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MILLET BREAKFAST PORRIDGE


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Serves: 2

Prep: 15 min

Ingredients:

● 1 cup milk (See Ann’s Tips) ● 2 tablespoons honey, or to taste ● 2 cups cooked millet (see Ann’s Tips) ● ½ cup pineapple chunks, cut into bite sized pieces ● 2 tablespoons toasted coconut flakes ● ½ cup chopped pecans

Method:

  1. In a small saucepan, combine the milk, honey and millet to a simmer. Continue to simmer for 3 to 5 minutes or until desired thickness.
  2. Serve hot topped with pineapple, toasted coconut and pecans.

Nutritional Info:

Special Diets:

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