Creamy Vanilla Millet Porridge

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Bowls of millet porridge topped with cinnamon-spiced pears and granola

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!

Whole grain millet, maple syrup, cinnamon, vanilla, dairy-free milk, and water

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!

Spices next to a saucepan of cooked millet

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.

Using an immersion blender to purée cooked millet into a porridge

We hope you LOVE this millet porridge. It’s:

Warm + comforting
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

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!

Overhead shot of a bowl of creamy millet porridge with cinnamon-spiced pears and granola

Creamy Vanilla Millet Porridge

Creamy and comforting millet porridge made with whole grain millet. A warming and subtly sweet breakfast that’s perfect for meal prep. Just 5 ingredients and 1 pot required!
Author Minimalist Baker
Bowl of creamy millet porridge swirled with maple syrup
5 from 13 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (Cups)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 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


  • 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.



*Millet can become bitter (due to oxidation) when stored at room temperature. For best flavor, store dry millet in the refrigerator and/or purchase from a store that sells it refrigerated (such as Natural Grocers). Otherwise, we recommend soaking.
*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.

Nutrition (1 of 4 servings)

Serving: 1 cup Calories: 272 Carbohydrates: 50 g Protein: 5.9 g Fat: 5.7 g Saturated Fat: 3.5 g Polyunsaturated Fat: 1.1 g Monounsaturated Fat: 0.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 27 mg Potassium: 156 mg Fiber: 5.9 g Sugar: 7.3 g Vitamin A: 23 IU Vitamin C: 0 mg Calcium: 267 mg Iron: 1.8 mg

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My Rating:

  1. Angie says

    Is there a reason you use the stick blender post cooking vs grinding the millet beforehand? Just thinking about convenience…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angie, we prefer the texture that way, but you could grind it first for a creamier, less textured porridge!

  2. 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!

  3. 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❤️😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, if you click “jump to recipe” at the top of the page, it will take you right to the recipe. Hope that helps!

  4. 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.

  5. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  6. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thank you for sharing, Shelley. Your modifications sound amazing (especially the oat nog)! xo

  7. 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!

  8. 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.

  9. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  10. 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! ✨

  11. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  12. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it, Alexandria! Thank you for the lovely review! xo

  13. 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.

  14. 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!!