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Home > Blog

03.14.12 Breakfast

Pumpkin Pie Millet Porridge

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I had an "oh right" moment this morning.  My dog and I are currently sitting on a front porch, overlooking a lake, with only the sounds of birds to keep us company.  I'm out of cellphone reception and I'm 15 minutes from town.  I didn't realize, but I needed this.

Pumpkin Pie Millet Porridge | Naturally Ella

We took a hike this morning and I didn't take my camera.  It's the type of morning that's unseasonable warm for Illinois in March but there was still a slight chill in the air.  I turned around just in time to see the sun just about to crest over the hill and my first reaction was, "I wish I had my camera."  My second, "Actually, I'm glad I don't."

I know a lot of people say this, but I grew up behind the camera.  We had a partial dark room in the basement and I can't ever remember  a time when my father didn't have a camera in his hands.  My first camera was a pentax 35mm and from there on out- I always had my camera, always looking through the lens

Pumpkin Millet Porridge | Naturally Ella

Yet this morning was a precious reminder that sometimes life is better experienced, living in the moment.  I stood, watched the sunrise, took a deep breathe, and then continued on my hike.  It was one of those "you had to be there" moments.

A good for the soul moment.

Millet Porridge | Naturally Ella

Millet is like amaranth in that I don't cook with it as often as I should.  This breakfast was inspired by Sarah's (The Yellow House) Spiced Millet Bowl  and Sarah's (My New Roots) Pumpkin Pie Amaranth Porridge.  (both are blogs you should check out if you haven't already!)

 

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Pumpkin Pie Millet Porridge

Print Recipe
  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 2 1x

Ingredients

Scale
  • ½ cup uncooked millet
  • 1 ⅓ cups water
  • ⅓ cup pumpkin puree
  • ½-1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • pinch clove
  • maple syrup, to taste
  • toasted pecans, to top

Instructions

  1. Combine millet, water, pumpkin, and spices together in a sauce pan. Stir and bring to a boil the cover and reduce down to a simmer. Let cook for 20-30 minutes until millet is cooked and tender. Stir and check occasionally while cooking, adding extra water as needed. It's all about the kind of texture and consistency you want.
  2. When almost done, add a bit of maple syrup and taste. Start on the low end (a teaspoon or two) and continue until you've reached a desired sweetness.
  3. Remove from heat and serve with toasted walnuts (and a bit of heavy cream if you like!)

Did you make this recipe?

Tag @naturallyella on Instagram and hashtag it #naturallyella

More recipes you may enjoy

  • Amaranth Porridge with Maple-Meyer Lemon Curd
  • Amaranth Porridge with Caramelized Bananas and Pecans
  • Roasted Sweet Potato Baked Eggs
  • Spinach Millet Egg Bake

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  1. Katrina @ Warm Vanilla Sugar says

    March 14, 2012 at 9:29 am

    This looks so healthy! Love this idea!

    Reply
  2. Laura says

    March 14, 2012 at 9:32 am

    Like you, I don't eat millet nearly as often as I should. Breakfast seems like a good segue for change. And also like you, Im really savoring those totally-beautiful-no-camera-just-enjoy moments too.

    Reply
  3. Ambika Viswanathan says

    March 14, 2012 at 11:01 am

    Looks so hearty. I am trying to eat more healthy grains, would love to try this recipe!

    Reply
  4. Adrienne @ How To Ice A Cake says

    March 14, 2012 at 12:39 pm

    I tried millet a few months ago and was not a fan. But I'm thinking I should give it another shot after reading this post 😀

    Reply
  5. Margarita says

    March 14, 2012 at 2:23 pm

    Incredibly healthy and delicious! Thanks for the recipe. 🙂 I wish I was looking at a lake right now too...

    Reply
    • naturallyella says

      March 14, 2012 at 8:27 pm

      It's really nice- sometimes I don't think my parents know how lucky they are!

      Reply
  6. Laura @ Gluten Free Pantry says

    March 14, 2012 at 2:25 pm

    Amazing! I can't wait to make this for breakfast this week!

    Reply
  7. Courtneyraejones says

    March 14, 2012 at 7:40 pm

    This looks delicious 🙂 And the photos have the most lovely mood & lighting. Beautiful post 🙂

    Reply
    • naturallyella says

      March 14, 2012 at 8:26 pm

      Thank you! I've been spending a lot of time playing with light- it's so much fun!

