Creamy millet porridge with maple poached pears

creamy millet porridge with maple poached pears and honey yogurt

A breakfast that is nourishing and filling.



Maple poached pears

  • 2 pears, peeled and sliced into wedges
  • 120 ml (1/2 cup) maple syrup
  • 1/4 tsp salt
  • 480ml (2 cups) water

Creamy millet porridge

  • 180g (1 cup) millet, rinsed and drained
  • 480ml (2 cups) water
  • 240ml (1 cup) almond milk
  • 1/4 teaspoon salt

Serve with: Greek yogurt, honey, almonds, puffed quinoa, raspberry sauce


First make the poached pears

  1. Combine maple syrup, salt, water and pear wedges in a medium saucepan.
  2. Bring to a simmer over medium-high heat. Then lower the heat, keeping a gentle simmer and cover pan loosely with a lid.
  3. Cook gently until the pears are tender and can be easily pierced with a thin knife. It they’re very ripe this can take as little as 10 minutes.
  4. Remove the fruit from the pan to a bowl, but keep the liquid in the pan. Raise heat to medium-high and simmer, stirring frequently, until it has reduced to about 1/2 of its original volume. Then pour it over the fruit and allow it to cool completely.

Make the millet porridge

  1. Combine millet, water, almond milk and salt in a saucepan and bring to a boil over medium heat.
  2. Cook on low simmer for 10-15 minutes, stir occasionally to prevent millet from sticking. Once the millet has puffed up a bit and is tender when you taste it, it is done.
  3. Remove from heat and serve immediately. Spoon it into bowls and top with poached pears, yogurt, honey and anything else you like.