Who doesn’t love chocolate for breakfast?! I am a self confessed chocolate addict, and this low FODMAP chocolate millet porridge satisfies my cravings while keeping breakfast healthy. This breakfast is filling and absolutely delicious. You can also use the flavourings in this recipe to tasty up rice porridge or quinoa porridge. I love keeping this low FODMAP recipe simple by pairing it with a serving of low FODMAP fruit. To keep your breakfast interesting through out the week you could also add a safe serving of dried shredded coconut, or top with a dollop of peanut butter and some crunchy pumpkin seeds. Breakfast can be hard on the low FODMAP diet, so if you need some more ideas don’t forget to check out my collection here.
FODMAP Note: Common bananas when they are firm (unripe - green or just yellow) are low FODMAP in 100g serves, however they become high FODMAP for fructans when ripe (yellow with brown spots).
Cooking Tip: To make mornings easier, you can cook the millet in advance and reheat it with low FODMAP milk in the morning (see cooking notes).
Make sure you use pure maple syrup (low FODMAP) not maple flavoured syrup (potentially high FODMAP).
When choosing bananas make sure you select common bananas and not sugar bananas. Then use the bananas when they are firm (green to just yellow) and then become high FODMAP when they are ripe (have brown spots).
Millet is naturally gluten free. Just check it hasn't been processed in a factory containing gluten.