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Millet Breakfast Porridge
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  • CourseBreakfast
  • CuisineBudget-friendly, Bulk recipe, Gluten-free, Vegan, Vegetarian
  • 1/2 cup millet, pre-soaked overnight*
  • 1/4 tsp. salt
  • 1/2 cup coconut milk
  • 1/2 tsp. ground cinnamon
  • 1/2 Tbsp. coconut sugar
  • 2 dates, pitted and sliced
  • 1 large banana, sliced
  • 2 Tbsp. chopped walnuts
  1. Pour the dry millet into a bowl, cover with water, and soak in the refrigerator for 8-12 hours. Drain and rinse before cooking.
  2. Add the pre-soaked millet, 2 cups of water, and the salt to a saucepan and bring to a boil. Once boiling, reduce heat to low and simmer, covered, for 15-20 minutes, or until millet becomes creamy and the water has been absorbed.
  3. Remove from heat and stir in coconut milk, cinnamon and coconut sugar.
  4. Spoon porridge into bowls and top with sliced dates, bananas and walnuts.
Recipe Notes

*Soaking the millet first creates a creamier porridge and reduces phytic acid, which makes the nutrients in the millet easier to absorb.

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