We love oatmeal, but creamy millet porridge? Oh yeah, we’re doing it. This creamy and comforting porridge is like oatmeal’s different-but-cool sibling — it’s a familiar but new and delicious way to enjoy whole grains at breakfast (or anytime)!
This porridge is vegan and gluten-free, and keeps well, making it perfect for meal prep! And, it requires just 5 ingredients, 1 pot, and 30 minutes, friends. Let us show you how it’s done!
What’s so Great About Millet?
Millet is a nutritional powerhouse! Compared to most other grains, millet has more calcium and protein, and it also contains B vitamins, fiber, phosphorous, magnesium, and iron. Go millet!
How to Make Millet Porridge
We start this millet breakfast bash off by simmering the millet in a generous amount of liquid (water and dairy-free milk) to ensure it gets super tender. Once the millet is tender and done cooking, there will be extra liquid that hasn’t been absorbed — exactly what you want when making porridge!
You can enjoy it this way or turn it into a super creamy porridge (our preferred method) by blending with an immersion blender. All that’s left is to add maple syrup for sweetness, vanilla for flavor, and cinnamon for warmth.
We hope you LOVE this millet porridge. It’s:
Creamy
Versatile
Warm + comforting
Simple
Perfect for meal prep
& SO nourishing!
We love topping it with Cinnamon-Spiced Pears and Chai-Spiced Granola for a cozy breakfast in fall and winter. It’s also delicious with stewed apples, fresh banana or berries, and/or chopped nuts and seeds.
More Comforting Breakfast Recipes
- Easy Vegan French Toast (10 Minutes!)
- Creamy Pumpkin Oats with Blueberries and Toasted Almonds
- Whole Wheat Griddle Cakes with Blueberry Orange Compote
- Gluten-Free Butternut Squash Banana Bread
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Creamy Vanilla Millet Porridge
Ingredients
PORRIDGE
- 1 cup uncooked millet
- 2 cups water
- 2 cups dairy-free milk (plain, unsweetened // we like boxed coconut or almond milk, or half the amount of canned light coconut milk plus more water)
- 1-2 Tbsp maple syrup (or other sweetener of choice // plus more to taste)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (or other spices to taste)
FOR TOPPING optional
- Cinnamon-Spiced Pears (or berries, banana, stewed apples)
- Chai-Spiced Granola (or other granola, chopped nuts, seeds)
Instructions
- OPTIONAL (for improved nutrient absorption and to reduce bitterness*): Soak millet overnight (or at least 6-8 hours) covered by 1-2 inches of cool water with a little apple cider vinegar. Drain and rinse.
- Add millet to a large saucepan or pot with water and dairy-free milk. Stir. Bring to a low boil over medium heat, then reduce to a simmer and cover. Cook for ~20 minutes, stirring occasionally, until the millet is tender. There should still be enough liquid that it’s soupy in texture — if not, add more dairy-free milk or water as needed.
- Use an immersion blender (optional to make it smooth / porridgy) to blend until smooth. Add desired flavorings: We like maple syrup, vanilla, and cinnamon.
- Serve warm with desired toppings (we love cinnamon-spiced pears and chai-spiced granola). Other delicious options include berries, banana, stewed apples, or chopped nuts and seeds.
- Store leftovers covered in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. It will firm up / harden in the refrigerator/freezer, so add more dairy-free milk or water when reheating (on the stovetop or in the microwave). To defrost from frozen, let thaw overnight in the refrigerator before reheating.
Video
Notes
*Prep time does not include optional soaking.
*INSTANT POT: To prepare in the Instant Pot, add all ingredients to the Instant Pot and stir to combine. Pressure cook on high for 10 minutes, then allow the pressure to release naturally. Once the valve drops, carefully remove the lid and proceed with step 3.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Inspired by a breakfast at Yandara Yoga Retreat Center.
Coby says
This is comfort in a bowl! I love the step of blending with an immersion blender, and the texture that yields. I added unflavored collagen to increase the protein, and topped with your cinnamon spiced pears and pistachios. Delicious!
Amazing! We love your modifications, Coby. Thanks so much for sharing! xo
Joe in SoCal says
I chose the pressure cooker method following the instructions. Step 3 was unnecessary. I added butter and maple syrup and after stirring just a little it was creamy. It was yummy. This time I have soaked the millet with some apple cider vinegar for 8 hours. Trying to reduce the phytic acid for improved nutrient absorption. I got a tip about storing the soaking millet in my electric oven with the oven light on. When I took the bowl out 8 hours later it was warm. Thanks for the instructions!
