Millet is a healthy whole grain that is naturally gluten-free and a good source of protein and dietary fiber. It has a mild nutty flavor, cooks in about 30 minutes and is a unique breakfast option. When cooking millet as a breakfast cereal, the ratio of liquid to grain is higher as this hearty grain expands when cooked. I used two cups of liquid, a combination of almond milk and water, to a 1/2 cup of the millet. Quinoa, amaranth and bulger have different flavors but are good alternatives. Serve a big pot of this millet porridge for breakfast with a bowl of fresh berries, toasted almond slivers, raisins or currants and your favorite milk.
- 1/2 cup dry millet rinsed and drained
- 1 1/2 cups milk of choice I used almond milk
- 1/2 cup water
- 1 tablespoon pure maple syrup or to taste
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of Kosher salt or sea salt
- 1/4 cup currants optional
- Topping ideas: fresh fruit, granola, chopped nuts, shredded coconut
- In a small saucepan over medium heat, combine the millet, milk and water. Add in the maple syrup, vanilla, cinnamon, salt and currants. Bring to a boil and reduce the heat to low. Simmer the porridge for about 25 minutes or until almost all the liquid has been absorbed. Remove from the heat. Serve with toppings of your choice and milk.
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