Now that the temperature has dropped tremendously, I find getting out of bed to be a bit of a struggle. The house, completely dark and my toes chilled as I wake up to begin the day. To keep myself going, I look forward to a warm soothing beverage and a hot breakfast meal. And despite my love of oatmeal, it can get a
little very repetitive eating it over and over. That is when I thought, why not use millet instead. High in protein and a great source of vitamin B and manganese, this ancient grain can use a little extra attention.
There are two ways to go about making this dish the first, you can pre-soak your millet overnight in some buttermilk or water with a little apple cider vinegar or you can simply rinse it before cooking it in this recipe and then toast it to bring out it's nutty flavour.
Morning Millet Porridge
1 cup of millet
2 cups of filtered water
1 cinnamon stick
1 apple cored and diced
1 1/3 cup milk
1 tablespoon butter
1/3 cup chopped organic walnuts
1/3 cup naturally sweetened cranberries
2 - 3 tablespoons maple syrup or honey (optional)
1/4 teaspoon organic vanilla extract
pinch of nutmeg
Place millet, water, cinnamon stick in a medium sauce pan over medium heat and bring to a boil. Reduce heat to low and cover for about 10-15 minutes until all the liquid is absorbed. Remove from heat, uncover add in diced apple pieces, stir then recover rest for 5-10 minutes.
While the millet is cooking, melt butter in a small saucepan. Add chopped walnuts and toast for 2-3 minutes. Add in cranberries and toast for another minute. Pour in the maple syrup and the vanilla. Stir to combine and leave over heat for another minute, mixing as necessary. Once everything is warm, gooey and smelling amazing, grate in some fresh nutmeg.
Uncover millet, turn heat to medium and add milk (whole milk makes it taste rich and creamy but for a vegan option, my recommendation would be almond milk) and stir to incorporate. Once the milk has been absorbed, add in the walnut-cranberry combo. Serve warm with an extra sprinkle of cinnamon and nutmeg. Refrigerate leftovers to heat up quickly for breakfast the next morning.
Mix things up by using different seasonal fruits, in spring experiment with fresh juicy strawberries then in summer time try blueberries, raspberries or fresh local blackberries. During fall you can easily substitute the apples with pears.
Swap out the diced apples and replace some of the milk with applesauce or pearsauce. Stir in your favourite canned jam or for an extra creamy texture use half milk and half full fat yogurt.
How could you make this recipe your own? What seasonal fruits would you add to this morning porridge?