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Millet Breakfast Recipe: Spiced Millet Porridge with Baked Plums

Written by Jessica Duffin

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Posted on January 08 2018

 

 

Dust Granola's Turmeric, Cacao and Saffron Spiced Millet Porridge with Baked Plums

 

Sophie Gordon is the founder of Dust Granola and the creator of this incredible warming porridge. Dust Granola was inspired by Sophie's love of healthy foods, and a gap in the UK granola market. Sophie found that every granola was suited to one diet and not another, or had too much of one ingredient and not enough of another. Motivated to make a healthy breakfast option she loved, Sophie set out on creating a granola suitable for paleos, vegans, coeliacs and everyone in between.

The talented foodie also dreams up incredible recipes, often using Dust Granola, over on her blog. We loved this recipe for a hearty and nutritious breakfast to help us through the dark mornings.

 

Serves 1

Millet porridge ingredients:

  • ½ cup millet
  • ¾ teaspoon turmeric
  • 1 tbsp raw cacao powder
  • ¼-1/2 tsp saffron – this is very strong, so start with less
  • A few grinds of black pepper (to activate the turmeric)
  • 1 tsp coconut sugar
  • ¼ tsp vanilla extract/paste
  • pinch of sea salt
  • 1.5 cups coconut milk or other plant milk (or half water, half plant based milk)

For the plums:

  • 1 large plum – stone removed, sliced into thick wedges
  • 1 tbsp maple syrup
  • 3-4 tbsp water
  • 1/2 tsp thyme
  • ½ - 1 tsp cinnamon

    Additional toppings:

    • Dust Granola – flavour of choice
    • Tahini
    • Date syrup
    • Coconut milk – warmed slightly and poured over

     


        Method:

          First, rinse the millet under cold water. To make the porridge, simply place all the ingredients into a small pan and stir. Bring to the boil and then lower to a simmer. Cook for around 6-8 minutes until the millet has soaked up the liquid, becoming a little fluffier and more ‘porridge like’.


          Whilst your porridge is cooking, you can make the plums. Chop accordingly and add to a shallow pan or saucepan along with the maple syrup, water, cinnamon and thyme. Bring to the boil and then to simmer to allow the plums to soak up the liquid. You want them to be soft but not so that they fall apart. If the pan starts to dry up, add a little more water and continue to simmer.


          Serve the porridge hot, add the plums, pour over the warmed milk, drizzle the tahini and date syrup and finish off with your favourite Dust Granola.


          * Gluten, nut, soy + oil free. For seed free, skip the tahini.

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