Creamy Breakfast Millet with Roasted Plums, Pistachio and Cardamom

Name: Creamy Breakfast Millet with Roasted Plums, Pistachio and Cardamom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 1 cup millet; 3 cups milk; 1 cup water; 1/4 tsp salt; 1 tsp ground cardamom; 1 tsp vanilla extract; 3 tbsp honey; 14 oz ripe plums; 1 tbsp olive oil; 1.4 oz pistachios; 1 cup plain Greek yogurt; 1 tsp lemon zest

An original, comforting breakfast of millet cooked until creamy, topped with oven-roasted plums, toasted pistachios, and a fragrant touch of cardamom. It balances a silky texture, juicy fruit, and a crisp finish.

15 minPrep

30 minCook

45 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

180 g millet (enjuagado)
720 ml milk (whole or semidesnatada)
240 ml water
2 g salt
2 g ground cardamom
5 ml vanilla extract
45 ml honey (divided)
400 g ripe plums (cut en cuartos)
15 ml olive oil
40 g pistachios (chopped)
240 g plain Greek yogurt (for servir)
2 g lemon zest

Nutrition facts

per serving

358 kcal

Calories

12.1 g

Protein

48.6 g

Carbs

13.2 g

Fat

4.1 g

Fiber

44.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree Nuts

Instructions

1
Preheat the oven to 200 °C / 400 °F. Place the plums on a small baking tray, toss them with the olive oil and 1 tablespoon of honey, and roast for 18 to 20 minutes until tender and lightly caramelized.
2
Meanwhile, toast the millet in a medium saucepan over medium heat for 2 minutes, stirring, until it smells nutty.
3
Add the milk, water, salt, and half of the cardamom to the millet. Bring to a gentle boil, reduce the heat, and cook for 18 to 22 minutes, stirring occasionally, until the millet is tender and the mixture is creamy.
4
Stir the vanilla and 2 tablespoons of honey into the cooked millet. Mix well and cook 1 minute more to blend the flavors.
5
Toast the chopped pistachios in a dry skillet over medium-low heat for 2 to 3 minutes, watching carefully so they do not burn.
6
In a small bowl, mix the Greek yogurt with the lemon zest and the remaining cardamom.
7
Divide the creamy millet among 4 bowls. Top with the roasted plums and their juices, a spoonful of the lemon-cardamom yogurt, and finish with the toasted pistachios. Serve warm.

Chef tips

If you prefer a looser texture, add an extra 60 to 120 ml (1/4 to 1/2 cup) of milk at the end. Very ripe plums will give more juices and deeper flavor.

Substitutions

You can swap the plums for apricots or nectarines. Pistachios can be replaced with walnuts if you do not need to avoid specific tree nuts. Honey can be replaced with maple syrup for a stricter vegetarian version without honey.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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