Creamy Millet Porridge
We all know of the classic oatmeal porridge, but haveyou ever tried a warm bowl of millet porridge? It is creamy, gluten-free, packedwith nutrients and is a perfect breakfast cereal to enjoy on a cold morning.
Servings: 2
Equipment
- 1 Immersion blender optional
- 1 Blender optional
- 1 Instant pot optional
Ingredients
- 1 cup Millet
- 2 cups cashew milk
- 2 cups water
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
- Rinse your millet grains under running water and set aside.
- Bring 2 cups of water to a boil, add the millet, salt, reduce the heat to low and cook for 20 minutes.
- Add the cooked millet and the cashew milk to a blender or blend until smooth.
- Return this mixture to a low flame, add the cinnamon, nutmeg, and vanilla. Allow the porridge to thicken for 2-3 minutes or until desired consistency is reached. For a thinner porridge add more liquid and for a thicker porridge allow it to cook for a bit longer.