Breakfast has to be my favourite meal of the day. I love to wake up to a yummy start and one way I like to do this is by eating porridge. In recent months I have been trying to use different grains for my porridge recipes. Millet is an ancient grain that has been cultivated and grown throughout South East Asia and Africa for thousands of years. The old grain is very versatile and it can be made into many different dishes including a porridge.
Millet is growing in popularity again due to the fact that it is very easy to grow. Plus there are many different types of millet as well. The main reason I enjoy eating this breakfast is millet is high in soluble and insoluble fibre. The insoluble fibre acts like a probiotic which means it supports the good bacteria in your gut. I know that when I eat this type of breakfast I’m not normally hungry until lunchtime. That’s why it’s quickly becoming one of my favourite breakfasts and I hope it will be one of yours too.
- Saucepan with lid
- Tablespoon (tbsp)
- Teaspoon (tsp)
- Millet x 90g
- Flax seed x 1 – 2 tbsp
- Pumpkin seeds x 1 tbsp
- Fresh or frozen pineapple x 1 handful
- Fresh or frozen mango x 1 handful
- Banana x 1 (optional)
- Cardamom pods x 3
- Ground cinnamon or ground sweet cinnamon x 1 tsp
- Coconut drink or water x 200mls
- Water x enough to top up with
- Honey or maple syrup to your taste (optional)
- Pour the millet into the sieve and wash under the tap twice.
- Now put the millet into the saucepan.
- Add in the flax seed, pumpkin seeds, frozen or fresh pineapple, frozen or fresh mango, cardamom pods and ground cinnamon or ground sweet cinnamon.
- When putting the cardamom pods in, you can bite them open and release the seeds.
- Personally I prefer to put them in whole and when I find them in my breakfast I prefer to remove the whole pods then.
- The whole pod gives so much more flavour but that decision I will leave up to you.
- Next pour over the coconut drink or water.
- Then pour in the water.
- There needs to be enough so that when you put in your middle finger into the millet in the pan the liquid will cover your finger up to the first crease.
- Put the lid on the saucepan and leave to soak overnight, if you have the time.
- If not or if it’s the morning, turn the hob on to a high heat.
- Bring the millet to an almost boiling point and then turn the heat down to a low heat.
- Leave the millet to simmer until all the water disappears.
- It should take around 15 – 20 minutes.
- At the end of the cooking process, give it a stir to make sure all the water has disappeared.
- Set the millet porridge aside and if adding banana cut it up now.
- Mix in the banana and add honey or maple syrup to your tastes.
- Finally serve in the bowl and enjoy.
Tropical Fruit Millet Porridge was a huge hit with me. I’m the only one in this house who likes porridge for breakfast. Plus I’m probably the only one who is a huge fan of millet too. I know this takes a little longer than other breakfasts to make but I like to get it to nearly boiling then turn the heat down to low. While the millet is simmering away nicely on the hob I go upstairs and take a shower. By the time I have showered and dried myself the millet is cooked. I then take it off the hob and leave it to cool. Then once I’m dressed I go downstairs and dig into my breakfast. However you decide to this delicious breakfast, as always, please enjoy. xxx