.As someone who loves breakfast, but generally leaves herself maybe 5 minutes to quickly eat a bowl of cereal, or a piece of fruit - it's hard to motivate myself to make something very elaborate in the morning. But, with all of the too-beautiful winter citrus available I dreamt up this recipe one morning and have been wondering why I haven't been starting my days with it all along.
Cranberry and Roasted Citrus Millet Porridge with Coconut Cream
1 1/2 cups cranberries
1 blood orange
1/2 cup kumquats, halved
2 tbsp honey
2/3 cup millet
1 & 1/2 cup whole milk or almond milk
2/3 cup water
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1 pinch of salt
1/4 cup maple syrup
1 - 5.5 oz. can coconut milk
I. Preheat oven to 375. Slice ends of oranges off and slice the peel off with a knife. Rotate oranges on side and cut into slices. Pour cranberries, sliced oranges, and halved kumquats into a roasting pan. Drizzle with honey and roast for 20-25 minutes.
II. Add millet, milk, water, spices and salt to a saucepan an bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes. Let cook until all the liquid has been absorbed. Removed from heat and stir in maple syrup.
III. Open can of coconut milk, scoop the fatty part of off of the top and place into small bowl, whisk until it has reached a whipped cream consistency -- don't overwhisk!
IV. Scoop millet porridge into bowls, spoon roasted fruit on top, and add a dollop of coconut cream!