NUT AND DATE MILLET PORRIDGE

Nut and Date Millet Porridge image

This millet porridge with nuts and dates is vegan and gluten-free.

Provided by Buckwheat Queen

Categories 100+ Breakfast and Brunch Recipes Cereals

Time 40m

Yield 2

Number Of Ingredients 9

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 412.1 calories, Carbohydrate 58.2 g, Fat 18 g, Fiber 8.9 g, Protein 11.5 g, SaturatedFat 4.7 g, Sodium 166.3 mg, Sugar 8.5 g