Baked Pumpkin & Millet Porridge

Millet slowly absorbs spiced pumpkin, milk and cream in a small baking pot.

Cooking time ≈ 2 h 15 min

Estimated nutrition · Per serving
≈ 380 kcal · Protein 7 g · Carbs 44 g · Fat 21 g

Ingredients

• For the porridge
• ¼ cup millet
• ½ cup pumpkin purée
• ¾ cup whole milk room temperature
• ¼ cup heavy cream room temperature
• 2-3 tbsp maple syrup
• 1 tbsp unsalted butter, melted
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ⅛ tsp ground nutmeg
• ½ tsp vanilla extract
• a pinch of salt

Method

1. Roast peeled pumpkin chunks at 200°C / 400°F for 30–40 minutes and blend. Measure ½ cup purée.
2. Rinse millet repeatedly in warm water, soak in boiling water for about 1 minute and drain.
3. Whisk the pumpkin with milk, cream, maple syrup, butter, vanilla, salt and listed spices. Stir in millet and pour into a 500 ml cocotte, leaving 2–3 cm headroom.
4. Bake uncovered at 160°C / 320°F for 65–75 minutes, until the grains are tender and the mixture creamy. Lower the heat slightly if the surface browns too fast. Rest 10 minutes.