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


  • --- For one, generous breakfast bowl ---
  • 1/4 cup, or about 50 grams, of millet
  • 2/3 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


  • 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.
  • By that time, the water should have almost evaporated. Let the millet sit for another ten minutes to absorb the rest of the liquid.
  • Meanwhile grate the apple with its peel.
  • Toast the nuts or seeds and the coconut flakes in a small pan for about three minutes. They should be warm but not burnt.
  • 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.
  • Add a little milk for a creamier consistency.
  • Top the porridge with the nuts and sweeten with the date molasses or maple syrup to taste.
  • Enjoy!

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

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