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Coconut Millet Porridge, Gluten, Sugar, and Dairy Free
By Thrive Life · 4 servings
10m prep time
40m cook time
This is a great gluten free alternative to a hot bowl of oatmeal. Millet is a wonderful grain high in protein and fiber. It cooks up easily like rice and the texture in this recipe is just like oatmeal.
by Nancy Barter
Print recipe
Ingredients
- 1 1/2 c Unsweetened Almond Milk
- 1 can Full Fat Coconut Milk - spice can
- 1 1/2 tsp Pure Vanilla Powder
- 3 Tbsp Raw Honey
- 3 Tbsp Pure Maple Syrup
- 1/4 tsp Iodized Salt
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Cardamom
- 1 c Millet Cooked
- 1/3 c Unsweetened Coconut
- 1 pn. Toppings such as toasted coconut, or sliced almond
Directions
- To cook Millet
- Add 1 c. Millet, 2 c water and a dash of salt to a saucepan and bring to a boil.
- Turn heat to low and simmer for 20 minutes, covered.
- Remove from heat and let sit for 10 minutes, covered.
- Fluff with fork
- Makes about 3 1/2 cups.
- To Make Porridge
- In a large saucepan, add milks, honey, syrup, vanilla, cinnamon, salt, and cardamom and whisk together.
- Stir in cooked millet and unsweetened coconut.
- Bring to a boil over medium heat, then lower to a simmer.
- Stir occasionally, making sure to break up any clumps of millet or soconut.
- Simmer for 10 minutes uncovered until thickened.
- Remove from heat and portion into a bowl.
- Top with your favorite assortment of toppings like nuts, toasted coconut, and cacao nibs, or fresh or freeze dried fruit.