Apple millet porridge
A nourishing breakfast, filled with apples and cinnamon.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
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.
Find it online: https://www.sugarsalted.com/apple-millet-porridge/
