Tuesday, November 19, 2013

A warming breakfast

I'm not over pumpkin yet. Seems the rest of the internet is moving on, but not me. Monday was cold and wet in Kelowna, and mornings are dark. So it was lovely to wake up to pumpkin pie millet. Because breakfast is a big deal around here, I sugared up a few nuts and seeds to top it.


1/2 cup millet
1/2-3/4 cup pumpkin purée
1/2 cup apple juice
1 1/2 cups water
Dash salt
Cinnamon, nutmeg, ginger and cloves as desired (a dash of each works well).

Cook on low overnight. Serve topped with milk of choice and nuts and seeds. 

I tossed a bunch of nuts and seeds in a fry pan with a bit of brown sugar and a pinch of salt. The sugar wasn't melting, so I sprinkled a bit of water in, which did the trick.

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