This Millet Porridge with Cranberries and Quince is so good it’s like having dessert for breakfast. Millet grain combined with almond milk or another vegan, plant-based milk for a creamy textured porridge and I decorate my bowls with beautiful, cooked and sweetened quince and apples, some cranberries, and sprinkles of coconut sugar, cinnamon, coconut flakes and beautiful, ruby red pomegranate seeds.
To make Millet Porridge with Cranberries and Quince, you will need the following ingredients:
In a saucepan over low heat, combine 1 cup of millet and 2 cups of almond milk and cook for about 15-20 minutes.
In a separate saucepan of ½ cup of water, add 1 quince, or pear if using, cut into small pieces, 1 cup of cranberries, 2 small apples, cut into small pieces, 1 tablespoon of coconut sugar and stir to combine. Cook for about 10 minutes.
Divide the creamy millet between 2 serving bowls and top with the prepared fruit sauce, ½ teaspoon of cinnamon, 1-2 teaspoons of coconut flakes and and ½ cup of pomegranate seeds, to serve. Enjoy!
Serve this Millet Porridge with Cranberries and Quince for breakfast or even dessert, just be sure to double up the recipe because you will definitely need more than 2 servings. Do you love this breakfast dessert as much as my family? Let us know and tag us in your breakfast pictures online with our hashtag #cookmerecipes!
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