Hello! Today I will tell you how to prepare millet porridge with apples in a slow cooker. Sweet porridges can be served for breakfast, lunch or dinner. The result is a nutritious and satisfying dish. Millet cooks quickly, so you can make an excellent breakfast for the whole family in the morning.
You can use only clean water as a liquid, or add milk to it. The fat content of dairy products can be taken at your personal discretion. Typically, full-fat milk is diluted in water.

An apple for porridge will be sweet or sweet and sour. Fruits should be added to the prepared hot porridge and left in the “Warming” program. The longer the apples are steamed, the softer they will become. You can leave it for about 10 minutes, then the apple slices will be half-raw.

Millet porridge can be made either too sweet or not too sweet. And if the finished millet does not seem sweet, then the finished dish can be served with condensed milk, bee honey or sweet sauce. Millet porridge can also be served with fresh berries, for example, red or black currants, strawberries, blueberries or lingonberries.

Ingredients for making millet porridge with apples

1. Millet cereal – 1 tbsp.
2. Water – 2 tbsp.
3. Apple – 1 pc.
4. Sugar – 1.5 tbsp.
5. Butter – 20 g.
6. Salt - to taste.

How to cook millet porridge with apples in a slow cooker

Pour the millet into a plate, add water and stir. The liquid will become cloudy and debris will float to the surface. This water must be carefully drained, then rinse the cereal 2-3 more times. To eliminate the specific taste, it is advisable to fill the cereal with hot water.

Pour millet cereal into a dry multicooker container.


Add the required amount of granulated sugar and salt.


Put a piece of butter. If desired, the butter can be served with the prepared porridge.


Pour cold or warm water into the bowl. Close the lid and select the “Porridge” program for 20 minutes.


About 5 minutes before the signal, rinse the apple under water. Remove skin and core. Cut the pulp into thin pieces.


Pour apple slices into hot porridge and stir with a spatula. Close the lid and leave in the heat for a quarter of an hour or longer.


Place millet porridge with apples on plates. Serve with fresh berries or butter. You can serve baked milk, compote or tea with millet. The porridge turns out tender and aromatic. To make it not too thick, you need to add more liquid. Bon appetit!

Millet porridge for breakfast is tasty, nutritious and healthy, because millet is a storehouse of vitamins and minerals, as well as amino acids necessary for life. Millet is also considered a dietary product and is even recommended to be used for weight loss.

I like millet porridge prepared in the simplest way - in water with a pinch of salt, and seasoned with butter. But a much tastier, more interesting dish we will prepare today is millet with milk, with apple pieces, honey and cinnamon. Take my word for it - it’s delicious, but it’s better to cook millet porridge with apples and see for yourself.

In a saucepan, combine water and well-washed millet, add a little salt.

Cook the cereal over medium heat until the liquid is absorbed.

Peel and core the apple and cut into cubes.

Pour milk into the pan with millet, transfer apples, add cinnamon. Stir and cook again until thickened.

Add honey and butter to the finished porridge.

Stir and leave covered for 10 minutes. The porridge turns out thick and viscous.

Millet porridge with apples is ready! Serve, garnish with pieces of fresh fruit and sprinkle with cinnamon. Bon appetit!

Step-by-step recipes for preparing delicious and healthy millet porridge with apples on the stove, in the oven and in the slow cooker

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

4 gr.

Carbohydrates

132 kcal.

Option 1: Classic recipe for millet milk porridge with apples

Millet porridge is no less popular than rice, buckwheat or semolina. It is not only nutritious, but also healthy. If ordinary milk porridge is boring, and you want to diversify the dish, prepare millet porridge with apple filling. Choose fruits with juicy, dense pulp, preferably with a characteristic, but not too specific aroma and taste. This porridge with sweet and sour apples, fragrant autumn varieties, is especially good.

Ingredients:

• polished millet - 300 gr.;
• three large apples of any sweet and sour variety;
• one liter of 3.2 percent milk;
• a third of a glass of sugar;
• 40 gr. medium-fat butter.

How to cook millet porridge with apples

Peel the apple peel in a thin layer, cut the fruit, remove the center with the seeds, trying to cut out all the partitions. Cut the juicy apple pulp into thin cubes, no more than a centimeter in size.

In a thick frying pan over low heat, melt the butter. Sprinkle with sugar and continue to heat without stirring. We begin stirring as soon as the sugar crystals begin to melt. Heat until we get a clear syrup. Boil until the color changes; a slightly viscous syrup with a light creamy tint should come out.

