Millet Porridge for Today's Natural Goldi-Bear(s) Recipe on Food52 (2024)

One-Pot Wonders

by: Amber Olson


0 Ratings


  • Serves about 3 cups

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Author Notes

I've never been keen on warm oatmeal to start my day, much preferring granola as the way to get the heart healthy benefits of a whole oat breakfast.The concept of something warm and creamy and spicy, though, is very compelling. Recently, the golden whole grain known as millet found space in my pantry because it's a nutrition packed powerhouse, and gave me a reason to embrace warm porridge made specifically for breakfast. It's a great source of B vitamins, has no gluten, is easy to digest, and has a mild and nutty flavor. Cooked in almond milk, and enhanced with spices, no one can resist! —Amber Olson

  • For the porridge:
  • 1/2 cupmillet
  • 3 cupsalmond milk
  • Combine the following to make the Spice Blend:
  • 1/2 teaspoonground ginger
  • 1/2 teaspoonground cinnamon
  • 1/4 teaspoonground cardamon
  • 1/8 teaspoonground star anise
  • pinch of ground cloves
  1. To refresh your spices, put the blend into a dry skillet and toast over a low heat for a few minutes to release their fragrance. (This may be necessary only if you have spices that have been sitting in your pantry for an extended period of time.) Put millet in a dry skillet over medium heat and stir frequently to toast. It will take on a little color and smell a bit toasty. Remove to a bowl to stop any further browning. (This step isn't absolutely necessary but enhances the flavor of the finished porridge.)
  2. In a 1or 2 quart saucepan, bring almond milk to a boil. Add the millet, reduce to a simmer and cook uncovered over low heat about 30 minutes. You don't have to constantly stir but be attentive that it doesn't stick and start to burn. (Alternatively, a double boiler will solve this problem and free you up from the cooktop).When millet is tender and porridge is still slightly soupy, stir in 1 tsp. of the spice mix. Cook a bit longer if you prefer a thicker consistency. Serve warm, topped with any fresh or dried diced fruit.
  3. Variations: Millet can be cooked in fresh cold water. You will probably want to add a good pinch of salt at the beginning of the cooking process and some sweetener towards the end as well. Some type of nut topping with the fruit would also be appropriate.


  • Grains
  • Milk/Cream
  • One-Pot Wonders
  • Serves a Crowd
  • Fall
  • Winter
  • Gluten-Free
  • Vegan
  • Vegetarian
  • Breakfast
Contest Entries
  • Your Best Porridge

See what other Food52ers are saying.

  • AntoniaJames

  • Amber Olson

  • Caty

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8 Reviews

Caty October 9, 2012

I made this as a single serving with 1/4 cup millet and about 1 cup regular cows milk, which is all I had on hand. I also added some apples sauteed with cinnamon and toasted pecans, and it was delicious! The millet was a bit hard even though I cooked it for the suggested amount of time, so next time I might soak the millet before cooking it. Overall, a deliciously simple and satisfying dish. Perfect for a cool autumn afternoon!

AntoniaJames February 15, 2010

Thank you, Amber. Fortunately, I have freshly (of yesterday) spices left over, so I'm going to try again this morning, adjusting the cardamom down (tasting and adding more if I feel like it). I did not sift the star anise, but it was fairly fine and I couldn't tell the difference when eating it. Stay tuned! ;o)

AntoniaJames February 14, 2010

I made this today and used whole star anise and cardamom seeds, which I toasted (separately), then ground. I should have known that the proportions would not be right, in using the freshly ground spices. The cardamom overwhelmed all of the other spices, and the flavor of the millet. I used 1 cup of water and 1 1/2 cups of almond milk, and was pleased with the consistency and texture. Millet, especially when toasted before cooking, is so nice as a hot cereal. I plan to make this again, perhaps even tomorrow, but with only a tiny pinch each of the cardamom and star anise that I toasted and ground today.

Amber O. February 15, 2010

I wish you could smell my finished product, especially since I tried a number of combinations before I ended up with the one I published. I started with cardamon seeds out of the pods that I purchased at my local co-op. They were some of the most aromatic that I've ever worked with and after toasting and grinding, yielded a finished powder that was intensely perfumed but not sharp. And the star anise I used was also freshly purchased, whole stars, and I sifted the spice after grinding to get only the finest of the powder. So we both toasted each spice separately but I ground each one separately, too. Then I assembled the mix. I still have my notes for each tasting before I settled on what tasted good to me. I can only surmise that my measurements were not spot on (accurate) but more fluffy and airy even with measuring spoons! Kind of like using flour that you lightly aerate but not sift before spooning it out for use.Sorry it didn't work for you as printed. I can't change that for the contest, but your feedback will certainly help others find the right level of spice to suit themselves. O, and I do LOVE cardamon!

AntoniaJames February 13, 2010

You are too kind. Thank you. By the way, I've been thinking all week about how lovely it would be to incorporate the mild sweet spiciness of chai into a porridge. And then you posted this! The addition of star anise is brilliant, by the way. I plan to grind and mix a week's worth of the spice mix this weekend . . . . and of course I'm going to experiment with using some to flavor my chai! I'm also going to pick up some millet, as I used the last of mine in a multigrain loaf last weekend. Thanks again. Your recipes are lovely.

