Enjoy This Soothing, Delicious, Creamy Vanilla Millet Porridge

Creamy and comforting millet porridge made with whole grain millet. A warming and subtly sweet breakfast that’s perfect for meal prep. Just 5 ingredients and 1 pot required!

PORRIDGE

1 cup uncooked millet

2 cups water

2 cups dairy-free milk (plain, unsweetened, we like boxed coconut or almond milk, or half the amount of canned light coconut milk plus more water)

1-2 Tbsp maple syrup (or other sweetener of choice, plus more to taste)

1 tsp vanilla extract

1/2 tsp ground cinnamon (or other spices to taste)

Instructions

OPTIONAL (for improved nutrient absorption and to reduce bitterness*): Soak millet overnight (or at least 6-8 hours) covered by 1-2 inches of cool water with a little apple cider vinegar. Drain and rinse.

Add millet to a large saucepan or pot with water and dairy-free milk. Stir. Bring to a low boil over medium heat, then reduce to a simmer and cover. Cook for ~20 minutes, stirring occasionally, until the millet is tender. There should still be enough liquid that it’s soupy in texture — if not, add more dairy-free milk or water as needed.

Use an immersion blender (optional to make it smooth / porridgy) to blend until smooth. Add desired flavorings like maple syrup, vanilla, and cinnamon.

Serve warm with desired toppings like chopped apples, pears, peaches, berries, banana, stewed apples, or chopped nuts and seeds.

Store leftovers covered in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. It will firm up / harden in the refrigerator/freezer, so add more dairy-free milk or water when reheating (on the stovetop or in the microwave). To defrost from frozen, let thaw overnight in the refrigerator before reheating.

Adapted from minimalistbaker.com