Thank you for sharing your experience, Joe!
Moshe Moses says
After discovering I was intolerant to oats (cry for me please), I made this porridge by soaking 1/4 cup overnight and cooking with 1/4 cup of water, 3/4 cup coconut milk and the optional extras of cinnamon, vanilla extract and honey (no maple syrup).
It only needed about 7 minutes to cook and I blended it after.
It was a lot better than I was expecting and I’m glad I’ve got a substitute for my breakfast.
Thank you very much! You deserve your 5 stars.
We totally understand how hard that is to be intolerant to oats! We’re so glad you enjoy this alternative. Thank you for sharing your experience! xo
Jay says
I’ve a question about cooking millet. Every time I tried boiling it, when it gets to simmer it always foams up. It makes a mess and it’s a nightmare to clean up. That’s actually the reason I stopped using millet although I really like it. On the other hand when I leave the lid ajar the liquids evaporate too fast. Any tip on how to avoid that?
Hi Jay, have you tried rinsing the millet before cooking? That should help!
Jay says
Yes I have, all of the times I’ve cooked it. I don’t believe I’ve soaked it in the past though.
Btw I did try this recipe and it turned out great! I used a high power blender to pulse it a few times because I don’t own an emersion blender. I just wish I didn’t have the issue with the foam up…
Isabelle says
This was great! I’ve become oat intolerant and I was really missing hot cereal so googled millet porridge and, of course, trusty MB popped up.
I soaked my millet overnight with a bit of ACV as suggested. I used three cups of water and one cup of Elmhurst almond milk (that stuff is a little too pricey to use two cups). I added probably about 1/8 tsp of salt–I just prefer porridge and grains cooked with a bit of salt–although next time I’ll add a bit more than that.
I don’t own an immersion blender so I was planning on putting it in my vitamix, but once it was cooked I realized what a pain it would be to put the whole hot porridgy mess in there so I just ate it without blending and it was great! I added the cinnamon, vanilla, and 2 Tbs of maple syrup (next time I’ll probably add 4) and then a bit more milk and syrup once it was in my bowl. Very satisfying and warming. This will go into the breakfast rotation for sure. Thanks MB!
We’re so glad you enjoyed it, Isabelle! Thanks so much for the lovely review. xo
Angie says
Is there a reason you use the stick blender post cooking vs grinding the millet beforehand? Just thinking about convenience…
Hi Angie, we prefer the texture that way, but you could grind it first for a creamier, less textured porridge!
Jan says
Just made this and it tastes great. I soaked my millet overnight, because it’s been in the back of my cupboard for awhile. It was filling without leaving me feeling bloated. Cinnamon and vanilla are perfect for this!
We’re so glad you enjoyed it, Jan! Thanks so much for sharing. xo
Heidi Jeffreys says
Just a brief note to thank the recipe creator for schooling me on the use of an immersion blender with millet! That was not on my culinary radar, and the results of using the immersion blender were well worth the extra step. Peace❤️😊
We’re so glad you enjoyed that trick, Heidi. Thank you for sharing! xo
B M says
Can you please just show, or make the recipe easy to find?
Hi, if you click “jump to recipe” at the top of the page, it will take you right to the recipe. Hope that helps!
Sweetheart says
I made this with Coconut cream half sold puck. Then added nugmage just did half a cup . Put it inmy rice cooker with 3 cups water its wonderful.
We’re so glad you enjoy it! Thank you for sharing! xo
Tahnee says
I can no longer tolerate oats and have been missing my morning porridge for months now. Have tried millet before but didn’t like the texture. Blended millet – genius! What a game changer! The whole family loved this, including 18month old and 3yr. Thanks for the great recipe and I love how you can adjust the serves to suit., so handy!
Aw, we’re so glad you have porridge back in your life now and that it was a hit with the whole family! Thank you for sharing, Tahnee! xo
Moe says
Can I use millet flour for this recipe?
Hi Moe, we haven’t tested this recipe with millet flour, but have found in other recipes it can have a more bitter flavor. If you want to try it, keep in mind you may need to adjust the amount of liquid and cook time.
