Yogurt Bowl with Millet, Mango and Almond Crunch

A fruity breakfast bowl with creamy yogurt, warm millet and crunchy almond-oat crumble. It can be prepared the evening before and assembled in a few minutes in the morning.

By yumbelo · 4 servings · 25 minutes

Ingredients

• 120 g Millet
• 400 ml Water
• 1 pinch Pinch of salt
• 500 g Yogurt (3.5% fat)
• 2 pc Mango
• 250 g Strawberries
• 2 pc Kiwi
• 3 tbsp Honey
• 1 pc Lemon (juice and zest)
• 1 tsp Cinnamon
• 40 g Rolled oats
• 30 g Sliced almonds
• 1 tbsp Cooking oil

Method

1. Rinse the millet in a sieve under cold water, then bring it to a boil in a pot with 400 ml water and a pinch of salt.
2. Let the millet swell over low heat for about 15 minutes, until it is soft and has absorbed the water, then remove from the heat and let it steam briefly.
3. Toast the rolled oats, sliced almonds and cinnamon in a pan with the cooking oil over medium heat for 3 to 4 minutes, until golden brown and fragrant, then transfer to a plate.
4. Peel the mango, cut the flesh away from the pit and dice it. Wash and hull the strawberries and cut them into pieces. Peel the kiwis and slice them.
5. Stir the yogurt smooth with the lemon zest and 2 tbsp honey. Squeeze the lemon and stir in 1 tbsp of the juice.
6. Divide the warm millet among four bowls, top with the yogurt and cover with the fruit.
7. Sprinkle with the almond crunch, drizzle with the remaining honey and serve immediately.