This Millet Porridge with Spiced Plum Compote is my go-to breakfast at the moment. Plums are in season and taste particularly delcious right now. This porridge is easy to make and a very yummy and nourishing option to support your hormone balance. It also makes a great change from your regular porridge, which of cousre also is fabulous for hormone balance and works a treat with plum compote too. Feel free to swap and change your porridge grains. You microbes will welcome the variety too. Here are a few benefits millet brings: it is gluten free, rich in magnesium and fiber, both of which are vital for regulating hormones and promoting digestion. Paired with plums, which are high in soluble fiber, this porridge helps maintain blood sugar stability and supports estrogen clearance. The addition of cinnamon may further enhance insulin sensitivity, making this breakfast perfect for all stages of menopause.
Now, let’s get started. Here is what you need and how to prepare it:
Millet porridge with spiced plum compote
Ingredients ( ideally organic): serves 2-4
Millet porridge:
200-400g whole grain millet – soaked in fresh water over night
1/2 vanilla pod (scrape out and add content and pod to the porridge)
250ml-500ml oat or rice milk
125ml-250ml fresh water
2 medjool dates (optional)
a pinch of sea salt ( optional)
Plum compote:
500g fresh plums
200-25ml fresh water
4 medjool dates
4 prunes (optional)
1 cinnamon stick
1 star anise
2 cloves
1/2 tsp ground ginger
Method:
1. I usually prepare the compote the day before or if it’s a Saturday and I am not in a rush I like to cook it fresh. All you need to do is to remove the pits ( stones). This is easiest done by cutting the plums in half. Once de-pitted, cut in quarters to give them a nice shape for the compote.
2. Then simply place the plums in a pot, add the water, spices and the dried fruit, bring to a boil, turn down the heat and simmer for 15-20 minutes. Check on them now and then to make sure they have enough liquid to cook in. Once cooked, set aside to cool or enjoy straight away. The compote will keep in the fridge for a week or so, but usually it’s eaten before that time 🙂 .
3. For the millet porridge rinse the soaked millet, place in a pot, add the milk, half the water, the vanilla pod and dates. Bring to a boil, then turn down the heat and simmer until rich and creamy, keep stirring adding more water if needed. Check the packaging for cooking times. Sometimes more liquid is neded, it just depends on the grains and how long they have been soaked. Adding a pinch of sea salt gives this delicious porridge a bit of an edge, but you want to be careful not to overdo it with the salt.
Serve the porridge with the cold or hot compote and for and extra crunch add some plain nuts or seeds. A pinch of cinnamon work a treat too. I like to add natural yoghurt or kefir, which gives it an extra gut health boost.
That was easy wasn’t it 🙂 ?
Enjoy xx
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