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Nut And Date Millet Porridge

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Recipe Summary Nut And Date Millet Porridge

This millet porridge with nuts and dates is vegan and gluten-free.

Ingredients | Back To Porridge Meaning

½ cup hulled millet

2 tablespoons slivered almonds

2 tablespoons pumpkin seeds

2 tablespoons shredded unsweetened coconut

1 tablespoon flax seeds

2 cups unsweetened almond milk, divided

3 Medjool dates, pitted and diced

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Directions

Pulse millet in a blender or food processor until it resembles coarse ground coffee. Set aside.

Heat a nonstick saucepan over medium-high heat. Add almonds and toast until golden brown, stirring occasionally, about 2 minutes. Add pepitas and continue to stir and toast until golden brown, about 3 minutes. Stir in coconut and flax seeds and toast until golden, about 5 minutes more. Pour mixture into a bowl and set aside.

Pour ground millet into the same pan. Toast until fragrant, about 3 minutes. Pour in 1 1/2 cups almond milk, stirring to ensure there are no lumps. Bring to a boil; add dates. Reduce heat to medium and simmer, stirring occasionally.

Add 2 tablespoons of the toasted seed mixture to the porridge. Sprinkle in cinnamon and nutmeg. Stir well. Continue simmering until thickened, 6 to 10 minutes.

Pour porridge into two bowls. Divide remaining seed mixture and 1/2 cup almond milk between bowls and serve.

Info | Back To Porridge Meaning

prep: 10 mins cook: 30 mins total: 40 mins Servings: 2 Yield: 2 servings

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