Creamy Millet Porridge

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

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 414kcal

Author Charla

Ingredients

1 cup millet flakes
2 cups almond milk
½ cup water
½ teaspoon cinnamon
sweetener of your choice agave nectar, coconut sugar,stevia, monkfruit sweetener etc...
add ins pecans, raisins etc...

Instructions

On low-medium heat, add the millet flakes along with the water and almond milk then proceed to stir.
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.
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.

Notes

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.

Nutrition