All recipes / Millet and Sweet Potato Porridge
Millet and Sweet Potato Porridge
A hearty millet porridge with baked sweet potato, oat milk, and pureed cashews to add silky richness. Perfect for a satisfying breakfast.
Prep Time: 10 minutes
Cook Time: 60 minutes
Servings: 4
Ingredients
1 small sweet sweet potato (about 8 ounces), scrubbed
1/2 cup millet, soaked in water overnight and drained well
2 cups water
1 2-inch cinnamon stick
1 cup Califia Farms Extra Creamy Oatmilk
1/2 cup creamed cashews
2 teaspoons unsulfured molasses
2 teaspoons light agave nectar, plus more for drizzling
1/2 teaspoon coarse sea salt
1 cup pecan halves, toasted
Califia Farms Unsweetened Oatmilk Creamer, for finishing
Directions
01
Preheat the oven to 400ºF.
02
With a fork, pierce the sweet potato in 10 different places.
03
Wrap it in aluminum foil and bake for 45 to 60 minutes, until fork tender.
04
Meanwhile, toast the millet in a small saucepan over medium-high heat, stirring often with a wooden spoon, until the millet starts to smell nutty, about 3 minutes.
05
Add the water and cinnamon stick. Increase the heat to high and bring to a boil.
06
Immediately decrease the heat to low, cover, and simmer until all of the liquid is absorbed, about 30 minutes.
07
Remove from the heat and let sit, covered, for about 10 minutes.
08
When the sweet potato is cool enough to handle, split it down the middle and scoop the flesh into a medium bowl.
09
Mash the sweet potato a bit with a fork, then add the oat milk, cashew cream, molasses, agave nectar, and salt and whisk until well blended.
10
Add to the saucepan with the millet and mix well. Bring to a boil over medium-high heat.
11
Immediately decrease the heat to low and simmer, stirring frequently, until the porridge has thickened, about 10 minutes.
12
Serve garnished with the pecans, drizzled with agave nectar, and finished with a pour of Oatmilk Creamer.
