Millet groats with banana usually appear in our restaurant for breakfast. Delicate, prepared sweet, it doesn’t need too many additives to give me energy for the whole morning and put me in a good mood. You can naturally use the regular one, although I like millet cooked with rice milk the most.
Preparation
I put the millet groats on a fine-mesh sieve, rinse under cold, running water, and then pour boiling water over it (to get rid of the bitterness). I put it into a pot, add water, milk, a pinch of salt and butter, bring everything to a boil on low heat and cook covered for about 12-15 minutes, until the groats absorb all the liquid.
Ingredients:
Makes 1 serving
1/3 cup dry millet
1 cup water
1/2 cup plant-based milk + additional 1/2 cup after cooking
1/2 teaspoons butter
pinch of salt
2 ripe bananas
1/2 teaspoon xylitol
cinnamon
In the meantime, I cut the bananas into slices. When the groats are cooked loose, I turn off the heat, add xylitol, a pinch of cinnamon and a few banana slices, I also add milk and mix everything (I like it when my millet has such a mushy consistency). I put the groats into a bowl, decorate with the remaining bananas and my favorite seeds. I serve warm immediately after preparation.