This Millet & Chia Breakfast Porridge is a great alternative to oatmeal. Millet is gluten-free and the most alkaline of all grains. It is also quite versatile, and can also be made savory (see note at the bottom). This recipe is a great vehicle for healing spices such as cinnamon, turmeric and ginger along with other fun super-food additions such as spirulina, maca powder, goji berries or even Vital Proteins Collagen Peptides. While not vegan, these collagen peptides have been a recent addition to my mostly plant-based diet and my body is thanking me for it!
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
1 cup uncooked millet
2-3 cups almond milk or water*
2 cups of cut fruit of your choice (apples or bananas work well)
4 Tablespoons white or black chia seeds
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~
maple syrup or honey to taste (if not using stevia)
toasted pecans, walnuts or almonds
Dried fruit such as cranberries, goji berries, 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.
Vital Protein Collagen Peptides
Raw cacao powder
Millet also 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.
“Funny” I was just going to ask if you would have a class for Breakfast on the “GO”
Millet never had her…!
How long will this millet porridge last for in the fridge? Can I make it at the beginning of the week and reheat it when I need it?