Millet porridge with pumpkin and hazelnuts

I know we’ve talked about this before, but finding delicious nutritious breakfast foods can be quite the challenge. Millet is very easy to digest and extremely nutritious. It is an ancient grain that is eaten all over the world.

Paul recently tried the millet porridge at Portage Bay Café, a Seattle favorite, and we tried to re-create it in our own kitchen from scratch. Luckily, it was very easy to make and just as delicious as the restaurant version. It’s quite rich so you don’t need a lot in your bowl to feel satisfied. Just put your leftovers in the fridge; it’s delicious chilled or warmed up in the microwave.

If you don’t like pumpkin, you can add a half a cup of chopped apple chunks instead. Have fun with this wonderful recipe and let us know what you try!

Millet porridge with pumpkin and hazelnuts



  • 2 tablespoons Earth Balance margarine or butter if you can eat dairy
  • 1 cup millet
  • 2 ½ cups almond milk or milk if you can eat dairy.
  • ½ cup canned pumpkin
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1/8 teaspoon nutmeg
  • ¼ teaspoons salt
  • 2 tablespoons Maple syrup
  • ¼ cup chopped toasted hazelnuts


  1. In heavy pot toast the millet in the margarine just until fragrant.
  2. Add all ingredients except the hazelnuts into the pot and stir well.
  3. Cover with tight fitting lid and simmer gently for 25 to 30 minutes. The liquid should be absorbed by the millet.
  4. You can stir occasionally.
  5. Add the hazelnuts.
  6. Scoop into bowls and serve. Garnish with berries if desired.

Photo courtesy of Tessa the Domestic Diva


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