Ingredients
- 65g (⅓ cup) millet
- 65g (⅓ cup) quinoa
- 30g (⅓ cup) rolled oats
- 2 tsp vanilla extract or powder
- 1 tsp ground cinnamon
- 1 tsp grated ginger
- ½ tsp ground nutmeg
- 40g (¼ cup) chopped almonds
- 20g (¼ cup) shredded coconut
- 1 carrot, grated
- 125ml (½ cup) almond milk
- 1 tbsp maple syrup (see note)
- 1 tbsp coconut oil
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Method
Step 1.
Place the millet, quinoa, oats, vanilla, cinnamon, ginger and nutmeg in a saucepan with 625ml (2½ cups) of water (or 500ml/2 cups if the grains have been soaked). Bring to a simmer over medium heat, partially cover with a lid and cook for about 20 minutes, or until the liquid has been absorbed.
Step 2.
Meanwhile, toast the almonds and shredded coconut in a small frying pan over medium heat, stirring frequently, for 3–4 minutes until golden and fragrant. Remove from the heat and set aside.
Step 3.
When most of the porridge liquid has been absorbed, stir in the grated carrot and almond milk. Remove from the heat, cover and let it rest for about 5 minutes.
Step 4.
Just before serving, stir in the maple syrup and coconut oil, and top with the toasted almonds and coconut.
Note: If you have a juicer, you can replace one of the cups of water with fresh carrot juice to give the porridge an even more amazing flavour. You can use in place of the maple syrup if you like.
Serves 3-4 |
