This is a great breakfast on a cold winter’s day. Creamy banana-scented porridge topped with a bright, citrus-sweet prune compote. Whole grains, fruit-sweetened and delivering a dose of healthy fat in the morning, this breakfast is gluten-free, dairy-free and fills you up!
Start with a cereal mixture of ground millet, flaxseed meal and sliced bananas. This is cooked with almond milk and a dollop of coconut oil. It is the kind of porridge that plops and simmers on the stove until thickened. Great for those who cannot do oatmeal and miss that kind of hearty warm breakfast.
Flax and Millet Hot Cereal with Orange Prune Compote
1/2 c. millet meal (I grind millet grains in my blender until fine, like a flour)
1 T. flaxseed meal
1 c. almond milk, unsweetened
1 T. coconut oil
1 banana, sliced
1 c. water
Combine all ingredients in a pot. Heat on high until it comes to a boil and then simmer 6-8 minutes, stirring often to prevent sticking. The porridge will thicken as it cooks and the bananas will soften and integrate into the cereal.
Orange Prune Compote
1/2 c. prunes, chopped
2/3 c. freshly squeezed orange juice
Combine the two ingredients in a small saucepan. Simmer 20 min until soft and the juice has absorbed into the fruit.
Spoon the warm cereal into a bowl and top with the warm compote.