Millet is a gluten-free ancient grain with a light flavour profile, which makes it ideal for various dishes, including warm breakfast porridges.
You can steam these small, yellowish grains or cook them with milk or a milk alternatives to create a creamy porridge.
- ¼ cup millet, rinsed and drained
- 1 cup almond milk
- 1 scoop plant protein, vanilla flavour
- ¼ teaspoon cinnamon
- Pinch of Himalayan Rock Salt
- 1 tablespoons raisins, optional
- Natural honey
- I banana, sliced
- Handful blueberries
- Handful of mixed unsalted nuts
- Shredded coconut
Millet is rich in antioxidants and contains 6g of protein per one-cup serving, along with magnesium, manganese and thiamine (vitamin B1).
How to make it
- Cook your millet in a pot in the almond milk. Bring to a rolling boil then reduce heat and simmer. Keep checking and stirring until millet absorbs most of the milk and is tender.
- Add a splash of milk together with the protein powder and combine thoroughly.
- Add toppings and serve.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.