Go Back
Overhead view of creamy millet porridge topped with banana, berries, and chopped almonds in a white bowl on a wood table

Creamy Gluten-Free Millet Porridge with Fresh Fruit

Toasted millet simmered in oat milk until thick and creamy, topped with fresh fruit, chia, and almonds for a naturally gluten-free breakfast.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Healthy
Calories: 72
Ingredients Method Notes

Ingredients
  

Porridge
  • 1 cup millet / 200 g; rinsed well
  • 2 cups water / 480 ml
  • 1.5 cups oat milk / 360 ml; plus more for serving
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract added after cooking
  • 3 tbsp maple syrup plus extra for drizzling
Toppings
  • 1 banana medium; sliced
  • 1 cup mixed berries fresh or thawed frozen
  • 2 tbsp chia seeds
  • 1/4 cup almonds / 30 g; chopped

Method
 

  1. Rinse the millet in a fine-mesh strainer under cold running water for about 30 seconds, until the water runs mostly clear. Drain well.
  2. Add the rinsed millet to a dry 2-quart / 1.9 L saucepan and toast over medium heat for 3 to 4 minutes, stirring often, until it smells nutty and looks lightly golden.
  3. Pour in the water, oat milk, salt, and cinnamon. Bring to a boil, then reduce the heat to low.
  4. Cover and simmer for 18 to 20 minutes, stirring only two or three times, until the millet is tender and most of the liquid is absorbed. It should look thick and loose, like cooked oatmeal, not soupy or gluey.
  5. Remove the pan from the heat and stir in the vanilla and maple syrup. Cover and let it sit for 5 minutes, it will thicken more as it rests.
  6. Spoon the porridge into bowls. Top each with banana slices, berries, chia seeds, and chopped almonds.
  7. Drizzle with extra maple syrup and a splash of oat milk if you want it looser, then serve warm.

Notes

  • Toast the millet dry before adding liquid for deeper, nuttier flavor
  • Rinse millet thoroughly to remove its bitter outer coating
  • Don't over-stir while simmering or the porridge turns gluey
  • Porridge thickens as it cools, thin with extra oat milk if needed