Maple Millet Porridge with Candied Coconut-Walnut Topping
This Maple Millet Porridge with Candied Coconut-Maple Topping offers the best of everything: creamy, nourishing, sweet, crunchy, filling, and buttery with toffee-like notes and just the right amount of sea salt to make those flavors pop.
Servings: 3 to 4 servings
Ingredients
Candied Coconut-Walnut Topping
- ½ cup raw walnut pieces
- ¼ cup coconut flakes
- 1 to 2 tablespoons coconut sugar, to taste
- 1 tablespoon virgin coconut oil, melted
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon fine grain sea salt
Millet Porridge
- 1 cup millet
- 2 cups filtered water
- 1 cup unsweetened coconut milk (from a carton, not a can), plus more for topping
- 2 to 3 tablespoons pure maple syrup, to taste, plus more for topping
- ½ teaspoon pure vanilla extract (optional)
- ⅛ to ¼ teaspoon fine sea salt, to taste
- 1 tablespoon virgin coconut oil (optional)
Instructions
For the Candied Coconut-Walnut Topping
- Preheat oven to 275F. Line a small baking sheet with parchment paper.
- Combine the walnuts, coconut flakes, coconut sugar, coconut oil, cinnamon, and sea salt in a small bowl. Toss to coat. Spread the mixture out over the lined baking pan. Bake for 20 to 22 minutes or until golden and wafting a rich toasted scent. Remove from oven and let cool completely.
For the Millet Porridge
- While the candied coconut-walnut topping is baking, add the millet to a large, dry saucepan and toast over medium heat for 3 to 5 minutes or until golden and wafting a soft toasted scent, stirring occasionally and being careful not to let it burn.
- Add the water. The water may sputter, so be careful as you're pouring. Stir and increase heat to high. Once the liquid is boiling, reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes or until most of the water is absorbed and the millet has puffed up a bit.
- Stir in the coconut milk, maple syrup, vanilla (if using), and sea salt, and increase heat to medium. Simmer for another 4 to 6 minutes or until the porridge has reached desired texture and thickness, stirring frequently to prevent the porridge from sticking the bottom of the pan. For a thinner porridge, simmer for less time and for a thick and creamy porridge, simmer until most of the coconut milk has been absorbed. Remove from heat and stir in the coconut oil (if using).
- Divide the porridge between 3 to 4 bowls and sprinkle with the coconut-walnut topping. Drizzle with more coconut milk and maple syrup, if desired. Serve warm.