Since I recently introduced millet into the repertoire of grains included on this website, I felt compelled to include a few tasty ways to use it! I began with a Millet 101, so to speak, explaining how I like to cook millet to avoid the mushy mess standard package directions may create. (Click here for the background and an easy how-to.) When I first created that aforementioned mushy mess–not ideal for a hearty salad such as Spring Millet Salad!–I realized that millet cooked a little longer than I desired for a salad would be quite suitable for a wholesome, satisfying option to hot cereals such as oatmeal or cream of wheat.
I saw a basic recipe quite a while ago and retrieved it with excitement. (Click here to see the original.) Adding my milk of choice, some fresh fruit, nuts, and a drizzle of pure maple syrup turned this simple grain into a creamy, fruity, and mildly sweet breakfast option. Prepping the night before is a great way to ensure an enjoyable breakfast, as there never seems to be enough minutes in the morning!
Yields 1 serving.
- 1/3 cup millet, rinsed and drained in a fine mesh strainer
- 1/2 cup milk of choice (I like almond or coconut; skim milk works well, too)
- 3/4 cup water
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/8 teaspoon kosher salt
- 1 tablespoons raisins, optional
- Optional toppings: Pure maple syrup, honey, or sweetener of choice; sliced bananas, peaches, berries, or fruit of choice; nuts of choice, shredded coconut
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In a small saucepan, combine the millet through optional raisins and bring to a boil. Reduce the heat to low, cover, and cook at a very low simmer for 20-25 minutes, without stirring, or until the liquid is absorbed and the millet is the consistency of oatmeal or cream of wheat.
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Remove from the heat, drizzle with maple syrup or desired sweetener, and add toppings of choice.
So what program of instant pot do I use?
Hi Virginia, I haven’t made this in an Instant Pot, so you’d have to experiment a little to be sure. I’d probably start by scaling the recipe up two to three times and then cook 10 minutes on high with a natural release of 5-10 minutes. Again, I haven’t tried so can’t guarantee the results. If you do try, I’d love to know how you make out.
Millet are many kinds. Finger millet is the one I could think of. Which millet did you use?
Hi Farheen, Where I live we have just one variety of millet available. You can see what I use in one of the photos. I’d love to try some of the other varieties you have enjoyed.
I’ve never had it before and was hoping you could recommend a certain brand?
Hi Judy, Two of the more widely available brands that I would recommend are Arrowhead Mills and Bob’s Red Mill. Hope you enjoy!
I have just followed your recipe for my first ever bowl of millet porridge. As you suggested I used almond milk, large organic raisins and topped it with maple syrup. Beautiful!
I’m delighted this is a newfound success, Helen!
Would you know how to make this in the instapot?
Hi Jess, I haven’t made this in an instant pot but, if I were to try, I’d probably start in the range of 8-10 minutes on high pressure with a natural release. If you happen to try, feel free to report back!