Healthy breakfast with millet, apples and granola

Ingredients for 2 servings:

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

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

gluten-free, vegan, vegetarian

Place a small cup of millet and 2 cups of boiling water in a saucepan. Simmer until the water runs out. Caramelize the apple or pear in a pan. The fruit sugar in the fruit is sufficient. Reserve half of the cooked millet in a can for the next day. Measure the coconut milk into the same cup and pour it into the pan, letting it swell a little. Garnish with apples, granola, and cinnamon and serve. If you want to use raw fruit the next day, first add coconut oil to the pan, then the cooked millet and about 2-3 tablespoons of milk. Let everything swell for about 2-3 minutes. Stir the fruit into the millet porridge. Tips: I usually cook double the amount of millet so I have some for breakfast the next day. You can also season the porridge with cinnamon, ginger, or cocoa. Millet is also a good side dish or you can make it into a salad. You can find the granola recipe in my cookbook or on my blog. We’ve published another video about this on my YouTube channel. https://youtu.be/OQSb2dUhdlA