Ingredients
2
2 servings
- •½ cup hulled millet
- •2 tablespoons slivered almonds
- •2 tablespoons pumpkin seeds
- •2 tablespoons shredded unsweetened coconut
- •1 tablespoon flax seeds
- •2 cups unsweetened almond milk, divided
- •3 Medjool dates, pitted and diced
- •½ teaspoon ground cinnamon
- •¼ teaspoon ground nutmeg
Instructions
- Pulse millet in a blender or food processor until it resembles coarse ground coffee. Set aside.
- Heat a nonstick saucepan over medium-high heat. Add almonds and toast until golden brown, stirring occasionally, about 2 minutes. Add pepitas and continue to stir and toast until golden brown, about 3 minutes. Stir in coconut and flax seeds and toast until golden, about 5 minutes more. Pour mixture into a bowl and set aside.
- Pour ground millet into the same pan. Toast until fragrant, about 3 minutes. Pour in 1 1/2 cups almond milk, stirring to ensure there are no lumps. Bring to a boil; add dates. Reduce heat to medium and simmer, stirring occasionally.
- Add 2 tablespoons of the toasted seed mixture to the porridge. Sprinkle in cinnamon and nutmeg. Stir well. Continue simmering until thickened, 6 to 10 minutes.
- Pour porridge into two bowls. Divide remaining seed mixture and 1/2 cup almond milk between bowls and serve.
Nutritional Facts
Per 2 servings
- Calories: 412
- Carbohydrate: 58g
- Fat: 18g
- Fiber: 9g
- Protein: 12g
- Sugar: 9g
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