Millet Breakfast Porridge

Millet porridge cooked in coconut milk with cinnamon and maple syrup. Ready in 30 minutes on the stovetop for a cozy breakfast alternative to oatmeal!

Have you started your Christmas shopping yet?

I have a fast growing pile on the outskirts of the living room, stacked with half-open Amazon boxes, chocolate bars, and un-framed photos. 

The unmade gifts of Christmas 2021 future. 

I have to be careful to keep the ones for M covered with a random sweater or photo frame. 

But the best hiding place for gifts is in plain sight, right? 

I did most of my holiday shopping early this year to prepare for some time off around the holidays. 

Which means I can totally wait until the last minute to wrap it. 

But I refuse to wait until it’s freezing to make warm bowls for breakfast. 

Lately, I stumble out of bed, dress in warm layers, then make a bowl of something warm to eat with my coffee. 

This Millet Breakfast Porridge is ready in 30 minutes on the stovetop for a cozy alternative to oatmeal. 

Load it up with your favorite toppings and save any leftovers for an easy breakfast tomorrow! 

So, have you tried millet yet?

This round yellow circular grain doesn’t get enough love here at Flora & Vino.

And it really should, because I’m always on the hunt for gluten-free breakfast bases that aren’t oatmeal. 

I’m remedying that today by showing you how to use it in an easy way for breakfast! 

I used Eden Foods Organic Millet to create this gluten-free breakfast bowl. 

This beautiful millet is USDA Certified Organic and cooks in just 30 minutes on the stovetop. 

It’s mildly sweet, light, and fluffy.

Oh, and it’s also a complete protein source that contains all of the essential amino acids!

Sounds like a great way to start the day, what do you think? 

Here’s what you need to make Millet Breakfast Porridge:

• 1 cup Eden Foods Organic Millet
• 1 15-oz can coconut milk, lite
• 1 cup filtered water
• ¼ tsp ground cinnamon
• 1-2 TBSP pure maple syrup, to desired sweetness

That’s it!

It’s so easy to make this Millet Porridge on the stovetop in the morning!

To make Eden Foods Organic Millet into porridge, we cook it in coconut milk instead of water and add more liquids to give it a creamier consistency. 

A touch of cinnamon and maple syrup make it lightly sweet and spiced. 

First, give the millet a quick rinse and then add it to a large saucepan with the coconut milk, filtered water, optional maple syrup, and cinnamon.

Bring the saucepan contents to a low-boil over medium-high heat.

Cover and cook the millet porridge for ~30 minutes, or until the liquids are absorbed and the millet is a creamy, soft consistency.

I like to turn off the heat and let the millet sit for about 10 minutes, then uncover and fluff the porridge with a fork before serving. 

If the millet porridge is too thick, add a splash of unsweetened almond milk and mix well for a creamier consistency. 

You can also taste the porridge here and add more maple syrup for sweeter porridge. 

Alternatively, you don’t *have* to add any maple syrup at all if you’re not feeling it! 

Once you’re happy with the porridge consistency and sweetness, it’s time for breakfast. 

To serve, divide the millet between bowls and add all of your favorite breakfast bowl toppings, like you would with oatmeal. 

This Millet Porridge is the perfect base for endless topping! 

Here are some of my favorite topping ideas:

• unsweetened almond milk
• mixed berries
• nut butter
• granola
• chia seeds

Anything goes, so feel free to add your favorites! 

Some other ideas that I haven’t tried yet are:

• dried fruit
• chopped nuts
• coconut
• cacao nibs 
• hemp hearts
• jam

What would your toppings be?

This Millet Porridge is an excellent vegan, gluten-free, and refined-sugar-free breakfast idea that’s packed with protein and cozy vibes. 

Enjoy it warm and rejoice in a warm breakfast bowl that *isn’t* oatmeal! 

I like to top my millet porridge bowls with a splash of almond milk, fresh berries, granola, nut butter, and chia seeds. 

The Millet Porridge can also be made in advance. 

The recipe serves about 4, so I recommend enjoying it warm the day of, when you have time for a longer breakfast, then reheat leftovers on busier days to come. 

Store the leftovers in an airtight container in the refrigerator for 3-5 days and reheat them before serving.

If the leftovers will get a bit stiff and dry, add a splash of almond milk and mix to combine before reheating. 

If you make this Millet Breakfast Porridge, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

All about the warm cereal combos? 

For more creative alternative to oats, check out my Cream of “No Wheat” and Coconut Quinoa Porridge, too. 

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XO Lauren

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This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!