Vanilla Millet Porridge With Fruit & Seeds

The real reason I quit dairy was because I saw the proof on paper: I took an allergy test. Albeit, it should probably be called an “intolerance” test because it shows you on a scale from 0-6 how intolerant you are to over 500 foods. Being intolerant to a certain food doesn’t mean you are going to break out into hives if you eat it, it just means that your body has a hard time dealing with it. My goal is to eat how my body wants when I’m in control of cooking, but be flexible when I’m out to eat, traveling, or at social events. And let’s be real. If I’m dying for a cookie, I’m going to have a cookie. 

Vanilla Millet Porridge_6

I’m not going to read off the terribly long list of intolerances as it is a bit depressing, but the grain I’m most intolerant to is surprisingly oats. Wheat is a close second. Throw eggs into that long list of allergens (actually the number one winner) and all breakfast foods that I know and love have gone out the door. No yogurt, no oatmeal, no scrambled eggs, no toast, no cereal. What is a girl to do? Start exploring. 

Vanilla Millet Porridge_5

I searched the list of grains that my body actually likes and one of them is millet. I’d never even heard of millet, but I sure as heck was going to find out what it is all about. Turns out, when simmered with (rice) milk and water, it makes a pretty darn good breakfast. They call it millet porridge. Throw on some super seeds, add some summer fruit, maybe a dash of maple syrup, and greet the morning right. 

Vanilla Millet Porridge_8

I tried it once without success, but I saw this recipe and thought I should give it another go. Good thing I did. I think the coconut oil mixed with cinnamon brings the millet to life. 

Millet Porridge

Any fans of Cream of Wheat? Try this millet porridge and tell me what you think. 

Vanilla Millet Porridge_7

This beauty is worthy of anyone’s breakfast, allergies or not. 

Vanilla Millet Porridge with Fruit & Seeds
Yields 2
A cozy breakfast mixed with healthy seeds to start your day right!
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Total Time
30 min
Total Time
30 min
  1. 1/2 cup ground millet
  2. 1 teaspoon coconut oil
  3. 1 teaspoon cinnamon
  4. 1 cup milk of choice
  5. 1 cup water
  6. 1/2 teaspoon vanilla extract
  7. 1/2 teaspoon salt
  8. 1 teaspoon flax meal or seeds
  9. 1 teaspoon chia seeds
  10. 1 tablespoon pumpkin seeds
  11. Chopped nectarines or other fruit of choice
  12. Maple syrup, optional
  1. Melt the coconut oil in a medium pan. Once melted, stir in cinnamon. Add in the millet, water, milk, salt, and vanilla. Bring to boil, then reduce heat to a simmer. Simmer for 20-25 minutes, covered, until it resembles porridge.
  2. Serve with seeds and fruit on top. Add more milk and a bit of maple syrup if desired.
Adapted from The First Mess
Adapted from The First Mess
Caitlin Ball

10 Responses

  1. I hate being allergic to stuff. I absolutely can’t eat anything containing eggs (my body simply reacts by throwing every single last bit of food left in my stomach up…). So I am very sorry for you.
    But I’m happy you look at it in a good way. This lovely porridge is at least a very nice outcome of the problem 😉 Looks amazing!!

  2. Wow – sounds like your list of allergens is about the same as mine. I was surprised to find out I also have a sensitivity/allergy to grapes! No wonder wine never agreed with me. This millet porridge sounds delicious!

    1. Oh no! I always thought I was allergic too, but fortunately I am not. I think eating the bread and cheese with the wine was the part that ruined me!

  3. Now, I’m going to have to roast my own pumpkin seeds to get this one right, but we have millet up the whazoo (how the heck does one go about writing that word?) in China, a rice cooker that can be set ahead, and one lazy breakfast lover. Oh. yum. A tweet shall do this porridge nicely I’d say;) Oh, and I love your attitutude towards your intolerances. A girl’s gotta live sometimes;)

    1. ahh the joys of finding all the ingredients in a foreign land 🙂 glad to hear you have millet though! a rice cooker is a great idea- on the list of things in storage back in the states!

  4. This looks yummy, Caitlin! I just love porridgy breakfasts. I’d even like this as a gussied up dessert with whipped coconut cream, crumbled biscotti, or pieces of poached fruit on top!

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