032 / 75 · After Sunrise

Warm Banana-Tahini Millet

2 warm cereal bowls · Active 10 min · Total 35 min

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Millet makes a gently textured breakfast bowl with more distinct grains than a completely smooth porridge. Banana softens into the cereal, while tahini adds a savory edge that keeps the bowl from tasting only sweet. Toasting the millet briefly before adding liquid develops its aroma. Use a heavy saucepan and a gentle heat once milk goes in, since cereal can catch on the base as it thickens.

Jump to ingredients

Warm banana millet with tahini and cinnamon.

Millet needs a quiet simmer

Rinse millet in a fine sieve, drain well and toast until the wet grains begin to smell nutty. Add the water carefully, then simmer under a lid until the grains are tender. Check a spoonful rather than relying on the surface appearance. If your packet gives a longer timing, allow it; undercooked millet feels gritty even when surrounded by creamy liquid.

Stir the tahini jar first

Tahini separates into sesame solids and oil during storage. Stir the jar thoroughly before measuring or the first spoonful may be oily while the rest is stiff. It is added off the heat with banana and milk, giving the bowl a creamy finish. Keep a few fresh banana slices for the top, where they provide a different texture from the softened banana stirred through the cereal.

Ingredients

  • 1/2 cup millet (100 g)
  • 1 1/2 cups water (360 ml)
  • 1/8 teaspoon fine salt
  • 1/2 cup milk (120 ml), plus tablespoons if needed
  • 2 medium ripe bananas
  • 1 tablespoon tahini (15 g)
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon maple syrup (5 ml), optional but included in serving

Set out

Heavy 1 1/2-quart saucepan with lid, Fine sieve, Wooden spoon

Allergens

Milk, Sesame. Check labels and substitutions.

Make it

  1. Rinse millet, drain well and put in the dry saucepan over medium heat. Stir for 2–3 minutes until excess water evaporates and the grains smell lightly toasted.
  2. Carefully add water and salt. Bring to a simmer, cover and cook over low heat for 18–22 minutes, until the millet is tender. Add a little water if needed.
  3. Mash one banana. Slice the second. Stir mashed banana, milk and cinnamon into the millet over low heat for 2–3 minutes.
  4. Remove from heat and stir in tahini. Loosen with tablespoons of milk if too thick. Divide between bowls and top with banana slices and the measured maple syrup.

A bowl that can wait for the right moment

The cereal base can be cooked in advance and refrigerated in two portions. Reheat just one portion after arriving home and add the tahini and fresh banana then if you prefer a clearer sesame flavor and firmer fruit.

A useful detail

Bananas vary in sweetness. The small maple syrup finish is optional; omit it if the fruit already makes the bowl sweet enough for you.

Another way

  • Use plain unsweetened soy milk instead of dairy milk, adding soy to the allergen notes.
  • Replace cinnamon with a small pinch of ground cardamom.

Keep it well

Refrigerate promptly in a shallow covered container within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 2 days. Reheat to 165°F/74°C with extra milk or water. Add fresh banana slices after reheating.