Quick cups with honey-orange millet, baked persimmon, and nut crumble - photo 1
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Quick cups with honey-orange millet, baked persimmon, and nut crumble

Desserts Anything 30 min Easy 9 wyświetleń ~35.78 PLN - (0)
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Description

A seasonal, quick dessert that combines the subtly nutty flavor of millet porridge with the natural sweetness of roasted persimmons, a fresh hint of orange, and a crunchy crumble made of hazelnuts and oats. It’s a light yet filling option for cooler days — perfect as an afternoon snack, a light dessert after lunch, or a sweet treat with coffee. Visually: the contrast of the warm orange-yellow persimmon, creamy porridge, and golden crumble makes the bowls look elegant and appetizing.

Ingredients Used

Ingredients (14)

Servings:
4
  • Millet 120 g
  • 2% Milk 400 ml
  • Honey 40 ml
  • Persimmon (kaki) 2.7 szt.
  • Hazelnuts 60 g
  • Butter 30 g
  • Orange zest 6 g
  • Greek yogurt 200 g
  • Fresh orange juice 80 ml
  • Oat flakes 60 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Coconut flakes 20 g
  • Fresh mint 0.3 pęczków
💰 Szacowany koszt dania: ~35.78 PLN (8.94 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Millet

1

Rinse the millet under cold running water in a fine sieve for about 30 seconds, shaking vigorously until the water runs clear. This step removes the natural bitterness. Set aside to drain.

Ingredients: Millet
Use a fine sieve and a bowl underneath. Don't skip rinsing — it's the key to good-tasting groats.
2

In a medium pot, pour in 400 ml of milk, add 120 g of rinsed groats, 1 pinch of salt, and the grated zest of an orange (6 g). Place over medium heat and bring to a gentle boil, stirring with a wooden spoon to prevent the groats from sticking.

Ingredients: Millet, 2% Milk, Orange zest, Salt
Use a pot with a thick bottom (about 18-20 cm in diameter) to distribute the heat more evenly. Stir from the bottom to prevent burning.
3

Reduce the heat to low and cook the groats covered for 12-14 minutes, stirring occasionally — the groats should absorb most of the liquid and become soft, but not overcooked. After cooking, remove the pot from the heat, add 40 g of honey and 200 g of Greek yogurt; mix vigorously until the mixture is creamy and uniform. Taste and sweeten if necessary.

Ingredients: Millet, Honey, Greek yogurt
If the consistency is too thick, add 1-2 tablespoons of milk. The groats are ready when the grains are soft and slightly separated, not mushy.

Persimmons

4

Preheat the oven to 200°C (top-bottom). Wash 2 persimmons (400 g), cut them in half lengthwise. Place the halves skin side down on a baking sheet lined with parchment paper. Drizzle with orange juice (80 ml divided into portions) and evenly sprinkle with 1 teaspoon of cinnamon (2 g). Bake for 12-15 minutes until the flesh becomes soft and slightly translucent — it should yield to the touch of a fork but not fall apart completely.

Ingredients: Persimmon (kaki), Fresh orange juice, Ground cinnamon
Use a baking tray lined with parchment paper to easily remove the fruits and avoid cleaning burnt bits later. If you don't have an oven, you can sauté the halves in a non-stick pan for 5-7 minutes skin side up over low heat.

Nut Crumble

5

While the persimmons are baking, prepare the crumble: chop 60 g of hazelnuts into a coarse crumble. In a bowl, mix the chopped nuts with 60 g of oats, 30 g of butter (cold, cut into pieces), and 1 teaspoon of cinnamon (optional 0.5 teaspoon more for a stronger flavor). Rub the butter with your fingers into the dry ingredients until clumps form. Spread on a small baking sheet and bake for 8-10 minutes at 180°C, until the crumble is golden — stir halfway through to ensure even browning.

Ingredients: Hazelnuts, Oat flakes, Butter, Ground cinnamon
Use a knife to quickly chop the nuts or a food processor. The crumble should be dry and golden, not burnt — check the color from the 6th minute.

Assembly

6

Prepare 4 bowls or tall glasses. At the bottom, place 2-3 tablespoons (about 60 g) of warm honey-yogurt millet porridge. On top, place half of a baked persimmon (cut it into slices or serve in halves), and drizzle lightly with a bit of the baking juice. Sprinkle with 1-2 tablespoons (about 20-30 g) of warm nut crumble and add 1 tablespoon of Greek yogurt on top as a decoration. Repeat the layer if you have deeper bowls.

Ingredients: Millet, Persimmon (kaki), Greek yogurt
Use an ice cream scoop or a large tablespoon to layer — nice, even portions make the dessert look more professional.
7

For finishing, sprinkle the bowls with 20 g of coconut flakes (optional) and decorate with a fresh mint leaf (about 2-3 g per bowl). Drizzle gently with a small amount of honey (about 5-7 g per bowl) if you want a glossier finish.

Ingredients: Coconut flakes, Fresh mint, Honey
If you are using coconut flakes, lightly toast them in a dry pan for 1-2 minutes before sprinkling — they will be crunchier.

Serving

8

Serve the dessert slightly warm or at room temperature — the warm porridge and persimmon contrast with the cool yogurt, creating a pleasant taste experience. Serve each cup immediately after assembling to keep the crumble crunchy.

Ingredients: Millet
Prepare the bowls just before serving if you want to keep the crumble crispy. You can prepare the groats in advance and reheat them briefly before serving.

Fun Fact

💡

Millet was one of the staple foods in Slavic cuisine — it was used both sweet and savory in the past. The combination of millet with fruits is a traditional, healthy solution, refreshed here with seasonal persimmons.

Best for

podwieczorek szybkie przyjęcie towarzyskie lekki deser po obiedzie

Tips

🍽️ Serving

Serve in transparent cups to showcase the layers. For a more elegant version, add a thin ribbon of orange peel on top and a few whole roasted nuts. You can also serve a portion alongside a cup of strong coffee or herbal tea.

🥡 Storage

You can prepare the groats up to 24 hours in advance and store them in the refrigerator in an airtight container. It's best to bake the crumble just before serving; if there are leftovers, store them separately in a closed container for up to 2 days and refresh in the oven for 3-4 minutes at 160°C. Store assembled cups in the refrigerator for up to 12 hours, but the crumble may lose its crunch.

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