Millet Porridge With Berries (Printable)

Comforting creamy millet with fresh berries and warming spices for a nourishing breakfast.

# What You Need:

→ Grains

01 - 1 cup millet, rinsed
02 - 2½ cups water
03 - 1 cup milk (dairy or plant-based)

→ Sweetener

04 - 2 tablespoons maple syrup or honey

→ Spices

05 - 1 teaspoon ground cinnamon
06 - ¼ teaspoon ground nutmeg
07 - ¼ teaspoon ground cardamom
08 - Pinch of salt

→ Fruit Topping

09 - 1½ cups mixed fresh or frozen berries (blueberries, raspberries, strawberries, blackberries)

→ Garnish

10 - 2 tablespoons chopped nuts (almonds, walnuts, or pecans; optional)
11 - 1 tablespoon chia seeds or flaxseeds (optional)

# How to Make It:

01 - In a medium saucepan, combine millet, water, and a pinch of salt. Bring to a boil over medium-high heat.
02 - Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
03 - Add milk, cinnamon, nutmeg, and cardamom. Stir well, cover, and cook for another 10 minutes, until millet is creamy and tender.
04 - Remove from heat and stir in maple syrup or honey.
05 - Spoon porridge into bowls. Top with mixed berries, nuts, and seeds as desired.
06 - Serve warm, with extra milk or sweetener if preferred.

# Expert Advice:

01 -
  • Millet cooks faster than you'd expect, turning creamy without any fussing or special technique.
  • The warm spices hit differently when they're blooming in warm milk, filling your kitchen with a smell that makes everyone ask what you're making.
  • It's naturally gluten-free and works with any milk you have on hand, so there's zero pressure to source something fancy.
02 -
  • Millet can sometimes absorb more or less liquid depending on how old it is; start checking the consistency around minute twenty to avoid a watery or overly thick result.
  • If you skip the rinsing step, the porridge can taste slightly metallic or off; it's worth those thirty seconds under running water to get the taste exactly right.
03 -
  • Make a double batch and store it in the fridge for up to three days; it reheats like a dream and turns a rushed morning into something still nourishing.
  • If your milk is cold, warm it slightly before adding it to the porridge so the temperature stays even and the millet doesn't seize up.
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