Breakfast Porridge Fonio

Prep: 5_mins Cook: 10_mins


2 tsp Biona Extra Virgin Olive Oil 

30g walnuts

30g almonds

475ml water

185g Biona Fonio 

4 dates, pitted and chopped

240ml oat milk

80g raisins

65g dried cranberries (plus handful for topping)

Dried apricots, for topping

Hazelnuts, for topping

Pecans, for topping

Almonds, for topping


  1. Toast the walnuts and almonds in a saucepan over a medium-low heat, for about 5 minutes. Leave to cool for 5 minutes, and then chop into large pieces and set aside. 

  2. Add 2 tsp oil to a pan with the fonio, and toast for 2 minutes on a medium/low heat. 

  3. Pour the toasted fonio and water into a medium saucepan at a medium heat, and stir until there are no lumps. Add the dates and bring to a low boil, stirring often whilst crushing the dates with a spoon. 

  4. Reduce the heat to a simmer when the dates begin to dissolve. Add the oat milk, raisins, and cranberries. 

  5. Continue to simmer for about 8 minutes, stirring often, until the fonio absorbs all the liquid. Fluff with a fork.

  6. Divide the porridge into 6 bowls. Serve topped with equal amounts of dried apricots, dried cranberries, hazelnuts, pecans and almonds.

Join the conversation

Join the conversation


Something went wrong, please refresh the page!

amount Left for Free shipping!

You're entitled to free delivery!