After pouring the apples into the pan, simmer the fruits in sugar syrup for about three minutes. The heat should be medium, cook, stirring occasionally so that all the pieces are well caramelized.

We sort through the millet. We rinse it several times with cool water, and at the end we pour it over with boiling water. Dry the cereal by placing it on a sieve.

Pour a liter of milk into the pan, bring to a boil, add a little salt. Pour dried millet into boiling milk and stir, then add apples. Next, reduce the heat so that the porridge does not boil, but is only slightly agitated, cook for 20 minutes.

After removing the pan from the stove, wrap it in a towel. Let the millet porridge sit for up to half an hour.

Choose high-quality polished millet with a rich yellow color, without obvious shine. The brighter the color of the cereal, the more attractive the dish looks. Thanks to caramelized apples, the porridge is moderately sweet. The easiest way to add sweetness to a dish is with regular sugar, adding it to boiling milk at the time of adding salt. You can also sweeten ready-made porridge.

Option 2: Quick recipe for millet porridge with apples and milk

It is not always possible to devote enough time in the morning to prepare porridge according to the classic recipe. For breakfast at the beginning of the working day, you can take note of a quick recipe. Milk porridge is prepared much faster and turns out no less tasty, and we have already discussed the benefits of the dish.

Ingredients:

• half a glass of polished millet;
• 75 gr. Sahara;
• four glasses of milk;
• two small or one large apple;
• butter, 85 percent oil - 50 gr.

How to quickly cook millet porridge with apples

The sorted millet needs to be washed well. Pour the cereal onto a sieve, rinse three times with cool and once with hot water. Place a sieve on a bowl to drain all the water thoroughly.

Pour milk into a saucepan. Add a third of the specified amount of sugar and a little, about a third, spoons of fine salt. Place the container on high heat.

As soon as the milk starts to boil, add the millet and bring it to a boil again. Next, stirring occasionally, cook the porridge for 15 minutes.

While the millet is preparing, prepare the apples: peel the peel, remove the seeds, grate the pulp on a coarse grater.

After the specified time, the porridge will become viscous. Add the grated apples to it and mix thoroughly. Bring to a boil and immediately remove from the stove.

When serving, add a small piece of butter to each serving of porridge and sprinkle sugar on top. You can add raisins, but they should first be soaked in hot water.

Option 3: Millet porridge with apples and dried fruits

Dried apricots and prunes with their aromas can add a stunning effect to any dish. Milk porridge with apples and dried fruits has an excellent taste, and in addition, it is much healthier. The sweetness brought by dried fruits and honey is enough to keep you from giving up sugar.

Ingredients:

• millet - 220 gr.;
• liter of unskimmed homemade milk;
• a glass of water;
• prunes and pitted dried apricots - a small handful;
• aromatic flower honey (liquid) - to taste;
• butter, “Peasant” butter;
• one large, sweet and sour apple.

How to cook

Wash dried apricots and prunes well and set aside, pouring warm water. For dried fruits to soften well, it is enough for them to lie in water for a quarter of an hour.

Cut the apple, freed from peel and seeds, into medium-sized cubes.

We wash the sorted millet in several waters. Fill with boiling water and wait a minute. Place on a sieve and, stirring, rinse well. We drain the remaining water.

In a saucepan, bring 200 ml of lightly salted drinking water to a boil and pour the cereal into it. After mixing well, cook over low heat until the millet absorbs the remaining moisture.

Pour all the milk into the swollen millet, add apple pieces and dried fruits cut into strips. Cook the porridge over low heat, stirring regularly until cooked.

Place the finished porridge on plates. Add butter to the portions and pour some honey.

You can also use thick honey. To make it fluid, it should be heated a little in a water bath or in a microwave oven. You can add sweetness with sugar by adding a spoonful of sand to the steamed cereal before adding milk.

Option 4: Lenten millet porridge with apples and pumpkin in pots

Any porridge cooked on the stove cannot be compared with that cooked in the oven. Lenten millet with apples, thanks to slow simmering, steams well, but always turns out crumbly. No one will even guess that there is no milk or butter in it! Pumpkin gives the porridge a richer color and adds its own specific slightly sweet taste and aroma to the dish.

