The Sol Journal

Maple Millet & Banana Porridge

recipes

Maple Millet & Banana Porridge

16 January, 2019

This porridge can be enjoyed warm or cold and contains an incredible source of vital nutrients to help support your mind and body, regardless what your day may throw at you.

Serves: 1
Time: 5 minutes

We often find ourselves being asked time and time again for easy yet wholesome breakfasts that can be enjoyed on the run, that are gluten free and most of all promote satiety. Our Maple Millet and Banana Porridge is ideal for those busy people out there that want to put their health first without the fuss. This porridge can be enjoyed warm or cold and contains an incredible source of vital nutrients to help support your mind and body, regardless what your day may throw at you.

We love to make this recipe up in a big batch (multiply it by three) and store each serving in one of our glass jars, ready to top with coconut yogurt each morning. If you prefer a warming breakfast to help keep you grounded, try soaking the millet overnight in hot water and add a dash of apple cider vinegar or a squeeze of lemon juice to help increase the nutrient absorption and reduce the cooking time the next day. If you choose the warming option, make sure you give the millet a good rinse in the morning to discard the phytates which have been released from the millet into the water overnight, as these can be harmful to our gut.

Ingredients

1/2 cup millet, rinsed and drained
1 1/2 cups water
1/2 cup coconut milk
1 banana (chopped)
1 tsp organic ground cinnamon
1 and a half tbsp toasted pumpkin seeds
1 tbsp roasted almonds (roughly chopped)
1 tbsp organic maple syrup

Method

  1. Rinse millet thoroughly in a sieve, place in a small saucepan over a low heat and toast lightly until dry and has become a shade darker.
  2. Add water and increase the heat to medium and cook for roughly 20 minutes until the millet has puffed up and softened.
  3. Reduce the heat back to low, add coconut milk, cinnamon and banana and continue to cook for another 2 minutes.
  4. Remove the millet from the heat, pour in a bowl and top with maple syrup, roasted almonds and toasted pumpkin seeds.