Millet Porridge with Poached Earl Grey Pears

Millet Porridge with Poached Earl Grey Pears

Another perfect winter warmer breakfast from @happyskinkitchen read on for the full recipe!

This porridge is the perfect weekend breakfast, for those mornings when you have some extra time to make yourself an utterly luxurious brekkie. I love experimenting with new grains in my porridge and millet is definitely one of my favourite as it becomes really creamy but still has a crunch. The earl grey poached pears work like a dream in this recipe as they add natural sweetness and a warm note from the tea. It’s the perfect cosy breakfast for cold winter mornings.

Serves 2

For the Millet porridge:

  • 1 tablespoon of coconut oil
  • 1 cup uncooked millet
  • 2 cups of almond milk plus extra if needed
  • 1 cup water
  • 1 tablespoon of maple syrup
  • A dash of vanilla extract

For the poached pears:

  • 2 ripe pears
  • 1/2 cups of water
  • 1/2 cup fresh orange juice
  • 15gr of Earl Grey Supreme
  • 1/2 cup coconut sugar


  • Melted chocolate
  • Granola
  • Berries
  • Nuts & seeds
  1. Start by making the poached pears: peel them and remove the core. 
  2. Place the water in a medium size pan and bring it to boil.
  3. Add the earl grey tea and let it brew for at least 10 minutes. Strain the tea and place it back into the pan.
  4. Add in the orange juice, coconut sugar and pop in the pears. Cook the pears on a medium to low heat for 10 - 15 minutes or until pears are tender.
  5. Remove the pears from the pan and set onto one side. Turn heat to medium-high until the liquid starts to bubble.
  6. Keep cooking and stirring until the liquid become like a syrupy kind of consistency. Leave it onto one side while you are making the porridge.
  7. Heat a small  pan over medium-low heat. Add the coconut oil until it melts. Add in the millet and lightly toast for 3-4 minutes.
  8. Add the milk, maple syrup, vanilla extract and water. Bring to a boil, reduce to a simmer, cover, and cook for 15-20 minutes.
  9. Stir the porridge occasionally to make sure it doesn’t stick to the bottom.
  10. The millet should be quite soft but still with a subtle crunch. If it’s too hard add more almond milk and cook for few more minutes.
  11. Serve the porridge straight away topped with the poached pears, the earl grey syrup and the toppings of your choice.
Need more breakfast inspiration? Check out this oolong smoothie bowl or berry overnight oats.

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