Creamy Millet Breakfast Porridge


Tired of oatmeal for breakfast? Even though I have SO many yummy oatmeal recipes? πŸ™‚ Here’s a nice warm porridgy breakfast change for you. I was surprised at how decadent and delicious this was. It will probably become a regular on my breakfast rotation. The millet has a nice texture and the mashed banana and warm nut butter make for a perfectly sweet and creamy combo. A perfect application for my recent batch of chia fruit spread! Other fruit would work wonderfully too.

Millet Breakfast Porridge

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Grain Serving
  • 1 Protein Serving
  • 1 Fruit Serving


Grain Serving

  • 1 oz millet, dry

Protein Serving

  • 4 oz milk of choice (1/2 protein)
  • 1 oz nut butter of choice (I used cashew) (1/2 protein)

Fruit Serving

Condiments & Spices

  • Large pinch cinnamon
  • Splash of vanilla
  • Dash of nutmeg
  • Pinch of fine sea salt

Maintenance Modifications

  • Grain Additions: Use 1.5 oz millet, dry.
  • Protein Additions: Double the proteins to 8 oz milk and 2 oz nuts/nut butter.


  1. Rinse the millet, then place in a small pot with the milk, 1/4 cup additional water, spices and salt.

  2. Bring to a boil, then simmer gently for about 10-15 minutes or until the millet is cooked and there is a little bit of liquid left.

  3. Stir in the cashew butter and mashed banana.

  4. Top with 2 oz additional fruit or chia jam. I took a few nuts out of my nut butter serving to sprinkle on top.

Recipe Source: Katie’s Bright Kitchen


Rate This Recipe:


  1. I made your fruit spread last night with frozen raspberries ! Had it this morning over my BLE waffle with nut butter too!
    I loved your fruit spread ! So easy and yummy!
    Thank you!

  2. Looks delicious! thanks for sharing! πŸ˜€

  3. Great recipe! I love millet. I especially like puffed millet to put in cold cereal or to make puffed millet squares.


  4. Yummy, perfect breakfast idea!

  5. Pingback: Beginner’s Guide to Plant-Based Eating – Katie's Bright Kitchen

  6. Made this today! So yummy!