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Millet Porridge with Maple Bananas

Active Time: 30 minutes / Cook Time: 25 minutes / Total Time: 30-35 minutes

Makes 2 servings

Millet Porridge w Maple Bananas.JPG


  • For the millet:
    • 1 cup uncooked millet
    • 2 teaspoons ghee
    • 1 cup almond milk
    • 1 cup coconut milk
    • 1 cup water
    • 1/8 teaspoon salt
  • For the bananas:
    • 2 bananas, halved lengthwise and again crosswise
    • 2 teaspoons ghee
    • 2 tablespoons maple syrup
    • pinch cinnamon


  1. Add millet to a dry skillet over medium heat. Toast, shaking the pan occasionally, until the millet is very lightly browned, about 3-4 minutes. Transfer to the bowl of a blender and let cool briefly while you measure the rest of the ingredients and prep the banana.
  2. Pulse the millet until it is a half-grain, half-flour consistency.
  3. Heat 2 teaspoons ghee in a medium saucepan over medium heat. Add the millet and let cook about 2 minutes, stirring occasionally.
  4. Add the milks, water, and salt and bring to a boil, reduce to a simmer, cover and cook for 15-20 minutes. Stir occasionally. Millet is done when it is a porridge consistency and the grains are fully tender.
  5. While the millet cooks, in the skillet used to toast the millet, add 2 teaspoons ghee and heat over medium. When the ghee is melted and hot, add bananas cut-sides down. Drizzle 2 tablespoons maple syrup over the bananas and cook, spooning maple syrup over the bananas occasionally, until the bottoms of the bananas are lightly golden, about 4-5 minutes. Sprinkle over a pinch of cinnamon.
  6. Divide millet porridge between two bowls, top each with 4 banana pieces, and drizzle evenly with the ghee-syrup mixture. Serve.