This millet breakfast porridge is creamy, smooth, delicious, healthy, and easy to make!
So, I am the type person who likes warm, really healthy comforting breakfast in the morning no matter the season.
This millet breakfast porridge always feels like a nice loving hug from the insides. It keeps me full until lunch wich reduce my tendency to mindlessly snack through the day.
I sometimes like to switch things out so I will have quinoa, black rice, or oats porridge instead of millet.
Although quinoa looks quite similar to millet they are not quite the same. Fyi, you will have a hard time picking them out if you were to put them in some unlabeled jars.
Here are some key points and differences:
Quinoa is a grass while millet is a whole grain. Millet has a mild nutty taste while quinoa has a more grassy flavor to it. Not everyone’s cup of tea. They are both naturally gluten-free, packed with fiber, magnesium, and amino acid. Quinoa is a complete chain of protein, quinoa is not. They are both great additions to a healthy diet.
Quinoa has a rounder shape while millet sort of look broken and uneven.
Millet has a creamier texture when cooked properly but can easily be a rice replacement for an healthier option.
Quick tip! Millet gets a really soft texture when it’s soaked overnight. It also takes less time to cook. Without soaking, with the adequate amount of water millet takes around 30 to 35 minutes to fully cook on the stovetop on medium heat. On the pressure cooker or instant pot without soaking, millet takes 5 to 8 minutes to be fully cooked.
Lastly, millet is more cost-effective to buy than quinoa, it’s also more budget-friendly.
Quinoa is unusually well done under 8 minutes on the stovetop, 3 minutes in the pressure cooker. A good indication is the little white opaque rings around the seeds. It’s also best to avoid overcooking it as it is not as enjoyable.
When I make millet breakfast porridge or any type of porridge for that matter, I always top it off with fresh or frozen fruits,( whichever ones I have on hands or in season), fresh herbs like basil and rosemary, and edible flowers.
Millet breakfast porridge | vegan- Gluten-free
- 1 cup dry millet
- 1 cup nut milk
- fresh fruits and herbs
- 3 cup water
- a pinch of sea salt
- your choice of sweetener
- 1 tsp cinnamon powder
- Feel free to soak the millet overnight if you can.
- Otherwise, Add it in a saucepan along with the water and sea salt. Bring to boil on medium to low heat.
- Let cook until soft.
- This should take around 30 to 35 minutes.
- Stir in the cinnamon and sweetener.
- Serve up topped with the nut milk, fruits, and herbs.
|Amount per serving|
|% Daily Value*|
|Total Fat 3.5g||4%|
|Saturated Fat 0.5g||2%|
|Total Carbohydrate 57.7g||21%|
|Dietary Fiber 7.2g||26%|
|Total Sugars 6.2g|
|Vitamin D 1mcg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|
Feel free to make a large batch of this porridge and store in the fridge without the toppings and milk for the rest of the week. Just add milk, warm it up if you prefer and top with fruits!
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