This sweet and creamy millet porridge is a refreshing 4-ingredient alternative to classic oatmeal. It is a delicious blend of milk, cane sugar, and blueberries, all served on top of ground millet for a truly perfect breakfast to kick-start your day.
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If you enjoy this millet porridge, you should check out these other delicious recipes for more breakfast ideas. You can try sweet red lentil pancakes or red lentil protein waffles for a unique and tasty start to your day. They are some of my favorite vegan breakfast recipes, and I am sure you will love them too.
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❤️ Why you’ll love it
I love how this millet porridge is a delicious and refreshing twist on classic oatmeal, and it is ready in just 20 minutes. The simple addition of blueberries and a variety of toppings, such as chia seeds and sliced almonds, adds a burst of flavor and a satisfying crunch that makes this a truly perfect breakfast.
The process of preparing the millet is crucial for achieving the creamy texture of the porridge. Washing and rinsing the millet helps to get rid of any bitter-tasting hulls, and drying it up before grinding ensures a smooth, creamy consistency.
The best part is that this recipe requires only four basic ingredients, and you can use your favorite sweetener to make it truly your own. It is a simple, family-friendly recipe that is not only delicious but also versatile, so you can get creative with your toppings and enjoy a different flavor combination every time.
🧾 Key ingredients
This millet porridge is a simple and delicious breakfast that can be made with ingredients that are easy to source. You can find all of these ingredients at your local grocery store, or you may even have them in your pantry and fridge already.
Millet is the star of this recipe. It is a gluten-free grain that has a slightly nutty flavor and a texture that becomes creamy when cooked. While there are many different types of millet, we need finger millet for this recipe.
Milk and water are the liquid components that help to cook the millet and create a creamy porridge. I use almond milk or my homemade cashew milk.
Cane sugar is added to sweeten the porridge. You can use any sweetener of your choice, such as maple syrup, agave nectar, or coconut sugar. Keep in mind that the amount of sweetener may vary depending on the type of sweetener you use.
Blueberries are not only added for their sweet and tangy flavor but also for their vibrant color. They are cooked along with the millet to infuse the porridge with their flavor and turn it a beautiful shade of purple.
Chia seeds and blanched sliced almonds are optional toppings that add a crunch and extra nutrition to the porridge. You can also top it with more blueberries or any other toppings of your choice.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this millet porridge recipe, a good quality saucepan is the most important piece of equipment you will need. It is perfect for cooking the millet and blueberries until they are soft and have released their juices, and for simmering the porridge until it reaches a creamy consistency.
👩🍳 Instructions
Making millet porridge
STEP 1
Start by washing and rinsing your millet a couple of times using a sieve. This will help get rid of any hulls that can cause a bitter aftertaste later on.
STEP 2
For a creamy millet porridge, dry the millet up in a towel and grind it. You can use a food processor or the chopping bowl of a hand blender for this.
STEP 3
Take a saucepan and add the prepared millet, milk, and water. Bring this mixture to a boil and then cook it over medium heat until most of the liquid is absorbed. This should take about 15 minutes.
STEP 4
Next, reduce the heat to low and add the blueberries and cane sugar to the saucepan. Stir the mixture well and let it simmer for 5 minutes. This will help the porridge become creamy.
STEP 5
Once the millet porridge is ready, it is time to add your favorite toppings. I like to add a lot of additional blueberries, chia seeds, and sliced almonds. This adds a delicious crunch and an extra burst of flavor. Enjoy your delicious and nutritious millet porridge.
💡 Expert tip
The key to achieving a creamy and delicious millet porridge is the initial preparation of the millet. If you prefer a smoother texture, consider grinding the millet in a food processor or hand blender after rinsing. This step ensures that the millet grains break down, resulting in a smoother, creamier porridge.
🔄 Variations
Incorporate some sweetness and a hint of spice with cinnamon and raisins. Sprinkle the top of your millet porridge with a dash of cinnamon and add a handful of raisins. These dried fruits will provide a chewy texture and a burst of natural sweetness, complementing the subtle spice of the cinnamon.
