Apple and Cinnamon Porridge with Millet
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 120 g millet, raw
- 150 ml milk or plant milk (almond, oat or soy)
- 150 ml water
- 2 apples
- 2 tablespoon coconut oil
- 2 teaspoons cinnamon
- 1 handful almond (s) or favorite nuts, a small handful
- maple syrup for sweetening
Print Recipe
Pin Recipe Instructions
- Put the millet in a colander and wash thoroughly. Then place in a small saucepan with the milk and water, bring to the boil at the highest level and then simmer on low heat for about 10 minutes.
- In the meantime, wash, core and dice the apples. Heat a pan, melt 1 tablespoon of coconut oil in it and fry the apple cubes with 1 teaspoon of cinnamon in it for a few minutes. Chop the almonds and fry them briefly.
- As soon as the millet has completely absorbed the liquid, add the remaining coconut oil and the remaining cinnamon and fold in half of the cinnamon apples.
- Spread the millet porridge on two cereal bowls, garnish with the remaining apple cubes and serve decorated with maple syrup.
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