Millet Porridge
The ultimate breakfast comfort food! Millet Porridge is creamy, wholesome, and perfect for any morning craving. Packed with nutrients and topped with fresh fruits, it’s an easy weeknight breakfast for busy mornings. Give it a try tonight!
Equipment
- Immersion hand blender with 20 fl oz container
- Non-stick saucepan with lid (10-inch / 26 cm)
Ingredients
- ½ cup Millet hulled
- 1 cup Dairy-free milk I used almond milk
- 1 cup Water
- 2 Tbsp Cane sugar or sweetener of your choice
- 1 cup Blueberries
- Chia seeds optional for topping
- Blanched sliced almonds optional for topping
- More blueberries optional for topping
Instructions
- First, wash and rinse your millet a couple of times using a sieve to get rid of any hulls that later can cause a bitter after-taste.
- For creamy millet porridge, dry up your millet in a towel and grind it in a food processor or in the chopping bowl of a hand blender.
- Take a saucepan and add millet and all liquid ingredients. Bring it to a boil and cook them over medium heat until most of the liquid is absorbed. It will take approximately 15 minutes.
- Then reduce it to low heat and add blueberries and cane sugar. Stir and simmer for 5 minutes until creamy.
- The millet porridge is ready now. Add your favorite topping. Mine are: lots of additional blueberries, chia seeds, and sliced almond. Yum! Enjoy!
Notes
- You don’t need to grind them: If you prefer to have a whole grain millet breakfast, then after washing and rinsing continue with the recipe as described.
- Frozen blueberries: I used frozen blueberries, but this porridge is – of course – even better with fresh ones.
- Golden ratio: The golden ratio (according to my opinion) is by using 1 cup of millet and 4 cups of liquid.
- Best creamy texture: For the best creamy texture use 4 cups of milk, but we rather recommend 2 cups of water and 2 cups of milk in combination.
- Substitutions: You can substitute 1 cup of milk for heavy cream or full-fat coconut cream for a richer result.