vegan breakfast

millet porridge – a new breakfast

14th May 2012

I had used up all my oats, so when making my morning porridge, it occurred to me, why do I need oats when there are so many delicious grains in front of me.  Recently, I have been reading many posts using a variety of combinations of quinoa, millet, amaranth, buckwheat or rice as a porridge form.  Just remember to choose grains with relatively similar cooking times. For my first experiment, I decided on millet and amaranth with a few spoons of red quinoa, because I love the earthy colours. It was so delicious with a drizzling of maple syrup, banana, a handful of raw granola and my freshly made almond and hazelnut milk.   My husband preferred his with a drizzling of ghee and an avocado chopped in. Definitely enjoying this tomorrow again, but this time I will soak the millet tonight, ready for my morning feast.

Millet is a gluten-free, easily digestible grain that is one of the most outstanding alkaline foods in the world, as well as one of the least allergenic.  It is wonderfully nutritious, contains an abundance of minerals and vitamins, and is a complete protein of any true cereal grain.  Millet is rich in fibre and silica, which detoxifies the intestines.


calms and settles


and fulfils…

millet porridge

Preparation – 25 minutes

Generously serves 2


½ cup millet

¼ cup amaranth

2 Tbsp red quinoa

1 – 1½ cups water

pinch rock salt

to serve

homemade almond milk

raw granola


1.  Rinse grains well and place in a saucepan, pour in water, add salt, then bring to a boil, cover, reduce heat and simmer until the water is absorbed – about 20 minutes.

2.  Place in a bowl, pour in the milk of your choice, drizzle with maple syrup, add nuts and chopped fresh fruit.  It is really good sprinkled with this raw granola.

Goodness shared from Stacey

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