Creamy Millet Porridge or Pudding – Gluten Free Vegan


This recipe was from the Sattva cooking workshop that I demonstrated at the Kirtan Retreat a few weekends ago.  I cook this regularly and it is my all-time favourite breakfast.  It also makes a delicious pudding style dessert.  Sometimes if I really feel like a need something sweet I’ll cook up a bowl in the afternoon, it is much healthier than a sugary cooky, cake or chocolate

This recipe makes a good size bowl for one person.

  • 1/8 cup hulled millet
  • 3/4 cup water
  • 1 chopped apple
  • 5 chopped dates (you can use fresh, but you probably won’t need 5 of them unless you have a sweet tooth.
  • Ginger chopped finely or grated – I’ll leave that up to you, if you don’t like ginger leave it out, if you love it, add lots.  If you are a little on the lazy side, powder will work, about 1/4-1/2 teaspoon.

Add all ingredients to a pot or pressure cooker

For pot cooking – cover bring to the boil, lower heat and simmer until the grains are broken down and creamy, probably around 20-30 minutes

If you are using a pressure cooker, place the lid on and wait for 3 whistles/hisses, then turn down to low and time for 10 minutes.

When the porridge is cooked, add a good dash of coconut cream/milk, soy or almond milk

A good handful of berries, I love blueberries, but any berry is good.

A mashed or chopped banana if you are extra hungry.

Stir through some powdered cinnamon (1/2 teaspoon), cardamom (1/4 teaspoon) and nutmeg (small pinch).

Sprinkle with some ground flaxseeds and a mixture of toasted seeds, sunflower, pepitas etc.

Viola, a breakfast fit for a king (or queen)

Namaste Gayatri