Protein Millet Porridge

The Christmas and New Year season is over so it’s time to get back to the usual diet 🙂 January for me is a month full of citrus fruit, and we should make use of them while the season lasts! Today I decided to use oranges in my millet porridge. Oranges are a great source of vitamin C, beta-carotene and B vitamins.

Preparation

I cooked the millet groats in almond milk and added the orange zest. If the porridge is too thick, you can add some water. Then I stirred in the almond butter and protein, ground cloves and cinnamon. I decorated the porridge with the orange slice cut into pieces. You can also sprinkle it with some Cranberry Lio Shake.

Rinse the groats first

Millet keeps a thin coating from milling that turns bitter once cooked, and fifty grams is little enough for one bitter note to carry through the whole bowl. Run cold water through the groats in a fine sieve until it stops coming out cloudy, then pour boiling water from the kettle over them and drain. That second rinse is the one people skip, and it is the difference between a sweet porridge and one with an edge to it.

When to add the protein

Off the heat, and not before. Protein powder stirred into a simmering pan clumps and goes grainy, so take the porridge off the burner, let it stop steaming hard, and only then add the half scoop. Mixing it with a spoonful of the almond milk to a paste first is the reliable way to get it in without lumps. The almond butter goes in at the same time, since it loosens more easily in a warm porridge than in a hot one.

Getting the zest right

Zest only the coloured layer of the orange skin. The white pith underneath is where the bitterness sits, so a light hand with a fine grater beats pressing hard, and it is worth zesting before you slice the fruit rather than trying to rescue the peel afterwards. Wash the orange first, because the zest is the part of the fruit you are eating unpeeled.

Other versions of the same bowl

The base takes almost any topping, and the blog has it finished several other ways:

• millet porridge with avocado and strawberries, for the summer end of the year
• millet porridge with raspberries
• savory millet porridge with herbs, when a sweet breakfast is not what you want

If you would rather have breakfasts like this one written into a plan with the amounts set from your own goal, that is what the Diet & Training by Ann app does, shopping list included.

Anna Lewandowska

Protein millet porridge with orange

Millet groats cooked in almond milk with orange zest, finished off the heat with rice protein, almond butter, cloves and cinnamon.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 1 serving

Course: Breakfast

Cuisine: Polish

Calories: 420

Ingredients Method Notes

Ingredients

  

• 50 g millet groats
• 1/2 cup almond milk
• 1 teaspoon almond butter
• 1/2 scoop rice protein
• 1 orange slice
• a pinch of ground cloves
• 1/4 teaspoon cinnamon
• 1 teaspoon Cranberry Lio Shake
• 1 teaspoon orange zest

Method

 

1. Rinse the millet groats under cold water until it runs clear, then pour boiling water over them and drain.
   
2. Cook the groats in the almond milk with the orange zest until the liquid is absorbed. Add a little water if the porridge is too thick.
   
3. Take the pan off the heat and let it stop steaming.
   
4. Stir in the rice protein and the almond butter, mixing the protein with a spoonful of the milk first so it does not clump. Add the ground cloves and cinnamon.
   
5. Transfer to a bowl and decorate with the orange slice cut into pieces.
   
6. Sprinkle with Cranberry Lio Shake if you have it.
   

Notes

Ingredient quantities are taken from the recipe box as published. Calories are approximate, estimated from typical ingredient amounts.

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