Raspberry & coconut millet porridge

Hot, filling breakfasts are the best in wintertime. It's just such a good nourishing start to the day. And porridge is the best of hot filling breakfasts, so comforting and satisfying. There are loads of great ways to prepare porridge, like overnight oats which you can prep well ahead of time, then in the morning all you need to do is grab it from the fridge, add a few extra bits and get eating!

Lately I've been trying to add different grains and seeds into my diet, mostly just to experiment, and expand my eating and cooking repertoire. And while I love oats, I was keen to give millet a go too. Millet is a seed as opposed to a grain, so it doesn't come with some of the gut issues that grains are responsible for.

The first time I tried a millet porridge I used a straight forward absorption method, similar to the way you cook rice. I'm a sucker for a fuss-free and speedy method, but let me tell you, this did not work! The millet ended up being less like porridge and more like dry cous cous... not the most enjoyable breakfast experience. But I didn't give up - next time round I researched a bit more and found that some recipes process the millet first in a spice grinder or food processor. This results in more of a powder, which thickens the porridge quickly and combined with some unprocessed millet, makes much more of a traditional porridge consistency.

The result was this quick and easy raspberry and coconut millet porridge - a super satisfying hot breakfast for cold mornings, and a great alternative to oat porridge.