Ingredients
- 1/2 cup millet, pre-soaked overnight*
- 1/4 tsp. salt
- 1/2 cup coconut milk
- 1/2 tsp. ground cinnamon
- 1/2 Tbsp. coconut sugar
- 2 dates, pitted and sliced
- 1 large banana, sliced
- 2 Tbsp. chopped walnuts
Servings:
Units:
Instructions
- Pour the dry millet into a bowl, cover with water, and soak in the refrigerator for 8-12 hours. Drain and rinse before cooking.
- Add the pre-soaked millet, 2 cups of water, and the salt to a saucepan and bring to a boil. Once boiling, reduce heat to low and simmer, covered, for 15-20 minutes, or until millet becomes creamy and the water has been absorbed.
- Remove from heat and stir in coconut milk, cinnamon and coconut sugar.
- Spoon porridge into bowls and top with sliced dates, bananas and walnuts.
Recipe Notes
*Soaking the millet first creates a creamier porridge and reduces phytic acid, which makes the nutrients in the millet easier to absorb.
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