Millet porridge | Is millet gluten-free?
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Millet porridge

Millet is a gluten-free alternative to oats in this millet porridge recipe, with a quick berry compote
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, brunch
Cuisine: Gluten-Free, Vegan
Servings: 2
Author: zoepickburn

Ingredients

For the millet porridge

  • 0.5 cup Millet (dry)
  • 0.5 cup Mylk (I used almond but any is fine)
  • 1 cup Water
  • 1 tsp. Maple syrup
  • 0.5 tsp. Vanilla essence
  • 1 tbsp. Chopped nuts (preferably mixed but single variety is fine)
  • 2 tbsp. Dried fruit (raisins, currants or sultanas)

For the quick berry compote

  • 1 cup Frozen berries (preferably mixed but single variety is fine)
  • 1 tbsp. Chia seeds
  • 3 tbsp Water
  • 2-3 sprigs Fresh mint (plus more to garnish)

Instructions

  • soak millet overnight in cold water, or for a couple of hours in hot water
  • horoughly rinse the millet and put it into a medium saucepan
  • Add the wet ingrdients (mylk, water, maple syrup & vanilla essence) to the saucepan with the millet
  • On the hob, bring the mixture to a boil, then turn down the heat & simmer for 15 minutes, stirring occasionally, until the liquid has mostly evaporated
  • IF you have not pre-soaked the millet, add an extra half-cup of water and cook for longer (20-25 minutes)
  • When most of the liquid has evaporated, add the chopped nuts and the dried fruits
  • Keep the heat low and continue stirring and cooking the millet porridge for a further 5-7 minutes

Meanwhile, make the quick berry compote

  • Put the chia seeds, frozen berries & water into a small saucepan and heat over a medium-high hob
  • Finely chop most of the fresh mint & add it to the pan with the berries
  • Stir and lightly smash the berries with a large spoon, until they have formed a thick sauce
  • Serve the millet in two portions, with the quick berry compote and a sprig of minto to garnish, if you're feeling extra fancy

Notes

Part of the beauty of this recipe is that you can truly make it your own. Use any vegan mylk you prefer (soy, almond, hazelnut, etc.). Use any variety of chopped nuts and dried fruits - or a mixture - depending on what you have in your cupboards. The same goes for the berries - use whatever variety you happen to have available.