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. Toasting a grain then running it in a coffee grinder or blender for a few pulses creates a mixture that will become creamy without even trying. Perfectly creamy while still having a bit of texture from the whole pieces left. Add your favorite toppings including fruit, nuts, and seeds then you’ve got a filling, nutrient dense breakfast.
- 2 cups quartered strawberries
- 1 tablespoon maple syrup
- 1 cup millet
- 1 1/2 cup water
- 1 1/2 cup whole or almond milk
- Preheat oven to 375˚ F. Toss strawberries with maple syrup. Roast for 15-20 minutes or until strawberries are soft and juicy.
- In a skillet, lightly toast millet for 3-4 minutes. Remove and let cool slightly. In a coffee grinder or blender, pulse toasted millet. Millet should be roughly half grain, half flour consistency.
- Combine millet in a pan with water and milk. Simmer over medium-low heat, stirring frequently, cooking for 15-20 minutes. 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 and a bit of heavy cream or milk.
Creamy Millet Porridge
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.
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: