This recipe is a delicious alternative to your usual oaty porridge, providing you with a gluten-free, nutrient-dense breakfast to set you up for your day. This can be enjoyed by the whole family and can even be prepped the night before then simply heated up the next morning with a little extra liquid. A delicious and hearty winter brekkie!
2-3 cups almond milk (or your milk of choice)
1 tbsp chia seeds
1 tbsp nut butter (peanut or almond)
1 tsp cinnamon
1 tsp Manuka honey (or preferred sweetener)
1/2 tsp vanilla extract
Pinch of salt
2 organic Bosc Pears, cubed
1 tbsp fresh ginger, chopped
1 tbsp coconut oil
1 tsp Manuka honey
1 tsp cinnamon
1/2 lemon, juiced
Dollop of coconut or greek yoghurt
Handful of walnuts
Manuka honey / Maple syrup
1. Place the millet, 2 cups of milk, chia, cinnamon, vanilla and salt in a saucepan. Bring to a steady boil and then reduce heat to a simmer. Cook for 20-25 minutes, stirring frequently. Add more liquid as needed, cook until soft and fluffy.
2. Once cooked, stir though the nut butter and honey.
3. Meanwhile, prepare the pears. Heat the coconut oil in a pan then add the pears, cinnamon and lemon. Cook on a medium heat until they’re lightly browned and soft. Once cooked, add the honey and lightly coat the pears.
4. To serve, place the millet porridge into bowls and top with a generous spoonful of pears. Pour a little extra milk or yoghurt on top and sprinkle with nuts and extra sweetener if you desire. Delicious!