Good morning! I am sitting cross-legged on my bed, hair up in a messy bun. I just discovered something I wish I had discovered years ago (I can’t believe I am 25 and only just tried this for the first time). Every Saturday morning I call my nan and we have a little natter. We talk about anything and everything, from how dirty our windows are to how we can’t get enough of vegan pierogi. And every single Saturday (without a fail!) she tells me to go and buy millet flakes. I guess, sometimes the simplest recipes are the best and this is one of them. Guys, let me present you with my latest discovery/creation: millet porridge.
I picked up a pack of millet flakes on our recent shopping trip. My boyfriend looked at me funny. “It’s bird food”, he said. So, I guess you could call this recipe fancied up bird food. Whatever you want to call it, it is a total breakfast game-changer.
It’s sweet enough to taste like a treat (I’m a sucker for a sweet breakfast, and often reach for chocolate before anything else), but hearty enough to hold me over until lunch.
Just like ordinary porridge, millet porridge is super flexible. You can use any milk you like; so far I’ve tried it with oat, cashew and coconut milk and they all worked well. When it comes to toppings, again, the possibilities are absolutely endless. Fresh fruit, nuts and seeds work well, but if you want to take your breakfast to a whole new level, then try drizzling a little (or a lot) of almond butter or vegan chocolate spread on top. YUM!
Vegan Millet Porridge
Ingredients
- 1/4 cup millet flakes
- 1 cup coconut milk
- 1 tsp vanilla extract
For the sauce
- 2 tbsp frozen berries (I used strawberries and cherries)
- 4 tbsp water
Instructions
- Place the millet flakes, coconut milk and vanilla extract into a sauce pan. Bring to the boil and simmer for 5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan.
- To serve pour into a bowl and top with fruit or nuts of your choice. I made a super quick berry sauce. To make the sauce, place the frozen berries and cherries and water into a small sauce pan. Bring to the boil and simmer for 3-4 minutes, stirring occasionally.
Thank you for that simple recipe. It can be made quickly and is delicious and is full of magnesium! I hope it is low histamine as I am on a low histamine diet! Thank you. Sharleen Butler.
Thank you Sharleen, I am so glad you enjoyed it! I would double-check with your doctor or do some research. Whilst millet flakes are low in histamine, some sources say coconut milk isn’t. I’m not a nutritionist nor do I know enough about the subject, and a quick google search gives mixed views on the subject of histamine presence in coconuts. I am sorry I cannot be much help here!