Millet Flax Porridge with Banana Cacao


This recipe makes enough for two people, or for one very hungry person.

After a particularly exhausting workout, my body craves porridge. Thick and nourishing, I know that it will keep me full for hours. In this recipe I have used a classic combo whilst indulging the child in me—you can’t beat chocolate banana!

millet porridge

  • 1 banana
  • 2 large soft dates
  • 2 tsp ground cacao
  • 1 cup unsweetened non dairy milk (I use almond milk)
  • Water if needed
  • 1/2 cup millet flakes (not millet grain)
  • 1 Tbs ground flax
  • Cacao nibs
  • Stevia drops or granules (to taste—optional)


1.    Put the banana, dates, cacao and milk in a pan.
2.    Using a hand / immersion blender, blend them well. Ensure the blender does not touch the bottom as it can scuff the pan. You can tip the pan at a 45-degree angle to help with this.  If you do not have a hand / immersion blender you can blend in a jug blender or food processor.
3.    Stir in the millet flakes and flax.  Heat and simmer for 5 minutes, stirring occasionally.  Dairy free milks can absorb and/or evaporate quickly. Some do not. If your porridge is getting too thick add a little water, mix well and turn the heat down.

Note:  It is a matter of personal preference if you like your porridge thick or thin, I like mine very thick and cooled slightly.  For thick porridge do not add water and allow to bubble until thick. For thin porridge cook it for the 5 minutes to ensure  the flakes are soft and add more water to the desired consistency.

4. Pour into a bowl and top with cacao nibs.

Nutrition information (will vary depending on which milk is used):

Calories - 585

Fat - 18 g

Carbohydrates - 104 g

Protein - 18 g



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