Creamy Vanilla Millet Porridge

 

• 1 cup uncooked millet
• 2 cups water
• 2 cups dairy-free milk (plain, unsweetened // we like boxed coconut or almond milk)
• 1-2 Tbsp maple syrup (or other sweetener of choice // plus more to taste)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (or other spices to taste)

FOR TOPPING optional

• Cinnamon-Spiced Pears (or berries, banana, stewed apples)
• Chai-Spiced Granola (or other granola, chopped nuts, seeds)

Instructions

• OPTIONAL (for improved nutrient absorption and to reduce bitterness*): Soak millet overnight (or at least 6-8 hours) covered by 1-2 inches of cool water with a little apple cider vinegar. Drain and rinse.
• Add millet to a large saucepan or pot with water and dairy-free milk. Stir. Bring to a low boil over medium heat, then reduce to a simmer and cover. Cook for ~20 minutes, stirring occasionally, until the millet is tender. There should still be enough liquid that it’s soupy in texture — if not, add more dairy-free milk or water as needed.
• Use an immersion blender (optional to make it smooth / porridgy) to blend until smooth. Add desired flavorings: We like maple syrup, vanilla, and cinnamon.
• Serve warm with desired toppings (we love cinnamon-spiced pears and chai-spiced granola). Other delicious options include berries, banana, stewed apples, or chopped nuts and seeds.
• Store leftovers covered in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. It will firm up / harden in the refrigerator/freezer, so add more dairy-free milk or water when reheating (on the stovetop or in the microwave). To defrost from frozen, let thaw overnight in the refrigerator before reheating.

https://minimalistbaker.com/creamy-vanilla-millet-porridge/