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.
Ingredients
- 2 cups soy milk or your favourite plant-based milk (almond is low FODMAP)
- 2 cups water
- 1 cup millet
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- pinch salt
Optional Topping Ideas
- 1 tablespoon vegan butter I like to stir this in at the end of cooking!
- your favourite sweetener I like brown sugar
- something crunchy any chopped nut or seeds
- your favourite fruit fresh or dried
Instructions
- Bring water and milk to a boil in a medium pot. Whisk in millet and a pinch of salt, reduce heat to medium and cover with lid ajar. Cook for 15 minutes, stirring occasionally. If boiling too vigorously, lower heat to medium low but you want to keep it bubbling.
- Remove lid, whisk in vanilla and cinnamon and let simmer, lid off until liquid mostly - but not totally - absorbed and millet is al dente, about 5-7 minutes.
- I like to stir in a pat of vegan butter here, but it's up to you! Divide among 4 bowls and serve with your favourite toppings.
Notes
This porridge keeps well for up to 3-4 days in the fridge. To reheat, add a portion to a small pot with a generous splash of water and warm over medium until steaming, adding more liquid as needed.