Move over oatmeal, this creamy Millet Porridge is ready to make a statement on any breakfast table.
I grew up eating cream of wheat for breakfast. There was something comforting about that bowl of milky white grains. As an adult, I often indulge in a bowl of oatmeal loaded with berries and other assorted fruits. It wasn’t until recently that I discovered millet porridge, a nutritious, ancient gluten-free “cereal grain” that is similar in texture to oatmeal, but with a nutty, slightly sweet flavor. Millet is actually a seed and is often referred to as a pseudo-grain due to its grain-like appearance.
For those who have never tried it, millet porridge has a slightly chewy texture. However, variations in preparation and the amount of liquid used can result in differences in texture. Cooked millet can also be creamy or fluffy. It readily absorbs other flavors, so cooking it with vanilla and cinnamon, as in the recipe, infuses it with heavenly taste.
While I’m new to the millet porridge bandwagon, I’ve been enjoying millet bread for over two decades. I recently discovered roti, an Indian bread sometimes made with millet. I’m looking forward to trying millet pancakes in the future.
Here are some fun facts about millet. First, it’s not just for the birds. While millet is often found in birdseed, and your pet parakeet may try to join you for breakfast, it is consumed regularly in many countries around the world. It’s a traditional food found in many cultures, including Northern China, Northern Japan, the Middle East, and some areas of India, among others. They even enjoyed it in Ancient Rome.
Enjoy millet as a savory or sweet meal
One of the best parts of discovering millet porridge has been finding different ways to prepare and enjoy it. While I’ve always turned oatmeal into a fruit-filled delight, millet can go either way. If you prefer a sweeter approach, I recommend toppings such as seed or nut butter (almond is my favorite), shredded coconut, raisins, dried fruit, pumpkin seeds, berries, peaches, nectarines, mango, apples, and pears. You can swirl in a bit of maple syrup, honey, date syrup, or agave syrup. Add a little canned pumpkin with some pumpkin spice. You can even go the decadent route with chocolate, white chocolate, or butterscotch chips.
However, if you prefer a savory breakfast, I highly recommend topping the porridge with some Poached Eggs. I would omit the vanilla, cinnamon, raisins, and brown sugar and use more savory spices such as cumin, turmeric, fresh chives, basil, dill, parsley, or cilantro. You can use your favorite broth instead of the almond milk. Add-ins such as toasted sunflower seeds, coconut aminos, crumbled bacon, nutritional yeast, and sautéed vegetables like onions, bell peppers, yellow squash, mushrooms, and zucchini turn this humble grain into a hearty meal.
How do I store leftovers?
Making a large batch of millet porridge is a good idea because you can refrigerate leftovers in an airtight container for up to 4 days. I recommend letting it cool to room temperature before storing it in the refrigerator. You can also freeze the porridge in freezer-safe bags or containers for up to 3 months.
Using small zipper bags for individual portions or freezing the cooked millet in silicone muffin cups and then transferring the muffins to a freezer bag is a great way to remove and thaw only what you need at a time. Thaw the frozen millet porridge overnight in the refrigerator, then reheat it on the stove or in the microwave until warm. You may need to add a splash of water or milk when reheating.
Serving suggestions
Millet porridge is not just for breakfast, as you can enjoy it at any meal. Top it with a couple of Air-Fryer Fried Eggs, Turkey Sausage, and Roasted Sweet Potato Cubes for a filling meal. Have it as a late-night snack and top it with these Cinnamon Apples. You can also enjoy it with this Grilled Peaches Recipe. Let us know in the comments how you serve it.
Ingredients
- 1/3 cup millet rinsed
- 3/4 cup water
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1/4 teaspoon ground cinnamon
- 2 tablespoons raisins optional
- 1 tablespoon brown sugar plus more to taste
- 1 teaspoon unsalted butter
- Fresh fruit for topping, optional
Instructions
- In a saucepan, combine millet, water, almond milk, vanilla, salt, cinnamon, and optional raisins. Stir well.
- Place the saucepan over medium-high heat and bring the mixture to a boil.
- Once it reaches a boil, reduce the heat, cover the pan, and simmer on low for 25-30 minutes until the liquid is absorbed and the millet becomes tender.
- Remove from heat, and mix in brown sugar and butter until dissolved. Taste and add more brown sugar if needed. Serve warm, topped with fresh fruit if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment