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 a contains 6gms of protein per cup and is a good source of fiber. I like to pair the millet with chia seed 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 and keep me fuller for longer.
1/4 cup millet
1 cup almond or coconut milk
1 tablespoon chia seeds
1 tablespoon 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.
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.
(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).
3. Once ready pour the porridge into a bowl add your favourite toppings.
Nat x x
Recipe by Natalie Brady, from Natalie Brady Nutrition ©