This Creamy Coconut Cherry Millet Porridge is a satisfying breakfast that’s delicious and nutritious.
How is it January 22 already?! I took a little time off for the holidays and I’ve been slow to get back to the blogging. I’m grateful to have just returned from an amazing conference in London that I can’t wait to share what I learned. Lots of juicy bits to share. And this porridge recipe of course is inspired by my time across the pond.
So, this month’s recipe redux celebrates the new year by challenging us to use a new ingredient. Don’t you just love to try new foods? For as long as I can remember, I’ve enjoyed trying new foods. For a minute, I even had a series on this blog called Try it Tuesday. It will be back one day but for now… Let’s talk about millet.
I had this millet hanging out in my pantry and in my quest to clear the clutter this year, I’ve been anxious to use it. Though I’ve eaten it, I had never cooked with millet. I was excited to see how it behaves in the kitchen.
Millet is one of those ancient grains popping up on every food trend list over the past couple years. Though it may be new to many, millet has been around for years. Chances are you’ve passed it by in the bird food aisle.
[Tweet “Mix it up at #breakfast with this Creamy Coconut Cherry Millet Porridge recipe from @marisamoore!”]
Millet is a gluten-free whole grain that provides protein and magnesium. You can use it just like rice or add it to salads, stews or bowls. Because it’s a quick cooking whole grain, it’s perfect as a breakfast dish. I’m an oats every morning kinda girl but sometimes I want something a little different. Millet fits the bill. It also works for those who don’t like the texture of oatmeal.
Because this month has flown by, I needed to come up with a fast recipe. I pulled this one off in just a couple days with what I already had in the kitchen. Lucky me it worked.
Have you cooked with millet? I still have a bunch left so please share your favorite way to use it in the comments.
Creamy Coconut Cherry Millet Porridge
- 1 cup millet
- 1 cup water
- 1 cup coconut milk
- pinch of salt
- 1-2 tablespoons coconut sugar
- 1 cup fresh or frozen cherries
- Toast the millet in a medium pot over medium high heat until the millet emits a cravable, nutty aroma (about 5 minutes). Shake the pan a few times to ensure even toasting. Don't skip the toasting. It imparts incredible flavor.
- Add water, coconut milk and salt. Stir to combine. Bring to a boil. Cover and reduce heat to low. Cook 25-30 minutes until most of the liquid is absorbed and the millet is soft and creamy.
- In a small saucepan, combine the cherries with the coconut sugar. Adjust the sugar amount to suit your taste and sweetness of the cherries. Cook over medium heat, stirring frequently. Mash a few of the cherries to help release the juice. Puree if desired or serve chunky style as I did here.
- Serve the millet porridge topped with the cooked cherries and optional nuts and coconut flakes.
Before you head out, check out the other recipes in this month’s Recipe Redux: