Tahini millet porridge with cardamom

Total time: 30m
Preparation Time: 30m

For 2 people


Nadia Damaso - Eat better not less

Nutritional Information

Contains 680 Kcal, 17g Protein, 100g Carbohydrates, 26g Fat


  • Porridge
  • 3 dl water
  • 150 g yellow millet
  • 1 pinch Himalayan salt
  • 1 tbsp tahini
  • 3 dl almond drink
  • 2 tbsp maple syrup or coconut palm sugar
  • 1 tsp vanilla paste
  • Fried bananas
  • 40 g pistachios, toasted
  • 1 banana (large), cut into approx. 5.5 cm slices
  • 0.33 tsp ground cardamom
  • 1.5 tbsp coconut flakes
  • a little maple syrup
  • Toppings
  • 0.5 pomegranate, seeds removed
  • 150 g raspberries (or other berries)
  • 2 tsp white almond cream (or tahini)

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  • Porridge

    Thoroughly rinse the millet in cold water in a sieve. Bring the water and salt to the boil, add the millet, bring to the boil, cook over a high heat for 2 mins. Turn the heat right down, place a kitchen towel over the pan and leave the millet to fluff up for approx. 10 mins., separate with a fork. Add the almond milk to the millet along with all the other ingredients up to and including the vanilla paste, mix well and heat up again over a medium heat, transfer immediately to the bowls.
  • Fried bananas

    Blitz the pistachios and coconut flakes in a food processor, add the cardamom. Toast gently in a frying pan, transfer to a plate. Heat the frying pan over a medium heat, place the banana slices next to each other in the pan, drizzle with a little maple syrup and fry for approx. 2 mins. on each side. Toss the bananas in the pistachio and coconut mixture.
  • Toppings

    Top the porridge with the bananas, berries and almond cream, serve immediately.
  • Tip:

    I like to pour a little extra almond milk or other plant-based milk such as cashew milk or oat milk over my porridge. This adds a wonderfully fresh touch that I wouldn't be without.

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