Baked Millet Porridge with Pumpkin

Healthy and tasty porridge for children and adults! Juicy milk porridge made from golden millet with bright pieces of aromatic pumpkin can lift your mood and appetite with just its appearance. This dish is good for breakfast and dinner. If you donʼt like pumpkin, you might like it in this porridge.
cook time: 1h
Caleb Huxley
Baked Millet Porridge with Pumpkin

Nutrition Facts (per serving)

132
Calories
4g
Fat
21g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Sugar 1 tbsp
Butter 20 g
Milk 600 ml
Honey 1 tbsp
Pumpkin 300 g
Millet 200 g

Recipe instructions

Step 1

Step 1
How to make millet porridge with pumpkin in the oven? Prepare your ingredients. You can choose any variety of pumpkin. Depending on the variety, the pumpkin pieces will boil more or less. I have Hokkaido pumpkin. It is quite sweet and aromatic, and in porridge it turns out wonderful. If you want the porridge to have a pronounced sweet taste, add another 2-3 tbsp. l. Sahara. With the same amount of sugar and honey as in the recipe, the taste will be slightly sweet.

Step 2

Step 2
Sort the millet thoroughly and rinse thoroughly until the water becomes completely clear. Pour boiling water over the millet and leave for 2-3 minutes. This is necessary to remove the bitterness from the cereal.

Step 3

Step 3
Then drain the water and dry the cereal. This is best achieved by placing the millet on a sieve.

Step 4

Step 4
Peel the pumpkin and cut into small pieces. This way it will cook faster.

Step 5

Step 5
Grease a baking dish with butter. Place the chopped pumpkin in the pan. Distribute millet on top. If you wish, you can leave everything in layers or mix the millet with pumpkin.

Step 6

Step 6
Next, you can simply sprinkle the pumpkin with millet with sugar and put honey on top. Or dissolve honey and sugar in warm milk. In both cases, the result will be the same, since during baking the sugar and honey will disperse throughout the entire mold.

Step 7

Step 7
Pour milk over everything. You may need more or less of it. The milk should completely cover the pumpkin and millet, but not reach the edges of the pan. Otherwise, when boiling, the milk will spill out of the mold and begin to burn in the oven. Choose a baking dish that will fit everything. Place pieces of butter on top.

Step 8

Step 8
Cover the pan with foil (or a lid if you have a pan with an oven lid) and place in an oven preheated to 180°C for about 40 minutes. The exact baking time depends on the features of your oven. All the milk should be absorbed into the cereal, and the millet should swell and become soft.

Step 9

Step 9
Stir the finished porridge and place on plates. Serve hot. Bon appetit!

Additional rubrics

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