Millet is considered a “Nutri-cereal” because it is high in fiber and protein and rich in B vitamins, (especially niacin, B6 and folic acid) and is gluten-free.
Ingredients
MILLET
1/3 cup millet (bajra/jowar), soaked overnight
2/3 cup milk
1/2 tsp cinnamon
1 ripe medium banana, sliced
1 tbsp ground flax seeds
OPTIONAL TOPPINGS
Any dark or plain chocolate
A light drizzle of maple syrup/ honey
Roasted nuts or seeds
Dried fruit
Chopped roasted coconut flakes (if available)
Directions:
- Add millet, milk, and cinnamon to a small pot on high heat, bring to a boil, then reduce to a simmer for 10 minutes with lid covered. While the millet cooks, prepare any toppings you may want to use.
- Add the banana and ground flax seeds to the millet to cook for an additional 5 minutes, again covering the pot with the lid; the banana will disintegrate and add natural sweetness and creaminess to the porridge. The flax seeds will gel and absorb all the excess liquid. Taste test and remove from heat when the millet is soft and chewy to your liking.
- Add more milk as needed if you prefer the millet in more liquid, or remove the lid and simmer on low if you prefer the millet to be thicker. Serve warm with fresh fruit or additional toppings. Enjoy!
Tips:
- If you did not soak the millet overnight, simply add an extra 1/2 cup water when cooking, and cook for 20 minutes first before adding the banana and flax seeds for the final 5 minutes.
- Add any fruits, nuts, seeds, or other toppings of your choosing for variation!
- If enjoying leftovers, simply reheat on the stove and add some milk to bring to desired consistency.