spotlight on - june

OVERNIGHT MILLET

milletporridge

According to research, two-thirds of Britons fail to eat anything in the morning – time being the common excuse.

So is breakfast really that important? It sure is! There is overwhelming evidence that proves skipping this crucial meal is not the brightest of ideas!

Over the coming months we will be rounding up a bunch of healthy breakfast recipes from around the world. Recipes that boast a bounty of nutritional benefits and inspire you to never skip a hearty breakfast again.

Starting off with something a little different – a very simple, creamy coconut millet ‘overnight oats’ recipe.  Traditionally made with porridge oats, we are swapping them for an easily digestible, highly nutritious, gluten-free alternative; millet flakes.

Made the night before, and soaked ready for morning breakfast, this recipe is quick, easy and sure to fuel you throughout the day.  Also perfect for popping in your bag and eating on the go!

INGREDIENTS
(serves 1)

50g millet flakes
50ml coconut milk
60ml milk
1 tsp cinnamon
20g pistachios, chopped (plus extra to serve)
20g dried apricots, chopped (plus extra to serve)

TO SERVE

20g desiccated coconut, toasted
Drizzle of maple syrup

METHOD

Combine all the ingredients with the exception of the desiccated coconut and maple syrup in a sealable container.  Stir until all the ingredients are combined.

Cover and place in the fridge overnight (or for at least 2 hours).

Remove from the fridge, give the millet a stir, then serve into a bowl – if the consistency is a little thick, simply loosen with a little more milk.  Top with the desiccated coconut, drizzle of maple syrup and a sprinkling of extra pistachios and apricots.

Recipe by Helen Upshall

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