Cinnamon millet porridge makes a delicious morning breakfast. It’s sweet, light, and can be prepared using a handful of ingredients.
Let’s cook!
Cinnamon Millet Flour
Prep
Cook
Total
Yield 1.5 cups
Ingredients
- 1/4 cup millet flour
- 1/4 teaspoon cardamom seeds (or powder)
- 1 cup non dairy milk
- 2 tablespoons jaggery (or agave / maple syrup)
- 1/2 teaspoon cinnamon
- Sliced bananas
- Pomegranates
- Raisins
- Chia Seeds
Instructions
- Heat a pan over low-medium flame. Add 1/4 cup millet flour and cardamom seeds.
- Stir and heat for 5 minutes (this will remove the "raw" taste from the millet).
- Add 1/2 cup milk and mix well until the lumps are gone. Add the remaining 1/2 cup milk and give it a good stir. The mixture will now turn smooth.
- Add 2 tablespoons maple or agave syrup (I used jaggery), and 1/2 teaspoon cinnamon. Mix well cook until bubbly.
- Your porridge is now ready. Top it off with sliced bananas, pomegranate and chia seeds. Enjoy! 🙂
Courses Breakfast
Cuisine English
Nutrition Facts
Serving Size 1.5 cups
Amount Per Serving | ||
|---|---|---|
Calories 389 | ||
% Daily Value | ||
Total Fat 5.1 g | 8% | |
Total Carbohydrates 78 g | 26% | |
Dietary Fiber 7.1 g | 28% | |
Sugars 41 g | ||
Protein 9 g | 18% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
One Comment
My verdict. Millet porridge tastes better than oatmeal porridge. 5 stars!