Looking for some fresh breakfast inspiration? You've got to try this easy millet porridge. It's flavored with cinnamon and cardamom, and it gets topped with ALL the fixings for a dynamic and nutritious morning meal. The porridge can be made ahead (perfect for weekdays!), and you can let your family build their own bowls - great for picky eaters!
Millet porridge for breakfast
If you haven’t tried it before, millet is a gluten-free whole grain with a nutty, slightly corn-like flavor. It’s a good source of fiber, antioxidants and magnesium, and its mild flavor works perfectly in porridge. (Check out my other millet recipes below, including Curried Millet Cakes and Millet Granola!).
Millet oatmeal
I’ve been making this millet porridge for over a decade as a stand-in for oatmeal. I have a slight allergy to oats (they give me headaches in large doses), and my kids actually prefer millet porridge to oatmeal (which they find slimy). This porridge is fluffy yet creamy, light yet satisfying. Unlike oatmeal, which can get clumpy and dense and when reheated, it also reheats beautifully. You can make a batch at the start of the week then warm up portions as needed!
Ingredients
The recipe couldn’t be easier, using just millet, water and salt. A cinnamon stick and cardamom pods infuse the porridge with a warming, sweet flavor. The cardamom pods are optional, but I recommend giving them a try (they’re also wonderful in teas and custards).
Toppings
For me, porridge is all about the toppings. You can use fresh or dried fruit, depending on what’s in season, as well as any sweetener you like (think honey, maple syrup or stevia). For extra protein and crunch, sprinkle on toasted nuts and seeds (yes please!). A drizzle of nut milk, coconut milk or regular milk ties everything together. It's a DIY breakfast the whole family will love.
Vegan millet breakfast
This millet porridge recipe is naturally vegan and gluten free, meaning it will appeal to all eaters at the table (for vegan eaters, be sure to to use vegan toppings, like coconut oil and dairy-free milk).
How do you make millet porridge?
- Bring 3 cups of water to a boil in a small pot. Add 1 cup of millet, along with salt, a cinnamon stick and cardamom pods (which are optional). Reduce the heat to a simmer, cover the pot, and let cook until the all of the water is absorbed.
- Let the millet sit off heat, covered, for 5 minutes to steam, then spoon it into bowls (or refrigerate it for later—see below) and add your favorite toppings.
FAQ
Yes! The porridge can be refrigerated for up to 5 days. To reheat, spoon some of the cold millet into a saucepan and add few splashes of water. Cook over gentle heat, breaking up any chunks with a spoon, until heated through and smooth. (Alternatively, scoop the millet into a bowl, add a splash or two of water, and microwave it until warmed through.)
The sky’s the limit! I love adding a knob of butter, ghee or coconut oil for healthy fats, as well as a sweetener such as honey, maple syrup or stevia (stevia is an excellent sugar free option). As far as fruits go, pick whatever is in season, such as fresh berries in the spring and summer, chopped apples in the fall and dried fruits in the winter. Toasted nuts and seeds provide extra nutrition and crunch—think almonds, pecans, pumpkin seeds, chia seeds and/or hemp seeds.
The gentle flavor of millet is perfect for savory veggie cakes and granola, and it’s also an awesome side dish in place of rice or polenta. Try it on top of this chili millet bake!
Tips for this recipe:
- You can cook millet directly or soak it overnight before cooking (soaking millet helps to remove phytic acid, which will help make its nutrients more absorbable). Cover the millet with warm water, and let it sit at room temperature for 8-12 hours. Drain and rinse, then proceed with the recipe, reducing the cooking time to 12-15 minutes. The porridge will be a bit more creamy and less fluffy if the grains are soaked.
- Millet is now commonplace at most supermarkets, but you can also buy it online.
- Try leftover millet in Curried Millet Cakes with Raita, Toasted Buckwheat & Millet Granola and Chili Millet Bake!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
Other healthy breakfasts to try:
- Blueberry Blender Muffins
- Best Gluten Free Granola
- Healthy Carrot Cake Muffins
- High Protein Strawberry Oat Waffles
- Healthy Veggie Breakfast Strata
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Get the recipe
Creamy Millet Breakfast Porridge (Gluten Free, Vegan)
Equipment
- Small pot with lid
Ingredients
Millet
- 3 cups water
- 1 cup millet
- 1 cinnamon stick
- 3 green cardamom pods, lightly cracked with the back of a knife (optional)
- ½ teaspoon kosher salt
For serving:
- Butter, coconut oil or ghee
- Honey, maple syrup or stevia
- Fresh and/or dried fruit (such as berries, diced apples, raisins, chopped dates and/or dried apricots)
- Toasted nuts and/or seeds (such as almonds, pecans, hemp seeds and/or chia seeds)
- Milk, nut milk or coconut milk
Instructions
- Bring the water to a boil in a small saucepan. Add a the millet, cinnamon, cardamom and salt. Bring the water back to a boil, then reduce the heat to a simmer. Cover and cook until the water is absorbed, about 20-25 minutes. Remove the pan from the heat and let sit, covered, for 5 minutes to steam. Do Ahead: The cooked millet can be refrigerated for up to 5 days. To reheat, spoon some of the cold millet into a saucepan and add few splashes of water. Cook over gentle heat, breaking up any chunks with a spoon, until heated through and smooth.(Alternatively, scoop the millet into a bowl, add a splash or two of water, and microwave it until warmed through.)
- Divide the warm millet into bowls and top with butter, coconut oil or ghee, to taste. Drizzle with the sweetener of your choice, and garnish with fresh or dried fruits and a sprinkle of seeds. Drizzle with milk, and devour!
Notes
- You can cook millet directly or soak it overnight before cooking (soaking millet helps to remove phytic acid, which will help make its nutrients more absorbable). Cover the millet with warm water, and let it sit at room temperature for 8-12 hours. Drain and rinse, then proceed with the recipe, reducing the cooking time to 12-15 minutes. The porridge will be a bit more creamy and less fluffy if the grains are soaked.
- Millet is now commonplace at most supermarkets, but you can also buy it online.
- Try leftover millet in Curried Millet Cakes with Raita, Toasted Buckwheat & Millet Granola and Chili Millet Bake!
Rebecca says
What brand of millet do you recommend?
Nicki Sizemore says
Hi Rebecca, I usually use Bob's Red Mill brand, but you could also go for bulk millet (in the bulk bins) or really any other brand that you can find!
Tanya says
This post makes me smile! I can't wait to make this for my family. Thank you!
nickisizemore says
Thanks, Tanya! Happy cooking 🙂