📝 About This Recipe
Rediscover the ancient charm of millet with this velvety, cream-colored porridge that offers a delightful nutty undertone and a satisfyingly chewy texture. Naturally gluten-free and rich in minerals, this dish elevates a humble grain into a gourmet breakfast experience through the addition of aromatic vanilla and a bright, citrus-infused berry compote. It is a warm, comforting hug in a bowl, perfect for slow mornings when you crave something wholesome yet indulgent.
🥗 Ingredients
The Grains
- 1 cup Hulled Millet (rinsed thoroughly in cold water)
- 2 cups Water (filtered)
- 1.5 cups Full-fat Coconut Milk or Whole Milk (for creaminess)
- 1/4 teaspoon Sea Salt (to balance the sweetness)
Aromatics and Sweetener
- 1 teaspoon Pure Vanilla Extract (or one vanilla bean, scraped)
- 3 tablespoons Pure Maple Syrup (adjust to taste)
- 1/2 teaspoon Ground Cinnamon (Ceylon cinnamon preferred)
- 1 tablespoon Unsalted Butter or Coconut Oil (for a silky finish)
Berry Topping
- 2 cups Mixed Fresh Berries (blueberries, raspberries, and sliced strawberries)
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Fresh Lemon Juice
- 1 tablespoon Honey or Agave (for macerating)
Garnish
- 1/4 cup Toasted Sliced Almonds (for crunch)
- 4-5 pieces Fresh Mint Leaves (torn or chiffonade)
- 1 tablespoon Hemp Hearts (optional for extra protein)
👨🍳 Instructions
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1
Place the rinsed millet in a dry medium saucepan over medium heat. Toast the grain for 3-4 minutes, stirring constantly, until it smells nutty and a few grains start to pop.
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2
Carefully pour the 2 cups of water and the sea salt into the pan. Be cautious as it will steam vigorously.
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3
Bring the mixture to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 15 minutes.
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4
While the millet simmers, prepare the berries. In a small bowl, toss the mixed berries with lemon zest, lemon juice, and honey. Let them sit at room temperature to macerate and release their juices.
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5
After 15 minutes of simmering, check the millet. Most of the water should be absorbed. The grains should be tender but still holding their shape.
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6
Stir in the coconut milk (or dairy milk), maple syrup, and ground cinnamon. Increase the heat slightly to medium-low.
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7
Cook uncovered for another 8-10 minutes, stirring frequently to prevent sticking, until the porridge reaches your desired creamy consistency.
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8
Remove the pan from the heat. Stir in the vanilla extract and the butter (or coconut oil) until fully melted and incorporated.
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9
Cover the pot and let it rest for 2 minutes; this allows the starches to settle for a smoother mouthfeel.
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10
Spoon the warm porridge into four deep bowls.
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11
Top each bowl generously with the macerated berries and a drizzle of the accumulated berry syrup.
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12
Finish with a sprinkle of toasted almonds, hemp hearts, and fresh mint for a beautiful, vibrant presentation.
💡 Chef's Tips
Toasting the millet before adding liquid is the secret to a complex, nutty flavor profile. If the porridge becomes too thick upon standing, simply whisk in a splash of warm milk to loosen it up. For a time-saving hack, soak the millet overnight in water to reduce the cooking time by nearly half. Avoid over-stirring in the first 15 minutes to ensure the grains don't become gummy. Always use pure vanilla and maple syrup rather than imitation versions for the cleanest, most authentic taste.
🍽️ Serving Suggestions
Serve alongside a hot cup of Earl Grey tea or a frothy Matcha latte. Pair with a side of soft-boiled eggs for a complete sweet-and-savory breakfast spread. Add a dollop of Greek yogurt or coconut cream on top for extra tang and richness. For an autumnal twist, swap the berries for caramelized apples and toasted pecans. Enjoy chilled the next day as a 'millet pudding' snack, adding a bit more milk before eating.