Cream of Millet, Coconut, and Ginger Porridge
October 30, 2014

 Creamy millet, coconut, and ginger porridge // Choosing Raw

Warm, breakfast cereals–which, let’s face it, sound so much cozier and more appealing when we label them as “porridges”–are one of my favorite features of fall. I enjoy oats year round, but they’re most appealing as cold weather moves in. At this time of year, I like to experiment with all sorts of warm grains in the morning. I’ve tried amaranth and quinoa, quinoa on its own, and rice (my own recipes, and those from friends!). Until recently, I hadn’t tried millet, which is one of my favorite grains to use in savory dishes. So why not?

As it turns out, millet is a perfect for breakfast, thanks in part to its natural sweetness. The challenge of using millet is always the grain’s natural tendency to get dry quickly. In this recipe, I decided to grind the millet up and cook it almost as you would cream of wheat. This created a lovely, rich texture, and it also helped to keep the millet moist–even for leftovers a few days later.

Creamy millet, coconut, and ginger porridge // Choosing Raw

To grind the millet up, I used a coffee grinder (I have two; one is for coffee, the other for grains and flax). You can use a food processor or a grain mill, too.

Using ground millet makes this porridge unique to begin with, but the addition of coconut milk and grated ginger elevates it breakfast perfection. This one’s destined to be a regular morning meal for me.

Creamy millet, coconut, and ginger porridge // Choosing Raw

Cream of Millet, Coconut, and Ginger Porridge

Author -
Yields: 3 -4 Servings

Ingredients

  • 1 cup millet ground roughly in a coffee mill, food processor, Vitamix, or grain mill (you don't want to grind it into flour; just grind it roughly, so that some of it resembles flour and a few kernels are still visible)
  • 1 1/2 cups water
  • 1/2 cup full fat coconut milk from the can, plus extra for topping
  • 1 inch knob ginger grated (about a rounded tablespoon)
  • 3/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • Topping options: Dried figs toasted almonds, pumpkin seeds, toasted walnuts, cacao nibs, goji berries, almond butter, fresh fruit, baked fruit -- basically anything!

Instructions

  • Place the millet into a medium saucepan with the water, milk, ginger, cinnamon, and vanilla. Bring it to a boil and reduce to a simmer. Cook, stirring frequently, for about 15-18 minutes, or until the millet tastes a little sweet (if it's still undercooked, it will taste noticeably bland and starchy). You may need to add water as you go along; the ground millet is super absorbent.
  • When the millet is ready, stir in the maple syrup. Divide the porridge into three or four bowls. Drizzle each with a little bit of extra coconut milk, and then top the bowls with your toppings of choice. (Figs are lovely here!) Serve.

Porridge leftovers keep nicely in the fridge for up to three full days. When you’re ready to reheat, add a little more liquid.

Creamy millet, coconut, and ginger porridge // Choosing Raw    Creamy millet, coconut, and ginger porridge // Choosing Raw

This is such a lovely, nourishing breakfast for cool weather (or any time of year, really). Grinding the grain means that it’s also not too time consuming, which is always a treat. If you haven’t yet found a way to enjoy millet, or you don’t find the grain appealing, then I challenge you to try this. Cream of millet is the bomb.

Cream of millet, coconut, and ginger porridge // Choosing Raw

I hope you’ve all had nice weeks. I’m headed to New Orleans with the boy tomorrow, where we’ll be staying with my bestie. I can’t wait to get back to The Big Easy, and no doubt will share a photographic record of my doings (and eats!) on Instagram. In the meantime, Happy Halloween!!!

I’ll be back for weekend reading.

xo

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    18 Comments
  1. Oh how I love this porridge! Would it speed cooking time to dry-roast the millet before adding liquids and othe ingredients?

  2. Hello! I was searching for a millet porridge recipe since I love the concept, but have not liked any I’ve tried. This one’s a keeper! Grinding the millet really improved the texture and the coconut milk helps with creaminess that I’m missing as I’m giving up dairy due to allergies. I did add quite a bit more water and coconut milk than the recipe during cooking, but I always did like my cream of what on the slightly runny side! Thank you for the recipe!

  3. Ok, I think I am making this tomorrow for breakfast. yum! I love the idea of adding ginger to one of my already favourite breakfast porridges. And I’ve never tried grinding it, but like the idea as I find that it comes out a bit chewy when I cook it, I’d prefer it creamier like this.

  4. Just made half the recipe for this morning and finished the whole batch! Great recipe for this fall weather. thanks!

  5. This is perfect! I’ve got a box of millet on hand leftover from some pumpkin and millet muffins, so I’m definitely going to give this a try. I usually have overnight oats for breakfast a few days a week, but hot breakfast cereal is sort of a special occasion breakfast for weekends or the rare day I’m working from home. Can’t wait to give this a try, thanks for the recipe!

  6. Has anyone ever had luck with blending it after it’s cooked? I’m reluctant to invest in another grinder (I have one for my coffee) and wonder if I cooked the millet and used an immersion blender if I might get a similar texture. I would love to hear thoughts if anyone has tried it!

  7. I have made millet porridge several times but never thought I could grind the seeds! I’m sure it improves the texture. Thanks for the hint 🙂

  8. Supercool idea and perfect timing…today’s forecast actually includes the word “snow” so I need a big hot bowl of sweet yumfulness! Many thanks and best travel wishes to you!

  9. Oh, how i love millet, Gena–and this looks absolutely delicious. I love the idea of grinding it so it stay moist for a sweet breakfast. I might eat this for dessert, too. 🙂