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This creamy millet porridge is my go-to comforting breakfast on busy mornings. It is satisfying warm and versatile with endless topping options like fresh fruit seeds and nut butter. I find it especially nourishing during colder months when a cozy start matters most.
I started making this to use up a forgotten bag of millet and now it's a weekly favorite topped with berries from our garden.
Ingredients
- Millet: adds mild nutty flavor and creamy base choose organic for best texture
- Plant based milk: creates richness and keeps it dairy free soy or oat milk work great
- Water: balances out the milk for smooth porridge consistency
- Cinnamon: brings subtle sweetness and comforting warmth
- Maple syrup: enhances natural flavors with gentle sweetness
- Blueberries: juicy and packed with antioxidants
- Raspberries: add tartness and color
- Strawberries: provide freshness and fruity depth
- Granola: gives crunch and added texture
- Extra maple syrup: optional but delicious drizzle on top
Step-by-Step Instructions
- Rinse the Millet:
- Rinse one cup of millet thoroughly under cool running water using a fine mesh strainer to remove dust and improve digestibility
- Combine Ingredients in Pot:
- Place rinsed millet in a large saucepan with two cups of plant based milk two cups of water and a teaspoon of cinnamon
- Simmer the Porridge:
- Cover and bring to a simmer over medium heat stirring every few minutes to prevent sticking continue simmering for 15 to 20 minutes until millet is soft
- Sweeten and Blend:
- Stir in one and a half tablespoons of maple syrup if needed add more milk and blend slightly to reach your preferred creaminess
- Top and Serve:
- Spoon into bowls and top generously with berries granola and an extra drizzle of maple syrup if desired
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You Must Know
Millet has become one of my pantry staples for how easy it is to cook and how creamy it turns out every single time I once served this to a friend and she could not believe it was millet
Storage Tips
Store any leftover porridge in an airtight container in the fridge for up to four days Reheat gently on the stovetop with added milk to restore its creamy texture
Ingredient Substitutions
Use almond or oat milk if soy is not preferred Date syrup or coconut sugar can stand in for maple syrup and a cinnamon stick can replace ground cinnamon for deeper spice notes
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Serving Suggestions
Top with seasonal fruits nut butters or seeds For added indulgence swirl in some rhubarb or apple sauce You can even go savory with sautéed veggies and a sprinkle of salt
Cultural Context
Millet porridge has deep roots in Chinese and African cuisines where it is enjoyed both sweet and savory This modern version celebrates its versatility in a plant based lifestyle
Frequently Asked Questions About Recipes
- → Can I use any kind of plant-based milk?
Yes you can use soy oat almond or coconut milk depending on your preference. Unsweetened varieties work best for balancing flavors.
- → Do I need to soak millet before cooking?
Soaking millet is optional but can improve digestibility and reduce cooking time. A few hours or overnight is usually enough.
- → How do I store leftover porridge?
Store in an airtight container in the fridge for up to four days. Add a splash of milk or water when reheating to restore creaminess.
- → Can this porridge be made savory?
Absolutely. Omit the sweetener and use savory toppings like steamed vegetables pickled items or sautéed greens for a hearty meal.
- → Is millet gluten-free?
Yes millet is naturally gluten-free making it a great option for those avoiding wheat barley or rye.
- → What fruits work best as toppings?
Fresh seasonal fruits like berries bananas or mangoes are great. You can also use fruit sauces jams or stewed fruits for variety.