Millet Porridge With Berries (Printer-Friendly)

Creamy millet simmered with milk and aromatic spices, topped with fresh mixed berries 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 including blueberries, raspberries, strawberries, and blackberries

→ Garnish

10 - 2 tablespoons chopped nuts such as 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 and top with mixed berries, nuts, and seeds as desired.
06 - Serve warm, with extra milk or sweetener if preferred.

# Expert Advice:

01 -
  • It's naturally creamy without being heavy, so you actually feel nourished instead of weighed down by midmorning.
  • The spices wake up your senses in a way that coffee alone never could, especially on days when you need grounding.
  • Fresh berries on top make it feel special every single time, like you're doing something kind for yourself.
02 -
  • Don't skip the stirring during that first 15 minutes—millet can clump if left alone, and stirring occasionally prevents sticking and ensures even cooking.
  • The texture changes as it cools, becoming thicker; if you're making this ahead or it sits too long, add a splash of milk when reheating to bring back that creamy consistency.
03 -
  • If your millet comes out a little more watery than you'd like, just keep the lid off and let it bubble gently for another minute or two to evaporate the excess moisture.
  • Toasting the millet in a dry pan for 2 minutes before cooking with water adds a subtle nuttiness that deepens the flavor in ways that feel almost indulgent.
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