After falling in love with a comforting savory millet pilaf I made from Amy Chaplin’s At Home in the Whole Food Kitchen, I was inspired to use millet as a morning porridge. I included cinnamon which dramatically increases the antioxidant level and apple adds natural sweetness and texture. Partially blending the millet creates a creamier, smoother texture. This warming, nutritious and satisfying breakfast has so many possibilities!
Many people love the taste of polenta, but have concerns about GMOs. This millet porridge is a great alternative as it has a similar consistency to polenta, as well as a slight natural sweetness. Substitute your favorite plant-based milk for oat milk – and even for the water if you like. As far as toppings go, the only limit is your imagination! This cozy breakfast was a fast favorite with the GOE team and I have a feeling we’ll be coming up with many more variations.