I don’t know what has taken me so long to share my favorite breakfast with you. Although I haven’t really been holding out on you since I did snap a picture of this delectable millet porridge a few months ago and posted it on Facebook. But I know most people want a recipe, they want DETAILS. So here it is – my most favorite, comforting, hug of a breakfast, made with a grain (really a seed) that is so underappreciated and low profile that I am ready to shine some more light on it.
I have posted two other millet recipes on this site, a pilaf with mushrooms as well as a mash with cauliflower. Neither of which has received much love in the way of comments even though I promised deliciousness, but I’m back to try again. Coincidentally, Phoebe Lapine posted a lovely millet salad with fennel and tomatoes on her site this week and I thought this is the time. Millet’s got some buzz.
I know it’s a risk to try something new, but millet is easy, non-offensive, as well as super nutritious, gluten-free and alkalizing. And when you make it taste like dulce de leche meets horchata meets chai tea, I know you’re going to love it. LOVE. I actually make a big batch of millet every Sunday so I can have this yumminess every morning no matter how busy or time-crunched I might be. Just like any other grain, you can freeze millet in batches and defrost whenever it strikes your fancy. I have a feeling most of you aren’t big on over-the-top desserts or sweets, but with a little extra sweetener I think this could even pass for a dessert, like rice pudding.
I absolutely must top something creamy with something crunchy, so a nut of sorts is always in the picture. And I am mad crazy for toasted coconut so I’ll add that too, if I have some. I wrote “optional” in the recipe next to the pistachios and toasted coconut so that you wouldn’t freak out over so many ingredients for a breakfast dish, but people, live it up and add them on!
Today’s the day to give millet a shot. No more excuses. If you don’t live near a natural foods store, you can order it from Bob’s Red Mill, Amazon or Vitacost. And if you do try this creamy, dreamy porridge, make my day and let me know about it!
Warm Coconut Millet Porridge
Ingredients
- 1 cup unsweetened almond milk, or if you prefer to use sweetened almond milk, you can lessen the added sweetener
- ¾ cup coconut milk, I use full fat Native Forest
- ¾ teaspoon pure vanilla extract
- 2 teaspoons – 1 ½ Tablespoons raw honey, optional
- 2 teaspoons – 1 ½ Tablespoons Grade A maple syrup, optional
- 1/8 teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom, this is amazing here
- 2 cups COOKED millet*
- 3 Tablespoons unsweetened flaked coconut
- 2 Tablespoons chopped pistachios or almonds or walnuts, optional
- 2 Tablespoons toasted unsweetened, flaked coconut (optional)
Instructions
- In a medium saucepan whisk together almond milk, coconut milk, vanilla, honey, maple syrup, salt, cinnamon and cardamom. Stir in millet and 3 Tablespoons coconut flakes, breaking up any clumps of millet.
- Bring mixture to a boil over medium heat, and lower to simmer. Simmer uncovered for 10 minutes, breaking up any remaining clumps of millet, until thickened.
- Remove from heat and serve with pistachios and toasted coconut flakes, if desired.
Notes
Like this recipe? Rate & comment below!
I made your millet porridge this morning after a friend told me how fabulous it was. She wasn’t wrong! I LOVED it! I made it in my Thermomix so it turned out a bit runnier than yours looks in the pictures which was fine by me. Thank you so much for sharing such a fabulous recipe. It is definitely going on my favourites list and I’m looking forward to trying more of your offerings. 🙂
So glad to hear that, Susie!
Just tried millet for the first time tonight and loved it.Your recipe looks delicious so will try it soon. How much cooked millet is a normal serving size for one person?
1 cup of cooked millet has about 200 calories, 41 grams of carbs and 6 grams of protein. In this recipe, I give a range for the serving sizes because not everyone eats the same amount. I personally eat 1 cup of cooked millet for breakfast. Hope that helps!
I just got around making this wonderful breakfast. I could not find organic coconut milk. I found a recipe on line to make it out of dried coconut for pennies a serving and very easy. I will make this again, and soak the millet first.
Thank you for all your wonderful recipes. I am going to make your Southwestern Quinoa Salad for 80 people at my fundraiser in June.
Look at you making homemade coconut milk! How fabulous! Hoping your big event goes well in June — I’m sure it will be wonderful 🙂
I love my oatmeal, but it has been getting old for me, too. I just tried this recipe this past weekend and was astounded by how wonderfully delicious (and healthy) breakfast could be. Thank you for the recipe!
Yay! I swear I eat this 4 days a week and I still loooove it. 🙂
You definitely made a “millet believer” out of me, although I think I was actually snared by the coconut:) The recipe is yummy and even better than a coconut pudding. I’m looking forward to trying it as a dessert and MAYBE even attempting your other millet recipes. Thanks for all your great culinary ideas!
Made this as a dessert to your vegetable curry…Delicious!! Thank you for the great recipe!! I also wanted to tell you that cauliflower mash is a favorite in the family now also.
Joann, that is a perfect match with the curry — yum! So nice to hear about the cauliflower mash, as well. Thanks!!
Hey Pamela do you believe in soaking grains
overnight with apple cider vinegar?? (To make it
Easier to digest)
I have started soaking my oats, rice etc after reading
Nourishing Traditions.
I do, Sharon! I soak all my grains and legumes overnight, either in plain water or with a little whey added (from yogurt). I mention it here: https://pamelasalzman.com/pantry/ I haven’t gotten into the habit of soaking nuts and seeds, though (unless it’s for almond milk or cashew cream.) I need to buy a dehydrator!
How much dry millet will make 2 cups of cooked millet?
Good question! It usually expands by about three times. So 1 cup dry should become 3 cups cooked. If you only want 2 cups cooked, start with 2/3 cup dry.
Thanks! I can’t wait to try this.
Just made this. It’s so delicious! Thanks for another great recipe.
How awesome! Thanks for giving it a go and letting me know 🙂
OMG! Making this next week! Thank you, Thank you, Thank you! Oldmeal is getting OLD! What a great alternative!
Did you just write “Oldmeal?” HA! That’s the funniest thing I’ve heard all day. Yes, make this, you’ll love it.
um…LOOKS AMAZING. We have so much cooking ESP going on! This reminds me so much of the coconut rice pudding I make. It was the first recipe I posted to FMP, so holds a special place in my heart. Will have to try this. xoxo
Crazy! Just took a peek at your coconut rice pudding which looks like heaven. xoxo