Breakfast porridge with millet and pears

Per portion


50 mins




350 calories


  • 120 g millet
  • 30 g almonds
  • 400 ml milk
  • 240 ml water
  • 1 cinnamon stick
  • 30 g cane sugar
  • 1 Tsp lemon zest, grated
  • 1 pinch of salt
  • 4 pears, peeled, cored, quartered
  • 1 Tbsp lemon juice
  • 1 Tsp vanilla sugar
  • 2 Tbsp maple syrup


Replace the almonds with walnuts


  • Sieve the millet, rinse with hot water and drain.
  • Chop the almonds and set aside.
  • Heat the milk, water and cinnamon stick and simmer for 5 minutes. Then remove the cinnamon stick.
  • Add the drained millet, sugar, lemon zest and salt and simmer for 25 minutes. Then leave to soak for 10-15 minutes.
  • Then roast the almonds in a pan until light brown and set aside.
  • Put the pears, lemon juice and vanilla sugar in a saucepan, cover with water (about 150-200 g) and cook over medium heat until soft.
  • Put the millet porridge in a bowl and serve garnished with pears, toasted almonds and maple syrup.