This comforting bowl of ‘carrot cake’ millet porridge is a great way of adding vegetables to your morning porridge. Full of nutrients (magnesium, calcium, phosphorus, fiber and anti-oxidants), millet is a great gluten free alternative to your traditional oat porridge.
This morning’s breakfast certainly has an autumnal feel about it. The ‘porridge season’ is truly underway and I couldn’t be more excited! It’s such a great excuse to spice up the humble porridge and play with some seasonal flavours.
My top tip for cooking millet porridge is to soak millet overnight in water. This way millet takes minutes to cook the next day . More importantly, you remove the phytic acid that binds up minerals and enzyme inhibitors that make it difficult to digest. Don’t worry if you can’t soak it overnight – just make sure you rinse it well before use and allow a little longer for it to cook.
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As always, if you give this recipe a try, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.
'CARROT CAKE' MILLET PORRIDGE (GLUTEN FREE, DAIRY FREE, VEGAN)
- ½ cup millet, preferably soaked in water overnight (see the post above)
- 1 ½ cup plant milk
- 1 medium size carrot, grated
- ½ tsp ground cinnamon
- 1/4 tsp ground turmeric
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp maple syrup (adjust the amount to your personal taste)
- A handful of walnut pieces for garnish
- Rinse millet thoroughly in cold water and drain.
- In a small saucepan, bring the milk to a boil. Once boiling, add the millet, grated carrot and spices and turn the heat to medium low. Simmer for 10-13 minutes (or a little longer if you hadn’t soaked the millet overnight) until all the liquid has been absorbed and millet has become ‘fluffy’. If you find the porridge is getting too dense, just add a little more water to reach the desired consistency.
- Transfer into a bowl and top with maple syrup and walnuts.