Stovetop Cinnamon-spiced Millet Breakfast Porridge

This cinnamon-spiced millet porridge is a cozy vegan breakfast that will leave you feeling energized. The porridge simmers on the stovetop while you do other things…just add your favourite toppings and enjoy! Naturally low FODMAP, so it’s easy on an irritated tummy.

I’ve always been a porridge girl but growing up, I didn’t actually eat oatmeal – I know, shocker! – instead, my grandmother used to make me Cream of Wheat with a pat of butter and plenty of brown sugar and it was just about the most comforting cold weather breakfast I can imagine. 

So while I LOVE oats, I know they’re not the only game in town… and it’s so easy to incorporate nutrient-dense grains like millet into a cozy breakfast porridge. Millet makes a really great breakfast, which if you’ve tried the golden breakfast millet in Eat More Plants, you know all about!

You just bring a combination of water and plant-based milk to the boil on the stovetop, add the millet, simmer and enjoy. All in less than 30 minutes! When rhubarb is in season, I love topping this with some of my easy rhubarb compote.

Plus, it really lights up my nerdy dietitian brain to introduce my clients to diverse whole grains like farro, quinoa and millet. Millet is eaten like a grain but technically, it’s a seed so it’s naturally gluten free and even low FODMAP for my IBS friends on a low FODMAP diet. When cooked, it has a fluffy yet still al dente texture that’s so comforting and enjoyable.

How to make a creamy, comforting millet porridge

The main difference between cooking a millet porridge versus preparing millet as a side dish is the ratio of liquid: instead of the typical 2:1 ratio of water to grain, this is a 4:1 ratio. In fact, millet is a thirsty grain…it will soak up almost any amount of liquid if you give it enough time. I chose this ratio to yield a creamy and tender yet slightly al dente porridge because I like a bit more texture here.

A fun little variation on this recipe: if you want a more cream of wheat style cereal, add an extra cup of water (3 cups total) and at the end of cooking, use an immersion blender to puree into a smooth porridge, adding more liquid as necessary to achieve your desired texture.

Step Four: Choose your toppings! I like to stir in a pat of vegan butter at the end to make it extra creamy and then I divide between bowls and serve with your favourite toppings. I typically go for brown sugar, walnuts and pears plus a little extra soy milk but anything goes! 

Why millet is so so good for you

Just a quarter cup of dry millet (makes one serving of this recipe!) contains about 6 grams of plant-based protein and 4.5 grams of fibre along with an impressive amount of vitamins and minerals like 1.5 mg of plant-based iron, 0.9 mg of zinc as well as some magnesium, copper, manganese, selenium and folate. 

When combined protein-rich vegan milks like soy milk – or homemade hemp milk for extra omega 3 fatty acids! – and some fruit, it’s an affordable and comforting way to start the day for the whole family.

More warm vegan breakfast recipes:

• 15 Minute Vegan Apple Pie Oatmeal
• Easy Protein-Packed Chickpea Scramble (5 Min!)
• Vegan Black Bean Breakfast Burritos
• Satisfying Tofu Breakfast Skillet
• Quinoa Breakfast Porridge with Almond Milk