Millet Breakfast Porridge

By Ann Fulton

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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!

Millet Breakfast Porridge
This porridge may be prepared the night before, refrigerated, and gently reheated in the morning for a speedy breakfast. Sometimes, I make a bigger batch and portion into several bowls for easy breakfasts throughout the week. When preparing in advance, simply remove from the heat about five minutes early as the millet will continue to absorb the liquid overnight and as it is reheated.

Yields 1 serving.
Ingredients
  • 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
Instructions
  1. 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.
  2. Remove from the heat, drizzle with maple syrup or desired sweetener, and add toppings of choice.
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Comments

  1. Alex

    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.

    Reply
  2. Laura

    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?

    Reply
    1. Ann Post author

      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.

      Reply
  3. Kristina
    (4/5)

    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!

    Reply
  4. Lisa aten

    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?

    Reply
    1. Ann Post author

      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.

      Reply
      1. Ann Post author

        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.

        Reply
    1. Ann Post author

      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.

      Reply
    1. Ann Post author

      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.

      Reply
    1. Ann Post author

      Hi Judy, Two of the more widely available brands that I would recommend are Arrowhead Mills and Bob’s Red Mill. Hope you enjoy!

      Reply
  5. Helen Post author

    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!

    Reply
    1. Ann Post author

      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!

      Reply