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apple cinnamon millet porridge in a white bowl

Apple Cinnamon Millet Porridge.

Kelly Roenicke
A hearty breakfast porridge made with millet and topped with cinnamon apples is a great way to start your day! This filling breakfast is free of the top allergens.
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Dairy Free, gluten free, vegan.
Servings 2
Calories 496 kcal

Ingredients
 
 

  • ½ cup millet
  • ¾ cup water
  • ½ cup non-dairy milk I used So Delicious Unsweetened Coconut Milk
  • 1 teaspoon cinnamon
  • pinch nutmeg
  • 2 Tablespoons vegan buttery spread
  • ⅜ cup non-dairy milk
  • 2 Tablespoons maple syrup
  • 1 apple chopped
  • 2 Tablespoons pumpkin seeds optional
  • 2 teaspoons chia seeds optional

Instructions
 

  • 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.

Notes

Store leftovers in the refrigerator for up to 3 days.
Top this porridge with anything you like - pears or bananas would work well, or different seeds or nuts, or a drizzle of sunbutter.

Nutrition

Calories: 496kcalCarbohydrates: 70gProtein: 13gFat: 20gSaturated Fat: 4gTrans Fat: 1gSodium: 153mgPotassium: 491mgFiber: 9gSugar: 24gVitamin A: 996IUVitamin C: 12mgCalcium: 218mgIron: 3mg
Keyword easy
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