Millet porridge with banana, cinnamon and dried cranberries in a slow cooker
4 servings
70 minutes
Millet porridge with banana, cinnamon, and dried cranberries is morning comfort and warmth of home. Millet, a traditional grain of Russian cuisine, takes on a rich, sweet-fruity flavor thanks to the banana and cranberries in this recipe. The light spice of cinnamon adds depth to the aroma while butter gives tenderness to the texture. This porridge is cooked in a multicooker, making the process very convenient and preserving the rich taste of all ingredients. This dish is perfect for breakfast or a light dinner, providing vigor and energy. Garnished with fresh mint, it pleases the eye and stimulates appetite. Such a combination of flavors is not only pleasant but also healthy – it ensures a balance between rich carbohydrates, fruits, and dairy products creating harmony of taste and benefit.
1
Thoroughly wash the millet in cool water.
- Millet: 250 g
2
Cut half of the banana into cubes and grate the rest.
- Bananas: 1 piece
3
Put the grains, banana, and cranberries in the multicooker bowl. Leave a few berries for decoration.
- Millet: 250 g
- Bananas: 1 piece
- Dried cranberries: 50 g
4
Add sugar and cinnamon, season with salt, pour in milk and water.
- Cane sugar: 1.5 tablespoon
- Cinnamon sticks: 1 piece
- Salt: to taste
- Milk 3.2%: 1 l
- Water: 200 ml
5
Cook in 'Milk Porridge' mode for 50 minutes, stirring constantly.
6
Open the multicooker, add butter to the porridge, stir, and close the lid again.
- Butter: 30 g
7
Leave for 5 minutes, then remove the cinnamon, serve the porridge on plates, and garnish with mint leaves and a few berries.
- Cinnamon sticks: 1 piece
- Fresh mint: 2 sprigs
- Dried cranberries: 50 g