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Nut and Date Millet Porridge
Nut and Date Millet Porridge
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Vegan and gluten-free millet porridge with toasted nuts, coconut, and dates for a cozy and simple breakfast.
Ingredients:
  • 0.5 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
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
Instructions:
  • Blend the millet in a blender or food processor until it has a coarse ground coffee-like texture. Set it aside.
  • 1. Preheat a nonstick saucepan over medium-high heat. Toast almonds until golden brown, stirring occasionally for about 2 minutes. Add pepitas and toast until golden brown, stirring for about 3 minutes. Stir in coconut and flax seeds and toast until golden for about 5 minutes. Transfer toasted mixture to a bowl and set aside.
  • Add the ground millet to the pan and toast for about 3 minutes until fragrant. Pour in 1 1/2 cups of almond milk, making sure to stir well to avoid any lumps. Bring the mixture to a boil, then add the dates. Lower the heat to medium and simmer, stirring occasionally.
  • Stir in 2 tablespoons of the toasted seed mixture, along with cinnamon and nutmeg, until well combined. Simmer until thickened for 6 to 10 minutes.
  • Divide the porridge into two bowls. Top each with the remaining seed mixture and drizzle 1/2 cup of almond milk over each bowl before serving.

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