Main image of Quick-Cooking Millet Breakfast Porridge

Quick-Cooking Millet Breakfast Porridge

20 min

Breakfast

This porridge variation is a nice change from the usual oatmeal breakfast. It uses millet, a naturally gluten-free ancient grain.

Servings

Total

20 min

Prep

5 min

Cook

15 min

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soy

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peanut

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tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • ⅓ cup (67 g)
    uncooked millet, soaked overnight*
  • ⅔ cup (160 mL)
    unsweetened soy milk
  • ½ tsp
    ground cinnamon
  • ⅛ tsp
    pumpkin pie spice (optional)
  • 1
    banana, sliced
  • 1 Tbsp (7 g)
    ground flaxseeds

Optional toppings

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Directions

  1. To a saucepan on high heat, add the millet, plant milk, cinnamon and pumpkin pie spice. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
  2. Then add the banana and ground flax seeds and cook for an additional 5 minutes, again covering the pot with the lid. The banana dissolves in the porridge as it cooks, making it naturally sweet and creamy.
  3. Taste test and remove from heat when the millet is soft and chewy to preferred liking. Add more plant-based milk as needed if a thinner consistency is preferred, or remove the lid and simmer on low if a thicker consistency is desired.
  4. Serve warm with fresh fruit or additional toppings. Enjoy!

Notes

  • * If unable to soak the millet overnight, cook according to the package instructions, as more water will need to be needed. Keep in mind we are also cooking the millet in plant milk, so subtract this from the amount of water listed on the package directions. Learn more about the benefits of soaking in our PUL article.

Storage

  • This porridge is best when enjoyed immediately.
  • Store leftovers for up to 1 day in the fridge in an airtight container.
  • If enjoying leftovers, simply reheat on the stove and add some additional plant milk to bring to desired consistency.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 46%

uncooked millet

Proteins 28%

unsweetened soy milk

ground flaxseeds

Fruits & Veggies 26%

banana

Calcium

unsweetened soy milk

Fat

uncooked millet

ground flaxseeds

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Callie - Jan. 27, 2022, 12:47 a.m.

We love this recipe thank you!! I'm thinking about trying it with quinoa since that's more accessible than millet where I am. Do you foresee any problems or modifications I may have to make? Thanks for your content!

PUL Team - Jan. 27, 2022, 7:58 p.m.

Hey there, Callie, that's a lovely idea! We haven't tested it out, although imagine it could work out well. The texture of quinoa would resemble steel-cut oats more whereas quinoa flakes may be more desirable if you prefer a softer texture. We hope you enjoy it 😊


Sofiya - Dec. 23, 2021, 2:58 p.m.

Thank you for the recipe! In Russia we cook millet with milk and pumpkin, it`s actually the best millet variant ever, especially when substituting whole milk with full fat coconut milk. Highly recommend you to cook it like this.

PUL Team - Dec. 24, 2021, 12:11 a.m.

Thank you for the insight, Sofiya, it's so appreciated! Hugs to Russia 🤗


Charlotte - Oct. 6, 2021, 6:47 p.m.

Thank you so much for introducing me this type of porridge! I had never tried millet before I made this recipe and I find it makes a nice alternative to oats from time to time. I found millet flakes at my local store which also speed up cooking time! Usually enjoying it topped with colourful fruit and a little dark chocolate. ❤🥣

PUL Team - Oct. 7, 2021, 8:48 p.m.

Aw we appreciate this so much, Charlotte! Thank you for sharing your experience with the porridge ✨


Ainsley K Rawlings - Aug. 9, 2021, 11:20 a.m.

We are big oatmeal eaters in my house, so this was our introductory millet recipe. It was delicious and filling. My littles really enjoyed putting chocolate chips on the top!

Also I love the serving size feature. It was really helpful!

Thank you!

PUL Team - Aug. 10, 2021, 2:56 a.m.

So thrilled you enjoyed the recipe and the new website feature, Ainsley!


Cris S - June 10, 2021, 12:44 p.m.

A very welcome and tasty alternative to oatmeal which can be made in advance and last a few days! 😊

PUL Team - June 11, 2021, 1:16 a.m.

We love the change-up from oatmeal too, Cris! Thank you 🤗


Sorana - May 23, 2021, 7:35 a.m.

This recipe was amazing! So nourishing and satiating. I'm so grateful for your work!

PUL Team - May 24, 2021, 7:14 a.m.

We're even more grateful for the review, Sorana, thank you! 😀


Rowena Ravenclaw - May 11, 2021, 2:08 a.m.

This is so easy and satiating! Recently, I tried cherries and chocolate — it was so good. Personally, I find that a quarter of a cup of millet is just the right amount for me in the morning. Nevertheless, thank you for the recipe!

PUL Team - May 11, 2021, 5:38 a.m.

Thank you for sharing this, Rowena, and so glad you enjoyed the porridge!