Millet apple porridge with toasted pecans

Continuing with the ancient but delicious cereals, here’s a millet apple porridge that makes a wonderful healthy and warming breakfast, much needed during the endless grey Berlin winter. Millet is a staple in many parts of the world, and not surprisingly, since contains lots of fiber, minerals and antioxidants. And it’s gluten free. I combined the cooked millet here with grated apple reminiscent of a Bircher muesli and topped it off with toasted pecans, coconut flakes and activated buckwheat.

We are drowning in pecans here right now thanks to the pecan trees in my parents-in-law’s garden in Israel, from where we took a huge bag home during our last visit. But pecans are normally a bit expensive, and of course any other nuts or seeds can serve as a topping for this porridge, too. The apple almost eliminates the need for more sweeteners, but if you like sweet things, like I do, add the date molasses or maple syrup.

By the way, The Kitchn recommends toasting the millet first, which could improve the flavor, but also takes more time, which is why I don’t do it. But if you’re interested, here it is as an option.

Millet bircher porridge with pecans
Ingredients/ Zutaten
  • --- For one (generous) breakfast bowl ---
  • ¼ cup, or about 50 grams, of millet
  • ⅔ cup or about 150 ml of water
  • A pinch of salt, vanilla powder and cinnamon
  • A few spoons of (plant based) milk, optional
  • One small or half of a bigger (organic) apple
  • A handful of pecan nuts, walnuts, coconut flakes, pumpkin seeds or similar
  • One to two teaspoons of date molasses or maple syrup
Preparation/ Zubereitung
  1. Add the millet and the water with salt, vanilla and cinnamon to a small pot. Bring to a boil, then reduce the heat and let the millet simmer for about 15 minutes.
  2. By that time, the water should have almost evaporated. Let the millet sit for another ten minutes to absorb the rest of the liquid.
  3. Meanwhile grate the apple with its peel.
  4. Toast the nuts or seeds and the coconut flakes in a small pan for about three minutes. They should be warm but not burnt.
  5. Fluff up the now ready millet (if there's still water, drain it first) with a fork and mix it with the apple in a bowl.
  6. Add a little milk for a creamier consistency.
  7. Top the porridge with the nuts and sweeten with the date molasses or maple syrup to taste.
  8. Enjoy!

  1. Love pecans, but yeah, kind of spendy. Looks great!

Leave a Reply

Your email address will not be published. Required fields are marked *