This irresistible creamy dreamy Maple Cinnamon Millet Porridge topped with bananas is a great way to start your day off!
Do you like millet? Or perhaps it’s better to ask you have you tried it? I don’t know if it’s a ubiquitous product in your country, but you should definitely give it a try!
In fact, that was the very first time I tried a creamy, slightly sweetened breakfast version of millet – usually I make savory. To make this Maple Millet Porridge inspired me one awesome food blogger. You’are right – I am talking about myself (Yes that awesome food blogger is a very humble person too).
One day I was making one dish where the key ingredient was a millet stuffing. That stuffing turned out to be so delicious that I hardly managed not to eat it all! I questioned myself why the hell I had never had a bowl of creamy millet porridge for my breakfast? I had wasted so much time!
That’s why the next day I was making this scrumptious porridge for my Saturday breakfast. And I am warning you I won’t stop. I will be eating it for a few weekends in a row (Right now, while writing this post I am dreaming of it). So you should unsubscribe this blog cause I am going to be a Millet Monster. Are you scared? You should be, seriously.
As any other kind of grains, millet is a versatile one. There are lots of options to jazz it up. This time I opted for some maple syrup, cinnamon, and bananas (If I had any nuts at that moment, be sure I would have added them as well. You cannot go wrong with nuts). As for liquid, you can use simple water or regular milk. Personally, I discovered that condensed milk works greatly with millet introducing a very velvety rich texture and great flavor.
So I hope I was able to egg you on making some Maple Cinnamon Millet Porridge this weekend.
Join the league of the Millet Monsters!
Maple Cinnamon Millet Porridge
Notes
havocinthekitchen.com
Ingredients
- 2/3 cup millet
- 1,5 cups water
- 1/2 cup unsweetened condensed milk
- pinch of salt
- 1/2-1 tablespoon maple syrup
- 1/2 tablespoon butter
- cinnamon, to serve
- banana, to serve
Instructions
- Place the millet in a pot and toast over medium heat until started to golden, for about 2 minutes, tossing.
- Add the water (Be careful!) and bring it to a boil then reduce the heat and simmer, stirring occasionally, for about 15 minutes. If the water has fully absorbed before this time, add a bit more.
- Add the condensed milk and maple syrup and cook for about 3-5 minutes or until the liquid has almost fully absorbed.
- Off heat. Add the butter and cinnamon, cover, and let stand for 10-15 minutes.
- Fluff the porridge with a fork and serve at once, with banana.
- Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Nothing can beat a combo of maple + cinnamon. But I have never used condensed milk in porridge, and this needs to change right away. Because this millet porridge looks fantastic. Do I have to cook it on my own or am I invited for breakfast at your home! ;) :)
Anu – My Ginger Garlic Kitchen recently posted…Roti Jala | Net Lacy Pancakes [Video]
I would gladly invite you for a breakfast, but I cannot ask you to fly from Finland just for a bowl of porridge (even such a delish one!) :)
Ben, while I’ve never had millet porridge before, I know the joys of condensed milk well! That stuff is so good – I’ve never thought to add it to porridge of any sort so this is pretty darn genius! Love this idea – it is fabulous indeed!
Shashi @ RunninSrilankan recently posted…Salted, Chocolate-Drenched, Spicy, Sweet Potato Fries
Thanks Shashi!
Ben Maclain|Havocinthekitchen recently posted…Blood Orange Curd
Millet porridge, wow, what a lovely, filling and healthy breakfast! Thanks for sharing :)
Indeed, it’s a very hearty breakfast. Thanks, Evi!
Ben Maclain|Havocinthekitchen recently posted…Blood Orange Curd
I can’t say I’m the biggest millet fan but you make it look so awesomely good, I might even change my mind. :)
I am glad I might help to change your mind, Mike!
So I can’t say that I’ve ever had millet in porridge form, but I am totally willing to try it…and soon. I seriously love the cinnamon + maple combination, so this one is calling my name. And I really love warm breakfasts in the winter, so I’m adding this one to the shortlist!
David @ Spiced recently posted…Pulled Pork Tostadas
Cinnamon plus maple minus lavender = David’s favorite combo:)
Ben Maclain|Havocinthekitchen recently posted…Rose Raspberry Layer Cake
Millet Monster serving up goodness right here. Love the cinnamon and maple syrup (real no doubt!) and the photos are great. Well done Ben!
Kevin | Keviniscooking recently posted…Gratinéed Cauliflower with Pesto Panko Breadcrumbs
Haha, thank you Kevin! I’ve got a few other millet ideas, and I hope to get them here soon.
Ben Maclain|Havocinthekitchen recently posted…Rose Raspberry Layer Cake