Millet Porridge With Berries (Print version)

Comforting creamy millet with cinnamon, nutmeg, cardamom, and fresh mixed berries for a wholesome breakfast.

# What You'll Need:

→ Grains

01 - 1 cup millet, rinsed
02 - 2½ cups water
03 - 1 cup milk (dairy or plant-based)

→ Sweetener

04 - 2 tablespoons maple syrup or honey

→ Spices

05 - 1 teaspoon ground cinnamon
06 - ¼ teaspoon ground nutmeg
07 - ¼ teaspoon ground cardamom
08 - Pinch of salt

→ Fruit Topping

09 - 1½ cups mixed fresh or frozen berries (blueberries, raspberries, strawberries, blackberries)

→ Garnish

10 - 2 tablespoons chopped nuts (almonds, walnuts, or pecans; optional)
11 - 1 tablespoon chia seeds or flaxseeds (optional)

# How to Make:

01 - In a medium saucepan, combine 1 cup rinsed millet, 2½ cups water, and a pinch of salt. Bring to a boil over medium-high heat.
02 - Reduce heat to low, cover with a lid, and simmer for 15 minutes, stirring occasionally to prevent sticking.
03 - Add 1 cup milk, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cardamom. Stir well, cover, and cook for another 10 minutes until millet becomes creamy and tender.
04 - Remove from heat and stir in 2 tablespoons maple syrup or honey until fully incorporated.
05 - Spoon porridge into serving bowls and top with 1½ cups mixed berries, 2 tablespoons chopped nuts, and 1 tablespoon seeds as desired. Serve warm with additional milk or sweetener if preferred.

# Expert Tips:

01 -
  • The millet creates this naturally creamy texture without any fuss, and it's gentle on your digestion in a way that feels almost intentional.
  • Millet costs next to nothing and stretches further than oats, so you're feeding four people on what feels like pocket change.
  • Those warming spices cut through the mild grain with just enough personality to make it interesting without demanding you be awake yet.
02 -
  • If your porridge seems too thick as it cools, don't panic, just add a splash more milk when reheating since millet absorbs liquid like it's getting a chance to finally drink after wandering the desert.
  • The spices need to go in with the milk, not after, because they need those few minutes of heat to release their oils and become part of the texture rather than just sitting on top like an afterthought.
03 -
  • Use fresh spices if you possibly can, as millet's mild flavor means stale cinnamon will be immediately obvious and disappointing in comparison.
  • If you're using plant-based milk, coconut or oat milk will give you the creamiest results, while almond milk stays lighter but still works beautifully.
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