Millet Porridge

Serves: 2

Ingredients

• 1 ¾ cups (315 g) cooked millet*
• 1 ⅓ cups (330 mL) unsweetened non-dairy milk
• 1 ½ Tbsp (40 g) honey or maple syrup
• 2 tsp (8 mL) vanilla extract
• ⅓ cup (30 g) almonds, slivered

Directions

1. Place cooked millet, non-dairy milk, honey, and vanilla in a medium-sized pot. Stir to combine.
2. Bring mixture to a boil, then turn heat down to medium-low and cook until thickened, ~5-10 minutes.
3. Once thickened to desired consistency, remove from heat and stir in almonds. Serve warm.

*Note: If cooked millet is not on hand, combine ½ cup (100 g) uncooked millet with 1 cup (250 mL) water in a pot. Bring to a boil, then reduce heat to low and cook for 15 minutes, or until liquid has evaporated and millet is tender (add additional water as needed). Use cooked millet as directed above.