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.
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
- 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.
- Remove from the heat, drizzle with maple syrup or desired sweetener, and add toppings of choice.
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