1 cup fresh cherries, pitted & chopped
½ cup millet
2 cups milk (we used 1%, but any milk, including nondairy milks will work)
1 teaspoon honey
2 tablespoons almonds
- In a small pot, bring the cherries and 3 tablespoons of water to a boil. Reduce heat to low, then let soften, stirring occasionally.
- While the cherries are cooking, add the millet, milk, and honey to a small pot and bring to a boil.
- Once boiling, reduce heat to a simmer. Cook for about 20 minutes, covered, stirring occasionally, until millet porridge reaches desired texture.
- Divide the millet porridge between two bowls, then top with cherry compote and almonds.
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
Total Fat: 5g
Saturated Fat: 0.5g