Summary

Ingredients

• 1 cup millet
• 2 cup boiling water
• 1 cup coconut milk
• 1 teaspoon coconut fat, alternatively butter
• 1 large apple
• 1 teaspoon cinnamon powder
• 1 handful muesli (granola)

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Instructions

1. Put a small cup of millet and 2 cups of boiling water in a saucepan. Let simmer until there is no more water in the pot.
2. Caramelize the apple or a pear in a pan. The fructose in the fruit is sufficient.
3. Put half of the cooked millet in a can for the next day. Measure the coconut milk in the same cup and pour it into the saucepan, let it swell a little. Garnish with apples, granola and cinnamon and serve.
4. If you want to use raw fruit the next day, first add coconut fat to the pan, then the cooked millet and about 2 - 3 tablespoons of milk. Let everything swell for approx. 2 - 3 minutes. Put the fruit under the millet porridge.
5. Tips: I usually cook twice the amount of millet so I have something for breakfast for the next day. You can also season the porridge with cinnamon, ginger or cocoa. Millet is also suitable as a side dish or you can use it to prepare a salad.
6. You can find the granola recipe in my cookbook or on my blog.