Millet Porridge With Dates Recipes

Steps:

• Pulse millet in a blender or food processor until it resembles coarse ground coffee. Set aside.
• Heat a nonstick saucepan over medium-high heat. Add almonds and toast until golden brown, stirring occasionally, about 2 minutes. Add pepitas and continue to stir and toast until golden brown, about 3 minutes. Stir in coconut and flax seeds and toast until golden, about 5 minutes more. Pour mixture into a bowl and set aside.
• Pour ground millet into the same pan. Toast until fragrant, about 3 minutes. Pour in 1 1/2 cups almond milk, stirring to ensure there are no lumps. Bring to a boil; add dates. Reduce heat to medium and simmer, stirring occasionally.
• Add 2 tablespoons of the toasted seed mixture to the porridge. Sprinkle in cinnamon and nutmeg. Stir well. Continue simmering until thickened, 6 to 10 minutes.
• Pour porridge into two bowls. Divide remaining seed mixture and 1/2 cup almond milk between bowls and serve.

Steps:

• Add the millet, water, and salt to a slow cooker; stir to combine.
• Cover and cook on LOW for 7-9 hours, or overnight.
• Stir a few times with a whisk during cooking.
• Turn the cooker to HIGH and stir in the milk and dates; cover and cook 5-10 minutes or until hot.
• Stir the porridge well and scoop into bowls.
• Serve with milk and honey.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine hot water, millet, milk, dates, blueberries, and vanilla extract in a 9x13-inch glass or ceramic baking dish. Spread evenly.
• Bake in the preheated oven for 30 minutes. Stir evenly, and continue to bake until millet is thick and no liquid remains, about 30 minutes more.
• Cool slightly before serving.