Millet Porridge

Name: Millet Porridge
Yield: Makes 2 Servings
Ingredients: ½ cup Almond Milk, Rich Almond Milk, Vanilla Almond Milk, or low-FODMAP plain or vanilla nondairy milk; ½ cup Almond Milk, Rich Almond Milk, Vanilla Almond Milk, or low-FODMAP plain or vanilla nondairy milk; ½ cup Almond Milk, Rich Almond Milk, Vanilla Almond Milk, or low-FODMAP plain or vanilla nondairy milk; ½ cup Almond Milk, Rich Almond Milk, Vanilla Almond Milk, or low-FODMAP plain or vanilla nondairy milk; 2 teaspoons low-FODMAP vegan butter or coconut oil; 2 teaspoons low-FODMAP vegan butter or coconut oil; ½ teaspoon vanilla extract; ¼ teaspoon ground cinnamon; ⅓ cup hulled millet; ¾ cup water; ½ cup Almond Milk, Rich Almond Milk, Vanilla Almond Milk, or low-FODMAP plain or vanilla nondairy milk; Pure maple syrup, brown sugar, or unbleached cane sugar, as needed; Pure maple syrup, brown sugar, or unbleached cane sugar, as needed; Pure maple syrup, brown sugar, or unbleached cane sugar, as needed; 2 tablespoons chopped toasted pecans; 2 tablespoons sweetened dried cranberries, whole or chopped; pinch sea salt

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

Despite being light and easy to digest, millet is a powerhouse of nutrition. Naturally gluten-free, it’s high in protein, fiber, B-complex vitamins, and important minerals and amino acids. This porridge takes a bit of time to cook, so make it on leisurely mornings. It’s best served fresh and hot, as cooked millet tends to dry out and harden when refrigerated.

Ingredients

Breakfast
Vegan
Gluten-free

Ingredients

Method