This Blueberry Millet Porridge recipe is a refreshing 4-ingredient alternative to the classic oatmeal. In combination with blueberries, it is a perfect breakfast to kick-start your day. Cooking millet for breakfast is easy and the outcome is somewhere between rice pudding and oatmeal. Closer to which end is only depending on your taste. This version is one of my go-to vegan millet recipes for breakfast.
What is millet?
In short, millet is an underrated gluten-free whole grain. 🙂 On a more serious note, millet grains are tiny yellow balls with a black dot on one side.
I wasn’t a huge fan of millet either before I was diagnosed with coeliac. Not for some time even after that. However, I began to try and test different recipes and after eating these Sweet Millet Balls with Mixed Berries Sauce I was hooked. Love millet now.
When I was asked by the Whole Grains Council to develop a recipe specifically for their Whole Grains Sampling Day I immediately thought of millet. If you don’t know them, they are a non-profit consumer advocacy group who intends to educate people about whole grains and promote their health benefits. So it is not a sponsored post in any meaning, but rather a whole grain and millet enthusiast post. 🙂
Hulled finger millet or Ground millet porridge
I love the idea that this millet porridge recipe can be made two ways:
- If you prefer to have a whole grains breakfast porridge, which is similar to rice or tapioca pudding, then go with hulled finger millet.
- If you prefer to have an oatmeal-like experience, then use millet flakes or just grind your hulled millet pearls in a food processor.
It is up to you really. I tried both versions and the ingredients in the recipe card are working for both ways. The first version is more grainy, while the second version is rather a thick and creamy porridge.
How to cook millet for breakfast
As a first step, you might want to wash and rinse millet a couple of times. Millet can have this bitter after-taste if you don’t. The bitterness comes from the hull, so washing ensures that you get rid of any remaining ones.
Also, let me just note here that no need to soak the millet. It will not shorten the cooking time.
The next question is grind or not the grind.
Cooking millet grains
If you prefer to stick to the whole grains version of this recipe, you don’t need to grind. You will have a lovely, rice or tapioca pudding-like porridge, which I personally also enjoy very much.
Cooking ground millet
If you go for the thick and creamy millet breakfast then you have to use millet flakes or have to grind the millet pearls. You can grind millet in a blender or in a food processor if you need a big batch.
However, if you are the only one eating millet, these appliances might be too big. I recommend therefore a coffee grinder or what I usually use is the chopping bowl of a hand blender. If you wash your millet, please dry it up among towels otherwise grinding wet millet properly is hard.
The perfect way to cook millet porridge
In both cases, the golden ratio (according to my opinion) is by using 1 cup millet and 4 cup liquid. For maximum creaminess use 4 cups of dairy-free milk (like this homemade cashew milk). A more frugal approach would be 1 cup millet – 2 cup water – 2 cup milk. I don’t recommend to increase the water part any further otherwise, you might end up with cooked millet as a side dish, not as a breakfast.
STEP 1 – Milk and millet
Take a saucepan and add millet and your choice of water – dairy-free milk combination. Bring to boil and then cook them over medium heat until most of the milk is absorbed. It will take approximately 15 minutes.
STEP 2 – Adding sugar and blueberries
When almost all of the liquid is absorbed by millet (see below image), reduce heat and add sugar or maple syrup or sweetener of your choice and blueberries. Stir and simmer for 5 minutes until you have a creamy porridge.
Toppings for millet breakfast porridge
How to make your breakfast millet even better? With various toppings of course. My personal favorites are:
- lots of berries as you can’t have enough blueberries
- blanched almond slices for crunchiness
- chia seeds for added nutrition
This Warm Blueberry Millet Breakfast Porridge recipe is vegan, vegetarian, nut-free, gluten-free and WFPB-friendly (whole foods plant-based).
If you try this recipe, let us know. Leave a comment and rate it below.
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What more you need to try it? If you’re ready, watch this short video:
Blueberry Millet Porridge
- First, wash and rinse your millet a couple of times using a sieve to get rid of any hulls that later can cause a bitter after-taste.
- When almost all of the milk is absorbed by millet, reduce heat and add blueberries and cane sugar. Stir and simmer for 5 minutes until creamy.
- You don't need to grind them. If you prefer to have a whole grain millet breakfast, then after washing and rinsing continue with the recipe as described.
- I used frozen blueberries, but this porridge is - of course - even better with fresh ones. You don't need to thaw the frozen blueberries as the millet porridge is hot enough to deal with them right out of the freezer.