Millet with Roasted Apples and Almonds

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My obsession with oatmeal has long passed, but I still love a bowl of sweet, hot grains in the morning. Millet is my favourite, wonderfully healthy and uncomplicated to prepare. Mixed with apples, which I always seem to have on hand, and almonds, this breakfast comes together in no time and makes for a perfect excuse to spend over an hour catching up with your flatmate after a busy week, even though the to-do list is still horribly long. Yes, it tastes good cold.

Millet with Roasted Apples and Almonds

(serves 2)

2 small apples

2 tbsp almonds

1 tbsp brown sugar

1 tsp cinnamon

β…“ cup millet

β…” cup water

pinch salt

Preheat the oven to 200Β°C.  Cube the apples (leave the skins on if you’re feeling lazy, the apples will hold their shape better), chop the almonds, place that plus cinnamon and sugar in a baking tin, mix with your hands. Pop into the oven for 20 minutes, checking every now and then to avoid burning on top.

Rinse the millet with cold water on a sieve, place in a pod with a fitting lid, add water and pinch of salt. Cover with the lead, set a timer for 10 minutes, put on medium heat and wait until steam starts to come out. At this point, lower the heat to the minimum. After the timer goes off, turn the heat off, lift the lid and fluff with a spoon, adding a tablespoon of water if the grains stuck to the bottom of the pot. Cover again.

Once the apples are ready (they will be slightly browned due to the sugar caramelizing), divide millet between two bowls and top with apples. We had ours with a splash of soymilk and a drizzling of maple syrup.

Have a nice Sunday!

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