Millet Porridge

A warm bowl of creamy Millet Porridge on cool mornings is the best breakfast you can ever imagine. It’s a family friendly healthy morning meal that’s protein packed, vegan, and so easy to make.

Course Breakfast

Cuisine American

Keyword how to make millet porridge, millet porridge breakfast, millet porridge recipe, vegan millet porridge

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 352kcal

Author Gunjan

Ingredients

2 3/4 cups oat milk
1 pitted date
1/2 tsp vanilla extract
1 tbsp chia seeds
3 tbsp hempseeds
1/4 cup water
1/2 cup millet (rinsed)

toppings

1 apple (sliced)
1/2 tsp cinnamon powder
1/4 tsp cardamom powder
1-2 tbsp pumpkin seeds

Instructions

In a blender combine ½ cup oat milk, date, vanilla extract, hempseeds and chia seeds. Blend it very smooth. Keep it aside.
In a saucepan bring water to a boil and immediately pour the blended milk in it. Stir nicely and bring the flame to medium heat.
Stir in rinsed millet and add another 1 cup of oat milk to it. Stir and cook covered at low-medium flame for 5 minutes.
Remove the lid and stir again to make sure it does not stick at the bottom. Add the remaining 1¼ cup of oat milk to it and stir well. Cook covered at low flame for 10 minutes. Remove the lid and stir to make sure it does not stick at the bottom. If millets are still not soft at this stage then cook covered for another 5–7 minutes or until millets are soft and chewy. Stir again at this stage and turn off the flame.
While you cook millets combine sliced apples with cinnamon powder and cardamom powder in a nonstick pan and cook for few minutes until the apples are slightly aromatic yet crunchy and juicy. You may sprinkle little water on the apples if you feel its getting dry. Turn it off.
Now, if you like your porridge to have a little loose consistency then add 2-3 tbsp oat milk in the hot millet porridge ( Do not cook at this stage, so make sure that the flame is turned off). Stir and ladle it in your serving bowls. Top it with the sliced cooked apples and pumpkin seeds. You may also drizzle maple syrup if you like your porridge little sweeter. Enjoy it hot.

Notes

This taste best when served immediately. However, refrigerate the leftovers to be used the next day. It might get thick and dry so combine little oat milk depending on your choice of consistency on the leftover millets. Warm it up in a saucepan over the stove until first two bubbles. Garnish and enjoy.
Since, I added chia seeds and dates the liquid is absorbed very quickly so make sure to stir at intervals of 3-4 minutes to avoid any sticking to the pan.
You may also drizzle little maple syrup if you like your porridge on a sweeter side. For us, the apples were sweet enough and paired well so we did not require extra maple syrup.

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