Creamy Millet Breakfast Porridge (Gluten Free, Vegan)
This easy, creamy millet breakfast porridge is flavored with cinnamon and cardamom, and it gets topped with your favorite fixings for a dynamic and nutritious morning meal. It’s a DIY style breakfast that the whole family will love, and you can even make it ahead! Be sure to check out the tips below.
Servings: 4 people
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
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.
Tips:
- 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!
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