Millet porridge with fruit and nuts for a good start to the day

Millet porridge in and of itself is a good thing. But this one rhymes, so it can only be fantastic. Joking aside, this delicious and creamy breakfast gives you a successful and energetic start to the day. Of course there are many different recipes for it, but ours just has that certain something. Luckily we have a clue and you can trust us. So, if you want a healthy and tasty meal, treat yourself to our version of millet porridge with all sorts.

Then let’s see what makes this recipe for millet porridge special. In principle, you get a delicate and creamy porridge that melts in your mouth, just the way it should be. This is refined with something Vanilla and Cinammon, so that the whole thing becomes beautifully aromatic. Honey is also added to provide the right sweetness. But not too much, so that you can feel really healthy. The rest of the sweetness comes from our fruit.

Since we have fruity-sweet blueberries and Banana. The star guest, however, is clearly the kaki. This yellow darling takes the taste of our millet porridge to a new level. With the valuable fatty acids from the linseed oil you feel much fitter on top of that. Add to that the necessary bite thanks to the pecans and lemon balm for a fresh feeling and tada! Perfect power breakfast.

You can, of course, use other ingredients, depending on what your kitchen supplies have to offer. Incidentally, it is also very easy to mix the millet porridge with all kinds of things vegan to prepare by you vegan milk used and honey with one vegan alternative replaced.

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So that every morning can get off to a good start, here are a few breakfast ideas for you:

A healthy snack: millet porridge with all sorts


Our millet porridge comes with persimmon, blueberries, banana, pecan nuts, linseed oil and lemon balm. In some situations, more is just more. And that shows in the taste, because this breakfast is absolutely yummy!


  1. Combine the millet, milk and 400ml water in a heavy-bottomed saucepan and bring to a boil over moderate heat, stirring. Reduce the heat and let the millet simmer for 20-25 minutes until tender and creamy. Remove from heat, stir in honey and vanilla extract and allow to cool slightly. Peel and dice the persimmons, wash and halve the blueberries. Peel and slice the bananas. Arrange the millet porridge in small bowls, distribute the fruit and the roughly chopped nuts on top. Drizzle with the linseed oil, sprinkle with cinnamon powder and garnish with lemon balm.

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