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Millet Breakfast Porridge (GF)

This is a nutritious breakfast that both adults and kids love (it’s also a great way to sneak in some "good stuff" for kids). Customize the porridge with whatever spices, sweeteners and mix-ins you have or like.
Author: Nicki Sizemore


  • 3 cups water
  • Pinch sea salt
  • 1 cup millet
  • Mix-ins:
  • Butter , coconut oil or ghee
  • Cinnamon and/or cardamom
  • Honey , maple syrup, applesauce or stevia to sweeten
  • Flaky sea salt
  • Fresh and/or dried fruit
  • Hemp , chia and/or flax seeds
  • Kelp granules
  • Regular or nut milk


  • If you have the time, soak the millet (soaking grains helps to remove phytic acid, which will help make their nutrients more absorbable). Cover the millet with warm water and let it sit at room temperature for anywhere from an hour to up to overnight. Drain and rinse. If you don’t have the time, don’t sweat it.
  • Bring 3 cups of water to a boil in a medium saucepan. Add a pinch of sea salt and the millet. Cover; reduce to low and simmer 15 minutes, or until the water is absorbed. Let sit off the heat 5 minutes. Serve the millet right away with the mix-ins of your choice, or transfer the millet to a dish and refrigerate. Do Ahead: The 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.