Instead of oatmeal for breakfast, try millet for a delicious change of pace. This mild, digestible gluten-free seed results in a soft, creamy porridge when simmered with almond and coconut milks.
The addition of cinnamon and cardamom make this millet extra special.
You can really adjust the amount and type of sweetener to your liking. A smidge of raw honey and maple syrup might be enough. You should try it with a little at first and then increase only if you need it.
Or use your sweetener of choice, such as stevia if that suits you. This bowl is also delicious with goji berries or raw cacao nibs!
2 cups cooked millet*
1 cup unsweetened almond milk
¾ cup coconut milk
¾ teaspoon vanilla extract
1/8 teaspoon sea salt
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
3 tablespoons unsweetened coconut flakes (plus more for topping)
2 teaspoons – 1 ½ tablespoons raw honey (optional)
2 teaspoons – 1 ½ tablespoons Grade A maple syrup (optional)
2 tablespoons chopped pistachios, almonds or walnuts (optional)
In a medium saucepan whisk together almond milk, coconut milk, vanilla, honey, maple syrup, salt, cinnamon and cardamom. Stir in millet and 3 tablespoons coconut flakes, breaking up any clumps of millet.
Bring mixture to a boil over medium heat, and lower to simmer. Simmer uncovered for 10 minutes, breaking up any remaining clumps of millet, until thickened.
Remove from heat and serve with pistachios and toasted coconut flakes, if desired.
*To prepare the millet, cook it in a ratio of 1 part millet to 2 ½ parts water for about 30 minutes.
Photo credit: Pamela Salzman
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