Millet Breakfast Porridge with Nectarines

posted in: breakfast, Grains, Recipes | 0

I had planned to make you a compote to spoon onto this millet breakfast porridge, but the nectarines were so fresh and lovely, I couldn’t bear to cook them.

So, this is a cinnamon-y millet porridge with nectarine chunks stirred in at the last minute. The fruit cooks slightly and softens into the millet, but still retains that fresh flavor and texture.

Any stone fruit can be substituted here. Plums, apricots or peaches would all be lovely.

Yum! Millet is one of my favorite grains and it really supports our bodies as we head into late summer.

Add some extra sweetness if you desire. Brown rice syrup and maple syrup would both go well here. Or add a dollop of fruit sweetened jam. I’m thinking apricot or sour cherry flavored.

If you decide to make a nectarine compote, I slice the nectarines into thin wedges and cook in a skillet with cinnamon, a little brown rice syrup and a pinch of sea salt. Cook until a little soft and syrupy.IMG_20140802_093039

A gentle reminder:  Don’t forget your vegetable with breakfast! Last year I did 10 days of ideas for how to get those vegetables in right at the beginning of your day. Adding vegetables at breakfast changes the way my body feels the whole day.

Millet Breakfast Porridge with Nectarines

2 cups unsweetened vegan milk (I used oat milk)
2 cups water
pinch of sea salt
1 1/2 tsp Ceylon cinnamon plus more for sprinkling on top
1 cup millet
brown rice syrup or maple syrup to taste (optional)
2 nectarines, leave skin on and cut into small chunks

1.  In a large saucepan, start heating up the milk, water, sea salt and cinnamon.

2.  Rinse the millet several times until the water runs clear. Toast in a large skillet until dry and starting to smell a little nutty. I start with a higher heat and then lower the heat as the millet dries.

3.  Add the millet to the liquid and bring to a boil. Cover and lower heat so millet gently simmers. Cook until the liquid is gone and millet is creamy. This will take about 30 minutes. If your millet seems to run out of liquid before it’s done cooking, add 1/2 cup more liquid and cook for a little longer.

4.  When millet is done, remove from heat and immediately stir in the nectarines and the sweetener if you are using it. You can also just stir in some of the nectarines and leave the rest for sprinkling on top.

5.  Serve with a dash of cinnamon. Splash more vegan milk and sweetener on top if desired.