This post is sponsored by the National Milk Life Campaign
Millet is something I normally think of as a side dish at dinner, the base of a salad or perhaps birdseed! But this grain-like seed makes a wonderful breakfast porridge too. It takes a wee bit longer to cook than oatmeal, but the texture is worth the wait. Think of it as a cross between steel cut oats, rice, and couscous. Millet is also naturally gluten-free, so it’s a good option for those who are gluten-sensitive.
Naturally I turned my millet porridge into a fall party packed with pumpkin and the spiced flavors of cinnamon and vanilla. Pumpkin stirred in near the end of cooking adds vitamin A and fiber, cinnamon and vanilla add flavor, and pecans and raisins add crunch, chew and nutty, healthy fats.
I used milk as the backbone of the recipe for an extra boost of morning protein and nutrients. Since I always have milk in my fridge, cooking with it is one of the easiest ways to incorporate more protein into my meals. Eight ounces of milk provides 8 grams of high-quality natural protein, plus other essential nutrients like calcium and vitamin D, so it’s worth making your porridges with more than just plain water. Pair this porridge with a glass of milk on the side, and you have yourself a breakfast that will help keep you feeling full all morning. I’ve eaten this for breakfast four times in the past few weeks and never have I needed a morning snack.
Add the millet, milk, water and salt to a sauce pan and set to medium heat. Allow millet to come to a light boil and then reduce heat to a simmer for about 20 minutes, until thick. Keep stirring to keep cooking even and the milk from creating a film.
When porridge becomes thick, stir in pumpkin, maple, vanilla, pumpkin pie spice, and raisins.
Allow everything to heat up together and then portion evenly into four bowls.
Toast your pecans until fragrant – be careful not to burn them! A few minutes is all you need.
Enjoy with milk!
Yield 4 serving
- 1 cup dry millet
- 2 cups water
- 1 cup 2% milk
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1 tbsp maple syrup
- 2 tsp vanilla
- 1 tsp pumpkin pie spice
- 1/4 cup raisins
- 1/4 cup chopped pecans
- Combine millet, water, milk, and salt in a medium saucepan over medium high heat.
- Allow millet to come to a light boil and then reduce heat to a simmer for about 20 minutes, until thick. Stir often!
- While millet simmers, toast pecans in a toaster oven or dry skillet until fragrant, about 3 minutes. Be careful not to burn them.
- When thick, stir pumpkin, maple, vanilla, pumpkin pie spice, and raisins into millet.
- Portion porridge into four bowls and top each with a tbsp of pecans.
- Serve with an 8 ounce glass of milk on the side.
Thanks to the National Milk Life Campaign for sponsoring this post.