Ingredients:

• five tablespoons of sorted millet;
• 250 gram glass of drinking water;
• medium-sized apples - 2 pieces;
• 150 grams of pumpkin pulp, seeds and peeled;
• three tablespoons of refined beet sugar;
• spoon of refined oil.

Step by step recipe

Peel the washed apples in a thin layer, cut them and remove the core. Cut the apple pulp into centimeter cubes. In our case, it is not worth grinding; with prolonged simmering, such pieces will quickly steam and turn into puree.

Cut the pumpkin pulp into thin slices or cubes, just like apples.

After sorting out the millet, pour it into a sieve and rinse it several times with cool water. Pour the cereal into a bowl, fill it with freshly boiled water and immediately transfer it back into the sieve. Again, rinse just as thoroughly and dry well.

In a deep frying pan, heat a tablespoon of vegetable oil over moderate heat. Lay out the apples and add a spoonful of sugar to them. Simmer without increasing the temperature and stirring until soft. Add the pumpkin and continue to simmer slowly for another three minutes. At this stage, we try to stir less often so as not to damage the pieces.

In a spacious bowl, carefully mix the dried millet with stewed apples and pumpkin.

Divide the mixture into the pots, filling them about two-thirds full. Subsequently, the cereal will steam in the oven and fill the entire volume of the pots.

In each filled container, add a spoonful of sugar and a little salt for taste. Fill the contents with boiling water, the water should rise 3 cm above the stacked products. Place the covered pots on a baking sheet.

Place the roasting pan in the middle rack of the unheated oven and turn on the heat. Having brought the temperature to 170 degrees, cook the porridge for half an hour. Then open the pots and let them cook for 10 minutes without changing the temperature.

Turn off the heat and leave the pots of lean porridge in the oven for another quarter of an hour. During this time, it will steam and become saturated with the aromas of pumpkin and apples even better.

Milk millet can also be prepared in this way. Then the apples and pumpkin will need to be stewed in butter or in a small amount of water.

Option 5: Delicious millet porridge with apples and carrots in a slow cooker

There is nothing easier than cooking porridge in a slow cooker. It, of course, will not speed up the process itself, but it will help you get by with a minimum of hassle. All that is required is to load the prepared products into the bowl and select the desired program. There is no need to monitor the process, and the taste of the porridge is no worse than from the oven.

Ingredients:

• a glass of polished millet;
• two glasses of medium percentage milk;
• small apple;
• carrots - 1 small root vegetable;
• 40 grams of sweet cream butter;
• spoon of sugar;
• glass of drinking water.

How to cook

We wash the sorted millet several times under the tap. Then scald with boiling water and leave in a sieve to dry.

Peel the carrots and apple. Grate the carrots with large shavings, cut the apple pulp into large cubes.

To prevent milk from running out, rub the walls of the multicooker with butter.

Pour millet into the bowl. Add sugar, apples, carrots, and a little salt. Mix milk with water, pour into a bowl and mix thoroughly.

After closing the lid, select the “Milk porridge” or “Porridge” program on the panel, set the time on the timer to 1 hour and press start.

After completing the process, open the lid and stir in the butter into the porridge.

Porridge in a slow cooker, as a rule, turns out to be somewhat rare. If you leave it for a quarter of an hour without opening the device, it will thicken.

Time: 80 min.
Number of servings: 6
Proteins per 100 g: 3.78
Fats per 100 g: 4.31
Carbohydrates per 100 g: 19.42
Calorie content 100 g: 131.86

Preparation:

Surprisingly tasty millet porridge with aromatic apples will appeal primarily to porridge lovers. It's easy to prepare and turns out sunny and beautiful. Millet goes well with any variety of apples, raisins and honey. This is a real dessert and delicacy.

1. Rinse the millet thoroughly. Heat water in a saucepan, add washed millet and cook for 20 minutes until tender. Add hot milk and sugar to taste to the almost finished porridge, stir and bring to a boil. Cook over very low heat, stirring regularly, for another 20 minutes. When the porridge is completely ready, leave it aside.

2. Wash the apples, then dry them with a paper towel, remove the core and seeds. Grate on a coarse grater.

3. Seedless raisins, rinse well and dry.

4. When the millet porridge cools a little and becomes viscous, you can add grated apples and raisins to it. Bring to a boil and then turn off the stove.

5. Place the cooked porridge on portion plates and pour over melted butter and sugar, or pour over liquid honey and serve immediately.