Autumn millet porridge

I love porridge in the morning. It’s something warm and sweet to start the day with, and sometimes I already look forward to it the night before when I`m going to bed. On the weekdays I like to cook bigger portions, so that I have enough for several days. This version is a real autumn porridge with heartwarming fall spices topped with roasted almond and pumpkin puree. Pumpkin spice breakfast millet porridge with roasted almonds and dates

For my porridges I use various different grains for the basis and keep changing them. You could already see my buckwheat and amaranth porridges, but millet was still missing from the list. This little grain has a high protein content and a little coarser, rice-like texture. It is important to always wash them well to avoid possible bitterness. You will see that it is not as smooth as buckwheat or amaranth, but with the right amount of milk and sweetness the tastes are balanced and it`s going to make a wonderful breakfast bowl.

Pumpkin spice breakfast millet porridge with roasted almonds and dates

The porridge is sweetened by dried dates, but if you like it sweeter you can always drizzle a little honey over your bowl. I loved it with the pumpkin topping, but if you feel less experimental you can just mash a banana or slice a ripe pear into your bowl.

Pumpkin spice breakfast millet porridge with roasted almonds and dates


  • 100 grams porridge
  • 400 ml milk
  • 1 teaspoon cinnamon
  • ¼ teaspoon powdered ginger
  • ¼ teaspoon powdered cloves
  • 8 dates
  • Handful of almonds
  • Honey to drizzle
  • 4 tablespoons pumpkin puree*

Rinse millet and put it on medium fire with half of the milk and the spices.

Remove pits from dates and slice them up and put some aside for decoration. After about 10 minutes, when the milk is all soaked up, add half of the remaining milk and the dates. Reduce to low fire and mix constantly. When you see that the liquid is soaked up again add the rest of the milk.

In a dry pan roast almonds, chop them coarsely. Serve porridge sprinkled with almonds, remaining dates and the pumpkin puree or your choice of fruit mixed in. Drizzle with honey if you want to make it sweeter.

*Pumpkin puree is easy to make by cooking it until soft, drain, and puree in a mixer. The skin doesn`t have to be removed, because it gets soft and pureed as well.Pumpkin spice breakfast millet porridge with roasted almonds and dates


One thought on “Autumn millet porridge

  1. Pingback: Ginger and lemon tea brew – paint-the-plate

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