Creamy Vanilla Millet Porridge
User Reviews
5
Creamy Vanilla Millet Porridge
Description
Creamy Vanilla Millet Porridge cooks millet in a combination of water and dairy-free milk, often soaked beforehand to reduce bitterness and aid digestion. The grain is simmered until tender with gentle stirring, producing a slightly soupy yet creamy base. The porridge is flavored with vanilla extract, maple syrup, and ground cinnamon, balancing subtle sweetness and spice without overwhelming the milder millet flavor.
The porridge can be blended smooth with an immersion blender for extra creaminess or left with some texture. Toppings such as cinnamon-spiced pear, berries, banana, stewed apples, granola, nuts, or seeds can be added for contrast in flavor and texture, making it versatile for breakfast.
Storage guidelines include refrigerating leftovers for 3 to 4 days or freezing for up to a month. An Instant Pot method is available for convenience. The recipe notes best practices for millet storage and soaking to avoid bitterness and optimize nutrient absorption.
Ingredients
PORRIDGE
- 1 cup millet uncooked
- 2 cups water
- 2 cups dairy-free milk (plain, unsweetened // we like boxed coconut or almond milk, or half the amount of canned light coconut milk plus more water)
- 1-2 Tbsp maple syrup (or other sweetener of choice // plus more to taste)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (or other spices to taste)
FOR TOPPING optional
- pear or berries, banana, stewed apples, cinnamon-spiced
- granola or other granola, chopped nuts, seeds, chai-spiced
Instructions
- OPTIONAL (for improved nutrient absorption and to reduce bitterness*): Soak millet overnight (or at least 6-8 hours) covered by 1-2 inches of cool water with a little apple cider vinegar. Drain and rinse.
- Add millet to a large saucepan or pot with water and dairy-free milk. Stir. Bring to a low boil over medium heat, then reduce to a simmer and cover. Cook for ~20 minutes, stirring occasionally, until the millet is tender. There should still be enough liquid that it’s soupy in texture — if not, add more dairy-free milk or water as needed.
- Use an immersion blender (optional to make it smooth / porridgy) to blend until smooth. Add desired flavorings: We like maple syrup, vanilla, and cinnamon.
- Serve warm with desired toppings (we love cinnamon-spiced pears and chai-spiced granola). Other delicious options include berries, banana, stewed apples, or chopped nuts and seeds.
- Store leftovers covered in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. It will firm up / harden in the refrigerator/freezer, so add more dairy-free milk or water when reheating (on the stovetop or in the microwave). To defrost from frozen, let thaw overnight in the refrigerator before reheating.
Notes
- Soaking millet overnight with apple cider vinegar improves nutrient absorption and reduces bitterness.
- Store millet in the refrigerator to maintain freshness and prevent bitterness.
- Leftover porridge keeps refrigerated for 3-4 days or frozen up to 1 month.
- Instant Pot method: pressure cook all ingredients for 10 minutes, then blend if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Cups)
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 272 | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 5.9g | 12% |
| Fat | 5.7g | 9% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 27mg | 1% |
| Potassium | 156mg | 3% |
| Fiber | 5.9g | 24% |
| Sugar | 7.3g | 15% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 267mg | 27% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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