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!
My mom and I are trying to cut back on sugar and she found this recipe to try. We just enjoyed it together for breakfast and it was delicious! We especially loved the combination of spices. We will definitely do it again!
Great to hear! I make this very often for my daughters and myself, too!
This is Awesome!!’ I love it and so do my little Toddlers! Thank You fir sharing as I find it sooooo difficult for breakfast ideas.
What great news!! So happy it was a success with the little ones, too. 🙂
Truly delicious! The cardmom makes it the best breakfast I’ve had in a very long time. Will definetely make this again, and again!
The cardamom makes it! Thanks for writing in!
Absolutely awesome! Good fats, protein, GF, DF and so tasty!!!
I second that!
Oh wow!!!!!! Thank you Pamela!!!! I did this breakfast for my family here in the Caribbean, this morning and they were wowed! Definitely a keeper. I added pumpkin seeds and cranberries on top as well with my almonds and homemade toasted coconut!
How nice! I bet the pumpkin seeds and cranberries on top were fantastic. Perfect for fall!
G’day from downunder, we tried this porridge when we started our experiment going gluten free – what a sublime introduction. Thank you so much.
G’day, Katy! So glad you enjoyed this. I think millet is great!
Hi this looks lovely. I have not had millet before but I can no longer eat oats so want to try it.
Do I soak the millet over night before cooking?
Also, you say you make a batch for the week, do you just reheat a portion each day and add toppings? Or do you mean that you make enough cooked millet, then add the other ingredients each day?
I hope that makes sense!
Many thanks
Make total sense! If you want to soak the millet ahead of time, you absolutely can! It makes the millet more digestible, although millet doesn’t have as much phytic acid as other grains, so I usually skip the soaking. I cook the millet in water at the beginning of the week and then use the cooked millet during the week and add the almond milk, coconut milk, spices, etc. I like to have the millet in the fridge plain in case I change my mind a few days later and want something different.
Great thanks!
I do this with quinoa (minus the cinnamon, cardamon) and love it! About to make it with millet and I just know I’m going to love it, too! Thanks
Quinoa iss great, too! I actually love the texture of quinoa, but the blandness of millet is easier to work with here. Hope you enjoy it!
I can’t believe I have never heard or tried Millet before. Its dreamy creamy. Will try it with coconut milk soon for uber health breakfast meal.
Let me know if you do!
Hi, I’m a student and so looking for cheap, easy and healthy recipes. What would this be like with just milk, water and some sort of sweetener like normal porridge? Are the extra ingredients such as coconut milk necessary or are they just to suit your own taste? I personally don’t like coconut so would be happy not to add it! Thank you x
Thanks for your question! The coconut milk thickens it up a bit and adds a nice flavor that I like. But you can finish it off with just milk, it just might be not be as creamy as with the coconut milk. It will still be delicious. The key flavors are the cinnamon, cardamom and the sweeteners. If you just add sugar, it will be different, but certainly less expensive. At least you’re making your own hot cereal instead of instant packets — those things are a fortune for low quality ingredients.