Fonio Breakfast Recipe — Creamy Porridge
This is a 10-minute breakfast. Gluten-free, filling, and way more interesting than plain oatmeal.
Ingredients
Porridge base:
- ¼ cup dry fonio or ½ cup pre-cooked fonio
- ¾ to 1 cup milk of your choice oat, almond, soy, or dairy
- ½ tsp cinnamon
- ½ tsp vanilla extract
- Pinch of salt
- After cooking:
- 2 –3 tbsp skyr or Greek yogurt
Toppings
- A handful of nuts
- 1 tsp peanut butter
- Fresh fruit kiwi, mango, banana...
- 1 tsp baobab powder optional
- Small handful of granola
Instructions
Method 1 — with pre-cooked fonio (quickest):
- Warm pre-cooked fonio in a small saucepan over medium heat
- Add milk, cinnamon, vanilla, and salt
- Stir and cook 3 to 4 minutes until fonio absorbs the milk
- Remove from heat
- Stir in skyr or Greek yogurt
- Pour into bowl, add toppings, serve immediately
Method 2 — from scratch on the stovetop:
- Toast dry fonio in a dry saucepan over medium heat for 3 minutes, stirring constantly
- Add ½ cup water, cook until absorbed
- Add milk, cinnamon, vanilla, and salt
- Cook on low heat 5 to 7 minutes, stirring constantly, until creamy
- Remove from heat, stir in skyr or yogurt
- Bowl, toppings, done
Notes
Always add skyr or yogurt OFF the heat — on heat it separates and goes grainy
Porridge thickens as it cools — add a splash of milk to loosen if needed
Keeps in the fridge up to 3 days — reheat with a splash of milk
Oat milk gives the creamiest result; coconut milk makes it more indulgent
Baobab powder available at Afro shops or online — skip it if you can't find it