Vanilla Millet Pudding With Blueberry Compote – a delicious recipe with pomegranate juice, blueberries, millet, unsweetened almond milk, vanilla bean, honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, bring pomegranate juice to a boil over high heat. Reduce heat to medium and simmer until juice is reduced to 1/2 cup, about 20 minutes. Stir in blueberries and simmer for 5 minutes longer. Transfer compote to a bowl and let cool.
2
In a medium dry saucepan, toast millet over medium heat, stirring, until millet begins popping, about 3 minutes. Stir in milk, vanilla bean, honey, cinnamon stick and salt. Bring mixture just to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until millet is cooked through and mixture has thickened, about 25 minutes. (Millet will thicken further as it cools.)
3
Discard vanilla bean and cinnamon stick; spoon pudding into bowls. Top with compote; sprinkle with nuts, if desired. Refrigerate leftovers.
1394
kcal
Calories
105
g
Fat
81
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups pomegranate juice, 1 cup frozen wild blueberries, thawed, 3/4 cup millet, 3 1/2 cups unsweetened almond milk, and more.
Yes, Vanilla Millet Pudding With Blueberry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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