Roasted Fig & Honey Millet Porridge

Roasted Fig + Honey Millet Porridge | Fig + Honey

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.

Roasted Fig + Honey Millet Porridge | Fig + Honey

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 | Fig + Honey

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.

Roasted Fig + Honey Millet Porridge | Fig + Honey

Cardamom & Coconut Semolina Porridge

Cardamom and Coconut Semolina Porridge | Fig & HoneySomehow I’ve found myself back in the freezing cold of America’s Midwest. Originally I came to join my husband on his business trip, but that all went a bit wrong and now I find myself here for two weeks without him.  This is less than ideal, but sometimes you can plan all you want but things won’t always turn out how you wish. There is however, an upside. I was able to well and truly surprise my mother for her birthday and now have two weeks to spend with my family and friends. I suppose everything happens for a reason.

The only thing is that is ridiculously freezing here. This morning we kicked off the day with a frigid -9°F (that’s -22°C for you metric readers). That’s not even including the wind chill which is brutal! At this point I’m thankful I have a warm house to snuggle in all day!

Cardamom and Coconut Semolina Porridge | Fig & Honey

When it’s cold, nothing beats a warming hearty porridge. It keeps you warm from the inside out and gives you energy to brave the cold! This porridge is a take on an Indian dessert that I love, but I’ve decided it tastes even better for breakfast! It’s made with toasted semolina which is lovely and nutty and filled with lovely warming spices like cardamom and ginger. It’s a perfect change from the usual oatmeal and goes perfect with the wintery wonderland just out the window.

Cardamom & Coconut Semolina Porridge 

Serves 4

  • 2 tbsp coconut oil
  • 1/2 cup coarse semolina
  • 1/2 tsp ginger powder
  • 1/4 tsp ground cardamom (about 6 pods)
  • 2 tbsp ground almonds
  • 2 – 3 tbsp coconut palm sugar
  • 1/4 cup unsweetened shredded coconut
  • 2 1/2 cups almond milk
  • 1/2 cup water
  • sliced almonds to garnish

In a large saute pan, heat the coconut oil over medium high heat.  Once the oil is hot, add the dry semolina and stir frequently until the semolina is golden brown and fragrant. Add in the ginger powder, cardamom, ground almonds, coconut palm sugar and coconut and stir to combine. Turn the heat to medium and slowly add half of the almond milk.  Stir until all of the milk has been absorbed and continue to add the milk and water alternating until all of the liquid is absorbed, cooking for about 5-7 minutes total.  The semolina should be completely soft and fluffy.  At this point, you can thin the mixture to your liking with milk or with water. I like my porridge quite runny and rich, so I added about another 3/4 – 1 cup more. Top with sliced almonds and eat while hot!

Cardamom and Coconut Semolina Porridge | Fig & Honey