Millet Porridge

Ingredients

• 140 g millet
• 3 tsp cinnamon
• 800 ml milk (3.5% fat)
• 4 tbsp Maple syrup
• 300 g plums
• 4 tsp butter
• 2 tsp agave nectar
• 45 g hazelnut kernels (3 tbsp)

Instructions

1. 1.

   Add millet and cinnamon to a medium saucepan and stir. Gradually pour in the milk while stirring continuously, bring to a boil, then mix in the maple syrup.

2. 2.

   Cook the millet over low heat for 3–4 minutes, stirring constantly. Turn off the heat and let it continue to steam for another 10 minutes, stirring occasionally.

3. 3.

   Meanwhile, wash the plums, halve them, pit them, and cut into quarters or eighths depending on size.

4. 4.

   Heat butter in a medium skillet, add the plums and agave nectar. Simmer over medium heat, stirring occasionally, for about 5–8 minutes until softened.

5. 5.

   Toast the hazelnut kernels in a hot dry pan over medium heat for 3 minutes without oil.

6. 6.

   Serve the millet porridge in glasses or bowls topped with roasted plums and toasted hazelnuts.