Looking to add new grains to your diet? A hearty, wholesome bowl of millet has a light, nutty flavor and offers make-ahead convenience.
Since I recently introduced millet to 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 sometimes 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 alternative to hot cereals like oatmeal or cream of wheat.
Simply adding a 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.
Conveniently, the millet porridge may be prepped in advance and reheated. Every extra minute in the morning helps!
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.
I made this recipe this morning. It came out a little dry and stuck to the bottom of my pan. It was kind of like the consistency of quinoa. Is this how it’s supposed to come out?
Hi Robin, Did you add both liquids with 1/3 cup of millet? Millet is somewhat like quinoa, but because of the grain-to-liquid ratio, this recipe cooks up more like oatmeal. The reason for a dry or sticky outcome would most likely be not enough liquid, too much grain, and/or too much heat. If you have any more questions, don’t hesitate to ask. I’d love for you to try again and be happy with the outcome!
Absolutely delicious especially as my first ever go this morning at a millet porridge. I love the nutty flavor and the millet was soft while holding more texture than rolled oats.
Alex, I love the nutty flavor and texture of millet too. So happy you tried and liked!
Do u combine the water and milk with the millet or do u just boil it with the water and after it absorbs add the milk?
Hi Laura, and yes. It all goes into the pot and cooks with the millet. The milk provides more flavor and nutrients than water alone, but the combination better prevents scorching.
My kids and I tried Millet for the first time today. All but one of my kids ate it very well. They loved the smell of it while it was cooking as well. It’s soft texture may not be for everybody but I highly recommend giving this ancient grain a try!
Thanks so much for your feedback, Kristina. I’m glad that it was (mostly!) a hit.
I just made this and Followed the directions….
Cooked it for 25 minutes….. and I don’t know what went wrong…… they are hard as a rock and like eating a bunch of hard little seeds…. Was I supposed to soak this?
I didn’t see the directions and other sites recommend soaking millet?
Hi Lisa, While some people do soak millet, this grain is quicker cooking and softer than many and really doesn’t require it. My first guess is that the millet may be old, and like lentils, that could make it slower to absorb liquid. My other thought is that perhaps there wasn’t enough water in the pot. If neither of those things seem like the culprit, I’d be happy to keep trouble-shooting with you.
Also, I just reread your comment and am wondering why you couldn’t see the directions. Not good! If you still can’t see them, please let me know and I will email them to you.
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!