You may have noticed that things were a bit quieter here on the blog last week – I was busy prepping for my upcoming holistic retreat (which starts tomorrow) and also held my Clean Eating Basics and Clean Eating to Go workshops in Berlin over the weekend. Just a few hours after getting back to Hamburg last night, I headed out to the airport to catch a flight to Mallorca, a Spanish island in the Mediterranean (that’s also one of the most popular vacation spots for Germans). :-)

Here on Mallorca, I’ve already being doing a lot to get the retreat ready, and I’m looking forward to the upcoming days and the first rays of sun. In Hamburg we had temperatures as low as –15˚C last week – and as a bona fide summer person, I was just aching for warm weather! That’s why I whipped up this delicious, summery Raspberry Coconut Porridge (twice, in fact). The porridge is made with millet instead of oat flakes and thus fits in with Phase 1 of the Sugar-Free Challenge.

By the way, today marks the halfway point in the current 40-Day Challenge! Day 20 is almost over, and Phase 1 has just 10 days left to go. The response we’ve gotten this time around has been bigger than ever before: more and more of you are taking part, which makes me really happy! I’ve also gotten tons of positive feedback on my new book Zuckerfrei backen, so thank you for that, too!

But back to today’s breakfast recipe! I just love millet porridges, and this one is no exception. Right now I’m using frozen raspberries, since we’re not quite in raspberry season yet. Try to get whole frozen raspberries: they look just like fresh ones and don’t turn into a sweet mush! (I really don’t know why some raspberries are firm and others get mushy – if anyone knows, I’d be really happy to hear from you! :-)

This porridge is nourishing and warming, but can also be enjoyed in warmer weather. Like my other porridges, it’s delicious and takes just a few minutes to make:

Raspberry Coconut Millet Porridge {Sugar-Free Challenge Phase 1}

Rezept drucken
Rezept drucken
Prep Time 5 minutes
Cook Time
Passive Time
  • 300 ml coconut milk
  • 1 generous pinch ground vanilla* or 1/2 tsp pure vanilla extract
  • 100 g millet flakes*
  • 200 g freeze-dried raspberries frozen
  • 2 tbsp puffed quinoa*
  • 2 tbsp coconut butter*
  1. In a small saucepan, heat coconut milk with ground vanilla. Add millet flakes and simmer for about 5 minutes.
  2. Purée or blend 150 g raspberries, setting aside the rest for decoration.
  3. Divide millet porridge into two bowls and spread puréed raspberries on top. Garnish with coconut chips, puffed quinoa, and remaining raspberries.
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Coconut also goes great with strawberries, so check out my Coconut Strawberry Oatmeal. A Savory Millet Breakfast Porridge can be found here. Enjoy! :-)

Enjoy! :-)

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