This recipe for Creamy Millet Porridge with Sticky Figs is a fun alternative to oats
For the Porridge
1/2 cup millet
1 cup water
1/2 cup milk of your choice (and a little more to add along the way if necessary)
1 tsp vanilla paste or extract
1/2 tsp cinnamon
1 pear OR 1 apple OR 3 figs OR 1 banana OR 2 stone fruit OR handful frozen berries, roughly chopped
1/2 Tbsp butter
1/2 Tbsp honey/maple syrup/coconut sugar
Handful chopped toasted nuts
Handful chopped toasted mixed seeds
In a medium-sized pot, gently toast your millet for a minute or so over a low heat, just until lightly fragrant. Add in the water, milk, vanilla, cinnamon and salt and simmer gently, partially covered, for 20 minutes or until cooked through and fluffy, adding in extra water or milk as you go, depending on the desired consistency.
Fry the fruit of your choice in a non-stick pan along with the butter and natural sweetener of your choice until sticky and starting to caramelise.
Serve the porridge with your chosen toppings and an extra drizzle of milk and maple syrup if you like.
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Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.