salted caramel porridge w hemp seeds, papaya + peanut butter

serves 1
preparation time
2 minutes
cooking time
20 - 25 minutes


  • 2 tablespoons millet
  • 1/2 banana
  • 1/2 teaspoon salt
  • 2 tablespoons cashews
  • 1 & 1/2 teaspoons macca powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla powder or pure vanilla extract
  • 1 cup water
  • // to serve //
  • 1 tablespoon hemp seeds
  • 1 tablespoon pure peanut butter
  • 1/4 cup diced papaya
  • 2 teaspoon cacao nibs


If you want a quicker porridge, use oats in place of millet. For those needing a speedy gluten free option use quinoa flakes or buckwheat grits. 

Place the millet in a small bowl and cover with water. Leave overnight to soak (if you don't have time to do this, just rinse the millet well first). 

Drain the millet and wash well with fresh water. Place the millet into a small saucepan ready for making the porridge.

Place the cashews in the blender with the water, cinnamon, macca powder, vanilla, banana and salt then blend till creamy and well combined. 

Pour the cashew banana liquid into the saucepan with the millet. Now heat the saucepan to a medium heat and stir to combine. Bring to the boil and then turn to a low simmer, covering with the saucepan lid. Leave the porridge to simmer on a very low heat, stirring often as the millet takes up the liquid. This will take around 20 - 25 minutes until the millet is softened.  If it becomes too thick for your liking add a little more water or almond milk. 

Once the porridge is done pour the porridge into your serving bowl. Top with   papaya, peanut butter, hemp seeds, cacao nibs and finish with a drizzle of almond milk if desired.