Amber O. February 13, 2010

Oh my go(sh), just read the whole Amanda post on Chai spices.Whew, last night as I was writing this recipe concept, I changed the heading from Chai Tea Spices to just Spice Blend because I was uncomfortable with a broad term that I was sure had many variations. I created my spice mix on taste alone, actually using cardamon, cloves and star anise that I freshly ground. The aromatics that result are difficult to replicate with off the shelf or stale spices. My suggestion to toast what spices you have will hopefully help others appreciate all the nuances that spices have to offer.

AntoniaJames February 12, 2010

Very nice! Millet is greatly underappreciated. Haven't thought to cook it in almond milk, but what an excellent idea. Thank you for posting this.

Amber O. February 13, 2010

Of all the cooks contributing their feedback on food52, none are more appreciated, for me, than one coming from you. Love your recipes, but the thoughtful encouraging comments to all the participants you find time to view make this site all the better. Thanks back at you!

Millet Porridge for Today's Natural Goldi-Bear(s) Recipe on Food52 (2024)


How do you make millet porridge? ›

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.

What is millet porridge made of? ›

directions. In a small saucepan, combine millet, water, milk, cinnamon, vanilla, salt and raisins. Bring to a boil.

Can millet be cooked with milk? ›

Add the drained millet, milk, and spices to a saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes. Then add the banana and flaxseeds and cook for an additional 5 minutes.

What does millet porridge do to the body? ›

Improves digestion - The dietary fibre in millets helps improve the digestive system's function. It can help with constipation, flatulence, bloating, cramping, and regularizing bowel function. It also helps improve the overall health of other vital organs like the liver and kidney and boosts the immune system.

Does millet porridge increase blood sugar? ›

Millet is lower on the glycemic index (GI) than many other grains. That means it raises your blood sugar slowly and gradually instead of in quick spikes. High-fiber, low-GI foods keep blood sugar steady, lower cholesterol, and help you lose weight. All of these things are helpful for people with diabetes.

Is millet porridge better than oats? ›

It ultimately depends on an individual's dietary needs and preferences. For those looking for sustained energy and a good dose of antioxidants, oats may be the better option. However, for those looking for a low-carb alternative with anti-inflammatory properties, millets may be the way to go.

What is the healthiest millet in the world? ›

Finger millet (ragi)

Finger Millet, or ragi, is a favorite among fitness experts who choose healthier alternatives to traditional grains like rice or wheat. Not only is it rich in calcium, but it also has a healthy amount of iron and other essential minerals.

Is millet porridge good for blood pressure? ›

Millets are full of tannins, phytates, and phenols that help protect your cells against damage and potential diseases like high blood pressure, diabetes, and high cholesterol. Finger millet is an excellent source of B vitamins, which play a role in everything from brain function to healthy cell division.

Which millets should not be mixed? ›

If you are eating pearl millet do not have any other in the day or do not mix any other millet with it.

Should I soak millet before cooking? ›

Preparing millets

Though these can be straight away rinsed and cooked, soaking them helps to reduce the phytic acid which impairs the absorption of nutrients. So it is highly recommended to soak millets for the recommended amount of time. Also soaking helps to cook the grains faster.

Do I need to wash millet? ›

It's always a good idea to rinse whole grains before cooking, even if the package states they have been pre-washed. Rinsing millet removes any dust or debris and can reduce the risk of accidental gluten contamination. Rinsing also helps keep the cooked grains separate even as they cook.

What happens if you don't soak millet? ›

Introduce these in your diet gradually and soak the millets before using them in recipes to avoid any digestive troubles. Soaking, sprouting or fermenting the millets before eating them is important, otherwise the phytic acid present in them could reduce the absorption of other nutrients.

How do you know when millet is done? ›

To a small saucepan, add millet and water or vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes or until liquid is absorbed and millet is fluffy. Fluff with a fork, then cover and let rest for 10 minutes before serving.

How many hours should we soak millets before cooking? ›

Soak the washed millets for 3-6 hours depending on the millet you are using. Sometimes, it's best to soak millets overnight. Some millets like barnyard millet don't need to be soaked for more than 30 minutes.

Does millet need to be soaked before cooking? ›

Millets or any whole grain have phytic acids. These phytic acids aren't good for the human body; they restrict the absorption of nutrients and may increase uric acid in the body. To remove the phytic acid from the millets, soak them in water for a minimum of 30 minutes.

Is it good to add milk to millet porridge? ›

I found that the best way to prepare the porridge we like, is to cook millet first in water, then with added milk to nearly ready stage, and then let it rest for half an hour in a cooking pot under warm cover for the residual liquid to be absorbed. Cast iron heavy pots are the best to use for this purpose.

Is it good to drink millet porridge? ›

Millet is a good source of protein, fiber, key vitamins, and minerals. The potential health benefits of millet include protecting cardiovascular health, preventing the onset of diabetes, helping people achieve and maintain a healthy weight, and managing inflammation in the gut.


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