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Millet Porridge with Plum & Ginger Compote (Gluten-free, Dairy-free)

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Adjust Servings:
plum & ginger compote:
500 g of Plums
2 tbsp. of Coconut flower sugar
1tbsp. of Fresh ginger Finely grated ginger
2 buds of Clove
2 corns of Pimento
1 tbsp. of Lemon juice Optionally
1 tbsp. of Water If needed
Millet porridge:
60 g of Millet flakes
450 ml of Plant milk
a pinch of Salt
1/2 tsp. of Ground cinnamon
2 tbsp. of Pistachios
2 tbsp. of Honey
a handful of Coconut chips
2 Fresh figs

Millet Porridge with Plum & Ginger Compote (Gluten-free, Dairy-free)

  • 15 min
  • Serves 2
  • Easy


  • plum & ginger compote:

  • Millet porridge:

  • garnish:



It’s a new porridge from the rubric “trendy porridge” or “feed a student”, and not only them 🙂

While the plum season isn’t over, we will make an interesting plum & ginger compote with spices in the evening. And in the morning we will quickly cook tender porridge, decorate it with the compote, fresh figs, pistachios and coconut chips. Mmm…No one can resist such a breakfast! And that’s all we need!


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Plum compote can be prepared in advance and stored in the fridge.
Cut the fresh plums of any kind in half, remove the pits. Grate finely the fresh ginger
Put the plums, ginger, spices, sugar, lemon juice in a saucepan. Simmer over medium heat, stirring occasionally, for about 10-15 minutes. If the plums are not juicy, add a little water at the beginning of cooking. The cooking time will depend on the variety and ripeness of the plums and will vary from 8 to 20 minutes.
When the plums have softened, but have not yet lost their shape, turn off the heat and let the compote cool, then store in the fridge.


For the porridge, pour the vegetable milk into a small saucepan. I love almond, hazelnut or cashew milk. Add the millet flakes, salt and cinnamon, mix. Bring to a boil and simmer for about 5 minutes (cooking time depends on the flakes, check the packaging), remove from heat, cover with a lid and let stand for a couple of minutes.


To serve, divide the porridge into bowls, garnish with the plum compote, fresh figs, cut into slices, chopped pistachios, and coconut chips. Pour honey on top.
Serve immediately.

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