Instructions

Grind millet in a coffee grinder Prepare your coconut milk: Mix powdered coconut milk with warm water and mix well until all lumps are gone. Add ground millet, coconut milk and blueberries in a pot and cook until the mixture thickens into a porridge-like texture. Mix well and often, until the blueberries are cooked through and begin to burst. Garnish with your favorite toppings! We used almond butter, dried mulberries, shredded coconut, almond slivers and cooked-down blueberries.

Shake up your breakfast routine with this gorgeous blueberry millet porridge.

It can be made with ground or whole millet, but we opted for ground for a more porridge-like texture.

If you prefer a chunkier texture like oatmeal, by all means skip the first step and use as is.

Either way, you’ll be getting a beautifully blue nutritious breakfast to kick off your day.

Blueberry-Coconut Millet Porridge

Ingredients:

• ¾ cup Anthony’s Powdered Coconut Milk
• 1 ½ cups warm water
• ½ cup Anthony’s Organic Hulled Millet (ground)
• 1 cup blueberries
• Almond butter, Anthony’s Organic White Mulberries, Anthony’s Shredded Coconut, almond slivers and cooked-down blueberries to garnish (optional)

Directions:

1. Grind millet in a coffee grinder
2. Prepare your coconut milk: Mix powdered coconut milk with warm water and mix well until all lumps are gone.
3. Add ground millet, coconut milk and blueberries in a pot and cook until the mixture thickens into a porridge-like texture. Mix well and often, until the blueberries are cooked through and begin to burst.
4. Garnish with your favorite toppings! We used almond butter, dried mulberries, shredded coconut, almond slivers and cooked-down blueberries.

Serves: 1 person

Prep time: 5 minutes

Total time: 20 minutes