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BreakfastMid-day mealVegetarianBalancedMediterraneanGrains & porridgesNuts & seeds€€

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 time15 min

Cook time35 min

Total time50 min

Servings4

Recipe

For the porridge

Millet, whole grain200 gBeverages, almond milk, unsweetened, shelf stable500 mlApricots, dried, sulfured, uncooked100 gNuts, almonds50 gSyrups, maple30 gSpices, cinnamon, ground1 tspSpices, ginger, ground0.5 tspSpices, cardamom0.25 tspSalt, table, iodized1 pinchLemon peel, raw0.5 tsp

For the topping

Nuts, almonds30 gApricot, with skin, raw2 piece

Cooking panBaking dish (about 20x20 cm)Fine-mesh sieveMixing spoon

Per servingTotal

Calories:418.2 kcal1672.6 kcal

Protein:11.5 g45.9 g

Carbohydrates:66.8 g267.1 g

Fiber:10.1 g40.3 g

Water:151.9 ml607.5 ml

Fat:13.6 g54.2 g

Micronutrients

Sugar:21.5 g85.9 g

Saturated fat:1.3 g5 g

Cholesterol:0 mg0 mg

Sodium:135.4 mg541.7 mg

Potassium:697.7 mg2790.9 mg

Calcium:326.8 mg1307.1 mg

Iron:3.6 mg14.5 mg

Magnesium:132.7 mg530.9 mg

Zinc:1.9 mg7.4 mg

Phosphorus:274.4 mg1097.4 mg

Vitamin C:2.9 mg11.7 mg

Vitamin A:62 µg248.1 µg

Vitamin D:1.3 µg5 µg

Vitamin B12:0 µg0 µg

Instructions

1Rinse the millet thoroughly with hot water in a fine sieve to remove any bitterness.
2In 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.
3Stir the chopped dried apricots, ground almonds, maple syrup, cinnamon, ginger, cardamom and lemon zest into the cooked millet. Mix everything together well.
4Lightly 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.
5Bake in a preheated oven at 180 °C for about 20–25 minutes, until the surface turns golden-brown.
6Let 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.