Creamy Millet Porridge with Roasted Strawberries

Prep Time 5 mins Cook Time 20 mins Yields 2 bowls

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


    1. Preheat oven to 375˚ F. Toss strawberries with maple syrup and cardamom. Roast for 15-20 minutes or until strawberries are soft and juicy.

    2. In a coffee grinder or blender, pulse toasted millet. Millet should be roughly half grain, half flour consistency. 

    3. 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.

    4. 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.

    5. Serve with roasted strawberries, a bit of heavy cream or milk, and a sprinkle of hemp seeds.


    Recipe Notes

    Recipe 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.

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