I spent some time in my early 20’s doing delivery driving for a local restaurant,…
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.