Creamy millet and steel-cut oats with caramelised cinnamon apples
This would have to be my dream Winter breaky. Millet and steel-cut oats make a great nutty, nutritious porridge perfect to power you through your day!
- ½ cup hulled millet not flakes
- ½ cup steel-cut oats
- 1 cup water
- 1 cup milk
- 2 teaspoons vanilla essence or extract
- ½ teaspoons ground cinnamon
- 1 heaped tablespoon cashew almond or peanut butter
Caramelised cinnamon apples
- 1 knob butter
- 2 apples cored and sliced
- ½ teaspoon ground cinnamon
- 1 tablespoon liquid honey maple syrup or golden syrup
- milk or cream to serve
Mix all the porridge ingredients, except nut butter, in a pot with a pinch of salt. Bring to a gentle boil then reduce heat and simmer, stirring frequently, for 15-25 minutes or until soft. Stir in the nut butter.
Meanwhile, heat butter in a large frying pan on medium heat. Add apple and cinnamon and cook for a few minutes until apple is lightly caramelised and soft. Add honey or syrup and toss with the apple, then turn off the heat.
To serve, divide porridge and apple between bowls and serve with milk – or a little cream for a treat!
The great thing about this millet porridge is that you can make it in a big batch, then heat up a portion every morning. Just add a little extra liquid to loosen things up.
Oats aren’t gluten-free, so to make this porridge gluten-free I would use something like buckwheat, quinoa or brown rice like in this recipe.
Millet is a naturally gluten-free grain and is one of the oldest foods known to man. It is rich in magnesium, vitamins A and B, calcium and iron. It can be boiled, as you would for rice, for 15-18 minutes. Or cook it for 20-30 minutes for a more polenta-like consistency. Toasting first in a dry pan will add extra flavour. Ceres Organics have a range of millet cereal flakes and hulled, which can be bought at most supermarkets and wholefood stores.