bought 3 packages of the stuff and I paid only half the price for each one. That’s a good deal! But having 1.5 kilos (3.3 pounds) of millet is a lot.
Even 1.5 kilos of flour sounds quite a bit, but a few pizzas, some pancakes or bread and it’s gone. That is not the deal with millet. I really have an abundance of it and I need to do something. And it’s not just that I have to use it up, I want to as well, because this stuff is good, real good. And it’s gluten-free too, so it doesn’t leave a heavy feeling in my stomach, which is always great.
I usually put a banana in my oatmeal, cereal or yogurt, but I prefer to at apples with millet porridge for now. Chopped and mixed in, with cinnamon and honey, they make a very tasty combo. And I think this type of millet porridge is perfect for breakfast because it’s just very classic and easy to make, exactly what I like on a sleepy morning.
Apple millet porridge
A nourishing breakfast, filled with apples and cinnamon.
- 180g (1 cup) millet, rinsed and drained
- 720 ml (3 cups) milk
- 1/2 teaspoon fine sea salt
- 1 medium apple, cored and chopped into small pieces
- cinnamon, to taste
- 1–2 tablespoons honey (adjust to taste)
- almonds, chopped (optional)
- apple chips (optional)
- In a small pot, combine the millet, 480 ml (2 cups) milk and salt and cook over medium heat.
- Occasionally stir with a spoon and let cook until millet has puffed up, about 10-15 minutes.
- Once cooked remove from the stove and mix in most of the chopped apple. Let sit for a minute or so.
- Add the last 240 ml (1 cup) of the milk slowly, while you stir, to make the porridge creamier.
- Serve sprinkled with the rest of the apple, cinnamon, honey and chopped almonds.
You can easily skip the milk and cook millet with water instead.
The 1:2 ratio of millet to milk is just enough for the millet to be completely cooked, but no liquid is left behind. I always do this and then add extra milk for creaminess and whatever consistency I want on a particular day.