Millet Porridge

Heidrun Kubart
by Heidrun Kubart
1-2 Portions
12 min

Should your most important meal of the day not only be healthy but also delicious? Would you like something sweet for breakfast, but preferably without sugar? Easy to prepare? Possibly without milk, but still neither watery nor dry? Warm and creamy sound good? One simple recipe that you can adapt into endless variations?

Then I have something you might enjoy a lot …

This vegan millet porridge with coconut milk is packed with nutrients and tastes wonderful! A delicious, sweet breakfast porridge that is also suitable for your baby – should you have one. The millet moved into our kitchen with ours.

Millet Porridge with fresh raspberries and blueberries, topped with almond butter


Millet porridge with caramelized pears, topped with almond butter


Millet Porridge with pistachio butter


Millet porridge with caramelized bananas, cinnamon, coconut chips and almond butter


Millet porridge with blueberry powder, caramelized clementines, topped with pistachio butter


Millet porridge with poppy seeds, fresh raspberries, caramelized kiwi, topped with almond butter


Millet Porridge with fresh raspberries and blueberries, topped with almond butter


This is what the result of my basic recipe looks like: Millet porridge with coconut milk. Sweetened with banana and spiced with cinnamon. I usually eat it like this with almond butter on top. Below I will show you some variations in an overview.
Millet porridge with poppy seeds, fresh raspberries, caramelized kiwi, topped with almond butter
Millet porridge with blueberry powder, caramelized clementines, topped with pistachio butter
Millet porridge with caramelised pears, topped with almond butter
Millet Porridge with pistachio butter
Millet Porridge with fresh raspberries and blueberries, topped with almond butter
Millet porridge with caramelised bananas, roasted coconut chips, cinnamon, and almond butter


Recipe details
  • 1-2  Portions
  • Prep time: 2 Minutes Cook time: 10 Minutes Total time: 12 min
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Ingredients

  • ½ cup millet
  • 1 ¼ cup water
  • ¾ cup coconut milk
  • ¼ tsp cinnamon
  • 1 banana
Instructions

Ideally, rinse the millet and soak it in water overnight before processing.
Put the water and coconut milk in a saucepan, add the millet and cinnamon and bring to boil.
Let simmer uncovered on low to medium heat for about 10 minutes. Stir in between so that nothing burns.
Then switch off the stove, but leave the millet to swell for another 10 minutes. Now the excess liquid is sucked up, and you will soon have a creamy result. If you have a gas stove where the stove doesn't stay hot forever, let the millet cook a few minutes longer.
Mash a banana with a fork and stir it into your porridge.
Heidrun Kubart
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