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
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)
- 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.
- 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).
- Split porridge into two bowls and share with a friend, or store half in the fridge to eat warm or cold the next day.
- Top with sliced banana, sliced almonds and/or — of course — pumpkin seeds!