A good start to the day is millet porridge with fruit and nuts

Millet porridge is a good thing in itself. But this is a poem, so it can only be wonderful. Joking aside, this sweet and creamy breakfast will give you a successful and energetic start to the day. Of course, there are many different recipes for it, but we have something special. Fortunately, we have a clue and you can trust us. So, if you want a healthy and tasty meal, treat yourself to all versions of shola porridge.

So let’s see what makes this recipe for fig porridge so special. In principle, as it should be, you get a smooth and creamy porridge that melts in your mouth. This one is flavored with a little vanilla and cinnamon and makes the whole thing smell lovely. Honey is also added to provide the right sweetness. But not too much, so that you really feel healthy. The remaining sweetness is from our fruit.

We have fruity-sweet blueberries and bananas. The star guest, however, is clearly Khaki. This yellow darling takes the taste of our sorghum porridge to a whole new level. You’ll feel great on top of that thanks to the beneficial fatty acids in flaxseed oil. Add the pecan and lemon curd for a fresh flavor and a much needed bite! A perfect energy breakfast.

Of course, you can use other ingredients according to your kitchen supplies. Fortunately, it is very easy to make buckwheat porridge vegan by using vegan milk and replacing the honey with a vegan alternative.

To get each morning off to a good start, here are a few breakfast ideas:

Here porridge is served with persimmons, pecans, lemon zest, blueberries and flax oil in a bowl with a light background.


Healthy snack: Yogurt porridge with all kinds

press release

It comes with sorghum porridge with persimmons, blueberries, bananas, peca nuts, flaxseed oil and lemon zest. In some cases, more is just more. And this shows in the taste, because this breakfast is very tasty!


  1. Combine the sorghum, milk and 400ml of water in a heavy bottomed saucepan and bring to a boil over medium heat, stirring. Reduce the heat and let the sorghum cook for 20-25 minutes until soft and smooth. Remove from heat, stir in honey and vanilla extract and let cool slightly. Peel and cut the persimmons, wash the blueberries and cut them in half. Peel and cut the banana. Prepare the fig porridge in small plates, spread the fruits and roughly chopped nuts on it. Drizzle with linseed oil, sprinkle with cinnamon powder and garnish with lemon juice.

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