Ingredients

• 1/2 glass dry millet groats
• 2 glasses milk (almond or dairy)
• 2 tablespoons peanut butter
• 1 banana
• 1/2 pomegranate
• 2 tablespoons maple syrup

Preparation

1. Put the groats in a sieve and rinse thoroughly with hot tap water. Place the rinsed groats in a saucepan, pour in one glass of milk, cover and bring to a boil. Cook for about 15 minutes over very low heat, until the groats absorb all the liquid.
2. Add the second glass of milk and the peanut butter to the cooked groats, stir, and heat everything together for a moment longer. Transfer to a blender, add half of the banana, and blend until smooth.
3. Spoon into bowls, add the remaining banana cut into slices, and sprinkle with pomegranate seeds. Drizzle with maple syrup.