{"id":65273,"date":"2021-01-09T18:13:02","date_gmt":"2021-01-09T17:13:02","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=65273"},"modified":"2022-08-19T14:44:41","modified_gmt":"2022-08-19T12:44:41","slug":"millet-porridge-banana-coconut","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/millet-porridge-banana-coconut\/","title":{"rendered":"Millet Porridge with Banana and Coconut Milk"},"content":{"rendered":"

Millet porridge is a delicious alternative to classic oatmeal. In combination with naturally sweet mashed banana and creamy coconut milk (and what I also love \u2014 raw cacao!), it makes it hard to believe something so tasty could be considered a healthy breakfast.<\/p>\n

Over the years I have often enjoyed flaked millet with mashed banana for breakfast, however I never imagined using it in it\u2019s small-seeded cereal grain form. Which begs me to question why not, since I have often using whole amaranth as a porridge base. And, as for the coconut milk, this inspiration is thanks to a recipe by the Hollyhock centre<\/a>, back in my home country, which is a renowned retreat on Cortes Island for learning and well being. The idea is brilliant, as it lends a rich creaminess to a simple breakfast dish. Which gives it almost a dessert like quality. Especially if you are adding a little antioxidant rich raw cacao.<\/p>\n

\"Millet<\/p>\n

Of course cooking millet takes a little longer than regular oats or flaked millet. But it\u2019s just as easy and is easily cooked up for a weekend (or home office) breakfast in less than 30 minutes. As a pseudo grain, it\u2019s naturally gluten-free and is packed with antioxidants, fibre and protein, making a terrific grain to incorporate into a healthy diet.<\/p>\n

Millet porridge topping ideas<\/h2>\n