Millet Porridge for Today's Natural Goldi-Bear(s)

By Amber Olson
February 12, 2010
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Millet Porridge for Today's Natural Goldi-Bear(s)

Author Notes: I've never been keen on warm oatmeal to start my day, much preferring granola as the way to get the heart healthy benefits of a whole oat breakfast.The concept of something warm and creamy and spicy, though, is very compelling. Recently, the golden whole grain known as millet found space in my pantry because it's a nutrition packed powerhouse, and gave me a reason to embrace warm porridge made specifically for breakfast. It's a great source of B vitamins, has no gluten, is easy to digest, and has a mild and nutty flavor. Cooked in almond milk, and enhanced with spices, no one can resist!Amber Olson

Serves: about 3 cups

For the porridge:

  • 1/2 cup millet
  • 3 cups almond milk

Combine the following to make the Spice Blend:

  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamon
  • 1/8 teaspoon ground star anise
  • pinch of ground cloves
  1. To refresh your spices, put the blend into a dry skillet and toast over a low heat for a few minutes to release their fragrance. (This may be necessary only if you have spices that have been sitting in your pantry for an extended period of time.) Put millet in a dry skillet over medium heat and stir frequently to toast. It will take on a little color and smell a bit toasty. Remove to a bowl to stop any further browning. (This step isn't absolutely necessary but enhances the flavor of the finished porridge.)
  2. In a 1or 2 quart saucepan, bring almond milk to a boil. Add the millet, reduce to a simmer and cook uncovered over low heat about 30 minutes. You don't have to constantly stir but be attentive that it doesn't stick and start to burn. (Alternatively, a double boiler will solve this problem and free you up from the cooktop).When millet is tender and porridge is still slightly soupy, stir in 1 tsp. of the spice mix. Cook a bit longer if you prefer a thicker consistency. Serve warm, topped with any fresh or dried diced fruit.
  3. Variations: Millet can be cooked in fresh cold water. You will probably want to add a good pinch of salt at the beginning of the cooking process and some sweetener towards the end as well. Some type of nut topping with the fruit would also be appropriate.

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