This Millet Breakfast Porridge is a nice change from the usual oatmeal breakfast. It uses millet, an ancient grain, in lieu of the usually rolled or steel cut oats. Don't get me wrong, I love me some oats, but changing up the textures and flavours of breakfasts keeps them exciting.
Porridge vs. Oatmeal: What's the difference?
Oatmeal is a type of porridge, but not all porridge is made from oats. You can enjoy a porridge made from a variety of grains such as millet, wheat, rice and so on.
Pro tip: In case I inhale the fruit before I even get to the millet (which I won’t lie, I’ve done before), I like to keep an extra bowl of fruit on the side, that way you can add some more as you go and they won't get too soggy.
What kinds of toppings do you put on your morning oatmeal or porridge? I'd love some new ideas.
Quick-Cooking Millet Breakfast Porridge
▸ ▹ Vegan, gluten-free, oil-free, refined sugar-free, nut-free
Yield: 1 serving
Prep Time: 5 min
Cook Time: 15 min
Total Time: 15 min (excluding soaking time)
1/3 cup (65g) millet, soaked overnight*
2/3 cup (160ml) plant-based milk
1/2 tsp (3g) cinnamon
1/8 tsp pumpkin pie spice (optional)
1 ripe medium banana, sliced
1 tbsp (7g) ground flax seeds
INGREDIENTS: Optional Toppings
frozen berries, defrosted
nectarines or kiwi
a square of non-dairy dark chocolate
a light drizzle of agave or maple syrup
roasted nuts or seeds
chopped roasted coconut flakes
Add millet, plant milk, cinnamon and pumpkin pie spice to a small pot on high heat, bring to a boil, then reduce to a simmer for 10 minutes with lid covered. While the millet cooks, prepare any toppings you may want to use.
Add the banana and ground flax seeds to the millet to cook for an additional 5 minutes, again covering the pot with the lid; the banana will disintegrate and add natural sweetness and creaminess to the porridge. The flax seeds will gel and absorb all the excess liquid. Taste test and remove from heat when the millet is soft and chewy to your liking. Add more plant-based milk as needed if you prefer the millet in more liquid, or remove the lid and simmer on low if you prefer the millet to be more thick.
Serve warm with fresh fruit or additional toppings. Enjoy!
*Speed-it-up: soaking the millet in water in the fridge overnight before cooking speeds up the cooking process. Be sure to drain the water before cooking. If you did not soak the millet overnight, simply add an extra 1/2 cup water when cooking, and cook for 20 minutes first before adding the banana and flax seeds for the final 5 minutes.
Variations: add any fruits, nuts, seeds or other toppings of your choosing.
Storage: eat immediately. Leftovers can last up to one day in the fridge in an air-tight container. If enjoying leftovers, simply reheat on the stove and add some additional plant milk to bring to desired consistency.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes