Millet Porridge

A bowl of creamy millet porridge

5 from 1 review

Hearty and nutritious millet porridge, naturally sweetened and topped with fresh fruit.


  • 3 cups water
  • 1 cup millet, rinsed
  • 1/4 teaspoon ground cinnamon
  • Generous pinch of kosher salt
  • 1 cup milk
  • 3 tablespoons agave
  • 1/4 cup applesauce
  • Fresh fruits for topping: nectarines, strawberries, blueberries, peaches or raspberries.
  • Maple Syrup for serving
  • Cinnamon sugar for serving


  • Bring millet to boil. Combine 1 cup of millet with 3 cups of water in a medium saucepan. Add a hefty pinch of salt and a quarter (¼) teaspoon cinnamon to the mix. Bring to a boil over medium-high heat, giving it the occasional stir.
  • Cook. Once your millet reaches the boil, reduce the heat to low and cover the pot. The millet will need to simmer for +/- 18 minutes, until all the water is absorbed.
  • Add milk, sweetener and applesauce. When the millet has absorbed all the water in the pan, add 1 cup of your milk of choice. Stir in 3 tablespoons of agave (honey or maple syrup will also work) as well as ¼ cup unsweetened applesauce.
  • Simmer. When everything is combined, raise the heat to medium-low and simmer, uncovered, for about 10 minutes. The porridge is done when the millet is soft and creamy.
  • Cool. Allow your millet to cool for a few minutes before serving.
  • Enjoy! Top with chopped fresh fruit, a drizzle of maple syrup (alternatively honey or agave), and a sprinkle of cinnamon sugar.


Leftover porridge can be stored in an airtight container and refrigerated for up to 5 days, or frozen for 3-4 months.

Keywords: pearl millet, millet porridge, how to cook millet