Oat & Millet flake coconut porridge

It’s hard to go wrong with porridge made with good oats, but we like to mix up the grains we use to make our morning porridge. This creamy porridge recipe is plant-based and made with a blend of oats and millet flakes, millet flakes can easily be found in good health food shops or online. Millet is gluten-free and supports good gut health.

This recipe is topped with peaches, but add whichever fruit is in season, or frozen berries. Do not feel you have to use all (or any) of these toppings they are just an idea of the additions you can boost your breakfast with.

Makes 1 bowl

Ingredients

30g / ¼ of oats

30g / ¼ of millet flakes

250ml plant-based milk – oat works well

1 heaped tbsp coconut yoghurt

1 tbsp of mixed seeds

we keep a large jar with this mix in – sesame, flaxseed, pumpkin and sunflower seeds

boiled water

Toppings

Chia jam 

1/2 banana sliced

1/2 a peach

almond butter

choc coated cashew nuts

mixed seeds

cacao nibs

vegan dark chocolate buttons

Method

For the perfect oat and millet porridge start the breakfast process before you go to bed – by adding all the porridge ingredients to a small pan or bowl, stir thoroughly and then cover. Leave to soak at (UK normal) room temperature or if it is really hot pop in the fridge overnight.

You can cook the oat and millet porridge straight away but it does benefit from some soaking even if it is just 30 minutes.

Tip the overnight oat and millet porridge mix into a small pan and heat over a medium temperature on the hob, to avoid the base catching stir regularly and do not let it boil. You may need to add more liquid to reach your perfect porridge consistency, we know we all like our porridge slightly differently. So to loosen the mix carefully pour in a small amount of boiled water from the kettle, until you reach your desired porridge.

Once ready spoon the oat and millet porridge into a bowl and enjoy adding your choice of toppings.