Always using oats for porridge? That’s kind of boring. How about trying millet instead? I’m a huge fan! And in this version, the millet turns out particularly creamy. Combined with cinnamon apples and grapes, it’s an absolute delight at the breakfast table!
From an Ayurvedic perspective, millet pacifies the Kapha dosha. It has light and dry qualities and is easy to digest. The unique part is its naturally sweet taste, which means you need very little added sweetener. I like to add dates, but if you have a lot of Kapha, you may leave them out and add a teaspoon of forest honey at the end instead.
So if you’re looking for a light yet delicious and satisfying breakfast, this is just right for you! It’s also great for a detox. For an especially creamy texture, soak the millet overnight in water. In the morning, simply pour off the water.
Due to its qualities, millet can increase Vata and Pitta when consumed in excess. To avoid this, you can enhance it with dosha-appropriate spices, fruits, and some good fats.
For the liquid, I always use a mix of water and plant-based milk. I like oat milk best, but you can choose whichever one you prefer. I don’t recommend cow’s milk, as Ayurvedic principles suggest that it’s best not to combine it with fruit.
For apples, I recommend sweeter varieties. My favorite is definitely Elstar, but you can be creative and choose the one that suits you best. Pitta types should ensure the apple isn’t too acidic.
For grapes, it’s better to use red ones. They’re a true Rasayana and have a balancing effect on Vata and Pitta.
For toppings, feel free to add nuts or nut butter of your choice. I love to have my millet porridge with almonds, and hemp seeds also go very well with it.
Now, I hope you enjoy tasting this! Let me know on Instagram how you liked it!
Creamy Millet Porridge
Ingredients
- 1 tsp ghee or coconut oil
- 3 tbsp millet soaked overnight
- 150 ml water
- 100 ml oat milk or any alternative
- 1 tsp coconut oil
- 1 apple small
- 1 handvfll red grapes
- 2 dates dried
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 3 tbsp water
- toppings as desired
Instructions
- Strain the water from the millet. Heat the ghee in a pot and briefly toast the millet in it. Then pour in water and oat milk and bring the mixture to a quick boil. After that, reduce the heat and let the millet simmer uncovered for about 10 minutes until tender. If needed, add a bit more liquid.
- Meanwhile wash the apple and grapes. Quarter the apples and cut them into small pieces; halve the grapes. Heat coconut oil in a pan and add the apples and grapes, letting them soften slightly over medium heat. Then add cinnamon and cardamom, and deglaze with water. Let everything simmer briefly until slightly reduced.
- Chop the dates into small pieces and add them to the millet when there's still some liquid left in the pot.
- Once the millet is tender and the liquid has been absorbed, it can be served with the fruit and enjoyed warm. Almonds, almond butter, or hemp seeds make great toppings.