Shelley Rappaport says
I didn’t soak because of poor planning 😂 Still turned out great!! Very excited for breakfast tomorrow. I left some texture when blending. Added vanilla almond milk to blend, bit of sea salt, and a couple of oat nog ice cubes I had in the freezer. Thanks for the recipe!
Yay! Thank you for sharing, Shelley. Your modifications sound amazing (especially the oat nog)! xo
Heather says
This was delicious. I used unsweetened WestSoy vanilla soy milk(my favorite plant milk)and soaked the millet as advised. Blended until smooth(ish) and topped with cinnamon apples. Another perfect recipe from you. Thank you!
Yay! Thanks so much for the great review, Heather. So glad you enjoyed!
Sandy says
This recipe is AMAZING! It reminds me so much of the cream of wheat I used to eat growing up! Thank you MB!
Whoop! So glad you’re enjoying it, Sandy! Thanks so much for sharing. xo
Jess says
I made this with the cinnamon spiced pears and the chai spiced granola and it was delicious!
We’re so glad you enjoyed it, Jess. Thanks so much for the lovely review! xo
Stacy says
I followed the recipe – no variations – and it turned out perfectly in terms of taste. Next time I might blend it a bit less to leave a little more texture to it. I topped it with the seed-cycling mix and pumpkin spice granola, both from MB, as well. It was really heaven.
We’re so glad you enjoyed it, Stacy. Thanks so much for the lovely review! xo
Lena says
I LOVED this! I grew up on cream of wheat drenched in brown sugar, but now as an adult I like something a little more nutritionally substantial for breakfast. This topped with a pat of butter, a splash of homemade almond milk, and coconut sugar brought me back to my childhood. I never would have thought to make this, thank you!
We’re so glad you enjoyed it, Lena. Thanks so much for the lovely review! xo
Tamara says
Do you still need to soak it if you cook it in the Instantpot?
Soaking is optional either way!
Sanjam Dawar says
Which millet should I use?
Hi Sanjam, the millet we buy in grocery stores here just says “millet” and doesn’t specify the type, but it looks like the Bob’s Red Mill product which is proso millet. Hope that helps!
Jessica Momberg says
I absolutely loved this recipe! I just returned from Yandara, was looking to replicate the amazing millet breakfast, and like magic your recipe appeared! Thank you so much for this recipe, it really takes me back to that experience. My fave toppings are raisins, coconut, and strawberries so I feel like I’m right back at the center ❤️
I’m a long time fan of your recipes and was so happy to read of a Yandara connection! ✨
We’re so glad you enjoyed it, Jessica. Thanks so much for the lovely review! xo
Mary says
Do you think this would work with amaranth?
Hi Mary, we have an amaranth porridge recipe here. Hope that helps!
Kim says
Wow! I love this creamy, comforting, delicious breakfast dish. I did soak the millet overnight. I used soya milk, and then topped the millet with maple syrup, vanilla salt, crushed pecans, and a teaspoon of avocado oil. Delicious! So worth a bit of extra effort to create a satisfying breakfast. Thank you for this innovative recipe.
Thanks so much for the lovely review, Kim. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Alexandria Phillips says
Very yummy! All 6 of my kids scarfed it down. I was happy for the break from oatmeal and it was nice to try a new recipe that contained ingredients that I had, since we have been snowed in for a week.
Yay! We’re so glad you and your family enjoyed it, Alexandria! Thank you for the lovely review! xo
Barbara says
I’ve just finished my bowl. So delicious. I served it with berries and tahini (to boost my iron). I’ll also prepare it as a lovely dessert. Blending is the key, thank you so much for this tip and recipe. I can only recommend it.
We’re so glad you enjoyed it, Barbara! Thank you for sharing! xo
Veronica Greer says
I agree. People often think that millet is just seed for the birds, but it’s incredibly nutritious. We eat it at least twice a week for breakfast with fruit and nuts. Usually for speed I grind the millet first and pour it on to boiling water. It becomes a creamy porridge quickly and just before it’s finished cooking I add some milk. I find that half a cup of millet (before grinding) is plenty for 2 people. 2 cups of water and around about half a cup of milk depending on how soft a texture you want.
It’s my partners favourite breakfast. I also use maple syrup, plenty of berries, banana and rhubarb as toppings.
Isabelle says
Love the idea of blending the millet and adding extra liquid. So dreamy creamy! Total game changer for this previous millet-porridge denier 😅 thank you!!