
Quick-Cooking Millet Breakfast Porridge
20 min
Breakfast
Servings
Total
20 minPrep
5 minCook
15 minSwap out
Free from
Ingredients
-
⅓ cup (67 g)uncooked millet, soaked overnight†
-
⅔ cup (160 mL)unsweetened soy milk
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½ tspground cinnamon
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⅛ tsppumpkin pie spice (optional)
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1medium banana, sliced
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1 Tbsp (7 g)ground flaxseeds
Optional toppings
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fresh fruit
Directions
- To a saucepan, add the drained millet, milk, cinnamon, and pumpkin pie spice. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes.
- Then add the banana and flaxseeds and cook for an additional 5 minutes. The banana dissolves in the porridge as it cooks, making it naturally sweet and creamy.
- The millet is ready when soft and chewy to your 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. Add desired toppings and 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. Reheat on the stove and add some additional plant milk to bring it to desired consistency.
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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%
• medium 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
I don't think I had come across millet before watching the YT video some years ago and have been making this lovely porridge on and of ever since. More recently I've been having it everyday for breakfast but have now seen articles on the internet indicating that this might not be such a good idea. I never really know which websites are to be believed and which to avoid! I wondered if the PUL Team knew anything about this?
Oh goodness, thank you so much for this recipe! It was amazing and enjoyed by the whole family! Also incredibly filling, my boys weren't hungry again for a few hours after this for breakfast...which is quite the accomplishment!
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!
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.
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. ❤🥣
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!
A very welcome and tasty alternative to oatmeal which can be made in advance and last a few days! 😊
This recipe was amazing! So nourishing and satiating. I'm so grateful for your work!
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!