A millet porridge with flaked almonds, flavoured with almond essence, mint and matcha, which gives it a beautiful green, plus a caffeine kick!
Hola!
Today I bring you a millet porridge, flavoured with almond essence and mint, and spiked with matcha, which gives it a beautiful green, plus a caffeine kick! Layers of flaked crunchy almonds make this bowl such a fabulous and complete breakfast. I topped it with more flaked almonds, blueberries and mint leaves.
You can make any changes you want, keeping the same millet base. For toppings, I tend to choose always 3 different things: some kind of seeds, nuts or nut butter; fruit or dried fruit; and additionally, some treat if I am in the mood (e.g., chocolate pieces).
Millet is a pseudograin (technically a seed), and a great alternative to the usual oats. I encourage you to experiment with other pseudograins for your breakfast like amaranth, quinoa or buckwheat.
ALMOND AND MINT MATCHA MILLET PORRIDGE
Makes: 1 bowl
Prep: 5 minutes
Cook: 15 minutes
INGREDIENTS
Millet porridge
1/4 cup hulled millet
1 and 1/4 cup plant milk
2 tbsp. flaked almonds
1 tbsp. maple syrup
1/4 tsp. almond essence
1/4 tsp. mint essence
1/4 tsp. matcha powder
Toppings
Flaked almonds
Fresh blueberries
A couple of mint leaves
INSTRUCTIONS
- Rinse and drain the millet. Put it in a saucepan with all the other porridge ingredients, bring to a boil and simmer for 10-15 minutes, stirring continuously. I like it “al dente”, so I only cooked it for 10 minutes. Taste and adjust ingredients if you like.
- Put into a bowl and top with more flaked almonds, fresh berries and mint leaves, or any other toppings of your choice.
Bon profit!