Description
A comforting and creamy vanilla millet porridge made with almond milk, subtly sweetened with maple syrup and infused with warm vanilla and cinnamon flavors. Perfect for a nutritious and filling breakfast, this porridge is naturally gluten-free and can be customized with your favorite toppings like fresh fruit and nuts.
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 Millet: Rinse the millet thoroughly under cold water using a fine-mesh strainer to remove any debris and reduce bitterness.
- Combine Ingredients: In a medium-sized pot, combine the rinsed millet with 4 cups of almond milk.
- Bring to Boil: Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
- Simmer and Cook: Reduce the heat to a simmer and cook for 20-25 minutes, stirring occasionally, until the millet softens and the mixture thickens to a creamy porridge consistency.
- Add Flavorings: Stir in the vanilla extract, maple syrup, cinnamon if using, and a pinch of salt to enhance flavor.
- Cook Briefly More: Continue to cook for an additional 2-3 minutes, stirring well to combine all ingredients and allow flavors to meld.
- Serve: Serve the porridge hot, topped with fresh fruit, nuts, or any preferred toppings for added texture and taste.
Notes
- Rinsing millet is important to remove bitterness and improve flavor.
- Use any type of milk according to preference, such as cow’s milk, soy, oat, or coconut milk.
- Adjust sweetness by varying maple syrup or substituting with honey or agave syrup.
- Cinnamon is optional but adds a warm aromatic flavor that complements the vanilla well.
- For a thinner consistency, add more milk during cooking; for thicker porridge, reduce liquid slightly.
- Millet is naturally gluten-free, making this a great breakfast for those with gluten sensitivities.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Health-Conscious
