Yellow millet porridge

Yellow millet porridge

Total: 20 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / person: 321 kcal
, Fat: 5 g
, Carbohydrate: 56 g
, Protein: 10 g

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.


4 person


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


3 dl oat drink
3 dl water
¼ tsp bourbon vanilla powder
2 pinches salt
240 g yellow millet


4 tsp peanut cream
4 tsp rice syrup
100 g red currants
100 g raspberries
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How it's done

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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.

Good to know
Tip: For a sweeter porridge, stir in a little rice syrup or other sweetener.

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