Apparently it’s millet week over here! I figured since many of you are new to this seed [yes, it’s a seed!] I would give you a back-to-back millet recipe so you can see the many different ways to use it in your kitchen and shovel it into your mouth.

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

Making millet porridge this week was actually a first for me and it took a bit of trial and error to get it right. I know exactly how to cook millet when looking for a fluffy side dish, but no idea when looking for a creamy breakfast.

My first thought was that I didn’t want it to take 20 minutes to cook and then 10 more minutes waiting with the lid on before being able to eat. So into the grinder it went. I knew that grinding the millet would allow it to cook more quickly and it would also create a creamier, more porridge-like texture.

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

After a few trials with different cook times + methods I got it figured out.

And now I seriously cannot stop eating this.

The end result is like a mix between polenta and cream of wheat. It’s thicker than cream of wheat but creamier and softer than polenta. The flavor is light and nutty and totally devourable without a single topping. I thought it would need banana on top to sweeten or a maple syrup drizzle but for my taste buds it was perfect all on its own.

I couldn’t believe how similar it was to polenta in the end. I think you could even cook it with slightly less liquid and use it in the exact same way as polenta. Oooh, did I just get some ideas!

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

After letting the millet rest in your bowl for a few minutes it sort of solidifies [like polenta] but remains incredibly creamy. I just couldn’t get over how much I loved the texture.

You can see in the above photo how it actually pulls away from the bowl. You could probably turn the bowl over and it would slide out in one solid piece.

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

I kept the toppings simple but they were just right.

A sprinkle of cinnamon, a dab or two of coconut oil, and a handful of chopped pecans.

I find this much more comforting and satiating than a bowl of oats and perfect for the cold snap that hit us this week. Below you’ll find a few ideas for sweet and savory toppings. I’m going savory style for lunch today.

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

Print this!

Creamy Millet Porridge

gluten-free, vegan // yields 1 serving

1/3 cup raw millet
1 teaspoon unrefined coconut oil
3/4 cup unsweetened almond milk, or milk of choice
1/2 cup water
coconut oil, cinnamon, pecans, optional toppings

Pulse/grind millet until coarsely ground [about halfway to flour] in a clean coffee grinder, blender, or food processor. You want the millet seeds to be about 3/4 ground.

Melt the coconut oil in a small pot over medium heat. Once hot add the ground millet and stir for 2-3 minutes, lightly toasting. Slowly pour [it will spatter a bit] in the milk and water and stir. Bring to a simmer stirring occasionally [it won’t be smooth yet], then stir until the mixture is fully combined and creamy.

Reduce heat to low/simmer and place a tight fitting lid on top. Simmer for 8-10 minutes. Do not stir while it cooks. Remove the lid and give it a few stirs. The consistency should be creamy and thick but pourable. If it seems runny place the lid back on for 1-3 minutes. If it’s too thick add a bit more milk to thin out. Pour into a bowl and let sit for about 3-4 minutes to thicken. Top as desired and enjoy.

notes: This method results in a stiff but still creamy texture after letting it rest in your bowl. If you want a thinner [but still thick and creamy] texture use 3/4 cup water and 3/4 cup milk and eat immediately after pouring in your bowl. Butter or ghee can be substituted for coconut oil. This recipe is easily doubled or tripled, etc. to serve more or to have leftovers. To reheat you’ll want to add more milk/water before heating and stir to combine.

……

sweet toppings: coconut oil/butter, nut butter, nuts, raisins, banana, cinnamon, honey, maple syrup

savory toppings: avocado, sunny side up egg, butter, paprika, savory nut butter, hot sauce, parmesan, sharp cheddar, nutritional yeast

Breakfast Friday >> Creamy Millet Porridge | edibleperspective.com

My mom just got into town last night, so I’m off to make her a hot breakfast + hug her for forever.

Happy breakfasting + enjoy the weekend!

Ashley

Chocolate Peanut Butter Creamy Chia Pudding

gluten-free, vegan // yields 2-4 servings

2 cups unsweetened almond milk, or milk of choice

1/2 cup chia seeds

1/4 cup creamy peanut butter

1/4 cup unsweetened cocoa powder, or cacao

6-8 medjool dates, pitted

1/2 teaspoon pure vanilla extract

toppings options: goji berries, flaked coconut, chia seeds, almonds, peanut butter, granola, chocolate chips, banana, cinnamon, etc.

Whisk together the chia seeds and milk in a bowl. Add in the peanut butter, cocoa powder, dates, and vanilla and stir once or twice. The mixture will be blended after chilling so no need to fully combine them at this point. You just want everything fully chilled. Place in the fridge for 4 hours or overnight. Remove and pour/scrape contents into your blender. Turn on and work up to high until fully smooth. Add more milk if desired to thin out. Add more dates and/or liquid sweetener for more sweetness.

Portion and serve immediately with desired toppings. If not serving right away keep chilled in your fridge in a sealed container until ready to serve.

notes: If the consistency becomes too thin you can blend in 1-2 tablespoons more chia seeds and then refrigerate for 1-2 hours to thicken. If you are unable to eat peanut butter I recommend using sunflower seed butter instead. Any other nut butter would also work but would not impart as much flavor.