Quick-Cooking Millet Breakfast Porridge

Directions

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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.