Delicious Roasted Millet Breakfast
Ingredients
- 150 g (0.5 cups + 3 tbsp.) fine millet grains (In general millet is available in two different grain sizes: fine and "normal". The fine millet grains cook much quicker than the large ones which also need much more liquid while cooking)
- 280 ml (1.18 cups) plant based milk (e.g. oat drink or rice drink)
- 1 ripe banana
- 1 tbsp. date syrup
- A piece of ginger (10 g/0.35 oz)
- 1-2 tsp. coconut oil (or another vegetable)
- 1-2 tsp. cinnamon
- 2-3 EL coconut chips (or grated coconut) + coconut chips for garnish
- 2 tbsp. pumpkin seeds
- Fruits to your taste (used here: kiwi, pomegranate seeds and grapes)
Instructions
- Place the millet in a fine sieve and rinse under running water. Then in a pot bring plantbased milk and millet to a boil, reduce heat and simmer the millet gently for about 10 minutes. (Attention: Large millet grains cook much longer and need more liquid). Stir from time to time and let the millet soak for another 5 minutes after cooking (with the lid closed).
- Finely mash a banana. Stir 1 tbsp. of date syrup into the crushed banana (optional). Peel a small piece of ginger with a spoon.
- Heat 1-2 tsp. coconut oil in a frying pan. Add the cooked millet and stir in the mashed banana. Add grated ginger and season the millet with cinnamon. Stir in 2-3 tbsp. of coconut flakes (or grated coconut) and 2 tbsp. of pumpkin seeds. Brown the millet until slightly golden (approx. 5-7 minutes). Then remove the pan from the heat. To ensure that the millet browns well, I press it flat with a spatula while frying and turn individual portions during the frying process and press them flat again into the pan.
- Divide the roasted millet into two bowls and garnish as desired with fruit to your taste (here I used grapes, kiwi, pomegranate seeds), sprinkle with coconut flakes and enjoy drizzled with date syrup.
Tried this recipe?Let us know how it was!