Creamy Millet Porridge Recipe (Vegan, Gluten Free)

Bored with oatmeal? No problem with a super grain called millet, it's one of many gluten free breakfast options and it's topped with fruit and pecans. It takes just two minutes to prep and ten minutes to cook on the stovetop so it's a great healthy option for busy mornings

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

If you are looking for more recipes to add some variety into your mornings, be sure to check out my Peanut Butter Banana Breakfast Smoothie and Oil Free Tofu Scramble

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).

What is Millet?

Millet is a cereal crop that is harvested from small-seeded grasses.

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 (source)

Ingredients You Will Need

• Millet flakes: Millet comes in two main variations, seeds and flakes. I use flakes for this breakfast as they dissolve quickly and I prefer the texture.
• Almond Milk: To keep this breakfast dairy-free and vegan I use almond milk. You can use dairy another plant based milk like cashew or brazil nut. There is a slight after taste if not prepared with milk, so adding some nut milk is beneficial for reducing the subtle bitterness.
• Cinnamon: I like to stir in ground cinnamon for flavor and a little sweetness. You can also make this with vanilla extract.
• Sweetener: I find that I need to add a little sweetener to this breakfast. To keep it vegan you can use agave, maple or coconut nectar.
• Pecans and raisins: Adding toppings to the millet porridge gives you a little texture to each bite.

How To Make Millet Porridge

• On low-medium heat, add the millet flakes along with the water and almond milk then proceed to stir (picture 1 & 2)
• Continue to stir until the flakes begin to dissolve and the texture thickens. This should take 5 minutes or so. Add more almond milk or water if required

• As the porridge thickens, reduce the flame to low, add the cinnamon and cook for a further 2-3 minutes (picture 3).
• 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 (picture 4).

The Texture - Flakes VS Hulled

The great thing about this porridge is that you can make it two ways - Hulled or with Flakes

Hulled is more grainy and the result is more of a coarse texture similar to tapioca pearls. On the other hand, flakes a more fine and powdery and yield a silky smooth finish

Millet also varies in colour from yellow to almost white, it tends to vary by brand or whether or it's an organic range.

I personally prefer to prepare the flakes and make into porridge. The texture is surprisingly smooth and not coarse like oatmeal.

Frequently Asked Questions

Can You Make This Breakfast Ahead of Time?

This breakfast is so quick and easy to make, but if you really want a speedy breakfast you can make it the night before and keep it covered in the fridge.

Just reheat it on the stove top for a super speedy breakfast. You can also make a big batch of this as it will keep in the fridge for four or five days.

Should Millet Be Soaked Before Cooking?

Because we use millet flakes in this breakfast recipe, there is no need to soak them first meaning that you can have a healthy and hearty breakfast in no time at all.

Notes and Tips 

• Don't boil the millet whether you are using millet seeds or flakes, either texture needs to be added to a saucepan along with the milk and water. If it gets too hot it can stick to the bottom of the pan and burn.
• Continually stir the pot as you cook the porridge so that it doesn't stick and heats through evenly.
• 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.
• Mix the toppings up! 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.
• Try serving this millet porridge with fresh fruit such as strawberries or blueberries.

More Oatmeal and Porridge Breakfasts 

• Blueberry Apple Oatmeal
• Roasted Almond Porridge
• Vegan Chocolate Chip Pancakes
• Vegan Spinach Pancakes
• Jamaican Rice Porridge
• Green Banana Porridge
• Overnight Slow Cooker Apple Cinnamon Oatmeal

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  Creamy Millet Porridge Recipe A delicious super creamy plant based porridge made from millet flakes Course: Breakfast Cuisine: American Keyword: creamy porridge, gluten free porridge, millet porridge Prep Time: 2m Cook Time: 10m Total Time: 12m Servings: 2 servings Author: <a href="https://thatgirlcookshealthy.com/about-me/" target="_self">Charla</a> - 1 cup of millet flakes - 2 cups of almond milk - ½ cup of water - ½ tsp of cinnamon - Sweetener agave, maple, coconut nectar - Pecans - Raisins 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. Add more almond milk or water if required 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. Don't boil the millet whether you are using millet seeds or flakes, either texture needs to be added to a saucepan along with the milk and water. If it gets too hot it can stick to the bottom of the pan and burn.  Continually stir the pot as you cook the porridge so that it doesn't stick and heats through evenly.  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. Mix the toppings up! 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. Try serving this millet porridge with fresh fruit such as strawberries or blueberries. calories 398 sugar 1 sodium 171 fat 6 saturated_fat 1 carbohydrates 74 fiber 9 protein 12 potassium 195 calcium 168 iron 3