Fonio Breakfast Porridge recipe

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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

Nutrition Info

411.5 calories
carbohydrate: 74.5 g
cholesterol: 4.5 mg
fat: 11.8 g
fiber: 6.5 g
protein: 7.3 g
saturatedFat: 4.6 g
servingSize: -
sodium: 32.3 mg
sugar: 31.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toast walnuts and almonds in a skillet over medium-low heat, 4 to 5 minutes. Chop into big pieces and set aside.

  2. 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.

  3. Divide the porridge into 6 bowls. Serve topped with equal amounts of toasted nuts, blueberries, 6 tablespoons milk, coconut, and cinnamon.

Recipe Yield

6 servings

Recipe Note

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.

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