This apple and grain based porridge made with millet will shake up your breakfast in a good way.
You may never have heard of millet before. This is a grain I started experimenting with recently as I was trying to add more plant-based fiber to my diet and wanted a good alternative to quinoa and oats. Millet is high in fiber content and lower than some other grains on the glycemic index. It can help regulate blood sugars, supports digestion and intestinal health and is nutrient rich.
What You’ll Need:
- millet, rinsed and soaked overnight
- apples
- non-dairy milk
- maple syrup
- cinnamon, ground ginger, sea salt
- roasted pumpkin seeds
Making the Recipe:
Millet is best rinsed and soaked before you cook it. This will reduce an anti-nutrient called phytic acid in the grain, which can sometimes impair absorption of nutrients.
I recommend rinsing and and soaking it overnight. Then it’s ready to go when you want to cook it. When you are ready to make the porridge, drain off the water from the soaked millet and rinse it again.
Core and dice the apples into small bites. Reserve about 1/2 of an apple for garnish.
Pour the millet into a saucepan. Add the water, milk, maple syrup and seasoning to the pan and give it a good stir. Stir in the apples and put the pan on high heat to boil. Once it is boiling, reduce the temperature to a simmer and cook it for 20-25 minutes. The millet is done when it has softened and absorbed all the water.
Serve the porridge topped with the remaining apples, pumpkin seeds & little extra maple syrup, milk and cinnamon.
You can keep any leftovers in your refrigerator and enjoy them rewarmed on the stovetop or in your microwave.
Print
Apple and Pumpkin Seed Millet Porridge (GF, DF, NF, V)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: breakfast
- Method: stovetop
Description
This apple and grain based porridge made with millet will shake up your breakfast in a good way.
Ingredients
- 1 cup millet, soaked overnight and rinsed
- 2 apples, cored and diced
- 2 cups water
- 2 cups non-dairy milk
- 1/4 cup pure maple syrup
- 2 Tsp. cinnamon
- ½ tsp. ground ginger
- ¼ tsp. sea salt
- 1/4 cup roasted pumpkin seeds
Instructions
- Cover the millet with water in a bowl and let it soak overnight.
- When ready to cook the millet, drain off the water and rinse it in a mesh sieve.
- Core and dice the apple into small bites. Reserve 1/2 of an apple for garnish.
- Pour the millet in a saucepan. Add the water, milk & seasoning to the pan & whisk well.
- Stir in the apples and put the saucepan on the stovetop over high heat to boil. Once boiling, turn the heat to simmer and cook for 20-25 minutes, until the millet is softened and has absorbed all the water.
- Serve topped with the remaining apples, pumpkin seeds and a little extra maple syrup, milk and cinnamon.
Notes
- Substitute nuts (walnuts, pecans, hazelnuts) for the pumpkin seeds, if you prefer.
- Add in a little chai spice instead of the ground ginger.
- Serve with some added protein of your choosing to balance the meal.