Add a delicious twist to your millet porridge with chocolate and banana. Instead of cane sugar, consider adding overripe mashed bananas to sweeten the porridge. Additionally, mix in a couple of tablespoons of cocoa powder for a rich, chocolatey flavor.
If you are a fan of the classic combination of peanut butter and jelly, consider swirling a spoonful of peanut butter and a drizzle of your favorite berry jam on top of your millet porridge. This variation adds a fun, nostalgic twist to your breakfast.
Another great variation is adding coconut to your millet porridge. Substitute one cup of milk with full-fat canned coconut milk and add a quarter cup of shredded coconut flakes. This variation will give you a delicious tropical flavor and a creamy, rich texture. Consider topping it with some toasted coconut chips or dragon fruit cubes.
🥣 Serving ideas
Millet porridge is a versatile and delicious dish that can be enjoyed in many ways. For a satisfying and wholesome breakfast, consider serving it with a side of freshly cut fruits, such as strawberries, bananas, or kiwi. The fresh fruits will add a refreshing touch to the creamy porridge and provide a natural sweetness.
For a delicious brunch or breakfast spread, you can serve this porridge alongside some banana pancakes or banana waffles. The light and fluffy texture of the pancakes, coupled with the sweet aroma of the waffles, will complement the creamy porridge perfectly, creating a hearty and satisfying meal.
If you are looking for a quick and easy option for a mid-day meal, this porridge can be a great choice. Pair it with a fresh salad for a balanced, nutritious lunch. Consider a quinoa salad with berries and a tangy vinaigrette dressing or a classic chicken salad sandwich. Finish the meal with a sweet millet porridge.
❄️ Storing tips
Storing and reheating millet porridge is a straightforward process that allows you to enjoy this delicious dish even on the busiest of mornings.
To store, allow the porridge to cool completely before transferring it to an airtight container. It can then be stored in the refrigerator for up to three to four days.
If you want to freeze any leftovers, it is best to store the porridge without any toppings. Once it has cooled, transfer it to a freezer-safe container or individual portions in freezer bags. The porridge can be kept in the freezer for up to one month.
When you are ready to enjoy it, allow the porridge to thaw in the refrigerator overnight. Then, reheat it on the stovetop, stirring continuously to prevent it from sticking to the bottom of the pot. If you find that the porridge has thickened upon reheating, you can simply add a splash of milk and stir until it reaches your desired consistency.
🤔 FAQs
Millet is a gluten-free ancient grain that is widely used in many cultures around the world. It is a small, round grain that can be prepared in a variety of ways, including boiling, steaming, and toasting.
For this recipe, I used almond milk, but you can use any type of dairy-free milk you prefer. However, I do not recommend using fully canned coconut milk, as it can make the porridge too heavy and fatty.
Yes, you can use any berries you have on hand, such as blackberries, strawberries, raspberries, or a combination of these. You can also use frozen fruit; just add them directly to the porridge without thawing.
Absolutely! You can use any sweetener of your choice. I typically use cane sugar or maple syrup, but you can also use low-carb sweeteners like stevia or erythritol. Just be sure to adjust the measurements according to your taste preferences.
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Creamy Blueberry Millet Porridge
Equipment
Ingredients
- ½ cup Millet hulled
- 1 cup Dairy-free milk (I used almond milk)
- 1 cup Water
- 2 Tbsp Cane sugar or sweetener of your choice
- 1 cup Blueberries
- Chia seeds optional for topping
- Blanched sliced almonds optional for topping
- More blueberries optional for topping
Instructions
- 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.
- For creamy millet porridge, dry up your millet in a towel and grind it in a food processor or in the chopping bowl of a hand blender. See the video for more visuals.
- Take a saucepan and add millet and all liquid ingredients. Bring it to a boil and cook them over medium heat until most of the liquid is absorbed. It will take approximately 15 minutes.
- Then reduce it to low heat and add blueberries and cane sugar. Stir and simmer for 5 minutes until creamy.
