RECIPE

Creamy millet and steel-cut oats with caramelised cinnamon apples

Serves: 2
Prep: 5 minutes
Cooks In: 25 minutes

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!

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.

Ingredients

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Porridge

  • hulled millet (not flakes) ½ cup
  • steel-cut oats ½ cup
  • water 1 cup
  • milk 1 cup
  • vanilla essence or extract 2 teaspoons
  • ground cinnamon ½ teaspoon
  • cashew, almond or peanut butter 1 heaped tablespoon

Caramelised cinnamon apples

  • butter 1 knob
  • apples 2, cored and sliced
  • ground cinnamon ½ teaspoon
  • liquid honey, maple syrup or golden syrup 1 tablespoon
  • milk or cream, to serve

Method

  1. 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.

  2. 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.

  3. To serve, divide porridge and apple between bowls and serve with milk – or a little cream for a treat!

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