Yellow millet porridge

Total: 20 min. | Active: 20 min.
vegan, lactose-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Porridge
3 dl oat drink
3 dl water
¼ tsp bourbon vanilla powder
2 pinch salt
240 g yellow millet
Toppings
4 tsp peanut cream
4 tsp rice syrup
100 g red currants
100 g raspberries

How it's done

Porridge

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.

Toppings

Serve the porridge in bowls, top with the peanut butter, rice syrup and berries.

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