Millet Coconut Porridge
A warm vegan porridge with no grain gluten, no soy, no dairy and no nuts — millet simmered in coconut milk with chia, banana and toasted pumpkin seeds.
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- Prep
- 5 min
- Cook
- 10 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (7)
- Cooked millet180 g
- Unsweetened coconut milk200 g
- Chia seeds15 g
- Banana1 pc · 118 g
- Pumpkin seeds20 g
- Date syrup12 g
- Cinnamon2 g
Method
- 1
Warm the cooked millet with the coconut milk in a small pan over medium heat, stirring, for about five minutes.
- 2
Stir in the chia seeds and cinnamon and cook for three minutes more, until the porridge thickens and coats the spoon.
- 3
Toast the pumpkin seeds in a dry pan for a minute until they start to pop.
- 4
Pour into a bowl, top with the sliced banana and toasted seeds, and finish with the date syrup.