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Creamy millet porridge recipe

December 28, 2016 by Charla 10 Comments

Creamy millet porridge – bored with oatmeal? No problem with supergrain called millet it’s one of many gluten free breakfast option topped with fruit.

Creamy millet porridge

Creamy-millet-porridge

If you’re totally bored with the idea of consuming oatmeal for breakfast then how about trying some creamy millet porridge instead?

It took me awhile to get into the swing of eating millet. Before I go any further with discussing the recipe to hand, please note that millet is not a true grain, rather millet is classified as a pseudo-grain (a “grain” which behaves like a seed).Millet porridge2

Millet is a great pseudo grain choice for the wheat intolerance or celiac afflicted 

This explains why you won’t see millet incorporated into the paleo diet – because of the grain-seed like behaviour. Let’s not worry too much about labels as the good news is that millet is completely gluten free and works in tandem with the digestive system.

For this reason alone I would highly recommend my readers who are either celiac or wheat intolerant to try some millet in the mornings – Keep in mind there are two main variations – seeds  or the flakes.Millet porridge3

The texture of millet porridge

I personally prefer to prepare the flakes and make into porridge. The texture is surprisingly smooth and not coarse like oatmeal. In fact I would describe the texture akin to cream of wheat if you know what that is or semolina.

How to make millet porridge

Adding millet to the saucepan – whether you are using millet seeds or flakes, either texture needs to be added to a saucepan along with the milk and water.

Yield texture – The millet mixture needs to be stirred and heated through until it thickens. How thick you want your millet is your preference. My recipe is a medium texture – not too thick/thin. Adjust liquids accordingly if you want a different texture.

Add cinnamon – add the cinnamon after the porridge reaches it’s desired texture.

The topping – add your chosen topping (pecans and raisins) upon serving. As millet porridge is quite plain adding a hint of cinnamon, vanilla with a handful of raisins and pecans – really boast those flavours.

There is a slight after taste if not prepared with nut milk, so adding some nut milk is beneficial for reducing the subtle bitterness.

Millet porridge4

The health benefits of millet porridge

  • Fibrous making it good for constipation or aiding regular bowel movement
  • High in zinc, calcium, potassium, magnesium, iron
  • Boosts energy levels and high invitamin B
  • Low in fat and carbs

Is millet porridge good for diabetics?

The millet grain falls on the higher spectrum of the GI Index, although there has been studies contesting this. I would advise diabetics to proceed with caution. As with most higher GI index foods, eat in moderation. Keep in mind that the millet grain is more blood sugar friendly compared to maize and other wheat crops

More oatmeal and porridge breakfasts 

  • Blueberry apple oatmeal
  • Coconut mango overnight oatmeal
  • Creamy cranberry oatmeal
  • Jamaican rice porridge
Print

Creamy millet porridge recipe

Creamy millet porridge

★★★★★

5 from 3 reviews

Creamy millet porridge – Gluten free, vegan, dairy free

  • Author: Charla
  • Prep Time: 2 mins
  • Cook Time: 10 mins
  • Total Time: 12 mins
  • Category: Breakfast

Ingredients

  • 1 cup of millet flakes
  • 1 cup of almond milk
  • 1/2 cup of water
  • 1 tsp of cinnamon
  • ———————————————————-
  • Sweetener (agave, maple, coconut nectar)
  • Pecans
  • Raisins

Instructions

  1. On low-medium heat, add the millet flakes along with the water and almond milk then proceed to stir.
  2. Continue to stir until the flakes begin to dissolve and the texture thickens. This should take 5 minutes or so.
  3. As the porridge thickens, reduce the flame to low, add the cinnamon and cook for a further 2-3 minutes.
  4. Feel free to stir in some raisins if you wish. Alternatively, you can garnish with a handful of raisins, pecans and drizzle with a sweetener of your choice.

Did you make this recipe?

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Filed Under: Breakfast

About Charla

My name is Charla and I am passionate foodie who specialises in creating recipes that are not only gluten and dairy free but I also like to tap into my Caribbean heritage making healthy rendition of classic recipes.

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Comments

  1. Kim @ T says

    December 30, 2016 at 10:50 pm

    How delicious looking! Great idea, and I love adding tons of mix ins like those nuts and berries, yum!

    ★★★★★

    Reply
    • Charlene says

      December 30, 2016 at 10:57 pm

      Thanks for commenting Kim 🙂

      Reply
  2. Lisa @ Garlicandzest.com says

    December 30, 2016 at 11:33 pm

    I don’t think I’ve ever made millet before, but this reminds me of cream of wheat — haven’t had that in years!

    Reply
    • Charlene says

      December 31, 2016 at 12:07 am

      I agree Lisa it looks and taste the same as cream of wheat

      Reply
  3. Kristina @ Love & Zest says

    December 31, 2016 at 4:30 am

    gimmmeee oh and those are the best spoons!

    ★★★★★

    Reply
    • Charlene says

      December 31, 2016 at 10:57 am

      HAHAHA thank you!

      Reply
  4. Cricket Plunkett says

    December 31, 2016 at 3:08 pm

    I just found a bag of millet in my pantry and was wondering what I’d make, thanks for this!

    Reply
    • Charlene says

      December 31, 2016 at 4:02 pm

      Enjoy!

      Reply
  5. Annemarie @ justalittlebitofbacon says

    December 31, 2016 at 3:24 pm

    It’s been a long time since I’ve made millet porridge! Now I have a craving. I think a little maple syrup and some pecans in it would be perfect.

    ★★★★★

    Reply
    • Charlene says

      December 31, 2016 at 4:02 pm

      Thanks Annemarie. Definitely give it a try!

      Reply

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Greetings

Charla here, a young woman of Afro Caribbean heritage. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes

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