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Millet-Porridge-natalie

Natalie's Winter Millet Porridge

Posted on July 15 2024

Some of you may remember Natalie's recipe for a delicious gluten, dairy and sugar-free buckwheat porridge that we shared about this time of year, a couple of years ago (how time flies!). If you loved that breakfast option, or are looking for a new warming and nutritious start to your day over the winter months, then check out this equally yummy version which is made with millet instead of buckwheat.

Millet is a great source of protein and is loaded with plant-based goodness. Add your favourite toppings for extra nutritional value (I love berries, coconut yoghurt, and hemp seeds), and to keep you sustained throughout the morning.

Natalie Brady is a Holistic Nutritionist, Wellness Expert and Healthy Recipe Creator.

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 stablize 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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