|Apple Pie Breakfast Porridge with Millet and Pure Maple Syrup|
|Easy one-pot breakfast: 25 minutes and done!|
Here's an easy, filling and nutritious gluten-free breakfast porridge that will trick you into thinking you're enjoying an apple pie or cobbler for breakfast. Full of millet, homemade unsweetened applesauce and sweetened with maple syrup and an optional protein and healthy fat boost from walnuts, it is the perfect one-pot dish to warm you up on a cold morning and get you started for your day. Gluten-free and full of healthy magnesium, millet is an easily digestible grain that will keep you full and satiated until lunchtime. Quinoa is also a substitution option for this recipe, and I've made it with both to outstanding results. Read below for more awesome variations with the leftover porridge.
Apple Pie Breakfast Porridge
1 cup uncooked millet
2-1/2 cups water
1 cup unsweetened homemade applesauce
3 tablespoons pure maple syrup
1-1/2 teaspoons cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/8 teaspoon cloves
dash sea salt
optional 1/4 cup raw sprouted walnuts for garnish
optional additional 2 tablespoons pure maple syrup for serving
1. Combine all ingredients except optional walnuts and additional maple syrup for serving into a pot on the stove. Bring mixture to a boil.
2. Reduce to a simmer, let sit covered simmering for 20-25 minutes, stirring occasionally, then remove from heat.
3. Spoon into serving bowls: the recipe yields about 4 servings. Sprinkle each serving with optional crumbled walnuts, about 1-2 tablespoons per dish, and top with additional 2 teaspoons of maple syrup if desired. Serve warm!
|top with 1-2 tablespoons walnuts and 2 teaspoons pure maple syrup per serving|
The maple syrup, an unprocessed healthier addition than sugar, contains minerals and nutrients that are missing from processed and refined sugars. More info can be found at Pure Canada Maple here.
Have extra porridge and want to use it up? Mix it into your favorite pumpkin bread recipe for an extra fall flavor in your favorite pumpkin bread recipe. Remove 1/3 of the flour or gluten-free flour from your pumpkin bread recipe, and stir in 1/2 cup of the cooled porridge.
You can also add some gluten-free flour and eggs and baking powder to the cooled porridge to make pancakes or waffles. Take 1 cup of the cooled porridge mixture, add 1 cup flour of your choice, 2 eggs, 1 teaspoon baking powder and 1 tablespoon melted coconut oil. Place on a preheated pan or griddle for pancakes, cooking until batter is set and edges are browned; flip, cook 2 minutes longer and serve with additional pure maple syrup for the perfect fall breakfast. (Or dinner....Shhhhh).