Millet Porridge with Roasted Apples
There was a time when I thought oatmeal was the worst food ever created. Some sticky, sloppy, boring morning gruel that you would have to force yourself to get through. I was about 9 at the time.
But then I grew up and oatmeal became an easy winter food, mostly because I could put it in a bowl and pile in a bunch of other stuff. Often that “other stuff” was peanut butter, honey and almonds. You could call this a protein-filled, high energy breakfast, but really it came to be simply because that’s what was usually on hand in the pantry.
Oats haven’t been making a regular appearance in the pantry lately (well, except for that oatmeal cookie craving a few weeks ago), but because of a habit of morning runs – often in the cold – I have wanted a warm breakfast dish. What was on hand? Millet.
No, millet is not just birdseed. It’s a human food too (although in a different form than the bird stuff) and it’s the perfect grain to make a warm breakfast dish. To be perfectly honest, usually when this dish gets made it’s because I have leftover millet from the evening before and need to use it up – this also happens to be good for making veggie burgers. In which case you skip the cooking part entirely and just warm the millet up in an appropriate amount of milk. Work with what you have, so to say.
This recipe makes two large servings, which is perfect if you have a morning running partner, or if you want to eat one portion and reheat the second one for tomorrow’s breakfast. As for the roasted apples: this is something you want to make ahead of time to expedite your morning cooking process. I like to roast a big batch and store them in a glass jar in the refrigerator. While you can make them with a little bit of sugar and butter for a more decadent version, this one is simple, healthy and good with yogurt, on ice cream or anything else that needs a little fruit to sweeten it up.
2 medium sized apples
2 teaspoons ground cinnamon
1 teaspoon powdered ginger
Preheat the oven to 400°F.
Thinly slice the apples, and in a bowl, mix them together with the cinnamon and ginger until they are evenly coated. You can peel the apples if you like, but I like the simplicity of just slicing and throwing together with the spices.
Spread out on a baking sheet lined with parchment paper or a silicone baking mat.
Bake for 15 minutes.
Remove from oven and let cool. Store in an airtight container.
Millet Porridge with Toasted Almonds and Roasted Apples
1/2 cup millet
2 cups milk or non-dairy milk (I use a combination of rice and soy)
1/4 teaspoon sea salt
Handful of almonds, toasted and coarsely chopped
In a saucepan, “toast” the millet over medium high heat about three to five minutes, until you get a nutty smell and the millet is golden brown. Add in the milk and salt and let simmer for about 20 minutes or until the millet has absorbed most of the liquid. Stir occasionally to make sure it doesn’t stick to the bottom of the pan. If the liquid is absorbed before the millet has softened, add in some more (you may need up to a cup) and cook longer.
Spoon the porridge into bowls and top with as much almond butter and honey as you see fit. Sprinkle the toasted almonds and roasted apples on top and enjoy.
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