Millet Porridge with Berry Chia Jam and Pistachios (Top 14 Free)
GLUTEN FREE II VEGAN II DAIRY FREE II SOY FREE II SESAME FREE II TOP 14 FREE II EGG FREE II FISH FREE II SHELLFISH FREE II NIGHTSHADE FREE
Quick and easy gluten and dairy-free breakfast. If you haven’t heard of or eaten millet, you are in for a treat. This is a great substitute for traditional oat porridge if you cannot tolerate oats.
This recipe is so indulgent tasting, really creamy and nostalgic. It reminds me of semolina pudding but creamier and lighter. It tastes like ready brek for those of you fellow 80s people who live in the UK. Ready brek was really popular back in the day.
The porridge takes 5 minutes to make, and you can serve this with any toppings you wish. It’s really versatile. Millet is inexpensive, so it’s also good for your pocket and your tummy.
Notes on ingredients & substitutions
Millet
What exactly is millet anyway? Though technically a seed, millet functions like whole grain, and you can cook with it like you would other whole grains, such as rice or quinoa. They look like tiny corn kernels and cost about a quarter of what you would pay for quinoa, making them among the more economical grains available.
Like many whole grains, millet can be purchased as flour or flakes. I bought mine from Morrisons. You could buy it online or at any health food store. Read more about millet and gluten-free grains here. Please only use millet flakes for this recipe and not whole millet.
Sweetener
I used organic honey. However, if you are vegan, alternative sweeteners you could use are - agave, maple, coconut blossom nectar, date syrup, and rice syrup, to name a few.
Milk
I always use barista-style milk as it’s thicker, creamier and more heat stable. I find that the watery, thinner milk curdles and splits too often. My favourite brand is either rude health or plenish milk as it contains no rubbishy additives, chemicals or gums that can cause IBS-type symptoms.
However, please choose the milk you prefer. If you are eating a gluten-free diet, buy gluten-free milk. You could swap the oat milk for almond, coconut, or any type you prefer.
Vanilla
I always use the same brand ( see below). It’s the best vanilla you can buy. It’s really high in quality and has natural vanilla seeds, so it’s incredibly delicious, and a little goes a long way. Yes, it’s pricier, BUT you need to use such small amounts, so I think the price is worth it.
Ingredients
Tips
Other toppings ideas:
Nuts or seeds
Store-bought jam
Nut butter
Fresh fruit
Bee pollen ( not vegan)
Chocolate/ chocolate chips
Stewed fruit like pears or apples with cinnamon
Add spices to the porridge instead or as well as vanilla-like allspice, ground ginger, cinnamon, chia spices
Use other extracts instead of vanilla-like orange or almond
Storage & reheating
You could batch-cook this and pop it in the fridge for up to 4 days. It will warm up well either on the stove or in the microwave. Add a splash of milk if it has set like wallpaper paste ha ha! But since it only takes 5 minutes to cook from scratch, it hardly seems worth cooking batches ahead of time.
Makes 1 portion- 20 mins prep time ( If you make the chia jam at the same time)
Step by Step
Recipe
10 g millet flakes
250 ml milk of choice
1 tbsp honey/agave/maple
1/4 tsp vanilla *optional
Toppings
berry chia jam click for recipe
pistachios ( or any type of nut)
rose petals ( from Waitrose) this is optional I was just being miss fancy pants!
Method
Heat the milk till its at boiling point in a saucepan
Turn the heat to medium/low. Add the millet flakes and vanilla if using and stir till the porridge thickens approx 5 minutes.
Pop the lid on the porridge for 2/3 minutes while you prepare your toppings. This steams the porridge so it becomes fluffy.
Once steamed, add whatever toppings you are using and enjoy!
Food shopping tips
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