Millet porridge makes a great change from the usual oat-based porridge and other breakfast ideas such as overnight oats and chia pudding. Making millet porridge is a little bit more fiddley, but worth it.
A bit about millet
Millet is a cereal grain from the grass family. And, although it is used as birdseed, it is a nutritious versatile grain suitable for human consumption. In fact, as it is gluten-free it is a safe option for people with coeliac disease and gluten sensitivity.
Millet is low in fat and high in protein, fibre, magnesium, potassium and antioxidants. It provides more of the essential amino acids (the build blocks of protein) than most other grains.
One downside to millet is that it contains anti-nutrient compounds that can block the absorption of certain nutrients. For someone with a balanced diet this shouldn’t be an issue. However, to remove some of these anti-nutrient compounds you can soak the millet overnight in a bowl of water. Before using, drain the water and give the grain a good rinse. Sprouting also reduces the anti-nutrient levels.
Millet has a mild flavour, and can be toasted in dry frypan before cooking to give it a nutty flavour. Millet can also be simmered in water or stock for 20-30mins and used as you would rice, and used as a side dish or added to salads. It can also be brought puffed to use in breakfast cereals and muesli and is made into a flour to use in baking.
Millet can be found in speciality food shops, health food shops, bulk bin scoop it yourself shops and some grocery shops.
You can find out more about millet on the Grains & Legumes Nutrition Council website.
1 cup millet
2 cup of water
1.5-2 cups of milk of your choice
Zest of 1 lemon
1/2 Tea’s cinnamon
In a small saucepan bring millet to the boil in 2 cups water. Turn down to the lowest setting, cover and simmer for 20mins, or until all the water has been absorbed. Add milk, lemon zest and cinnamon. Simmer for 5-10mins adding more milk if needed. Serve topped with your choice of fruits, nuts and seeds, and a drizzle of honey.
Tip: you can cook the millet in advance and store in the fridge for 3-4 days. When your in the mood for some porridge, continue with the recipe