This Creamy Prune Millet Porridge is a delicious way to jazz up your traditional breakfast.
Hi friends, how are you doing? First of all, let me congratulate us. There ara a couple of important reasons.
To start with, it’s Thursday which means we’ve almost survived this long-long week.
Secondly, finally, it’s beginning to look a lot like Christmas spring summer here in Ontario. Having had a few rather rainy and cold weeks, all of a sudden someone decided it was enough and dramatically increased heat. I would say, it’s a little too much. Hope the weather in your area is pampering you too.
And lastly, it’s a long weekend. However, if you didn’t happen to live in Canada, you probably ain’t having it (at least regards the same event). That’s okay, though. Nothing stops you from being happy for me:)
And didn’t I mention it’s a short Friday in our company too? Short Fridays are the best, don’t you agree?
Thus, while I’m having a day off on Monday (what a sweet word. May I repeat it 10000000 times for you?), I think you should make this delightful Creamy Prune Millet Porridge. It’s probably not as fabulous as a long weekend, but trust me it will cheer you up!
Normally I use just water to make a porridge, but this time I incorporated some milk as well. The porridge turned out great because milk gives a silky and creamy texture. Also, I tried another version with almond milk, and it worked out perfectly too.
Besides its amazing texture and healthy benefits, this Creamy Prune Millet Porridge is that breakfast or brunch which isn’t boring but scrumptious. It’s not a regular breakfast – it’s naturally sweetened(thanks to prunes) and rich one.
I would say it’s almost an indulgence so make it this weekend for a lazy brunch. Alternatively, you can make it next Monday to celebrate my long weekend!
Cheers!
Ingredients
- 2/3 cup millet
- 1,5 cups milk
- 1/2 cup water
- 2/3 cup pitted prunes (about 7-9 large), divided
- pinch of salt
- 1 tablespoon butter
- pinch of cinnamon
Instructions
- Roughly chop the prunes and divide into two parts.
- Place the millet in a pot and toast over medium heat until started to golden, for about 2 minutes, tossing.
- Add the milk and water (Be careful! It might cause splashes) and bring it to a boil.
- Stir in a half of the prunes. Then reduce the heat and simmer, stirring occasionally, for about 15-17 minutes. If the liquid has almost fully absorbed before this time, add a bit more of milk or water.
- Add the remaining prunes and cook for another 2 minutes.
- Off heat. Add the butter and cinnamon, cover, and let stand for 10-15 minutes.
- Fluff the porridge with a fork and serve.
- Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Yay for summer. Hope you had a wonderful long weekend. This time we have a long weekend here. :) I have never had millet porridge but this one looks so delicious and inviting. Almost similar to the broken wheat porridge my granny used to make. Prunes addition sound like a wonderful idea, I should give it a go sometime. Have a lovely week ahead, Ben.
Anu – My Ginger Garlic Kitchen recently posted…Homemade Sweetened Condensed Milk | How to Make Condensed Milk | Video Recipe
Okay, now I’m jealous of your long weekend;) Prunes and millet turned out to be good friends.
Ben Maclain|Havocinthekitchen recently posted…Chicken Mushroom Rustic Pie
Weeeell, it’s now Monday, so I’m not sure if we are still celebrating?! BUT here in the states we do have a long, holiday weekend this weekend, so I’m pumped about that! I think you guys have a holiday today? I’m not sure. You should fill me in on your Canadian ways. Anywho, the weather here has been gorgeous! And I’ve NEVER had millet porridge before! I’m totally intrigued! I love how creamy this is!! Cheers, buddy! <3
Cheyanne @ No Spoon Necessary recently posted…Italian Summer Zucchini Noodle Salad with Burrata
You know what Chey? That’s unfair you’re going to have a long weekend this weekend. DECIDED! I’m moving to the USA for a couple of days:)
Ben Maclain|Havocinthekitchen recently posted…Chicken Mushroom Rustic Pie
What a fun and delicious idea, Ben! I enjoy making porridge with real oats on the weekend…you know, the kind you have to cook for a bit. They are so much better than the quick version! But I don’t think I’ve ever had millet porridge. I have used millet in some homemade bread before, and that was kinda fun. In fact, I might even still have some millet. If I do, it’s totally going to become porridge soon. And I can steal some of Robbie’s prunes, too! Did you know they make a prune juice? I bet that would be fun to replace some of the water in here with prune juice. (I only know about prune juice because we got it for Robbie.) Anyways, have an AWESOME long weekend, my Canadian friend! Go sit in the sun and think about nothing for a while, ok? And don’t get into too much trouble!
David @ Spiced recently posted…Brown Sugar Applewood Ribs
I once bought a bread made of the mix of flours and grains, including barley and millet, and it was delicious! However, it just disappeared the next time I came to the store. You should totally make a millet porridge one day. With prunes, Or lavender. Haha. And I’ve heard it’s your turn this weekend, my American friends…Well, enjoy it!