Creamy Banana Millet Porridge

Move over quinoa, there’s a new grain in town.  It’s not new to birds, considering that it’s the main ingredient in bird seed.  Before you turn away, give it a try.  It’s full of magnesium, copper and phosphorus.  It’s said to have originated in North Africa but is now a mainstay in Asia and India as well.  It’s technically a seed like quinoa and is prepared the same way.  It is naturally gluten free and can be used in a myriad of ways to add variety to your diet…

1. as a breakfast like this Creamy Banana Millet Porridge
2. instead of rice in a pilaf
3. ground up in baked goods
4. in a cold salad like this Millet Salad With Oranges and Herbs

I prefer to cook mine in a rice cooker because it never lets me down.  I always get soft, fluffy millet, rice or quinoa and I don’t have to touch it.  You can also cook it on the stove with 1 cup millet to 2 cups water or broth.  For detailed directions on cooking the perfect millet, check out The Kitchn.  Please note that for this recipe I am assuming you have already cooked the millet and have it stashed in your fridge for a week of breakfasts.  If you want to impart some extra flavor goodness, toast the millet in a skillet for a few minutes until it starts to turn brown.

If you aren’t into bird seed, feel free to substitute oatmeal or quinoa for this breakfast bowl.

As summer was winding down, I was dreading fall.  What would I do without my fresh corn, ripe heirloom tomatoes and juicy peaches?  Turns out, fall has proven to be full of bold and flavorful options.  Hello, maple syrup, butternut squash, sweet potatoes, carrots, kale and Honeycrisp apples.  I have a wealth of new recipes to share with you so stay tuned.  Cooper wants you to stay tuned too (and he’s hoping for falling food).

This recipe was inspired by many from my favorite bloggers like this one from Naturally Ella and this one from Fig and Honey.

Creamy Banana Millet Porridge

A creamy and delicious alternative to oatmeal.

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Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 1

Author: Karen Kelly

Ingredients

• 1 cup cooked millet I used a rice cooker for mine
• 1 cup coconut milk feel free to add more or less to get desired consistency
• 1 tbsp honey
• 1/4 tsp cinnamon
• 1 tbsp pistachios
• 1/2 ripe banana sliced

Instructions

• Mix first four ingredients in a serving bowl. Warm in microwave for a 20 seconds if necessary. Top with bananas and pistachios.

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