Festive Millet Porridge

Millet Porridge

With the Christmas season is now in full swing, a hearty but simple breakfast is essential to ensure I have the energy to power through my to-do-list.

This festive porridge is made with millet, a gluten-free grain. It is best eaten hot and is a perfect substitution for couscous. It is high in nutrients such as magnesium and manganese. The cinnamon and cranberries give it a festive aroma that fills the house with the smell of Christmas.

I like to cook up a big batch of this porridge and then I can just reheat a single serve in the morning.

Festive Millet Porridge

Serves 2


  • 1/2 cup millet, rinsed under cold water
  • 3/4 cup almond milk or milk of choice
  • 1 Tablespoon desiccated coconut
  • 1 Tablespoon dried cranberries
  • 1/4 teaspoon ground cinnamon
  • pinch salt
  • 1/2 teaspoon maple syrup, optional to taste


  1. Add all ingredients to a small sauce pan and stir to combine.
  2. Bring to a boil, then reduce to simmer, cover with a lid and cook gently for 20-25 minutes or until the millet is soft.
  3. Serve as is or top with berries and some additional desiccated coconut.

Time Saver Tip

  • Once cooked, you can eat this hot or cold and is great breakfast or a snack.
  • You can make a big batch of this and keep it in the fridge for several days worth of breakfast. Just reheat gently on the stove top or microwave.
  • Put individual portions into glass jars or containers for breakfast on the go.

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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
+ Nourishing smoothies, Juices, Breakfast & Brunch
+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

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