This porridge is a great alternative to oatmeal. It is gluten-free and the most alkaline of all grains. It is also quite versatile, and can be a great vehicle for healing spices such as cinnamon, turmeric and ginger.
Read the “tips & notes” for more ideas. You can use stevia to sweeten it. For more neat info on this wonder herb click here.

Millet Breakfast Porridge


Millet Breakfast Porridge


1 cup uncooked millet
2-3 cups almond milk or water*
2 cups of cut fruit of your choice (apples or bananas work well)
2 Tablespoons toasted sesame seeds
1 teaspoon cinnamon
1/2 teaspoon dried ginger
A pinch of nutmeg
A pinch of salt
A few drops of liquid stevia or in the powder form

For the top~
coconut oil
maple syrup or honey to taste (if not using stevia)
toasted pecans, walnuts or almonds
Dried fruit such as cranberries, raisins or chopped dates

Makes about 4 servings


Combine all the ingredients for the porridge together in a sauce pan and bring to a boil. Cover and reduce to a simmer. Let cook for 25 minutes until millet is cooked and tender. Stir and check occasionally while cooking, adding extra water as needed if you want it to be loose.

Remove from heat and serve with top with about 2 teaspoons coconut oil per serving, a drizzle of maple syrup and with any other desired topping.

Tips & Notes~

*You can cook millet light and fluffy just like rice (basically 1/2 ~ millet/liquid ratio). If you would like it to be a bit more moist and creamy you can increase the liquid accordingly. For a thicker consistency use 2 1/2 cups liquid for the above recipe, for a looser creamier texture use 3 cups liquid.

Millet makes fabulous polenta. Cook with sautéed onions and vegetable stock until thick and creamy, then finish with a strong cheese such as Roquefort or Parmesan to make it extra creamy. Millet polenta can be served hot, or pressed into a pan, cut when cool, then grilled or sautéed.