Golden Millet Porridge with Roasted Pears and Cardamom Cashew Butter

Ingredients

• •1 cup millet
• •2 cups water
• •1 cup unsweetened almond milk
• •1/4 teaspoon salt
• •2 pears, halved and cored
• •1 tablespoon maple syrup
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground cardamom
• •1/4 cup raw cashews
• •1 tablespoon coconut oil
• •1 tablespoon honey (optional, for sweetness)
• •1/4 cup pomegranate seeds (optional, for garnish)

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with coconut oil.

2. 2

   Prepare the roasted pears: Halve and core the pears, then place them cut side up on the baking sheet. Drizzle with maple syrup and sprinkle with ground cinnamon. Roast in the oven for 25-30 minutes, or until the pears are golden, tender, and caramelized.

3. 3

   While the pears are roasting, rinse the millet under cold water to remove any bitterness. In a medium saucepan, combine the millet, water, almond milk, and salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the millet is tender and creamy.

4. 4

   Prepare the cardamom cashew butter: In a small skillet, toast the cashews over medium heat for 3-4 minutes until golden and fragrant. Transfer them to a food processor or high-speed blender. Add the coconut oil, ground cardamom, and honey (if using). Blend until smooth and creamy, scraping down the sides as needed.

5. 5

   Once the millet is cooked, remove it from heat and let it sit covered for 5 minutes to thicken slightly. Fluff with a fork before serving.

6. 6

   To assemble, scoop the millet porridge into bowls. Top with roasted pear halves, a generous dollop of cardamom cashew butter, and a handful of pomegranate seeds, if desired.

7. 7

   Serve warm and enjoy this cozy, nourishing breakfast!