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Millet porridge


  • 1 cup (240 milliliters) millet
  • 4 cups (1 liter) almond milk
  • 1/4 cup (60 milliliters) pumpkin seeds
  • 1/4 cup (60 milliliters) pistachios
  • 1/4 cup (60 milliliters) raisins
  • 1/4 teaspoon (2 milliliters) cinnamon
  • 1/4 cup (60 milliliters) raspberries
  • 1/2 banana, sliced


  1. Add millet to a saucepan and toast a few minutes until it starts to pop.
  2. Pour in almond milk and bring to a boil.
  3. Lower heat to a simmer and add pumpkin seeds, pistachios and raisins.
  4. Add cinnamon and stir.
  5. Heat until milk is absorbed and millet is cooked, approximately 15-20 minutes.
  6. Top with raspberries and sliced banana.
  7. Enjoy!

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