Fonio grain is cooked with dried fruits and nuts then topped with coconut and cinnamon for a wholesome breakfast porridge. Earthy-flavored fonio is full of nutrition, which makes it a perfect choice for a gluten- and oat-free breakfast.
Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::6
Yield::6 servings
Ingredients
¼ cup walnuts
¼ cup almonds
2 cups water
1 cup fonio grains
4 dates, pitted and chopped
1 cup milk
½ cup raisins
½ cup dried cranberries
½ cup fresh blueberries
6 tablespoons milk
6 tablespoons shredded coconut
6 teaspoons ground cinnamon
Directions
Toast walnuts and almonds in a skillet over medium-low heat, 4 to 5 minutes. Chop into big pieces and set aside.
Pour water and fonio into a medium saucepan. Stir to eliminate any lumps. Add dates. Bring to a low boil, stirring often while crushing the date pieces. Reduce heat to a simmer when dates begin to dissolve. Add 1 cup milk, raisins, and cranberries. Continue to simmer, stirring often, until fonio absorbs all the liquid, about 8 minutes.
Divide the porridge into 6 bowls. Serve topped with equal amounts of toasted nuts, blueberries, 6 tablespoons milk, coconut, and cinnamon.
Cook's Note:
Use plant-based milk instead of dairy for a vegan alternative.