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You are here: Home / Blog / Creamy Coconut Cherry Millet Porridge

Creamy Coconut Cherry Millet Porridge

January 22, 2016 by Marisa Moore

This Creamy Coconut Cherry Millet Porridge is a satisfying breakfast that’s delicious and nutritious. 

Creamy Coconut Cherry Millet Porridge

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.

Plain 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.

Print Recipe

Creamy Coconut Cherry Millet Porridge

Cook Time30 mins
Total Time30 mins
Course: Breakfast
Servings: 4
Author: Marisa Moore, RDN

Ingredients

  • 1 cup millet
  • 1 cup water
  • 1 cup coconut milk
  • pinch of salt
  • 1-2 tablespoons coconut sugar
  • 1 cup fresh or frozen cherries

Instructions

  • 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:

An InLinkz Link-up


Filed Under: Blog, Breakfast, Recipe ReDux, Recipes

Reader Interactions

Comments

  1. Regan @ The Healthy Aperture Blog

    January 22, 2016 at 9:22 am

    Love, love that you did a porridge. That’s just loverly 🙂

    Reply
    • Marisa

      January 22, 2016 at 10:04 am

      So loverly!

      Reply
  2. Jessica @ Nutritioulicious

    January 22, 2016 at 10:51 am

    I can’t wait to hear what you learned in London! I’m curious: what about your trip inspired this recipe? Millet’s on my list of grains to try. I’ve had it before, but never cooked it myself. I love oatmeal so if another oatmeal lover says this is a good change of pace, I’m in!

    Reply
    • Marisa

      January 22, 2016 at 1:42 pm

      London was lovely! Each day we had a porridge option at breakfast – usually made of oats but one morning I had one that was a blend of other grains.

      But yes.. this is a good substitute for those who don’t like oats because of the texture. I will probably use it for lunch and dinner more often and add some milk and fruit to enjoy the leftovers as breakfast on occasion.

      Reply
  3. Rebecca @ Strength and Sunshine

    January 22, 2016 at 12:22 pm

    Millet is the best! Although I must say, I always use my for savory dishes!

    Reply
    • Marisa

      January 25, 2016 at 1:43 pm

      I used the same base but swapped the cooked cherries with a spinach and chickpea saute. I have to agree, Rebecca. It was good at breakfast but it’s perfect in savory dishes!

      Reply
  4. Min

    January 22, 2016 at 5:29 pm

    Yay!! I’m glad you had a wonderful trip, and I can’t wait to hear all about it next week!!!! Welcome back ;). I’ve been incorporating diff grains to my breakfast bowls so this one is right up my alley! Can’t wait to try!! XOXO

    Reply
    • Marisa

      January 25, 2016 at 1:40 pm

      Thanks, Min! And yes. It’s nice to switch it up every now and then. Variety is the spice of life – so they say 🙂

      Reply
  5. Rachael@AvocadoADayNutrition

    January 23, 2016 at 10:51 am

    Welcome back!! Very jealous of your London trip 🙂 One of my favorite cities, mainly because of the food! This looks awesome!

    Reply
    • Marisa

      January 25, 2016 at 1:40 pm

      This was my second trip and I have to say, I’m now convinced that the city has great food. It was not so great the first time I visited. 🙂

      Reply
  6. Alanna

    January 23, 2016 at 2:22 pm

    This is speaking my language! I love oats more than anything, but millet is the perfect substitute. Can’t wait to make this 🙂

    Reply
    • Marisa

      January 25, 2016 at 1:38 pm

      I’m still an oats kinda girl but it’s nice to know we have options 🙂

      Reply
  7. Caroline Kaufman

    January 25, 2016 at 12:01 pm

    I LOVE frozen cherries in my hot oatmeal, but like you were saying, it’s so good to switch up your grain game every now and then. I’m ready for a new grain, and I think it might just have to be millet 🙂 Thanks for the recipe!

    Reply
    • Marisa

      January 25, 2016 at 1:38 pm

      Yes. I had almost forgotten about the bag that I had left from the summer. Will be adding them to oats (or millet) for the rest of the month! Can’t wait to see YOU in a few weeks!

      Reply

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Marisa Moore

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!
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