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Millet-Porridge-natalie

Natalie's Winter Millet Porridge

Posted on July 08 2026

Some of you may remember Natalie's delicious gluten, dairy and refined sugar free buckwheat porridge that I shared a few years ago. If you enjoyed that recipe, or you're simply looking for another warming, nourishing breakfast to brighten chilly winter mornings, you'll love this equally delicious millet version.

Millet is a naturally gluten-free whole grain that's rich in plant-based protein, fibre and essential nutrients, making it a wonderful way to start the day. Top it with your favourite additions for an extra nutritional boost, I personally love fresh berries, coconut yoghurt and a sprinkle of hemp seeds.

Natalie Brady is a Holistic Nutritionist, Wellness Expert and Healthy Recipe Creator. Follow her on Instagram here for great tips and delicious recipes.

From Natalie ....

This gluten free, dairy free and sugar free millet porridge has been my go-to breakfast over these cooler winter months. Every year I seem to find a new fave breaky, last year I was obsessed with buckwheat porridge, but this year millet porridge has won my heart.

Millet is actually seed (like quinoa and buckwheat) which packs a nutritional punch and is 100% gluten free. It doubles in size so for females I recommend 1/4 cup which will make 1/2 a cup, and for males I recommend 1/2 cup which will make 1 cup. Millet is a good source of some B-vitamins, and some minerals such as magnesium, zinc, copper, phosphorus, manganese. Furthermore, it's also contains 6gms of protein per cup and is a good source of fiber. I like to pair the millet with chia seeds for extra fibre, coconut oil for a healthy fat source, maca powder for hormonal health and energy and protein to help stablise my blood sugar levels.

 

Natalie's Winter Millet Porridge

¼ cup millet

1 cup unsweetened almond or coconut milk

1 tbsp chia seeds

1 tbsp coconut oil

1 tbsp vanilla protein powder

Toppings: 1/2 cup berries (or fruit of choice), 2 tbsp yoghurt or 1 tbsp tahini/nut butter, or a handful of nuts

Method:

Add millet, milk, chia seeds, coconut oil, and protein into a small saucepan and heat over medium heat for 10 minutes, stirring regularly. After 10 minutes turn the heat down so that the porridge simmers for 5 minutes, stirring regularly.

If you use frozen berries (which is what I use in winter) add them to the porridge in the last 3-4 minutes to slightly warm them, alternatively you can heat them in a separate saucepan over medium heat, then add them to the top of the porridge.
I often like to add a dash or two of almond milk to the pan in the last couple of minutes and stir it around again before pouring the porridge into a bowl.

Once ready pour the porridge into a bowl and add your favourite toppings.

Enjoy!


Check out the recipe for Natalie's Buckwheat Porridge here.


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