A warm and cozy bowl of apple cinnamon millet porridge is a great hot breakfast for the winter months!
It’s January 21st, and that means it’s time for another Recipe Redux!
This month’s theme is a new ingredient for a new year. We were challenged to try an ingredient that was new to us this month. There are a lot of ingredients on my list to try…including persimmons, pomelos, and teff. But I decided to try millet this month. I’ve seen millet many times in the store, and I just haven’t gotten around to trying this gluten free grain.
Funnily enough, millet is one of the main ingredients in bird seed, so when you eat millet, you’re literally eating bird food. ;) Millet is a very non-allergenic grain that contains good amounts of magnesium, niacin, and even tryptophan (you know, that amino acid we associate with Thanksgiving and feeling sleepy). It’s high in protein and easily digestible, making it a great addition to a gluten free diet.
Since I love my quinoa breakfast cereals, I thought I’d give millet porridge a try. The process is pretty much the same – cook the millet with some non-dairy milk, and add your toppings.
I really enjoyed this porridge! Millet has a nutty flavor that goes along very well with apples and cinnamon, and I really liked the texture of this porridge. Not too mushy – it was almost like steel-cut oats, but not quite as chewy.
- ½ cup millet
- ¾ cup water
- ½ cup non-dairy milk
- 1 teaspoon cinnamon
- pinch of nutmeg
- 2 Tablespoons vegan buttery spread
- ⅜ cup non-dairy milk
- 2 Tablespoons maple syrup
- 1 apple, chopped
- 2 Tablespoons pumpkin seeds
- 2 teaspoons chia seeds
- more maple syrup, cinnamon, and non-dairy milk if desired
- Rinse and drain the millet, then put it in a pot along with the water, ½ cup non-dairy milk, cinnamon, and nutmeg.
- Bring to a boil, then reduce heat to low and cook for about 25 minutes, until tender.
- Stir in the vegan buttery spread, ⅜ cup non-dairy milk, and maple syrup.
- Spoon millet into two bowls and top with the chopped apple, pumpkin seeds, chia seeds, and more cinnamon, maple syrup, and non-dairy milk if desired.
Have you ever tried millet? What’s your favorite way to cook with it?
Be sure to check out all the other Recipe Redux recipes below!