Creamy Millet Porridge with Roasted Figs | @deliciouslyvibrant

creamy millet with roasted figs.jpg

Creamy Millet Porridge with Roasted Figs

reprinted with permission from @deliciouslyvibrant sharing #nutritionsimply


  • 1 cup of millet, ground roughly to form a flour (use a blender or coffee grinder)
  • 1+1/2 cup of water
  • 1/2 cup of coconut milk (or other milk of choice) + extra for topping
  • 1 inch knob fresh ginger, grated
  • 1 Tbsp of ground cinnamon
  • 1 tsp of ground cardamom
  • Optional: some vanilla extract and 2 Tbsp of your choice of sweetener (maple syrup, coconut sugar, honey or you can do without too)
  • Toppings: 2 to 4 figs, roasted and 1 nectarine (chopped) and roasted too, your favourite granola or nuts.

Roasting fruits: place your fruits of choice on a baking tray. Add 1-2 Tbsp of coconut oil and some cinnamon. Roast them at 350 degrees F for 10 to 20 minutes (depending on your oven).

How to:

  1. Place the millet into a medium saucepan with the water, milk, ginger, cinnamon and cardamom. Bring it to a boil and reduce to a simmer. Cook, stirring frequently, for about 15-18 minutes, or until the millet tastes a little sweet (if it’s still undercooked, it will taste noticeably bland and starchy). You may need to add water as you go along; the ground millet is super absorbent.
  2. When the millet is ready, stir in your choice of sweetener or skip this step to keep this recipe sugar-free.
  3. Place your millet porridge into a bowl. Add a little bit of extra coconut milk, and then top the bowl with your toppings of choice.  My toppings of choice for this recipe were: roasted figs and nectarines, my homemade chocolate granola (sugar-free too) and a little bit of coconut butter.
  4. Serve and enjoy!

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