Millet is a chronically underappreciated grain, and it deserves a place on your table. The tiny yellow grains are gluten-free and have a neutral, sweet flavor that supports whatever seasonings you add to it. In this easy, make-ahead porridge, the grains fall apart to make it thick and creamy, with a hint of apple sweetness. Apples, cranberries and cinnamon give it a warming, wintry finish.
This recipe comes up a little short on protein (we recommend at least 20g at breakfast for satiety), so consider adding an egg to get over that threshold.
Active Time: 15 minutes Total time: 45 minutes
Millet Porridge With Cinnamon-Cranberry Apples Ingredients Directions Rinse the millet in a wire mesh strainer, drain. Place in a small pot and add 1 cup (480ml) water and the apple juice; stir to mix. Place over high heat, and when the water comes to a boil, cover the pot and reduce heat to low. Cook for 30 minutes, stirring occasionally. When the millet is tender and falling apart, remove from heat. Add the yogurt and protein powder to the millet and stir vigorously to make a thick porridge. Keep warm. For the topping, combine the chopped apple, cranberries and cinnamon, toss to mix. Serves: 4 | Serve Size: 1 cup porridge with 1/4 cup apple topping Nutrition (per serving): Calories: 333; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 14mg; Sodium: 52mg; Carbohydrate: 63g; Dietary Fiber: 8g; Sugar: 21g; Protein: 15g
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