Easiest Way to Make Leftover Porridge Muffins Baby

Nut And Date Millet Porridge

You can vary the type of porridge and the toppings you use.

Recipe Summary Nut And Date Millet Porridge

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

Ingredients | Leftover Porridge Muffins Baby

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 | Leftover Porridge Muffins Baby

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

TAG : Nut And Date Millet Porridge

Breakfast and Brunch, Cereals,

Images of Leftover Porridge Muffins Baby

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