When it comes to morning porridge, I tend to stick with oatmeal (it’s the easiest to satisfy even the littlest member of the family). However, if I’m just cooking breakfast for myself, I make a cracked grain porridge. Running a grain in a coffee grinder or blender for a few pulses creates a mixture that will become lush without even trying. This creamy millet porridge has long been a favorite. Add your favorite toppings including fruit, nuts, and seeds then you've got a filling, nutrient dense breakfast.
PrintCreamy Millet Porridge with Roasted Strawberries
A hearty, gluten-free breakfast porridge featuring home cracked millet topped with maple roasted strawberries and hemp seeds.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 bowls 1x
- Category: Breakfast
Ingredients
Strawberries
- 2 cups quartered strawberries
- 2 teaspoons maple syrup
- ⅛ teaspoon ground cardamom
Millet
- 2 teaspoons unsalted butter
- 1 cup uncooked millet
- 2 cups whole or almond milk (plus extra as needed)
- 1 cup water
- ⅛ teaspoon salt
- Hemp seeds, for topping
- Maple syrup, for topping
Instructions
- Preheat oven to 375˚ F. Toss strawberries with maple syrup and cardamom. Roast for 15-20 minutes or until strawberries are soft and juicy.
- In a coffee grinder or blender, pulse millet. Millet should be roughly half grain, half flour consistency.
- Heat a small skillet or pan over medium-low heat. Add the butter and melt. Stir in the millet and lightly toast for 3-4 minutes.
- Add the milk and water. Bring to a boil, reduce to a simmer, cover, and cook for 15-20 minutes. Stir the porridge occasionally to check consistency. Millet should be porridge consistency and grain pieces should be soft. If grains are not soft, add a bit more milk and continue to cook until grains are tender.
- Serve with roasted strawberries, a bit of heavy cream or milk, and a sprinkle of hemp seeds.
Notes
Tips & Tricks: Swap the milk/water for whatever your favorite alternative milk is or use all milk for a creamier consistency.
Stock up: get the pantry ingredients you will need: strawberries, millet, hemp seeds
Nutrition: see the information.
Nutrition
- Calories: 514
- Sugar: 11.5
- Sodium: 328
- Fat: 11.2
- Carbohydrates: 90.5
- Fiber: 14.3
- Protein: 13.5
- Cholesterol: 10.3
Creamy Millet Porridge
variations
One of the great things about this recipe is that it's a suggestion, a base. There are so many possibilities that I could probably create a whole series on grain porridges with toppings.
Grains: I like to stick with more quick-cooking grains like this millet porridge but also quinoa, pearled farro, amaranth and teff (the latter two are amazing porridges without cracking the grains). However, sorghum, wheat berries, and einkorn work just as well- they just take a bit longer to cook.
Sweet Toppings: Depending on the time of year, whatever fruit is in season would work. Or, use jam/curds for citrus.
Savory Toppings: Savory porridge is easy with roasted vegetables (especially root/winter vegetables) and a fried egg. A couple of my favorite: roasted sweet potatoes or for summer, fresh tomato bruschetta.
Explore Millet
Millet is one of my favorite grains to use for breakfast when I need something quick. Unlike quinoa, it doesn't have a stronger flavor and thus, pairs well with produce from every season. Beyond this creamy millet porridge, a few of my other favorite millet breakfast recipes include:
Garlic Spinach, Millet, and Eggs
Spinach Millet Egg Bake
Pumpkin Pie Millet Porridge
Shanna Mallon says
I am so the same way. Once I get overwhelmed, the small things become bigger than they need to be, and I have to stop and go, wait, before things get out of control. This porridge looks so good!
Maci Britt says
I love making (and eating) millet porridge, but I never thought of grinding the millet! I'm sure that would make it just perfect! 🙂
Dana Shultz says
Sorry you were having an off day! But it sounds like this porridge did the trick. Gorgeous recipe and photos, as always.
Ashley says
I can totally relate to days like that! Usually walking the dogs + getting fresh air is a big help. This porridge looks excellent. Looove millet!
Liz DellaCroce says
This recipe is so beautiful I could cry!
Warm Vanilla Sugar says
Love the roasted strawberries in this! Great idea for breakfast 🙂
islandmarsh says
This looks delicious!!! Never thought of either of the two processes...thanks!
Alex Caspero MA,RD says
Gorgeous photos! Love the idea of adding roasted strawberries to a breakfast meal!
Caiti says
Strawberries roasted in maple syrup?? What the what! I've never thought of this- excited to give it a try!
HalfBakedHarvest says
Those roasted strawberries look so good! You photos make me want this for dinner!
Adeline @ healthyfoodiebaby says
I love the idea of the the cracked millet to create the right consistency for a creamy porridge. I really need to try this, I'm sure my baby girl would love this too!
autumn says
cracked millet=such a good idea! I love millet too, but am often not 100% happy with the texture either. Bob's red mill actually makes millet grits, which are awesome, but not as awesome as your DIY version 🙂
thelittleloaf says
I can't tell you the number of times I've spilled dried beans/nuts/quinoa/ - insert tiny pieced grain that gets everywhere - all over my kitchen floor. But you have to laugh. Life is good and starting the day with a bowlful of this is even better 🙂
Irina @ wandercrush says
Oh man, I've got a huge weakness for millet. The nuttiness sounds like it would be absolutely delicious paired with strawberries, I'll have to try this one soon!
Bernadette Nativo says
I am drooling over this. This sounds and, from your photos, looks amazing!
Bex Kitsch says
I cooked this with blueberries instead of strawberries and wow. Probably my favourite breakfast meal to date.
elalderson says
That's wonderful! It's a favorite of mine too!
amanda says
Would almond or coconut milk work for dairy free?
erin says
I've never tried it but I think you would be fine.
Cricket says
You're post are always so great. I always get flustered and then every little thing drives me mad, glad to see I'm alone. It had never occurred to me to grind up the millet, brilliant! I made a big batch your way and just heated a little up each morning such a time saver!
★★★★★
Sarah says
Love this! I will try it tomorrow morning! Your photos are amazing, congratulations for your beautiful blog 🙂 See you!
Izzy Bruning says
I definitely have days like that! But this porridge looks beautiful! 😉
Izzy | Pinch of delight
Alex says
If I were to make this with quinoa would I need to grind the quinoa the same way you do the millet?
Thanks!
Erin Alderson says
I typically don't crack quinoa when I use it in porridge because it doesn't thicken quite the same way as millet.
Loraine says
Toast first then pulse in blender? Instructions seem to be the other way round. I just bought millet for the first time, so I'm a newbie but I new where to come for a good recipe!
Erin Alderson says
You could honestly do either but yes, currently I tend to toast then pulse once the grains have cooled.
nysia says
You say to grind the toasted millet before you actually toast the millet?
Erin Alderson says
Fixed!
Afra says
Lovely. Fabulous idea to grind the millet a little. Combines wonderfully with the strawberries and I just love the hint of cardamom
★★★★
joanne says
I just found this millet porridge recipe and want to try it, but you can buy millet either hulled or unhulled. Which one did you use? Thanks!
Erin Alderson says
hulled!
Jd says
I just made this. The roasted strawberries were definitely the star of the show. Never roasted strawberries before. I added vanilla extract and cinnamon and some blueberries. Additional spices needs to be added to the millet otherwise it would have been extremely bland. So I gave the recipe 2 stars. Additional flavoring added to the millet would make it more tasty.
★★
Lilyw says
Friggin’ genius! Roasted strawberries is such a brilliant idea. Cardamom is divine. This put me in a good mood all day.
★★★★★