Honey Apricot Millet with Blueberry Compote + Toasted Almonds

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It's always fun to work on a breakfast recipe, since that's how we found our beginning around these parts. Breakfast is the theme for the December recipes we're doing for the Free People blog, and for me, winter breakfast is on porridge's side of the aisle. 

It's the perfect time of year for a hot grainy breakfast. The first snow of the season hit Philly and the surrounding area yesterday, and it was the kind of snowfall that should watched from inside with something warm. We got stuck right in the middle of the storm while we were spending the day making Christmas cookies with Robert's mom in South Jersey. Now that we're part of the dog owner club... I think the highlight of our weekend was when Daisy got to experience her first snow. It was the most adorable thing to watch her dive in head first and try to eat it all as she went and I should probably just leave it at that. Nobody needs to hear me talk about how cute Daisy is for any longer than necessary.  

So back to this bowl of millet for a second. The topping is full of sweetness to enhance the millet. On its own, millet is a little bit nutty but easily takes on the flavor of whatever you decide to top it with. The texture is also quite grainy, which is where the compote comes in. The blueberry compote softens everything up, and you're left with a sweet and hearty breakfast. Also, extra honey for topping is always a good choice.

Honey Apricot Millet with Blueberry Compote + Toasted Almonds
serves 2

1/2 cup dry millet
1/4 cup dried apricots, chopped
1/4 cup slivered almonds, toasted
2 tbs honey, divided + additional for serving
1 cup blueberries + additional for serving
1/2 tsp fresh lemon juice
1/2 tsp freh lemon zest

Rinse millet in a small strainer until water runs clear. In a medium saucepan, toast millet until grains become fragrant, about 3 minutes. When grains are toasted, add 1 cup water to the pot and bring to a boil. When boiling, stir millet once, cover and reduce heat to a simmer. Simmer, covered for 15 minutes. 

While simmering, combine blueberries, 1tbs honey, lemon zest, juice, and 3 tbs water in a small saucepan over medium-high heat. Once mixture begins to boil, reduce heat and cook on low for about 10 minutes. While cooking, gently smash blueberries against side of saucepan with a wooden spoon. Allow for mixture to reduce to desired consistency.
After millet has simmered for 15 minutes, remove from heat, stir in apricots and 1tbs honey,let stand, covered for an additional 10 minutes. 
To serve, spoon millet into a large bowl. top with compote, fresh blueberries and toasted almonds.