Breakfast
Millet Porridge with Pear
A comforting naturally gluten-free breakfast with pear and cinnamon.
Ingredients
How many servings?
2
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 120 g millet and 350 ml oat milk. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Rinse the millet in a sieve with hot water.
- Bring the oat milk to a simmer, add millet and cook for 18–20 minutes, stirring occasionally.
- Add diced pear, cinnamon and maple syrup; cook 3 more minutes and top with walnuts.
- Before serving, check: If too thick, add a little water or the listed plant milk; porridge usually thickens further as it stands.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Cook porridge gently and stir often, especially along the bottom where it sticks first.
- If too thick, add a little water or the listed plant milk; porridge usually thickens further as it stands.
- Add fruit and crunchy toppings last to keep their texture. Check the temperature before eating.