Easy Millet Porridge
Millet porridge is a nutritious and filling dish made with just 6 ingredients. It is a naturally gluten-free and vegan breakfast.
Servings: 2
Calories: 337kcal
Equipment
- 1 Wooden Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- ½ cup (or) 114 gms Foxtail Millets
- 1½ cups Unsweetened Almond Milk
- 1 Teaspoon Ground cinnamon
- 1 Tablespoon Almonds roughly chopped
- 1 Tablespoon Raisins
- 2 Tablespoon Maple syrup adjust to taste
- ½ cup Unsweetened Almond Milk add it only if necessary to adjust the consistency
For Topping
- 3-4 Almonds sliced
- ½ Apple sliced
Instructions
- Place 1/2 cup millet in a mixing bowl, rinse and wash it with cold tap water 3-4 times or until the water runs clear.½ cup (or) 114 gms Foxtail Millets
- Soak it in 4-6 cups of water for at least 6 hours or overnight.
- After 6 hours drain the millet and place them in the inner steel container of the instant pot.
- Add almond milk and stir well.1½ cups Unsweetened Almond Milk
- Plug in an Instant pot.
- Close the pot with a lid and move the steam release valve to the SEALING position.
- Press pressure cook/manual mode and set the timer to 12 minutes at high pressure.
- Once the timer countdown stops, let the pressure release naturally for 10 minutes.
- After 10 minutes, move the steam release valve to the VENT position and let the remaining pressure be released manually.
- Once the pressure is completely released the knob next to the steam release valve drops.
- Now take the lid off the pot.
- Stir the porridge well. Add more milk only if necessary to adjust the consistency and stir well.½ cup Unsweetened Almond Milk
- Now stir in cinnamon, raisins, almonds and maple syrup.1 Teaspoon Ground cinnamon, 1 Tablespoon Almonds, 2 Tablespoon Maple syrup, 1 Tablespoon Raisins
- Pour the creamy porridge into a bowl and top it up with apple slices and almonds.3-4 Almonds, ½ Apple
- The piping hot millet breakfast porridge is ready to enjoy.
Notes
Millet to the liquid ratio: The amount of liquid required depends on the quality of the millet and your desired consistency. So adjust accordingly.
Consistency: If the porridge looks dry, add more milk and stir until well combined. Do not pour all milk at once, instead, add gradually while stirring until you get desired consistency.
Soaking: It is essential to soak millet to make it more digestible. Soaking also helps absorb nutrients and cook grains quicker.
Cooking time: It varies if you do not soak millet or soak it for short time like 15 or 30 minutes.
Milk: I have used unsweetened almond milk. You may have to adjust the sweetener if you use sweetened milk.
Nutrition
Calories: 337kcal | Carbohydrates: 61g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 264mg | Potassium: 253mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3IU | Vitamin C: 0.4mg | Calcium: 290mg | Iron: 2mg
