Millet porridge

By Desiree Nielson
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
SERVES
1
 TO
2
TOTAL TIME

Ingredients

  • 1 cup (240 milliliters) millet
  • 4 cups (1 liter) almond milk
  • 1/4 cup (60 milliliters) pumpkin seeds
  • 1/4 cup (60 milliliters) pistachios
  • 1/4 cup (60 milliliters) raisins
  • 1/4 teaspoon (2 milliliters) cinnamon
  • 1/4 cup (60 milliliters) raspberries
  • 1/2 banana, sliced

Directions

  1. Add millet to a saucepan and toast a few minutes until it starts to pop.
  2. Pour in almond milk and bring to a boil.
  3. Lower heat to a simmer and add pumpkin seeds, pistachios and raisins.
  4. Add cinnamon and stir.
  5. Heat until milk is absorbed and millet is cooked, approximately 15-20 minutes.
  6. Top with raspberries and sliced banana.
  7. Enjoy!

WATCH

The Urban Vegetarian Fridays at 8:30 am ET on CTV Life Channel

Bell Media Lifestyle Specialty Terms of Use Privacy Policy