Millet Porridge Breakfast Recipe

A slightly different twist on your normal breakfast fare, this is a recipe I've tweaked and enjoy very much.

Millet Porridge:

Add 1 cup of millet (dash of salt and butter optional) to 2 cups of boiling water; then cover and cook over a slow, gentle boil until water is absorbed (about 15 to 20 minutes).

Add a few dashes of cinnamon, 1 to 1 1/2 cups of coconut milk, or any other kind of milk you want, a generous pour of maple syrup, to about half of cooked millet (save the rest of the millet in the refrigerator for another day), and mix well with a hand mixer or similar tool to get it almost the consistency of a puree; you won't quite get it pureed as the millet doesn't break up that well, and then cook over a low temperature, a very gentle boil, for about 10 minutes. This will make about 2 servings. Serve warm!

You can also make more millet and keep it refrigerated so as to save time when preparing this breakfast over the next few days.

This is a wholesome, nourishing breakfast, good for people who need help with digestion, people with allergies, those who have issues absorbing nutrients, or just anyone tired of the usual breakfast grains, like oatmeal.

I use whole grain millet for this recipe, such as Bob's Red Mill, as pictured below.

 Enjoy!