04 December 2015
This tropical millet porridge is a great way to start the day! It’s creamy and contains delicious hints of coconut, strawberry and banana. Millet is a versatile low FODMAP grain and makes a great porridge alternative if you can’t tolerate oats. To make mornings easier, you can cook the millet in advance and reheat it with low FODMAP milk in the morning (see cooking notes).
Dried shredded coconut can contain moderate levels
of FODMAPs at a ½ cup serve. This recipe only contains 1 tablespoon per serve
so it is well within the safe low FODMAP limits.
Tropical Low FODMAP Millet Porridge
Serves 2 Cook time: 30 minutes
Notes for cooking millet night before: Complete step one in the method. Store the millet in an air tight container in the refrigerator. In the morning break up the millet using a fork. Transfer to bowls and add your low FODMAP milk. Heat in the microwave until warm. Then stir through the cinnamon, shredded coconut and low FODMAP fruit. Drizzle with maple syrup.