Rinse the millet thoroughly in a fine sieve under running water until the water is no longer cloudy.
Put the millet in a small saucepan with the oat milk, salt and cinnamon. Bring to the boil once, then cover and simmer gently until soft and creamy.
Meanwhile, wash and core the pear and cut it into thin slices or small pieces.
Roughly chop the walnuts. If you like, toast them briefly in a dry frying pan until fragrant.
Stir the cooked millet briefly and, if needed, let it swell for a moment longer so the texture turns nice and creamy.
Spoon into a bowl, top with the pear and walnuts and drizzle over the honey.
Good to know
A warm breakfast like this just feels right. The bowl is mild and soft, with just the right sweetness for an unhurried start to the day.
Swaps
Oat milk → almond milk (mild in flavour); walnuts → almonds (also provide unsaturated fatty acids and vitamin E); honey → almond butter (unsweetened, a little creamier); pear → apple (also brings fibre and goes well with cinnamon).
Allergens
Contains tree nuts (walnuts). Depending on the oat milk, traces of gluten are possible, so with coeliac disease choose certified gluten-free products. Generally suitable for children and in pregnancy, but no honey for children under 12 months.
