Millet: Since this is millet porridge, millet is fundamental. I recommend using hulled millet which cooks faster and results in a creamier final texture.

Almond Milk: I love using my 5-minute homemade almond milk, but you may use other non-dairy milk of your choice (such as cashew milk, rice milk, coconut milk, soy milk, sunflower seed milk). Alternatively, if you are not lactose-intolerant or vegan, go ahead and use normal cow’s milk if you prefer.

Water: I used filtered water, but potable tap water will work as well.

Maple Syrup: I like to sweeten the millet porridge naturally with maple syrup, but you may also use agave nectar if you prefer. Alternatively, if you are not vegan, feel free to use honey instead.

Vanilla Extract: I like adding a little vanilla extract for extra flavor. However, if you prefer not to, or simply don’t have it on hand, feel free to leave it out.

Fresh Berries: I had fresh strawberries on hand when I made the recipe so I used those. However, you can also use other berries such as raspberries, raspberries, blueberries, or even other fresh fruit of your choice.

Almonds: I like added crunchy chopped almonds for contrast in texture and color. Feel free to use other nuts such as walnuts, hazelnuts, pistachios if you prefer.

Storing: To store, place the cooled millet porridge in an airtight container and store in the refrigerator for up to 5 days.

This was originally posted in 2016, but I’ve since republished it to included clearer text and instructions, as well as ingredient notes/substitutions.

Inspired by: Blissful Basil