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Easy Millet Porridge with Maple and Pistachio

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Creamy millet porridge infused with cinnamon, cardamom and vanilla, topped with chopped pistachios and pure maple syrup – a perfect easy weekday breakfast to make ahead and keep you warm this winter.


What you need

1 cup millet flakes

2 cups milk of choice (I used almond, coconut would also work)

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

Pinch of sea salt

2 tablespoons pure maple syrup

To serve: chopped pistachios, shredded coconut + pure maple syrup


1. In the saucepan, bring all the ingredients to a simmer and stir frequently until thickened. Add a touch more milk if required.

2. Pour porridge into a bowl, top with chopped pistachios, shredded coconut and pure maple syrup.

Storage: porridge will keep in an airtight container for up to five days.

For more recipes, check out Canberra-based food and recipe blog, The Macadames.

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