MILLET BREAKFAST BOWL WITH POACHED BLUEBERRIES AND BANANAS

Servings 2-3  /  Total time 30 min

Ingredients:

  • 1/2  cup millet1 tbs coconut oil
  • 1 cup and 1/2 warm water
  • 1 cup and 1/2 coconut milk
  • 3 cardamon pods
  • Few saffron threads (optional)
  • 1/2 tsp salt
  • 1/2 cup of blueberries (more if you desire)
  • Half banana chopped small pieces (more if you desire)
  • 2 tsp honey
  • Sprinkle of crushed walnuts and sesame seed for topping 

Directions:

  1. First gather all ingredients (mise en place).
  2. In a pot add millet, warm water, cardamon pods, saffron threads and the salt stir roughly and close the lid of the pot and let it cook for 20 min on medium low heat or until liquid is absorbed and millet is fluffy. (We use stove top pressure cooker, and cook time is a bit less about 15 min).
  3. Fluff with a fork, then cover and let rest for 5 – 10 min before serving.
  4. Poaching blueberries – while millet is resting, in a medium size saucepan add blueberries and a little bit of water just enough to cover the bottom of the blueberries to start poaching on medium heat. Close the lid and wait for few minutes until you see blueberries start puff up and releasing the juices. Take the lid off and start stirring blueberries gently 1-2 min. Once you see the water is tiny bit thickened and fully colorful, turn off the heat and put the saucepan aside.
  5. Warming up the Coconut milk – have the coconut milk warming up in a small saucepan on a low heat (while poaching blueberries), make sure not to boil the milk.
  6. Pour millet into the bowls and add the milk, poached blueberries with its sauce, bananas and honey. Sprinkle with crushed walnuts and sesame seeds and serve!

Enjoy!

Tips / Notes:

This recipe is for 2 – 3 people serving. So make sure when you serving in separate bowls, you divide the portions accordingly by eye.