- The millet porridge is ready now. Add your favorite topping. Mine are: lots of additional blueberries, chia seeds, and sliced almond. Yum! Enjoy!
Notes
- 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.
- The golden ratio (according to my opinion) is by using 1 cup of millet and 4 cups of liquid. For the best creamy texture use 4 cups of milk, but we rather recommend 2 cups of water and 2 cups of milk in combination. You can substitute 1 cup of milk for heavy cream or full-fat coconut cream for a richer result.
Video
Nutrition
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 that 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. 🙂 This recipe was also featured in their article titled Creative Ways to Eat Whole Grains for Breakfast.
UPDATED: This recipe was originally posted in March 2019. It has been updated with detailed instructions and tips in Feb 2024.
Kara
I have Millet already ground so how much pre ground millet would I use in this recipe?
My Pure Plants
I just blitzed millet a bit, so they are not completely ground in this recipe. I would still keep the 1:4 millet:liquid ratio. Let me know how it goes.
Lori
Can someone please tell me whether you are supposed to cover the Millet while it is cooking? I know I have to cover it when I am making it as a hot dish like rice
My Pure Plants
Hi Lori, I don’t cover it.
Davilyn eversz
I rinse then let it dry then grind. I often toast it first. I make cream of millet on the stove or in my fuzzy logic zojirushi. Just to mention, there are several brands of white cane sugar that are processed without using bone char filters. Costco carries organic C&H which is vegan. I liked your article accompanying this recipe. Very down to earth – I have also grown weary of pretentious food blogs…reading yours was quite refreshing. Keep up the good works!
Jason Peterson
The proportion for proso millet is indeed 1:4 by volume, or slightly more liquid (contained in the berries). The variation in cookbooks is unbelievable; any less and the porridge will turn solid and burn. The grains cook quickly without any preparation, and make a nice sunny yellow meal. Unless the millet is old, I find that most of the specific flavor cooks off. One could tame it some more and use 1:1 mixture with rice. Maybe add the rice a few minutes later, as it cooks quicker.
Real milk is needed for creaminess and nutrition. Plant drinks are pointless: Just add the seeds or ground flour that the “milk” is made out of.
Marnie
Plant based ‘milks’ are definitely not pointless. They add a wonderful creaminess to this recipe as well as to many many others. Besides.. they taste better, are much better for you health AND much better for the environment.
Katrina L Morris
Being lectin free for 1 year this porridge is the only grain I’ve had. I was so excited to have found it. I replaced chia seeds with pine nuts. I have a full belly, it feels so good! Lol
My Pure Plants
Hi Katrina,
It is so good to hear you liked our recipe.
Cecilia
Can you eat this cold like overnight oats?
My Pure Plants
Absolutely.
Rita Bee
Such a delicious breakfast hot cereal. As we are hunkered down currently I am shopping in my own pantry and realized I purchased millet flakes 6 months ago from local Eastern European market and this was a great way to use them. I added some local honey that crystallized in jar another great way not to waste and use what I already had.
Thanks for sharing your delicious creation. This will become a regular in my breakfast line up.
Happy cooking and eating,
My Pure Plants
We are so happy you liked our recipe. Most people think of only oats for breakfast, but millet porridge is equally versatile. Did you add any fruits, nuts or seeds or only honey?
Sara
I’m lectin free for health reasons and love millet as a rice replacement. So happy to find this recipe for porridge! I used coconut milk, cinnamon and a sugar free ‘maple’ syrup. Turned out delicious!! Will be adding walnuts too:) Thank you!
My Pure Plants
We are so glad you liked it. Thanks for trying our recipe.
Alison
I love oatmeal for breakfast and make it all the time, but I’ve never tried millet! This looks delicious, especially with the blueberries, almonds, and chia. This is on my list of recipes to try. I love that it’s health and plant-based too!
Arun
Great recipe, I love my morning oatmeal. Tommorow giving it a try.
Madi Rowan
This look absolutely delicious! I’ve never made anything with millet actually, I’ll have to give this a try! Thanks for sharing!
-Madi xo | http://www.everydaywithmadirae.com