Growing up, my favorite breakfast was a warm sweet porridge with raisins, Brinta. It’s a typical Dutch breakfast and I loved it. I can still remember how much I enjoyed this warm porridge right before heading out to school. There is something so comforting about a warm bowl of sweet porridge. When I got older I discovered smoothies, juices and oats, but of course there are days I feel like changing things up a bit. On those days I make this creamy orange millet, that actually taste like dessert.
I started using buckwheat or millet whenever I feel like having a warm breakfast and when I don’t feel like eating an oat porridge. When I first started cooking with millet, I remember I really enjoyed the fine texture after cooking with oats or buckwheat. Although it’s a grain, it is slightly alkaline which makes this a nice alternative for a warm breakfast. I don’t eat millet often, but when I do I kind of want to make it a special thing. So this time I decided to make a creamy millet. The texture of millet is perfect for this.
This porridge is rich and creamy, and with the orange and roasted pistachio nuts it seems like you’re eating a dessert for breakfast. I like to soak the millet for a few hours (or overnight) and then I rinse the millet. When I feel really fancy I will then dry roast the millet in a pan for a couple of minutes until the water evaporates. This method will ensure that the flavor comes out more strongly.
Creamy millet is really the bomb. You can make so many variations on this. What about a savory creamy millet with salt, cashew butter, coconut oil, winter purslane, pomegranate and oregano?
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #thegreencreator on Instagram. I’d love to see your delicious creamy millet in action.Print
This simple and fast breakfast porridge with millet and orange is such a morning treat. Fresh, full, creamy and satiating at the same time!
- 1/2 cup millet, rinsed and drained
- 1 1/2 cups water
- 1/2 cup almond milk (other milks will also work such as coconut milk or cashew milk)
- a few slices of orange
- toasted pistachios as a topping
- dash of vanilla
- half a teaspoon of coconut oil
- dash of cinnamon
- a natural sweetener to sweeten such a date paste or maple syrup
- OTHER TOPPING OPTIONS:
- dried figs
- toasted almonds or walnuts
- pumpkin seeds, toasted walnuts
- cacao nibs
- goji berries
- almond butter
- fresh fruit
- If you have time soak the millet for a few hours or overnight. Rinse the millet. Place millet in a saucepan on low heat. Toast lightly until dry and a bit darker. The roasting is also optional. When you are in a rush, you can only rinse the millet. Add water to millet. Cook for approximately 15 minutes until the grain has doubled in size/puffed up.
- Reduce heat to low, add milk and simmer for a few minutes until all is heated through. Then pour in a blender and add the orange slices and vanilla. Blend until smooth. Pour in a bowl and top with the toppings that you like.
Millet normally gets very easily dry and hard, but this recipe helps to keep the millet moist–even for leftovers a few days later.
You can keep leftovers in the fridge for up to three days. When you’re ready to reheat, add a little more milk.
photos by the green creator (c) (copyright)