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BreakfastVegetarian€€

Baked Millet Porridge with Apricots and Almonds

Name: Baked Millet Porridge with Apricots and Almonds
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Millet, whole grain; 500 ml Beverages, almond milk, unsweetened, shelf stable; 100 g Apricots, dried, sulfured, uncooked; 50 g Nuts, almonds; 30 g Syrups, maple; 1 tsp Spices, cinnamon, ground; 0.5 tsp Spices, ginger, ground; 0.25 tsp Spices, cardamom; 1 pinch Salt, table, iodized; 0.5 tsp Lemon peel, raw; 30 g Nuts, almonds; 2 piece Apricot, with skin, raw

Discover the recipe for baked millet porridge with apricots and almonds, combining Ayurvedic spices and wholesome ingredients for lasting energy and healthy digestion.

Prep time

15 min

Cook time

35 min

Total time

50 min

Servings

Recipe

For the porridge

Millet, whole grain

200 g

Beverages, almond milk, unsweetened, shelf stable

500 ml

Apricots, dried, sulfured, uncooked

100 g

Nuts, almonds

50 g

Syrups, maple

30 g

Spices, cinnamon, ground

1 tsp

Spices, ginger, ground

0.5 tsp

Spices, cardamom

0.25 tsp

Salt, table, iodized

1 pinch

Lemon peel, raw

0.5 tsp

For the topping

Nuts, almonds

30 g

Apricot, with skin, raw

2 piece

Cooking pan Baking dish (about 20x20 cm) Fine-mesh sieve Mixing spoon

Per servingTotal

Calories:409.8 kcal1639 kcal

Protein:11.3 g45 g

Carbohydrates:64.8 g259.3 g

Fiber:9.7 g38.9 g

Water:136.8 ml547.1 ml

Fat:13.5 g54 g

Micronutrients

Sugar:19.9 g79.4 g

Saturated fat:1.3 g5 g

Cholesterol:0 mg0 mg

Sodium:131.4 mg525.5 mg

Potassium:652.4 mg2609.6 mg

Calcium:324.5 mg1298 mg

Iron:3.6 mg14.2 mg

Magnesium:131 mg523.9 mg

Zinc:1.8 mg7.3 mg

Phosphorus:270.3 mg1081.3 mg

Vitamin C:1.2 mg4.7 mg

Vitamin A:45.2 µg180.9 µg

Vitamin D:1.3 µg5 µg

Vitamin B12:0 µg0 µg

Instructions

Rinse the millet thoroughly with hot water in a fine sieve to remove any bitterness.

In a pan, bring almond milk with a pinch of salt to a boil. Add the rinsed millet, reduce the heat and cook for about 10 minutes, until the liquid is partially absorbed and the millet remains slightly firm.

Stir the chopped dried apricots, ground almonds, maple syrup, cinnamon, ginger, cardamom and lemon zest into the cooked millet. Mix everything together well.

Lightly grease a baking dish with coconut oil. Spread the prepared mixture evenly over the dish. Decorate the top with fresh apricot slices and sprinkle with almond flakes.

Bake in a preheated oven at 180 °C for about 20–25 minutes, until the surface turns golden-brown.

Let the baked porridge cool slightly for a few minutes, then serve warm (optionally with a spoonful of Greek yogurt).

Nutritional benefits

Thanks to the high silicon content in millet and anti-inflammatory spices, this dish supports the health of skin, hair and nails while promoting optimal digestion.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.