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eastern-european

Pumpkin Millet Porridge with Honey and Walnuts

This simmered dish pairs millet with pumpkin, peeled and grated, honey and walnuts, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

16 g Protein
88 g Carbohydrates
28 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 66g millet (dry) 244 kcal
  • 183g pumpkin, peeled and grated 48 kcal
  • 133g whole milk 81 kcal
  • 216g water 0 kcal
  • 8g butter 57 kcal
  • 17g honey 52 kcal
  • 25g walnuts, chopped 164 kcal
  • 0.42 tsp (1g) ground cinnamon 2 kcal
  • 0.21 tsp (0g) salt 0 kcal

Cooking instructions

  1. millet (dry)water
    Combine millet and water in a small pot, bring to a boil, then simmer 8 minutes.
  2. millet (dry)pumpkinground cinnamonsalt
    Stir in grated pumpkin, salt, and cinnamon. Cover and simmer 10-12 minutes until the millet is tender and the pumpkin breaks down.
  3. whole milkbutter
    Stir in butter and milk; cook 1 minute until creamy. Remove from heat.
  4. whole milkhoneywalnuts
    Sweeten with honey and top with chopped walnuts. Add an extra splash of milk if you want it looser.

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