Millet Porridge

READY IN: 30mins
Recipe by Jenny Sanders

Looking to add other grains to your diet? Try millet as a hot breakfast cereal. Note: I adopted this as an "authorless" recipe, as it was one I had tried and liked. I have changed the recipe from the original description that it made 2 servings; as I and both other reviewers at this time found that it really makes 1 serving. It can, however, be doubled very easily. I cook mine in my rice cooker which I recommend as a very easy way to make this.

Top Review by StrawberrysCream

As a gluten intolerant who used to love oatmeal, this is one of my favourite recipes and I am remiss in not reviewing it earlier. I usually double it so I don't need to make from scratch everyday and reheat in the micro. I also add extra dried fruit such as Goji and blue berries and sometimes also add fresh fruit at the end such as banana. I have made this in my rice cooker without fuss for years, but am now experimenting with a saucepan to avoid replacing the deceased rice cooker and I find it needs a lot more attention paid when cooking on the stove. Adding a tablespoon of coconut oil helps me get my daily quota in, and stops the porridge from sticking to the saucepan so easily. I also find the millet cooks to a nicer consistency if I put the ingredients together the night before and let the grain soak before turning the heat on in the morning while I am getting ready for work. Thanks very much for sharing this recipe Jenny.

Ingredients Nutrition


  1. In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins.
  2. Bring to a boil.
  3. Reduce heat to low, cover and simmer for 25 minutes without stirring.
  4. If the liquid is not completely absorbed, cook for 3-5 minutes longer, partially covered.
  5. Remove from heat.
  6. Drizzle with maple syrup or honey.
  7. Serve.

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