Porridge may be a very old dish, but it's been on everyone's lips these past few years. I've eaten porridge since I was a child, although back then I only ate it when I was ill. These days, I love a bowl of porridge on a cold morning. Nevertheless, I'm not afraid to add a little summer fruit to a warm breakfast bowl every now and then. As I associate oat porridge with winter, I have used yellow millet for this summery version.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Bring the oat milk to the boil in a pan along with the water, salt and vanilla. Add the millet, simmer for approx. 10 mins., stirring occasionally.
Serve the porridge in bowls, top with the peanut butter, rice syrup and berries.
|Tip:||For a sweeter porridge, stir in a little rice syrup or other sweetener.|
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