Peanut-chocolate-millet Porridge

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	10 mins
Total Time	15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

40 g millet
100 ml milk, hazelnut or milk your choice
1 tablespoon cocoa powder, (baking cocoa)
1 tablespoon thick juice, agave
20 g peanuts
1 banana (s), cut into pieces
possibly sweetener or sugar

Instructions

Bring 100ml hazelnut milk (alternatively, normal cow`s milk or any plant milk) in a saucepan together with the millet to a boil and stir well. Then reduce the heat a little and simmer gently for about 10 minutes (until the millet is cooked through). Stir in the baking cocoa and agave syrup (amount as desired and according to the desired sweetness, alternatively sweetener, sugar or stevia can also work here) into the millet porridge. Chop the peanuts and mix them with the millet porridge. Enjoy the whole thing warm or cold together with pieces of banana.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.