I’ve been stuck in a bit of a rut lately when it comes to breakfast which is sad because it’s one of my favorite meals, it starts me off on the right foot in the morning. Who am I kidding, pretty much any meal of the day is my favorite! But in all seriousness, isn’t it just that little bit easier to leave your cozy bed when you know you have an amazing breakfast waiting for you? Well, leaving my bed has been a bit difficult as of late since one can only eat so much oatmeal, muesli and green smoothies before getting bored. Unless you’re like my husband who can eat the same boring bowl of cereal day in and day out without any issue.
With a pantry full of all sorts of grains and seeds, I’ve been experimenting and trying to find ways to use them outside the usual. Millet happens to be deliciously nutty and surprisingly creamy when cooked, which is just what I love first thing in the morning. It’s also gluten free and high in protein and magnesium which is just a bonus. It’s really perfect as a porridge alternative and the unique flavor gets your taste buds going. The porridge reheats really well too, so you can definitely make it the night before and reheat in the morning to save those precious minutes before you run out the door.
I know my morning got a bit better, what do you love waking up for?
Roasted Fig & Honey Millet Porridge
- 2-4 small figs
- 1 tsp coconut oil
- 1/2 tsp ground ginger
- 1 cup almond milk
- 1 cup water
- pinch of salt
- 1/2 cup roughly ground millet
- 2 tbsp honey
- handful of chopped pistachios
- 1 tsp chia seeds (optional)
- 1 tsp hemp seeds (optional)
Preheat oven to 350°F. Slice the figs in quarters, leaving the bottoms intact and place the figs in baking dish. Bake for 15 minutes until they are nice and syrupy.
Meanwhile, in a small saucepan, heat the coconut oil over medium heat. Once hot, add the ginger powder and let cook for 15-30 seconds until fragrant. Add in the almond milk and water and bring to a light boil. Add in the ground millet and a pinch of salt and mix well. Cook for about 10 minutes until most of the liquid has been absorbed, stirring often. Add more almond milk to get your desired consistency (I added about a 1/2 cup more as I like my porridge more runny than not).
Transfer to 2 bowls and top each with 1 tbsp of honey, some pistachios, chia seeds and hemp seeds if desired. Place the figs on top and serve while hot. Serves 2.