John Myers
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Breakfast: Pumpkin and Millet Porridge
The perfect breakfast: pumpkin and millet porridge recipe with a picture and simple step-by-step instructions.
for the pumpkin and millet porridge:
- 80 g Millet
- 180 g Oat milk or milk
- 0,5 tsp Cinnamon
- 1 Msp Ground ginger
- 1 tsp Maple syrup or honey
- 200 g Pumpkinism
for the pineapple coconut topping:
- 2 tsp Coconut oil
- 0,5 Pc. Pineapple
- 2 tbsp Desiccated coconut
- 2 tbsp Coconut chips
- 2 tbsp Flaked almonds
- 1 tsp Maple syrup or coconut blossom sugar
- For the porridge, first bring the washed millet with the oat milk to the boil in a small saucepan, then simmer over low heat for about 15 minutes, stirring occasionally, and finally let it steep for another 5 minutes with the stove switched off. Stir in the pumpkin pulp, maple syrup and the spices.
- For the topping, melt coconut oil in a pan and add the pineapple cut into pieces with the other ingredients. Fry for a few minutes over medium heat and allow to caramelize slightly. Spread the topping on the porridge.
Tips:
- If you like it even more autumnal, you can sauté diced pears or apples in a pan and pour them over the porridge with chopped pecans. I like it even better in the cold version. To do this, I layer the millet mixture in a glass, add some natural yogurt or coconut yogurt and then the pineapple topping. In this way, it is ideal to take with you.
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