Ingredients

• 0.25 cups walnuts
• 0.25 cups almonds
• 2 cups water
• 1 cup fonio grains
• 4 dates , pitted and chopped
• 1 cup milk
• 0.5 cups raisins
• 0.5 cups dried cranberries
• 0.5 cups fresh blueberries
• 6 tablespoons milk
• 6 tablespoons shredded coconut
• 6 teaspoons ground cinnamon

Instructions

1. 1 Toast walnuts and almonds in a skillet over medium-low heat, 4 to 5 minutes. Chop into big pieces; set aside.
2. 2 Combine water and fonio in a medium saucepan; stir to eliminate any lumps. Add dates; bring to a low boil, stirring often while crushing date pieces until dates begin to dissolve. Reduce heat to a simmer. Add 1 cup milk, raisins, and cranberries; simmer, stirring often, until fonio absorbs all the liquid, about 8 minutes.
3. 3 Divide porridge among 6 bowls; divide and top servings with toasted nuts, blueberries, 6 tablespoons milk, coconut, and cinnamon.

Nutrition per serving