Spiced Millet Porridge with Roasted Apples and Cinnamon Walnut Crumble

Ingredients

• •1 cup millet
• •3 cups water
• •1 cup almond milk (or milk of choice)
• •2 tablespoons maple syrup
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •1/2 teaspoon ground cardamom
• •1/4 teaspoon ground ginger
• •2 medium apples, peeled, cored, and sliced
• •1 tablespoon coconut oil (or butter)
• •2 tablespoons brown sugar
• •1/2 teaspoon ground cinnamon (for apples)
• •1/2 cup walnuts, chopped
• •1 tablespoon honey (or more maple syrup for vegan version)
• •Pinch of salt

Instructions

1. 1

   Rinse the millet thoroughly under cold water to remove any residual bitterness.

2. 2

   In a medium saucepan, bring 3 cups of water to a boil. Add the rinsed millet, reduce the heat to low, cover, and simmer for 15 minutes or until the millet is tender and the water is absorbed.

3. 3

   Stir in the almond milk, maple syrup, cinnamon, nutmeg, cardamom, and ground ginger. Cook over low heat, stirring occasionally, for another 5-7 minutes until the porridge reaches your desired consistency.

4. 4

   Meanwhile, preheat your oven to 375°F (190°C). Toss the apple slices with coconut oil, brown sugar, and 1/2 teaspoon of cinnamon. Spread them out on a baking sheet lined with parchment paper.

5. 5

   Roast the apples in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and caramelized.

6. 6

   While the apples are roasting, prepare the cinnamon walnut crumble. In a small bowl, mix the chopped walnuts, honey (or maple syrup for a vegan option), a pinch of salt, and a dash of cinnamon.

7. 7

   To serve, divide the millet porridge into bowls. Top with the roasted apples and sprinkle generously with the cinnamon walnut crumble. Optionally, add a splash of milk or a dollop of yogurt for extra creaminess.