Description
A warm and comforting creamy vanilla millet porridge made with almond milk, sweetened with maple syrup, and flavored with vanilla and cinnamon. This easy-to-make breakfast is naturally gluten-free and can be topped with fresh fruit or nuts for added texture and nutrition.
Ingredients
Scale
Millet Porridge
- 1 cup millet
- 4 cups almond milk (or any milk of choice)
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup (or sweetener of choice)
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
Toppings (Optional)
- Fresh fruit
- Nuts
Instructions
- Rinse the millet: Thoroughly rinse the millet under cold water using a fine-mesh strainer to remove any impurities and excess starch.
- Combine millet and milk: In a medium-sized pot, add the rinsed millet and 4 cups of almond milk (or your preferred milk) and stir to combine.
- Bring to a boil: Place the pot over medium heat and bring the mixture to a gentle boil.
- Simmer the porridge: Reduce the heat to a simmer and cook for 20 to 25 minutes, stirring occasionally to prevent sticking, until the millet softens and the porridge thickens to a creamy texture.
- Add flavorings: Stir in the vanilla extract, maple syrup, ground cinnamon (if using), and a pinch of salt to enhance the flavor.
- Cook briefly more: Continue cooking for another 2 to 3 minutes to allow the flavors to meld and the porridge to thicken further.
- Serve: Ladle the porridge into bowls and top with fresh fruit or nuts as desired. Serve hot for a nourishing breakfast.
Notes
- Use any type of milk for different flavors, including cow’s milk, oat milk, or soy milk.
- Adjust sweetness by adding more or less maple syrup or your preferred sweetener.
- For extra creaminess, stir in a tablespoon of nut butter or coconut cream before serving.
- Rinsing millet helps reduce any bitterness and improves texture.
- This porridge can be stored in the refrigerator for up to 3 days and reheated with a splash of milk to loosen it.
