Easy gluten-free, dairy-free & vegan creamy breakfast millet porridge with coconut milk that is perfect as a breakfast bowl. The secret to getting rid of the bitter taste that millet has is soaking it overnight.
I have been eating a millet porridge for years. It’s one of those comforting warm breakfasts that I sometimes like to enjoy. I know that many people don’t like the millet because of the bitter taste. However, before you make any conclusions, I want to point out that it all depends on what you do with it. The secret here is to soak the millet to get rid of the bitter taste! It’s always better to soak most of the nuts and grains (or some say “seed”) such as quinoa and buckwheat. Activated nuts, seeds, and grains are just so much better for our digestive system that I always try to make that extra effort to soak millet, quinoa & buckwheat. In the end, I also reduce the cooking time! Sounds like a time saver in the end. So, if you are like me and your digestive system is quite picky, then I highly recommend you to try soaking the nuts and many other grains.
After soaking the millet, it’s ready for sweet and creamy porridge. Once I tried the right millet porridge, I never looked back. Yes, I know that it sounds annoying to soak it overnight. However, I always tell myself not to be lazy and ask how long does it take to make that extra effort?! All I need to do is pour some water on top of the millet, and that’s it. How hard can it be!? 😅
The health benefits for millet are actually endless. For example, it’s great for weight loss because it lowers appetite and keeps the stomach full for a longer period of time. It decreases high-blood pressure and controls diabetes. Since it’s a great source of protein, then it also helps to build leaner muscles. It even reduces stress and helps to create collagen in the body! However, some say that it should be consumed in moderation (because of the risk of the enlarged thyroid gland risk) … but doesn’t it apply for almost everything?!
My favorite way to enjoy these little seeds (some consider it as grain) are in a creamy porridge. Usually, it satisfies all my sugar cravings even though I usually don’t add any sweetener. Over the years my taste buds have changed a little bit and now coconut and vanilla make it enough sweet. 😊
Preparation: 5 minutes
Cooking time: 25 minutes
Nutritional information with coconut milk and without sweetener (per one serving): 221,9 kcal, Protein: 5,9 g, Net Carbs: 32,7 g, Fat: 5,5 g
- 1 cup dry millet (rinse it a few times with warm water and soak* overnight in a water)
- 1 cup water
- 3 cups coconut milk (or other milk such as homemade cashew milk or hemp seed milk)**
- pinch of pink Himalayan salt
- 1/4 tsp vanilla bean powder
- For serving (optional): honey or another sweetener (don’t use honey when you would like to keep it vegan), cinnamon, hemp seeds and seasonal fruit or berries
- Pulse the soaked millet with water in a food processor (you can cut your cooking time in half by doing that). It should be blended roughly.
- Boil the water and millet mixture in a saucepan until almost all the water is gone.
- Add coconut milk and vanilla. Bring to a boil and immediately reduce the heat to low. Let it simmer for about 20-25 minutes until a nice consistency (stir from time to time and try not to burn the milk at the bottom of the saucepan).
- Add vanilla, sweetener (optional) and serve right away with your favorite topping.***
* When you soak the millet overnight and rinse it a few times, then you will get rid of the bitter taste and the cooking process is shorter.
** Coconut milk will give that extra creamy consistency and you probably don’t need to add any extra sweetener at all because vanilla & coconut are quite sweet enough.
*** Sometimes I store the leftover porridge in the fridge. How to use it? Just like the usual porridge. Heat it up on a stove with some extra coconut milk.
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