Millet Porridge with Caramelized Bananas and Pecans
Ingredients
- 1 cup millet rinsed
- 4 cups water or milk
- A pinch of salt
- 2 Tbsp coconut oil or butter
- 2 ripe bananas sliced
- 2 Tbsp brown sugar or maple syrup
- ½ cup pecans roughly chopped
- A dash of ground cinnamon optional
- Additional honey or maple syrup for serving
Instructions
- In a medium saucepan, combine the millet, water or milk, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the millet is tender and the liquid has been absorbed. Stir occasionally to prevent sticking and add more liquid if needed.
- Heat the coconut oil or butter in a skillet over medium heat. Add the sliced bananas and sprinkle with brown sugar or drizzle with maple syrup. Cook for 2-3 minutes on each side, or until the bananas are golden and caramelized. Remove from heat and set aside.
- In the same skillet, toast the chopped pecans over medium heat for about 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Be careful not to burn them.
- Divide the cooked millet porridge between bowls. Top with the caramelized bananas, toasted pecans, and a dash of cinnamon if using. Drizzle with additional honey or maple syrup for added sweetness, if desired.
Tip:
- For a creamier porridge, use almond milk or coconut milk.
Nutrition
Calories: 350kcalCarbohydrates: 50gProtein: 6gFat: 14gFiber: 6gSugar: 15g
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