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Bowl of creamy vanilla millet porridge topped with fruits and nuts

Creamy Vanilla Millet Porridge

This creamy vanilla millet porridge is a cozy, nourishing breakfast made with fluffy cooked millet, milk, and a hint of vanilla. It’s naturally gluten-free and perfect with fruit, nuts, or a swirl of honey. Ideal for chilly mornings or a healthy meal prep option.

Ingredients
  

  • Serves 2–3
  • 100 g ½ cup millet, rinsed well
  • 500 ml 2 cups milk of choice (dairy, oat, almond, soy, etc.)
  • 250 ml 1 cup water
  • tbsp maple syrup honey, or sweetener of choice
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: ¼ tsp cinnamon or cardamom
  • Optional toppings: fresh fruit nuts, seeds, coconut flakes, extra milk

Equipment

  • Medium saucepan with lid
  • Wooden spoon or silicone spatula
  • Whisk (optional)
  • Measuring cups and spoons
  • Bowl for serving

Method
 

  1. Rinse the millet:
  2. Rinse the millet thoroughly under cold water using a fine mesh strainer to remove bitterness.
  3. Cook the millet:
  4. In a saucepan, add rinsed millet, water, and a pinch of salt.
  5. Bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes until most of the water is absorbed.
  6. Add milk and flavor:
  7. Stir in milk, sweetener, vanilla extract, and optional cinnamon/cardamom.
  8. Simmer uncovered over low heat for 10–15 minutes, stirring often, until creamy and thickened to desired consistency.
  9. Adjust and serve:
  10. Add more milk for a looser texture, or cook longer for thicker porridge.
  11. Serve warm with toppings of choice.

Notes

Make it creamier: Use full-fat coconut milk or cream for a rich version.
Batch cook: Make a big batch and reheat with a splash of milk throughout the week.
Texture tip: For smoother porridge, blend it lightly before serving.
Flavor boost: Add orange zest, vanilla bean paste, or soaked raisins during cooking.