Apple-cinnamon porridge with millet

Ingredients for 2 servings:

• 120 g millet, raw
• 150 ml milk or plant milk (almond, oat or soy)
• 150 ml water
• 2 apples
• 2 tbsp coconut oil
• 2 tsp cinnamon
• 1 handful of almonds or favorite nuts, a small handful
• n. B. Maple syrup for sweetening

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Place the millet in a sieve and wash thoroughly. Then place it in a small saucepan with the milk and water. Bring to a boil on high, then simmer on low heat for about 10 minutes. In the meantime, wash, core, and dice the apples. Heat a pan, melt 1 tablespoon of coconut oil, and fry the diced apples with 1 teaspoon of cinnamon for a few minutes. Finely chop the almonds and fry briefly. Once the millet has completely absorbed the liquid, add the remaining coconut oil and cinnamon, and fold in half of the cinnamon apples. Divide the millet porridge between two cereal bowls, garnish with the remaining diced apples, and serve garnished with maple syrup.