I love to have a warm comforting breakfast bowl to make mornings at least a tad more enjoyable.
Of course, we all know how to prepare basic oatmeal, yet I wanted to twist it up a little by using millet flakes instead of oats. This is actually a perfect alternative for all those gluten-free folks out there, as millet flakes do not contain gluten. I am not gluten intolerant, yet I love using those flakes because they cook extremely quickly and the whole preparation literally won’t take any more than ten minutes tops.
And if you happen to be like me, you’re not one to get up two hours before you have to leave the house to prepare your breakfast. I like it quick and easy, yet I still want something filling and delicious. I am definitely not that kind of person who’s satisfied with a slice of toast and jam; no, no, I am a true foodie and I even like my first meal of the day to be at least the slightest bit special.
So as not to just show you a plain millet porridge, which would even be less appealing to me than a slice of toast and jam, I decided to share my delicious chocolate coconut millet porridge with you. I just cooked my millet with cacao powder and shredded coconut and topped it with a banana, cacao nibs, coconut butter, and an additional sprinkle of coconut flakes.
I personally think that banana goes best with this type of porridge, yet if you haven’t got the rest of the toppings available, you could totally just omit them or swap for something else you’ve got hanging out in your pantry.
1 oz millet flakes
7 oz water (you could also use a plant-based milk or ordinary cow’s milk, yet I personally prefer cooking my porridge with water and then adding a splash of cold milk afterwards to cool it down a little so I can enjoy it straight away)
1 tsp shredded coconut
1 tsp cacao powder
Sweetener of your choice (agave, stevia, coconut sugar)
Cacao nibs (I always buy whole cacao beans as they are much cheaper than the nibs)
- Add your millet flakes, water, shredded coconut, and cacao powder into a saucepan and turn on the heat to high. Keep stirring the mixture until it comes to a bubble.
- When your mixture has come to a bubble, the millet flakes will have absorbed the water and you can turn off the heat. I then like to cover my porridge with a lid for five minutes so it can thicken a bit more.
- While your porridge is resting, you can slice the banana and prepare the rest of the toppings. After five minutes, add all the toppings and enjoy.
Voila, you just created this super-quick, easy, and extremely delicious breakfast. That’s all I have got to say today, now it is your turn to start cooking.
Fanny the Foodie
Fanny is first and foremost a major foodie. She loves anything about food: She loves preparing it, styling it, shooting it and, of course, eating it. Her blog is her creative outlet on which she weekly publishes plant-based recipes. From the most indulgent chocolate treats to healthy breakfasts and delicious dinner recipes, she’s got you covered. Follow along on Instagram at @fannythefoodie.