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.
Creamy Millet Porridge with Roasted Strawberries
A hearty, gluten-free breakfast porridge featuring home cracked millet topped with maple roasted strawberries and hemp seeds.
- 2 cups quartered strawberries
- 2 teaspoons maple syrup
- 1/8 teaspoon ground cardamom
- 2 teaspoons unsalted butter
- 1 cup uncooked millet
- 2 cups whole or almond milk plus extra as needed
- 1 cup water
- 1/8 teaspoon salt
- Hemp seeds, for topping
- Maple syrup, for topping
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 toasted 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.
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: