Millet Porridge is a warm, creamy breakfast recipe with a hint of coconut and a hearty crunch provided from cooked millet. Gluten-free.
Coconut milk adds a creamy texture, combined with the nutty, and a slightly crunchy addition of the millet, it is a winning breakfast combo.
According to the Whole Grains Council, ancient grains are grains that are largely unchanged over the last several hundred years.
Millet is actually a seed, not a grain, even though it is sometimes classified this way due to its grain-like properties. It is a good source of copper, phosphorus, manganese, and magnesium.
Even after cooking, millet kept a slight crunch, which was quite delicious. It provides the satisfaction of a crunchy addition such as nuts, without the calories. However, I do recommend adding a couple of almonds anyway!
Ingredients
- 1 cup millet
- 2 cans coconut milk
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 2 tbsp. maple syrup
- dash of salt
How to Make
- Cook. Cook millet in coconut milk for 30 min, stirring frequently.
- Season the porridge. Stir in spices and syrup. Serve warm.
Millet can be prepared like rice or quinoa, boiled, and then fluffed with a fork. To make a creamier product you can add more liquid and stir more often.
More Breakfast ideas
- Pumpkin Pancakes
- Cowboy Skillet,
- Breakfast Burrito
- Easy Homemade Oatmeal Packets Kids Will Love
- Chocolate Chip Pumpkin Bread
Like pumpkin? Try adding a scoop or two of canned pumpkin. This addition turns the porridge into a creamy dish that tastes like pumpkin pie for breakfast!
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Millet Porridge
Ingredients
- 1 cup millet
- 2 cans coconut milk ✅
- 1 tsp. vanilla ✅
- 1 tsp. cinnamon ✅
- 2 tbsp. maple syrup
- dash of salt
Instructions
- ⭐️Cook. Cook millet in coconut milk for 30 min, stirring frequently.1 cup millet, 2 cans coconut milk
- Season the porridge. Stir in spices and syrup. Serve warm.1 tsp. vanilla, 1 tsp. cinnamon, 2 tbsp. maple syrup, dash of salt
Notes
Nutrition
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Heather Mason says
yum, this looks good. I’ve never really tried millet before either. I like oatmeal, but for some reason it does not agree with my stomach, I will have to try this instead!
Jodi Danen says
Heather, I was impressed with the millet as an oatmeal replacement. I hope you enjoy it as much as I did 🙂
rachel @ athletic avocado says
I love the use of millet as a great alternative to oatmeal. I need to try that!
Jodi Danen says
I was thrilled with how it turned out. I hope you enjoy it too Rachel 🙂
Kelly // The Pretty Bee: Allergy Friendly Eats says
I did a millet porridge as well! Fun! Yours looks really tasty!
Jodi Danen says
Millet is turning into a fun new grain for lots of us Kelly! Yours looks fantastic too:)
ginger hultin says
This looks so good! I bet it is crunchy and creamy all at the same time – I love coconut so I’m definitely trying this 🙂
Jodi Danen says
Ginger, you are so right with the crunch and creamy texture, so yummy.
Karielyn@TheHealthyFamilyandHome says
Hi there Jodi! Millet would have been a good one for me to try too, because I’ve never used it before. I love what you made with it and the clean ingredient list. Very nice! 🙂
Jodi Danen says
Thanks Karielyn! Give it a try- easy and delish 🙂
Sam @ PancakeWarriors says
Millet is one of the grains I have yet to cook, since we have gone to a mostly GF house as well (Dave has a gluten allergy). Hopefully we can try this, sounds awesome!
Jodi Danen says
I would recommend giving it a shot, Sam. Easy to prepare and tasty 🙂
Rebecca @ Strength and Sunshine says
Mmmm yes! Love my millet! My mom and I both have celiac, but for awhile there (I’m now 7+ years GF) I was the only one!
Jodi Danen says
I am sure I could learn a ton from you Rebecca! You must have been young when you found out. I can only imagine how hard that had to be. I will certainly be adding millet to my list of tasty, gluten-free grains 🙂
Meal Makeover Mom Janice says
Love that millet is so inexpensive! I need to try this. 🙂
Jodi Danen says
Janice, this is a great added benefit!
Tania @ The Cook's Pyjamas says
I love the idea of using millet as a porridge. I have had it in salads and patties, but never as a creamy dish. It’s not ideal porridge weather at the moment but will have to remember this when the weather cools down.
Jodi Danen says
I am going to have to try millet in a salad Tania. That sounds like a yummy addition 🙂
Deanna Segrave-Daly says
I’m so inspired to try millet after this month’s ReDux and I love trying new hot whole grains breakfast recipes like this one 🙂
Jodi Danen says
Thanks Deanna! I am happy I finally gave it a try.
Rebecca says
I love millet. It has become probably my biggest go-to since becoming gluten-free, over four years ago. I use it often, along with quinoa, brown rice, and buckwheat, among others. I can still eat oats, and do nearly daily, but love the versatillity of millet for all sorts of things. If you have a coffee/spice grinder or a good food processor, you can also grind it down into a polenta, which I find to be another good variation, especially for morning porridge. My husband is not gluten-free, but when we eat together, everything we make is. We do not keep any gluten-containing flour or pasta in the house, but he’ll still enjoy his whole wheat toast, and sometimes cereal. He absolutely doesn’t mind it, and hasn’t from the beginning of the transition.
Jodi Danen says
Oh, I love your polenta idea Rebecca! I will have to give that a try.
Beth says
This was the most creamy delicious breakfast!
MomInPort says
Four stars after doubling the cinnamon and vanilla and using non-canned coconut milk. The canned coconut milk was too rich. I’ve made this recipe several times with various tweaks, and I think this is the best way, so far. I also toasted the millet first which puffs up the grains and gives it a lighter texture. Definitely toast pecans and coconut to add on top w just a few dried cranberries—delish!! Macca Powder goes great with this for an added boost of energy and hormone balance!
I haven’t tried the pumpkin version, yet. But I definitely will as soon as I have another pumpkin recipe to use the rest of the can on!
Jodi Danen, RDN says
I love the toasting of the millet! Great idea and your version sounds amazing. Thank you for sharing!
MomInPort says
Oops! Just made this again and I think I accidentally halved the coconut milk last time! That was probably the real reason it was fluffy!! It’s great both way, tho!!
Susan says
This is my first time making millet. Love this recipe. Thank you!