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!
Hi Pamela,
What a great recipe — even my five-year-old son loves it, WITH the cardamom. We’ve quarantined for two weeks, due to possible exposure to the CoronaVirus, and I’m cooking many of your delicious recipes for inspiration, nutrition and variety. This one is real comfort good, and healthy! Much appreciated when it feels like the walls are closing in at times.
Thank you for all the great information on your website and in your cookbook. Combined with your sense of humor, which cracks me up, your approach to food makes cooking and meal-planning more easeful.
I’ve been following your website for about 7 months, bought your first cookbook, and I look forward to the next book. Thanks again!
Thank you so much, Lola! What a generous comment. I do hope you and your family stay well during this time. Glad you are enjoying all the recipes!
Man…this looks great! Can hardly wait to try! Thank you so much. Did you ever think about slow cooking it overnight?
I haven’t but I think it would turn out great. I would follow my instructions for slow cooker apple pie oats and see what happens!
Do you think that this would work in a rice cooker, like quinoa does, in the same water to millet proportion?
I would guess so, but it’s just a guess since I’ve never tried it in a rice cooker. Sorry!
I don’t know what took me so long to try this… I ate it for an early lunch and the leftovers in the fridge taste just like my favorite indian dessert, kheer! amazing! thank you!
Because I never taught it in a class. Isn’t it the best? xo
Fantastic recipe!! I have made it two days in a row now for my family and we definitely prefer it over oatmeal now. Thank you for sharing 🙂
So nice to get out of the oatmeal rut, too! Thanks, Kiki!
I am using millet flakes, do I roughly follow the same instructions – pre-cook and then assemble with the rest of the ingredients?
Thank you!
Thank you for the wonderful recipe! II was feeling a bit lost when it came to breakfast. I have given up gluten. But your recipe completely made my day. Loved every bite.
Mmmmm…love this one, too. Thanks for writing in! 🙂
I make this two-three times a week and top it with Mark Bitman’s vegan spicy apple jam. Thanks for posting!
Whoa. What’s Mark Bittman’s vegan spicy apple jam? Need to investigate that one! Thanks, Melody!
1] My Gripe:Early stage cataracts make things look darke. So old folks like me have a harder time reading type of the pale gray kind as is used in your site and so many others lately… What is the matter with BLACK ??? Are Web-Developers trying to save ink??? Black would really save eyestrain… and would certainly be appreciated…
2] Despite all the above gripe I really enjoyed this site, and cooked a batch at once… The package recipe called for 1Tbsp of olive oils and 1 cup of millet to roast/fry+ stir till it is tan, before adding 2 cups hot water to it. Simmer it 20-30 minutes. My terrible sweet tooth led me to grate 1/2 a banana in the bottom of a cereal bowl,add 1 cup millet top it with 1/3 cup cooked cranberries, stir it in, and then top it with ANDES,1Tbsp Crème de menthe chips ….talk about one good dessert…!!! thanks- I am going to try all your recipes too, now that I found Millet/Quiona… and thank you for the tip on soaking grain in slightly acidified H2O…
Your comment made me laugh! I have no idea why my web developer chose gray type. Bummer. I will talk to him. Thank you for the feedback, though. Would love to hear back from you if you make any of the recipes. Cheers!
Look great. I look forward to trying it.