Creamy, soothing and tummy-warming, I love this whole-grain based breakfast. It is perfect on a cold winter’s morning.
You can start with a base of any whole grain you like. I used sorghum here. I also like this made with millet or even brown rice. You can grind the grains dry, and then cook them in liquid. Or you can cook the whole grains until soft and then carefully blend them until creamy. Then, continue cooking with liquid, coconut oil and bananas.
The long, slow cooking time is the secret to making this so good. everything amalgamates together into a wonderful, easy to digest porridge. It can be topped with nuts, dried fruits, and fresh fruit.
Banana Breakfast Porridge
1/2 c. whole grain millet, sorghum or brown rice (soaked overnight and drained if possible)
1 c. water
1 c. unsweetened almond milk
1 banana, sliced
1/2 T. coconut oil
1 T. flax seed meal
Place the soaked grains and water in a small saucepan. Heat on high until boiling, then simmer, covered, for 40 min.
Carefully transfer the grains to a blender and blend on low until creamy. Be careful opening the lid, then pour the creamy grains back into the saucepan. Add the almond milk, banana, coconut oil and flax seed. Mix well. Bring back to a simmer and cook, stirring often, for 8 min. Ladle the porridge into a bowl and top witj desired toppings. Serves 2.