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    Creamy Banana Millet Porridge

    Published: Oct 1, 2015 Modified: Apr 21, 2020 by Karen Kelly This post may contain affiliate links.

    Jump to Recipe Print Recipe Pin Recipe

    Creamy Banana Millet Porridge is a departure from the usual oatmeal and spices breakfast up a bit.  Creamy, warm and so comforting.  {gluten free}

    Millet Porridge with bananas and nuts

    Move over quinoa, there's a new grain in town.  It's not new to birds, considering that it's the main ingredient in bird seed. Before you turn away, give it a try.  It's full of magnesium, copper and phosphorus.  It's said to have originated in North Africa but is now a mainstay in Asia and India as well.  It's technically a seed like quinoa and is prepared the same way.  

    How Can I Use Millet?

    1. as a breakfast like this Creamy Banana Millet Porridge
    2. instead of rice in a pilaf
    3. ground up in baked goods

    Millet Porridge

    What Does Millet Taste Like? 

    I would say it's kind of like couscous and it absorbs the flavor of whatever you put with it.  It's mild and nutty.

    I prefer to cook mine in a rice cooker because it never lets me down.  I always get soft, fluffy millet, rice or quinoa and I don't have to touch it.  You can also cook it on the stove with 1 cup millet to 2 cups water or broth.  

    How Do You Cook Millet?

    Cook millet like you would rice.  Put two cups of water and one cup of millet into a pot and bring to a boil.  Reduce heat and simmer for about 15 minutes, stirring once or twice.  Remove from heat and let sit five minutes then fluff with a fork.

    Please note that for this recipe I am assuming you have already cooked the millet and have it stashed in your fridge for a week of breakfasts.  If you want to impart some extra flavor goodness, toast the millet in a skillet for a few minutes until it starts to turn brown.

    If you aren't into bird seed, feel free to substitute oatmeal or quinoa for this breakfast bowl.

    Millet Porridge in a blue bowl

    As summer was winding down, I was dreading fall.  What would I do without my fresh corn, ripe heirloom tomatoes and juicy peaches?  

    Turns out, fall has proven to be full of bold and flavorful options.  Hello, maple syrup, butternut squash, sweet potatoes, carrots, kale and Honeycrisp apples.  I have a wealth of new recipes to share with you so stay tuned.  

    Cooper wants you to stay tuned too (and he's hoping for falling food).

    Cooper

    This recipe was inspired by many from my favorite bloggers like this one from Naturally Ella and this one from Fig and Honey.

    Creamy Banana Millet Porridge

    A creamy and delicious alternative to oatmeal.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Keyword: Creamy Millet Porridge
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 1
    Calories: 718kcal

    Ingredients

    • ½ cup cooked millet
    • ½ cup coconut milk
    • 1 teaspoon honey
    • ¼ teaspoon cinnamon
    • 1 tablespoon pistachios
    • ½ banana, sliced

    Instructions

    • Mix first four ingredients in a serving bowl. Warm in microwave for a 20 seconds if necessary. Top with bananas and pistachios.

    Nutrition

    Calories: 718kcal | Carbohydrates: 97g | Protein: 15g | Fat: 31g | Saturated Fat: 22g | Sodium: 20mg | Potassium: 731mg | Fiber: 11g | Sugar: 13g | Vitamin C: 6.3mg | Calcium: 20mg | Iron: 7mg
    Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.

     

    3.4.3177

    About Karen Kelly

    Hi, I'm Karen Kelly a certified health coach, freelance food writer, and blogger. At Seasonal Cravings, you will find wholesome gluten-free recipes and healthy lifestyle tips.

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    Hello!

    I'm Karen Kelly a food and travel writer, health coach and recipe creator. At Seasonal Cravings you will find quick, healthy recipes and the best travel tips!

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