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.