This creamy millet porridge is my favorite cozy breakfast for chilly mornings. It’s naturally gluten-free, nourishing, and packed with flavor. Millet might not be as popular as oats, but I love how hearty, filling, and nutrient-rich it is. With a velvety texture and endless topping possibilities, it’s the kind of breakfast I keep coming back to week after week.

Why You’ll Love This Recipe

I like this porridge because it feels indulgent yet wholesome at the same time. The millet creates a soft, creamy base that pairs beautifully with warming spices like cinnamon and vanilla. I also enjoy how versatile it is—I can top it with seasonal fruit, nut butters, or yogurt depending on what I have on hand. Plus, it’s loaded with fiber, minerals, and antioxidants, which makes me feel good about starting my day with it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup uncooked whole millet, soaked overnight with lemon juice, drained

• 2 ½ cups water

• 1 ½ cups milk of choice

• ½ cup full-fat coconut cream

• 5 chopped dates or 1 tbsp coconut sugar

• ¼ cup hemp seeds (optional)

• 2 tsp pure vanilla extract

• 1 tsp ground cinnamon

• ¼ tsp salt

To serve (choose any):

• Coconut cream, coconut yogurt, or kefir

• Extra milk

• Melted ghee

• Stewed fruit, wild blueberries, berry compote, or banana slices

• Pure maple syrup or raw honey

• Orange zest

• Almond butter

• Extra hemp seeds

Directions

I like to start by soaking the millet overnight with water and lemon juice. This simple step helps with digestion and shortens the cooking time. In the morning, I drain and rinse the millet, then place it in a saucepan with water, milk, dates, hemp seeds, cinnamon, vanilla, and salt.

I bring everything to a boil, then reduce the heat, cover, and let it simmer for about 5–6 minutes. Stirring often keeps the millet from sticking. Once it’s softened, I stir in coconut cream, cover the pot, and let it sit for 5 minutes off the heat.

The porridge will look a little soupy at first—that’s exactly how I like it. If it thickens too much while sitting, I just add a splash of milk to loosen it. Sometimes, if I want a smoother texture, I blitz it lightly with a stick blender, but usually I enjoy it as is.

To serve, I ladle it into bowls and finish with toppings like stewed fruit, a drizzle of maple syrup, or a spoonful of almond butter.

Servings and timing

This recipe makes 4 servings. Prep time takes about 10 minutes plus overnight soaking, and the cooking time is around 15 minutes.

Variations

I like to change this porridge up depending on the season. In winter, I stir in ghee, orange zest, and serve it with spiced stewed apples or berry compote. In summer, I often add fresh fruit, coconut yogurt, and a sprinkle of nuts or seeds. I sometimes swap the coconut cream for extra milk if I want it lighter, or add protein powder for an extra boost.

Storage/Reheating

I usually store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk to loosen it and warm it gently on the stove or in the microwave. It tastes just as good the next day, making it perfect for meal prep.

FAQs

Can I make this porridge without soaking the millet?

I prefer soaking because it makes the millet easier to digest and shortens cooking time, but if I forget, I just cook it a little longer with extra liquid.

What milk works best for this recipe?

I like using almond milk or oat milk for a light option, but whole milk or coconut milk makes it extra creamy.

Can I freeze millet porridge?

I don’t recommend freezing it because the texture becomes grainy. I find it much better to make a fresh batch or refrigerate for a few days.

How do I make it sweeter without refined sugar?

I usually add chopped dates while cooking or drizzle a little honey or maple syrup on top. Ripe bananas also add natural sweetness.

Can I make this recipe vegan?

Yes, I use plant-based milk and skip the ghee when I want it completely vegan. The coconut cream keeps it rich and satisfying.

Conclusion

This creamy millet porridge has become one of my go-to breakfasts because it’s wholesome, comforting, and endlessly adaptable. I love how simple it is to prepare ahead of time, and with the right toppings, it feels different every time I make it. Whether it’s a cozy winter morning or a light summer breakfast, this porridge always hits the spot.

Print