Pumpkin Millet Porridge

Fall is the best — but always so short-lived. I’m taking advantage of fall flavors and autumn-inspired meals before the season turns to winter. Up first, we have a breakfast item.

If you know me at all (or follow me on Instgram), you know that I eat gluten-free oats almost every day for breakfast. They can come in any form: warm oats, cold overnight oats, savory oats with an egg on top, or even in a smoothie. I love how I feel when fueled by oats in the morning. But, there’s more to breakfast — and the grain family — than just oats. For example quinoa, millet, rice and buckwheat are all gluten-free.

Each of those make a fine breakfast grain option believe it or not. The star in the millet porridge dish is certainly the pumpkin purée. I buy the good, organic, as-close-to-straight-up-pumpkin as you can get. The toppings and sweetener are up to you — as always.

Pumpkin Millet Porridge

(serves 2)

Ingredients

1/2 cup dry millet

1 cup water

1/2 cup organic pumpkin purée (get the good stuff!)

1 cup almond milk

1 tsp cinnamon

*Optional: Sweetener of your choice (honey, stevia, maple syrup)

Directions

  1. If you are starting with dry, uncooked millet, add it to a small sauce pan with the water. Bring the millet and water to a boil, and then let it simmer until all the water absorbs (about 10 minutes). If you are starting with cooked millet, use 1 cup and start at step #2.SAMSUNG CSC
  2. To the saucepan add pumpkin, almond milk and cinnamon. Let ingredients simmer until everything warms to your desired serving temperature. Add in your preferred sweetener (optional).SAMSUNG CSC
  3. Split porridge into two bowls and share with a friend, or store half in the fridge to eat warm or cold the next day.
  4. Top with sliced banana, sliced almonds and/or — of course — pumpkin seeds!SAMSUNG CSC

 

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6 thoughts on “Pumpkin Millet Porridge

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