Banana Millet Breakfast Porridge


  • 1/2 cup gluten-free millet, presoaked overnight
  • 2 cups water
  • 1/2 teaspoon ground cinnamon
  • 1 large ripe banana
  • 1/2 cup almond milk or other milk of choice
  • 1 tablespoon almond butter or nut butter of choice
  • 1 teaspoon honey, optional


Drain the millet and add it to a medium saucepan. Toast the millet over low to medium heat until it is slightly browned and gives off a nutty aroma, about 3 to 5 minutes. Be careful not to burn the millet.

Add the water and cinnamon to the saucepan with the millet. Raise the heat to medium-high so that the water will start to boil. Once the water is boiling, turn the heat down to low and cover. Let the millet simmer for approximately 20 minutes, or until it becomes creamy and the water has been absorbed. Remove from the heat and leave the cover on.

Mash the banana with a fork and add to the millet. In a small bowl, whisk the almond milk and almond butter together, and add to the millet, stirring to incorporate. Taste, and add the honey if desired. Return the millet to low heat for 2 to 3 minutes until warmed through. Serve as is, or add extra almond milk, sliced bananas or nuts as garnish.

Note: You can make this recipe without presoaking the millet, but the texture will be coarser and you may need to add additional almond milk to loosen the grain. Also plan to add approximately 5 minutes of cooking time to the millet before adding the banana and other ingredients.

Courtesy of Oldways,