Creamy Millet Porridge With Berries

# Ingredient List:

01 - 1 cup millet, rinsed

02 - 2.5 cups water

03 - 1 cup milk, dairy or plant-based

04 - 2 tablespoons maple syrup or honey

05 - 1 teaspoon ground cinnamon

06 - 0.25 teaspoon ground nutmeg

07 - 0.25 teaspoon ground cardamom

08 - Pinch of salt

09 - 1.5 cups mixed fresh or frozen berries (blueberries, raspberries, strawberries, blackberries)

10 - 2 tablespoons chopped nuts (almonds, walnuts, or pecans; optional)

11 - 1 tablespoon chia seeds or flaxseeds (optional)

01 - In a medium saucepan, combine millet, water, and a pinch of salt. Bring to a boil over medium-high heat.

02 - Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.

03 - Add milk, cinnamon, nutmeg, and cardamom. Stir well, cover, and cook for another 10 minutes until millet is creamy and tender.

04 - Remove from heat and stir in maple syrup or honey.

05 - Spoon porridge into bowls. Top with mixed berries, nuts, and seeds as desired.

06 - Serve warm with extra milk or sweetener if preferred.

01 -

It's naturally gluten-free and packed with protein, so you'll actually feel sustained instead of hungry an hour later.
The spices do most of the flavor work, meaning you get restaurant-quality depth without complicated technique.

02 -

Don't skip the rinsing step—I learned this the hard way when a batch tasted faintly bitter, and I realized unrinsed millet just tastes dusty and flat.
Millet needs gentle, frequent stirring, not aggressive whisking, or it can get gluey instead of creamy; think of it like coaxing, not forcing.

03 -

If your porridge thickens up too much by the next day, just add a splash of milk or water and stir over low heat for a minute—it loosens right back up without losing any flavor.
The porridge tastes even better on day two after the spices have had time to fully infuse, so there's no shame in meal prepping a double batch.