This vegan millet porridge is a simple, cozy, and nourishing breakfast that is ready in no time. It’s super creamy and packed with nutrients and it’s naturally gluten-free. And you can easily customize it with fresh fruits, nuts, or spices of your choice.
Why This Recipe Works
If you’re looking for a wholesome, satisfying, and healthy breakfast, this vegan millet porridge might just be your new go-to. It’s one of my favorite breakfast dishes, especially in fall and winter. It feels like a warm hug on a cold morning and it will keep you full and nourished for hours.
If you haven’t tried millet yet, you should really give it a try. It’s one of the oldest cultivated grains in the world and it’s naturally gluten-free, packed with fiber, and loaded with essential nutrients like magnesium, iron, and B vitamins. So this porridge is not just super delicious but also incredibly good for you.
And the recipe is super versatile. Millet has a mild, slightly nutty flavor that pairs perfectly with a variety of toppings. I like it best with apples, cinnamon, almonds or walnuts, and maple syrup.
But it’s also amazing with pumpkin spice or apple pie spice and a combination of pears and apples in fall. If you’re craving something fruity, try it with fresh berries. It’s one of those recipes that easily adapts to your preferences, making it a breakfast you’ll never get bored of.
Add a drizzle of nut butter for richness or serve it with a little plant-based yogurt such as coconut yogurt to make it even creamier.
Another reason why I love this recipe is how simple it is to prepare! I make it in my Instant Pot and the preparation takes only 5 minutes! Millet also cooks up easily on the stovetop, and the porridge comes together in about 20 minutes.
It’s a great make-ahead option too, so you can batch-cook and enjoy a quick, nutritious breakfast all week long.
So give it a try and I hope it will become a staple in your breakfast rotation too!
Ingredients & Substitutions
- Almond Milk – or other plant-based milk such as oat or soy milk. I use an unsweetened milk alternative.
- Millet – uncooked millet. You can usually find millet in the bulk bins with other whole grains. Or check out the baking or cereal aisle.
- Maple Syrup
- Almonds
- Cinnamon – ground cinnamon.
- Apples – I like to use sweet-tasting apples like fuji, gala, honeycrisp, or Red Delicious.
- Pear – make sure it’s ripe.
How To Make This Recipe
1. Step: Dice the apples and the pear into large cubes.
2. Step: Add all ingredients to the Instant Pot. Place the apples and pears on top without stirring.
3. Step: Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook at high pressure for 8 minutes. Carefully move the steam release valve to Venting to release any remaining pressure.
4. Step: Finley chop the almonds.
5. Step: Serve warm. Drizzle with almond butter and sprinkle with chopped almonds and cinnamon. The porridge is also great with a dollop of coconut or soy yogurt.
Tips & Tricks
- If you want a smooth porridge, you can blend the millet porridge after cooking with an immersion blender or add it to a high speed blender. Blend until smooth and then serve with the desired toppings.
- For a fruity version, you could add frozen raspberries, blueberries, or cherries instead of apples and pears. Or use frozen mixed berries.
Storing
Stored in an airtight container in the fridge, the millet porridge will last up to 4 days.
Freezing
If you’ve got leftovers you can’t eat within 4 days, you can also freeze the millet porridge in a container or freezer bag for up to 3 months.
Let it thaw at room temperature and then either reheat it in the microwave or on the stovetop. Add more plant-based milk to make it creamier again.
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I Love To Hear From You!
I hope you like this vegan millet porridge as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Millet Porridge
Equipment
- 1 Instant Pot
- 1 chopping board
- 1 knife
Ingredients
- 1 cup uncooked millet
- 1 1/2 cups almond, oat, or soy milk
- 1 teaspoon cinnamon
- 2 apples
- 1 pear
- 1-2 tablespoons maple syrup
Instructions
- Dice the apples and the pear into large cubes.
- Add all ingredients to the Instant Pot. Place the apples and pears on top without stirring.
- Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook at high pressure for 8 minutes. Carefully move the steam release valve to Venting to release any remaining pressure.
- Finley chop the almonds.
- Serve warm. Drizzle with almond butter and sprinkle with chopped almonds and cinnamon.
Notes
- Stored in an airtight container in the fridge, the millet porridge will last up to 4 days.
- If you’ve got leftover you can’t eat within 4 days, you can also freeze the millet porridge in a container or freezer bag for up to 3 months.
Nutrition
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