      Reply
  8. Ana_ILTdP says

    March 15, 2012 at 7:24 am

    I need to try this! It looks just perfect 🙂 Really, it's lovely

    Reply
  9. Jen Neef says

    March 15, 2012 at 11:54 am

    That sounds like a very peaceful morning 🙂

    Reply
  10. Katherine Martinelli says

    March 15, 2012 at 1:13 pm

    Sounds like an incredible morning! And I know what you mean about being behind the camera, and sometimes being glad that you've forgotten it so you can just experience the moment. This porridge sounds like the ultimate breakfast.

    Reply
    • naturallyella says

      March 15, 2012 at 4:14 pm

      I really think there should be more times when I forget my camera!

      Reply
  11. Yasmeen says

    March 18, 2012 at 5:56 am

    Wow, this is truly beautiful. I admit that millet has been on my to-make list for ages now, and yet I still haven't gotten around to it. This decadent porridge has just given me every reason to try it, stat.

    My fiance is hypoglycemic, so this is something he could enjoy too, which makes it even nicer 🙂

    Reply
  12. Sarah says

    May 01, 2012 at 7:41 am

    This looks so good! I'm on a millet bender recently 🙂 And thanks for the kind mention, friend. ---S

    Reply
  13. Vanessa Larson says

    December 30, 2012 at 2:02 pm

    I have been hooked on millet ever since making Heidi Swanson's millet muffins. I am so excited to try this and to have another millet recipe in my repertoire. Thanks for sharing!

    Reply
  14. okanaganrd.com says

    March 28, 2013 at 12:41 pm

    This looks fantastic! I found it searching for new recipes for millet- I love millet and recommend it to my clients all the time, but thought I'd best suggest something more inspiring than just millet. Thank you! Kelly Lehmann, okanaganrd.com

    Reply
  15. Katie @ Produce on Parade says

    January 02, 2014 at 5:23 pm

    Yum, yum, yum! All around 🙂

    Reply
  16. Grace says

    April 01, 2014 at 1:33 am

    Arrhh! This looks delish. I've got a whole bunch of millet in the pantry that I've been wondering what to do with... looks like I've found the perfect solution!!

    Reply
  17. Tricia says

    July 15, 2014 at 10:20 am

    I have been doing something very similar with cream of wheat and other hot grains when I received a surplus of canned pumpkin.

    here's a tip: stir in a spoonful of peanut butter for a little protein boost. peanut butter +pumpkin+maple=awesomeness!

    Reply
  18. jeni says

    May 11, 2015 at 9:19 am

    is it possible to do this recipe with precooked millet? I made a giant batch of it to last me the week. thanks!

    Reply
    • erin says

      May 11, 2015 at 10:18 am

      Hmm- I've never tried. It really relies on the millet soaking up the pumpkin puree while it cooks!

      Reply
  19. Cary says

    June 14, 2015 at 5:27 pm

    I have only made millet once in a savory dish, so I'm not very familiar with it. I am usually rushing through my mornings and this seems like it takes a bit of time and attention. Would this be something I could make the night before and then reheat on the stove for breakfast or would the texture be weird? I will definitely try this on the weekends though! Sounds delish!

    Reply
    • erin says

      June 16, 2015 at 8:47 am

      I've never tried to make this ahead of time- it might work, but I wonder if the texture would be softer? If you decide to try- please let me know!

      Reply
  20. Christa says

    February 10, 2018 at 6:46 am

    I found the combination of cinnamon, ginger, and nutmeg to be too much; only a pinch of nutmeg would have sufficed (a little goes a long way). Fresh ginger, too, would perhaps have been more flavorful. Good idea, but too overpowered by spices for me.

    Reply
  21. Victoria Lee Van Beek says

    October 21, 2022 at 12:25 pm

    I LOVED this recipe!! I am also trying to vary my grains that are GF. I topped mine with some almond butter and yogurt. I loved the spices and cooked mine in almond milk, not water. DELICIOUS!!!

    Reply

Trackbacks

  1. Giveaway: Spices/eCookbook | Naturally Ella says:
    07.29.12 at 8:06 pm

    [...] Pumpkin Pie Millet Porridge [...]

    Reply
  2. Link Love – Happy Friday! says:
    02.24.13 at 5:13 pm

    [...] thefigtree · 4 Comments Pumpkin Pie Millet Porridge – Naturally Ella | Double Chocolate Pear Cakes – Tartelette | Tiramisu Cupcakes – Annie’s [...]

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