Blackberry Millet Porridge

Prep Time: 2-5 Mins

Cook Time: 20 Mins

Total Time: 25 Mins

Serves: 2-4

Millet is a gluten-free grain high in fibre and rich in antioxidants. Although it can be cooked in less water to replace rice or tossed in dressings to make a salad, if you cook it in a higher proportion of liquid, it makes the creamiest porridge with a nutty flavour and a texture similar to steel-cut oats.

Ingredients

1 cup millet

2 cups water

1.5 cups milk (any dairy or non-dairy)

1 cup blackberries, plus more to serve

½ teaspoon ground ginger

¼ teaspoon fine sea salt

1 teaspoon vanilla extract

Drizzle of honey to serve

Toasted almonds and unsweetened coconut flakes

Directions

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Instant Pot (Pressure Cooker)

1. Add the millet, 2 cups of water, milk, blackberries, ginger, and salt to the instant pot.

2. Pressure cook on high for 15 minutes and let the pressure release naturally, or release pressure after 10 minutes.

3. Add the vanilla extract, stir, and serve with a drizzle of honey, extra blackberries, and toasted almonds and coconut.

Stovetop method:

1. In a saucepan, combine the millet, 2 cups water, milk, blackberries, ginger, and salt. Bring to a boil, then reduce heat to low and simmer covered for about 15-20 minutes. Remove from heat, add the vanilla, stir, and cover for another 5 minutes.

2. Serve with a drizzle of honey, extra blackberries, and toasted almonds and coconut.

• Storing Tips

  Leftovers keep for 3-4 days in the refrigerator.

• Nutrition

  Per 1 serving (4 total):

  (assumes 1% milk and excludes honey and nuts)

  Calories: 120  

  Carbohydrates: 20g

  Protein: 6g

  Fat: 2g

  Saturated Fat: 1g

  Fibre: 3g

  Sugar: 8g