Millet porridge is a great alternative to oats porridge, and this plant-based option will make life easier for those looking for alternatives to egg breakfasts. Also, a gluten-free and lectin-free meal, with infinite possibilities to personalize to your own taste. Millet porridge can easily be a great breakfast or snack for children.
A lectin-free ancient grain making a comeback
Even though not as known in the Western cuisine, millet has been around for a very long time. Millet is an ancient grain, used in cuisines around the world, especially in Africa and Asia, tracking back thousands of years. It was the main grain in China before the rice became popular, and it is still the main grain in many countries in Africa. As a personal note, I found out it was the main grain in Romania too, and polenta, a traditional Romanian dish, was made with millet before corn was widely introduced by the agricultural revolution. Millet is a gluten- and lectin-free grain, high in protein, iron, magnesium, manganese, phosphorus, and lots of fiber that our gut bugs love. And birds love millet too.
I’ve been making millet porridge for quite some time now, but never got to share a recipe on here. Yesterday I bought an InstantPot and the first thing I tried to make in it was millet. I used the instruction from the manual, and pressure cooked it for 11 minutes, using a 1:1.75 millet to water ratio. It was great warm, we had it for dinner with mushrooms and grass-fed sausages, but I had a lot left so this morning I decided to make a porridge. Millet leftovers get quite dry after they cool down, but that’s why is so perfect to rehydrate with a non-dairy milk and make porridge.
So I used Pacific Hemp Milk, Unsweetened, Original to reheat and rehidrate the millet, in a thick stainless steel sauce pan, on low to medium heat, on the stove. I added vanilla, some nut butter I had in the fridge, toasted blanched, sliced almonds, some coconut oil, lots of cinnamon, and to give it a little boost, Lion’s Mane mushroom powder (great for mental focus and energy). And a pinch of salt (I didn’t use any salt when I cooked my millet, but if you do than maybe that’s enough).
I finished it with one organic strawberry, few frozen wild blueberries, more almonds and cinnamon, and a drizzle of Yacon Syrup. I don’t like sweet food, but you can taste as you make it and you can add some more of your favorite sweetener to it: monk fruit (granulated or syrup), swerve or stevia drops. This is an open canvas. Add chcocolate, cacao nibs, other seasonal fruits, other nuts or nut butters, coconut flakes, etc. You can add cacao and make it a chocolate porridge if that’s what you feel like. You can also use any non-diary milk you want, I happen to love hemp milk.
You can use millet that is already cooked and on the dry side, or you can also make it from scratch on the stove. For usual stove cooking you will need one part millet to two parts water, but if you only make porridge, I would use half water, half hemp milk (or other milk). This gives it a more creamier consistency and better taste for a porridge. You will also need extra milk that you start adding once your millet has absorbed all the other liquid, to bring it to a creamy consistency. You add milk, stir and continue to cook on a low heat until you like the consistency. Add the vanilla, cinnamon, coconut oil, the nut butter if using, mix well and add to a serving bowl. Top with your favorite ingredients. The whole process will take about 20-25 minutes, that’s why it’s easier if you have the millet already cooked and you just rehydrate it with milk.
The below recipe instructions will have cooked millet as an ingredient. To cook the millet check the options above.
This recipe is part of The Ultimate Lectin-Free Breakfast Guide, Recipe Round-Up, check it out for more tasty and satisfying lectin-free breakfast ideas.
How to Make Millet Porridge
A lectin-free alternative to oats porrdige and a great plant-based breakfast option.
- 1 heaping cup dry, cooked millet (check post above for instructions and options)
- about 2/3 cup unsweetened hemp milk / or other non-diary milk
- 1 tsp or more cinnamon powder
- about 1/4 cup sliced, blanched, toasted almonds
- pinch of salt
- 2 tsps nut butter
- 1 tsp vanilla extract
- a small handful of berries / seasonal fruits
- 1/2 tsp Yacon Syrup or another approved sweetener you have
- Optional: Lion's Mane (or any mushroom powder you like), cacao nibs, grated chocolate, coconut flakes
In a sauce pan, mix the millet with 1/2 cup milk and reheat on the stove, on low to medium heat. Once hot start adding the rest of the milk. You can add as much as you want to reach your favorite consistency. Turn heat to the lowest, add the vanilla, half of the almonds, the coconut oil, the nut butter and cinnamon, salt if using. Mix it all, add more milk if you feel is too thick. Add the mushroom powder if using and mix well (if you make it for an adult). Once done add the porridge to serving bowls, sprinkle with more cinnamon, the rest of almonds, few berries, and a drizzle of Yacon Syrup. Alternatively, you can add a sweetener while still on heating. Taste and decide, I like mine without any other added sweetness. You can personalize your toppings as much as you want.
This quantity makes two servings.