Millet Porridge with Lemon Curd and Sunflower Seeds

5 from 2 reviews


  • 1/2 cup uncooked millet
  • 1 1/2 cups water
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1/2 cup whole milk
  • 1/4 cup lemon curd
  • 2-3 tablespoons sunflower seeds


  1. Add millet to a pot over medium heat. Swirl for 2-3 minutes, letting millet lightly toast. Add water, vanilla extract, and maple syrup. Bring to a boil, reduce to a simmer, and let millet cook until water is absorbed, 25-30 minutes*. Stir the millet occasionally as it cooks.
  2. Once millet is done, remove from heat and stir in the milk. Add more or less milk depending on the texture you desired. Divide into 2 bowls (or eat as one large serving) and swirl in the lemon curd and sprinkle with sunflower seeds.


*While stirring, I always check the consistency starting after about 15 minutes and add water as needed. My "simmer" on my stove top isn't always a simmer.

*Lemon curd being used is originally from my cornbread pancake post