Millet and cooked apple create a soft breakfast porridge. Whole millet grains need enough water and time to become fully tender; dry grains or firm apple cubes should not remain.
Rinse millet and cook in water according to package directions until grains are fully soft, adding water as needed.
Wash, peel and core apple, then dice finely and steam or simmer until completely tender with no firm pieces.
Mash apple into the cooked millet, adding water to make a moist cohesive porridge; blend if a smoother consistency is needed.
Stir in optional cinnamon and olive oil, check for firm grains and cool before serving.
Offer moist, smooth mashed porridge at first, then leave soft millet texture when manageable. Cinnamon is optional and should be stirred in rather than sprinkled as dry powder over food.
Soft cohesive smooth millet-and-apple mash.
Moist porridge with fully softened millet and apple.
Plain millet, apple and cinnamon do not intentionally contain common major allergens; check packaged millet for cross-contact or added ingredients.
Cool clean untouched portions promptly and refrigerate for up to 24 hours or freeze promptly. Reheat thoroughly with extra water if needed, stir well and cool before serving; discard leftovers from the feeding bowl.
Cool clean untouched portions promptly and refrigerate for up to 24 hours or freeze promptly. Reheat thoroughly with extra water if needed, stir well and cool before serving; discard leftovers from the feeding bowl.
This guide is informed by current guidelines from leading health organizations:
