Prep Time2 minsCook Time15 minsTotal Time17 minsYields1 Serving

This gluten free, dairy free and sugar free millet porridge has been my go-to breakfast over these cooler winter months. Every year I seem to find a new fave breaky, last year I was obsessed with buckwheat porridge, but this year millet porridge has won my heart.

Millet is actually seed (like quinoa and buckwheat) which packs a nutritional punch and is 100% gluten free. It doubles in size so for females I recommend 1/4 cup which will make 1/2 a cup, and for males I recommend 1/2 cup which will make 1 cup.

Millet is a good source of some B-vitamins, and some minerals such as magnesium, zinc, copper, phosphorus, manganese. Furthermore, it's also contains 6gms of protein per cup and is a good source of fiber. I like to pair the millet with chia seeds for extra fibre, coconut oil for a healthy fat source, maca powder for hormonal health and energy and protein to help stablize my blood sugar levels.

Ingredients:

 ¼ cup millet
 1 cup unsweetened almond or coconut milk
 1 tbsp chia seeds
 1 tbsp coconut oil
 1 tbsp vanilla protein powder
 Toppings: 1/2 cup berries (or fruit of choice), 2 tbsp yoghurt or 1 tbsp tahini/nut butter, or a handful of nuts

Method:

1

Add millet, milk, chia seeds, coconut oil, and protein into a small saucepan and heat over medium heat for 10 minutes, stirring regularly. After 10 minutes turn the heat down so that the porridge simmers for 5 minutes, stirring regularly.

2

If you use frozen berries (which is what I use in winter) add them to the porridge in the last 3-4 minutes to slightly warm them, alternatively you can heat them in a separate saucepan over medium heat, then add them to the top of the porridge.

3

I often like to add a dash or two of almond milk to the pan in the last couple of minutes and stir it around again before pouring the porridge into a bowl.

4

Once ready pour the porridge into a bowl and add your favourite toppings.

Enjoy!

Ingredients

 ¼ cup millet
 1 cup unsweetened almond or coconut milk
 1 tbsp chia seeds
 1 tbsp coconut oil
 1 tbsp vanilla protein powder
 Toppings: 1/2 cup berries (or fruit of choice), 2 tbsp yoghurt or 1 tbsp tahini/nut butter, or a handful of nuts

Directions

1

Add millet, milk, chia seeds, coconut oil, and protein into a small saucepan and heat over medium heat for 10 minutes, stirring regularly. After 10 minutes turn the heat down so that the porridge simmers for 5 minutes, stirring regularly.

2

If you use frozen berries (which is what I use in winter) add them to the porridge in the last 3-4 minutes to slightly warm them, alternatively you can heat them in a separate saucepan over medium heat, then add them to the top of the porridge.

3

I often like to add a dash or two of almond milk to the pan in the last couple of minutes and stir it around again before pouring the porridge into a bowl.

4

Once ready pour the porridge into a bowl and add your favourite toppings.

Enjoy!

Millet Porridge