Fonio Breakfast Porridge
Ingredients
- ¼ cup walnuts
- ¼ cup almonds
- 2 cups water
- 1 cup fonio grains
- 4 dates, pitted and chopped
- 1 cup milk
- ½ cup raisins
- ½ cup dried cranberries
- ½ cup fresh blueberries
- 6 tablespoons milk
- 6 tablespoons shredded coconut
- 6 teaspoons ground cinnamon
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Instructions
- Toast walnuts and almonds in a skillet over medium-low heat, 4 to 5 minutes. Chop into big pieces; set aside.
- Combine water and fonio in a medium saucepan; stir to eliminate any lumps. Add dates; bring to a low boil, stirring often while crushing date pieces until dates begin to dissolve. Reduce heat to a simmer. Add 1 cup milk, raisins, and cranberries; simmer, stirring often, until fonio absorbs all the liquid, about 8 minutes.
- Divide porridge among 6 bowls; divide and top servings with toasted nuts, blueberries, 6 tablespoons milk, coconut, and cinnamon.
Source
Original recipe: View Original