Creamy Millet Porridge
Great in winter and summer, this delicious millet porridge plays the perfect host to a number of accompaniments; from loaded granola to a humble sliced banana, there are so many options. You’re as limited as your creativity with this recipe, so try it and let me know what you think!
If you love this recipe as much as we do, click on the 5-stars below!
Print
Pin
Servings: people
Ingredients
- ⅓ cup of millet
- 1 cup milk of choice (whole milk, dairy-free milk such as soy milk, almond milk, oat milk...)
- ¾ cup water
- 2-3 tablespoon maple syrup
You can find detailed step-by step-photos above the recipe card.
Instructions
- Add millet to a high-speed blender or coffee grinder and pulse until millet has an almost flour-like consistency.
- Add all of the ingredients to a medium saucepan.⅓ cup of millet, 1 cup milk of choice, ¾ cup water, 2-3 tablespoon maple syrup
- Bring to a boil. Then reduce heat to very low and let simmer covered for about 15 minutes.
- Stir frequently to break up any lumps and prevent the porridge from sticking to the bottom of the pan and burning.
- Take the saucepan off the heat and let millet sit for another 5 minutes to thicken even more. If the millet grains are still hard, add some extra milk or water and continue simmering until soft and creamy. The amount of liquid and cooking time depends a lot on how fine your millet was ground.
- Adjust sweetness by adding more sweetener of choice and add your favorite toppings.
Video
Notes
- Topping ideas: fresh fruit, dried fruit, nuts, seeds, granola, nut butter...
- Make ahead + storage : Double the amount and prep ahead for a few days. Divide the cooked millet into separate portions and keep it in an airtight container in the fridge for up to 3 days.
- To reheat: on low on the stove or in a microwave, add a little water or milk in if needed to loosen up the texture.
- Do I really need to blend/ grind the millet? If you want to achieve a truly porridge-like texture (thick and creamy) then I highly recommend blending the millet first.
- Instant Pot Instructions: Add ⅓ cup of millet, ¾ cup of milk and ½ cup of water to the instant pot. Pressure cook on low (make sure to have the pressure release switch in the "sealed position") for 4 minutes. Then natural release for 10 minutes. Then quick release by moving the release handle into "venting position".
Nutrition
Serving: 1. | Calories: 244kcal | Carbohydrates: 50g | Protein: 6g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 65mg | Potassium: 169mg | Fiber: 4g | Sugar: 21g | Vitamin A: 246IU | Calcium: 200mg | Iron: 2mg
All nutritional information is based on third-party calculations and should be considered estimates.
Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!