This millet porridge recipe is a delicious option for a highly nutritious, yet delicious and kid-friendly breakfast. Top with fresh berries, a sprinkle of chia seeds, and a drizzle of maple syrup to make it a fast household favorite!

Did I tell y’all that I had some food sensitivity testing done several months back? I owe you an update on my whole estrogen dominance situation because I’m finally in a good place with my hormone levels and it makes the past year and a half or trial and error totally worth it. Part of that process was improving my gut health and testing for sensitivities (which are different than allergies) were part of that process. While the science is split on how accurate results are for such tests, eliminating my highest scoring foods did seem to help some of my symptoms.

This is probably information overload for a post about a millet porridge recipe, but it relates, I promise! 

While I tested sensitive to several grains, including rice and buckwheat, millet was one of my lowest scoring results, meaning my body reacted least to it. That information combined with what I read in Food: What the Heck Should I Eat by Dr. Mark Hyman, had me curious about ways I could incorporate this more unique grain (which is actually a seed but functions like a grain) into my diet.

I figured breakfast would be the easiest way to experiment with millet so I decided to document my trials on Instagram stories. I was so excited when I realized how easy it was to make a delicious millet porridge- and one that both girls happily gobbled up, too. When I shared the success on stories, I was inundated by people asking to make the process into a permanent post for easy access. Ask and ye shall receive!

This millet porridge recipe is a wholesome and nutritious breakfast option. The naturally nutty flavor and aroma is so satisfying. You can kick it up a notch nutrient-wise by adding organic berries and chia seeds and make it more kid-friendly by adding a drizzle of pure maple syrup to mix in. Like any oatmeal or porridge, there are a million ways to top it to make it fit your preferences- cinnamon, bananas, chopped pecans- go crazy!

Can’t find millet in your local store? Click here!

In the mood for more breakfast recipes? Our favorites around here include these banana nut toaster pop-ups, apple cinnamon oat muffins,  and the busy mom’s oatmeal bowl. Or try out these great options from Splendid Spoon!

Millet Porridge Recipe

★★★★★ 5 from 1 review

• Author: Brittany Dixon

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Description

This millet porridge recipe is a delicious option for a highly nutritious, yet delicious and kid-friendly breakfast. Top with fresh berries, a sprinkle of chia seeds, and a drizzle of maple syrup to make it a fast household favorite!

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Ingredients

Scale 1x2x3x

1 Tbsp butter (use vegan butter to make recipe vegan)

1 c uncooked millet

2 c coconut milk, unsweetened

1 c water

1/8 tsp salt

maple syrup, toasted pecans and raspberries for topping

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Instructions

1. In a coffee grinder, pulse the millet until it’s a half grain/half flour consistency.
2. Heat a pan over medium low heat and melt the butter.
3. Stir in the millet and toast for 2-3 minutes, stirring often.
4. Add the coconut milk, water, and salt.
5. Bring to a boil, then reduce to a low simmer for 15-20 minutes, stirring occasionally.
6. Millet should be a porridge-like consistency without any remaining hard or crunchy pieces. If the grains are not soft, add a little coconut milk and continue to cook until desired consistency is reached.
7. Top with toasted pecans, blueberries, and a drizzle of maple syrup.

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Notes

*I liked this best with coconut milk, but any liquid (including all water) will work.