Description
Creamy millet pudding simmered to perfection with warm spices, topped with sweet and tender caramelized apples. A comforting and healthy treat!
Ingredients
Scale
- 1 cup millet, rinsed thoroughly
- 3 cups milk (dairy or non-dairy), plus extra for serving
- 1/2 cup water
- 1/4 cup maple syrup (or honey, agave, or sugar, to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 medium apples, peeled, cored, and diced
- 2 tablespoons butter (dairy or non-dairy)
- 1/4 cup brown sugar (or coconut sugar)
- 1/4 cup chopped walnuts or pecans (optional, for topping)
- Raisins or dried cranberries (optional, for topping)
Instructions
- Place the millet in a fine-mesh sieve and rinse it under cold running water for a few minutes until the water runs clear.
- In a medium-sized saucepan, combine the rinsed millet, milk, water, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Stir well.
- Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally.
- Reduce the heat to low, cover the saucepan, and simmer for about 25-30 minutes, or until the millet is tender and the liquid has been absorbed. Stir occasionally. If the pudding becomes too thick, add a little more milk, a tablespoon at a time.
- After 25 minutes, check the millet for doneness. It should be soft and easily mashed with a spoon. If it’s still too firm, continue simmering for a few more minutes, checking periodically.
- In a separate skillet, melt the butter over medium heat.
- Add the diced apples to the melted butter and cook, stirring occasionally, for about 5-7 minutes, or until the apples begin to soften and brown slightly.
- Sprinkle the brown sugar over the apples and stir to coat them evenly.
- Continue cooking the apples until they are tender and easily pierced with a fork. The caramel sauce should be thick and glossy.
- Once the apples are caramelized to your liking, remove the skillet from the heat and set aside.
- Once the millet pudding is cooked and creamy, stir in half of the caramelized apples.
- Spoon the millet pudding into bowls.
- Top each bowl of pudding with the remaining caramelized apples.
- Sprinkle with chopped walnuts or pecans, raisins, or dried cranberries, if desired. A drizzle of extra maple syrup or a sprinkle of cinnamon can also be added.
- Serve the millet pudding warm and enjoy! You can also add a splash of milk to each bowl for extra creaminess.
Notes
- Hulled millet is recommended.
- Almond milk, soy milk, oat milk, or coconut milk can be used.
- Maple syrup, honey, agave nectar, brown sugar, coconut sugar, or even regular granulated sugar can be used.
- Ground ginger, cardamom, or allspice would all be delicious additions.
- Instead of apples, try using other fruits such as pears, peaches, or berries. You can also add dried fruits like cranberries, raisins, or chopped dates to the pudding.
- A spoonful of almond butter or peanut butter stirred into the pudding adds richness and flavor.
- For a decadent treat, stir in a handful of chocolate chips at the end of cooking.
- To make this recipe vegan, use plant-based milk and butter.
- Leftover millet pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little milk if necessary to thin it out.
- For a convenient breakfast option, prepare the millet pudding base as directed, but reduce the simmering time by about 5 minutes. Transfer the pudding to a jar or container, let it cool slightly, and then refrigerate overnight. In the morning, top with the caramelized apples and any other desired toppings.
- Adding a little lemon or orange zest to the pudding base can brighten the flavor and add a subtle citrus note.
- For a nuttier flavor, you can toast the millet in a dry skillet over medium heat for a few minutes before rinsing it. Stir constantly to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes