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Breakfast

Millet Porridge with Raspberries and Almonds

About 414 kcal, 17 g of protein, 49 g of carbs, and 13 g of fat per serving. A great fit for breakfast, and takes about 20 min to prepare.

Vegetarian

Millet porridge with raspberries and almonds — about 414 kcal per serving
414kcal
17 gprotein (18% of energy)
49 gcarbs
13 gfat
11 gfiber
20 minprep time

Ingredients (1 serving)

Instructions

  1. Rinse the millet in a sieve with hot water to remove its slightly bitter taste.
  2. Bring the milk to a boil, add the millet, and simmer covered over low heat for about 15 minutes, until the liquid is absorbed. Stir occasionally.
  3. Stir in some of the raspberries, arrange the rest on top, and sprinkle with chopped almonds.

You can cook the millet porridge in the evening and just reheat it with a little milk in the morning. Add frozen raspberries straight from the freezer.

Nutrition information per serving

Per servingAmount
Calories414 kcal
Protein16.8 g
Carbs49.4 g
of which sugars16.7 g
Fiber10.7 g
Fat12.7 g
of which saturated4 g
Salt0.3 g

We calculated the calories and macros using the listed weights and our calorie chart. Protein provides 18% of the energy, carbs 52%, and fat 30%. Weights are for ingredients in the form specified in the recipe: groats, rice, and pasta are weighed dry, and meat and fish raw, unless the recipe says otherwise.

Which meal plans include this recipe

You’ll find this recipe in ready-made meal plans for 7 days, with servings tailored to the plan’s calorie content:

Nutrition information is approximate and depends on the specific products and preparation method. This recipe is for informational purposes and does not replace an individual diet plan from a dietitian. How we calculate recipe calories.

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