Fonio grain is cooked with dried fruits and nuts then topped with coconut and cinnamon for a wholesome breakfast porridge. Earthy-flavored fonio is full of nutrition, which makes it a perfect choice for a gluten- and oat-free breakfast.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toast walnuts and almonds in a skillet over medium-low heat, 4 to 5 minutes. Chop into big pieces and set aside.

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  • Pour water and fonio into a medium saucepan. Stir to eliminate any lumps. Add dates. Bring to a low boil, stirring often while crushing the date pieces. Reduce heat to a simmer when dates begin to dissolve. Add 1 cup milk, raisins, and cranberries. Continue to simmer, stirring often, until fonio absorbs all the liquid, about 8 minutes.

  • Divide the porridge into 6 bowls. Serve topped with equal amounts of toasted nuts, blueberries, 6 tablespoons milk, coconut, and cinnamon.

Cook's Note:

Use plant-based milk instead of dairy for a vegan alternative.

Nutrition Facts

412 calories; protein 7.3g; carbohydrates 74.5g; fat 11.8g; cholesterol 4.5mg; sodium 32.3mg. Full Nutrition
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