Millet Porridge


I was really annoyed when I was told that I could no longer have oats as part of my diet. I’ve been gluten-free for about 10 years, and all that time I’ve been able to tolerate oats. About a year ago I started to feel unwell again and my nutritionist and I pinned it down to oats.

BOOO!!! What was I supposed to have for breakfast now?! I pretty much had porridge every day.

Since then, I’ve been trying to widen my menu for breakfast as I’m a bit of a ‘have the same thing every day’ girl and I’ve read that this can be not so great for you, so I decided to try and jazz it up a bit.

I’ve made my own refined sugar-free granola (more on that another time) but I was in need of something comforting and warming one day.

I came across the idea of using millet instead of oats and it worked. I used this recipe from Naturally Ella but without the strawberries. I also halved it to make enough for just me, although you could do double and heat it up the next day as it does take a bit of time to make.

I used:

1/2 cup millet

2 cups of coconut milk (or any dairy free milk I have –  carton not tinned stuff) I found it drinks up the liquid so be prepared to add more as it cooks.

1/2 teaspoon vanilla extract (adds a little sweetness without the sugar)

I simply ground the millet in my Nutribullet (any food processor will do) so that it was half ground, half whole and then toasted it in the pan for a few mins. I then added the coconut milk and kept stirring. I have attempted to do my morning yoga whilst leaving this to cook but I don’t recommend it – I nearly burnt the pan dry! One task at a time!!!

It takes about 15-20 mins to cook, but do keep an eye on it. A little while to wait but worth it I think.

I’m interested to try porridge with other grains/seeds. Anyone tried Amaranth or teff or even quinoa?


4 thoughts on “Millet Porridge

    1. I have some of that too. Do let me know how it goes. I was going to mix millet and amaranth but I think the latter takes longer to cook?


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