Fonio Breakfast Porridge

  • Servings: 6 servings
  • Prep Time: 0m
  • Cook Time: 0m
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“Fonio grain is cooked with dried fruits and nuts then topped with coconut and cinnamon for a wholesome breakfast porridge. Earthy-flavored fonio is full of nutrition, which makes it a perfect choice for a gluten- and oat-free breakfast.”


1/4 cup walnuts

1/4 cup almonds

2 cups water

1 cup fonio grains

4 dates, pitted and chopped

1 cup milk

1/2 cup raisins

1/2 cup dried cranberries

1/2 cup fresh blueberries

6 tablespoons milk

6 tablespoons shredded coconut

6 teaspoons ground cinnamon


  1. Toast walnuts and almonds in a skillet over medium-low heat, 4 to 5 minutes. Chop into big pieces and set aside.
  2. Pour water and fonio into a medium saucepan. Stir to eliminate any lumps. Add dates. Bring to a low boil, stirring often while crushing the date pieces. Reduce heat to a simmer when dates begin to dissolve. Add 1 cup milk, raisins, and cranberries. Continue to simmer, stirring often, until fonio absorbs all the liquid, about 8 minutes.
  3. Divide the porridge into 6 bowls. Serve topped with equal amounts of toasted nuts, blueberries, 6 tablespoons milk, coconut, and cinnamon.
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