Millet Porridge

It’s been a while since I had millets and I was missing their nutty flavour. Millet is commonly used as breakfast cereal / breakfast porridge in Himalayas and certain parts of China. Here I use millet to replace my Banana Oatmeal. Although oats have been widely publicized for their heart-protective properties, millet is a grain that should be included on your list of heart-healthy choices because it is highly nutritious and has a good source of minerals.

The millet was cooked with water in a pot, then add milk to create a creamy thick consistency. Layer / Top with: banana/cranberry jam/almonds/walnuts/raw buckwheat groats/honey roasted walnut butter / spiced chocolate almond butter

Other must try millet recipes: Millet Patties, Baked Eggplant with Yogurt Lemon Dressing and Spicy Stuffed Capsicum

Millet Porridge
Cook time
Total time
Recipe type: Breakfast
Serves: 2
  • 1 cup Hulled Millet
  • 1 cup Water
  • ¼ cup Milk (or non-dairy milk)
  • 1teaspoon Ground Cinnamon
  • 1teaspoon Honey
  • Fresh & Dried Fruits (Banana/Mango/Raisins/Dates/Cranberries)
  • Jam/Preserve
  • Nut Butter
  • Nuts & Seeds
  • Raw Buckwheat Groats
  1. In a pot over medium heat, bring the water and millet to a boil, the quickly turn down the heat to low and cover. Simmer for about 15 minutes.
  2. Add in milk and bring to a simmer for 5 minutes or until it starts to thicken. 
  3. Scoop into a cup & layer with ingredients of choice.

Love the crunchy nuts & buckwheat groats on top!  The 2 nut butters were DIVINE. I savored every little bite and breakfast was gobbled up in no time.

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