- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 800 ml
- 200 ml
- 2 tbsp
- ½ tsp
- ½ tsp
- 1 tsp
- 30 g
- 100 g
Process
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Rinse the millet under cold running water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed millet, whole milk, water, and salt. Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low, cover, and simmer for 20–25 minutes, stirring every 5 minutes to prevent sticking, until the millet is tender and the mixture is thick and creamy.
Stir in the honey, ground cinnamon, and vanilla extract. Cook for 1 more minute.
Remove from heat and let rest for 5 minutes. The porridge will thicken further as it sits.
Serve warm, topped with chopped mixed nuts and fresh berries.
Kitchen notes
Kitchen notes
- Rinsing the millet removes excess starch and prevents the porridge from becoming gluey.
- Stir frequently towards the end of cooking; millet can stick to the bottom of the pan and burn.
- If the porridge becomes too thick, thin it with a splash of milk or water until desired consistency.
Substitutions
- whole milk→almond milk or oat milk for dairy-free
- honey→maple syrup or agave nectar
- mixed nuts→seeds like pumpkin or sunflower for nut-free
Storage & reheating
Store leftover porridge in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave, adding a splash of milk or water to loosen. Freeze for up to 2 months; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why did my millet porridge turn out gluey?
Gluey porridge usually happens when the millet is not rinsed well or when it is overcooked with too little liquid. Rinse the millet until the water runs clear to remove excess starch, and keep the heat low while simmering. Stir often and add more liquid if needed.
Can I use a different type of milk?
Yes, you can substitute whole milk with any plant-based milk such as almond, soy, or oat milk. Keep in mind that plant milks may be thinner, so you might need to reduce the water slightly or simmer a bit longer to achieve a creamy texture.
How do I know when the millet is fully cooked?
The millet is done when the grains are tender and have burst open, and the mixture has thickened to a creamy consistency. Taste a spoonful; it should be soft with no gritty texture. If it still feels firm, add a little more liquid and cook for another 5 minutes.
Can I make this porridge ahead of time?
Yes, you can cook the porridge up to 3 days in advance and store it in the refrigerator. It will thicken considerably when chilled, so reheat it gently with extra milk or water, stirring until it reaches the desired consistency.
Is millet porridge gluten-free?
Yes, millet is a gluten-free grain, so this porridge is naturally gluten-free as long as all other ingredients are gluten-free. Always check labels on added ingredients like vanilla extract or nuts for potential gluten-containing additives.
Can I add other toppings or mix-ins?
Absolutely. Try adding dried fruit, a spoonful of nut butter, or a sprinkle of seeds. You can also stir in mashed banana or grated apple during cooking for extra sweetness and flavor.
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