A warm and cozy bowl of apple cinnamon millet porridge is a great hot breakfast for the winter months! Gluten free, vegan, and very healthy, too!
Sometimes you just get a little burnt out on your breakfast options, you know what I mean?
Maybe you love your gluten free toast, or you have a favorite granola and yogurt, but after a while, you’re just tired of it all. That’s where I was at, so I needed to come up with some new breakfast options.
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 apple cinnamon millet 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.
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Apple Cinnamon Millet Porridge.
Ingredients
- 1/2 cup millet
- 3/4 cup water
- 1/2 cup non-dairy milk
- 1 teaspoon cinnamon
- pinch nutmeg
- 2 Tablespoons vegan buttery spread
- 3/8 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
Instructions
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Rinse and drain the millet, then put it in a pot along with the water, 1/2 cup non-dairy milk, cinnamon, and nutmeg.
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Bring to a boil, then reduce heat to low and cook for about 25 minutes, until tender.
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Stir in the vegan buttery spread, 3/8 cup non-dairy milk, and maple syrup.
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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?
Follow along:
What brand of millet you recommend ? We have severe allergies to milk peanuts and tree nuts,so concerned about cross contamination. Please advise.
Gerbs has carried it before, but it looks like they are out of stock now: https://www.mygerbs.com/product-category/ancient-grains/
This looks phenomenal! I know I would love the texture. My ingredient was millet too, great minds…
Thank you! I will have to check out your millet recipe!
This looks like a bowlful of breakfast PERFECTION! I so need to try millet because you make it look so amazing here!
Thanks, Sarah! You should try it, you’d love it!
Millet for sure is one of my top GF grains! So tasty and “toasty”!
It is tasty!
I have never tried Millet! You and Be Truly Nourished wrote about it this week- it must be trending! I love it!
You should try it!
I love that we both chose millet! Your combination with apples and cinnamon looks amazing. I will be trying this recipe very soon!
Thank you so much! It was fun to try a new grain!
I’ve never tried millet, and it looks so delicious in this porridge! I love all of the flavors in this breakfast, and that is one pretty bowl of porridge! :)
I’ve never tried millet before, but I’m intrigue! It looks so delicious in this porridge, Kelly! Love the apple and cinnamon combo!
Thanks, Gayle! You should try it!
I haveapproximately zero experience with millet and based on everything you’ve said, sounds like I need to try it asap! Loving this cozy, comforting porridge for a cold winter morning! Bring on that bird food! :)
You should give it a whirl!