Nut and Date Millet Porridge

Toasted nuts and coconut combine with dates in this warming, easy to prepare millet porridge that is vegan and gluten-free.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 412 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 2 tablespoons slivered almonds
• 1 tablespoon flax seeds
• 2 tablespoons pumpkin seeds
• 2 tablespoons shredded unsweetened coconut
• ½ cup hulled millet
• 2 cups unsweetened almond milk, divided
• 3 Medjool dates, pitted and diced

Recipe Instructions

Step 1

Pulse millet in a blender or food processor until it resembles coarse ground coffee. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour porridge into two bowls. Divide remaining seed mixture and 1/2 cup almond milk between bowls and serve.