🥣 Pumpkin & Millet Breakfast Porridge
🎯 Difficulty: Easy
⏱️ Time: 25–30 minutes
🍽️ Servings: 2
🔥 Estimated Calories: ~300–350 kcal per serving
🧂 Ingredients
- Millet (hulled): 1/4 cup (~160 kcal)
- Water: 1/2 cup
- Whole milk or plant-based milk: 1 cup (~100–150 kcal)
- Pumpkin purée (unsweetened): 1/2 cup (~40 kcal)
- Maple syrup or honey: 1 tbsp (~50 kcal)
- Cinnamon: 1/2 tsp
- Nutmeg: a pinch
- Salt: a pinch
- Optional toppings: chopped nuts, seeds, or dried fruit (~50 kcal)
👨🍳 Step-by-step Instructions
Step 1: Rinse the Millet
Rinse the millet under cold water using a fine mesh strainer. This helps remove any bitterness.
Step 2: Cook the Millet
In a saucepan, combine rinsed millet and water. Bring to a boil, then reduce to a simmer. Cover and cook for 10–12 minutes, until most of the water is absorbed.
Step 3: Add Milk & Pumpkin
Add milk, pumpkin purée, cinnamon, nutmeg, and a pinch of salt to the saucepan. Stir well to combine.
Step 4: Simmer
Simmer uncovered for another 10–12 minutes, stirring occasionally, until the porridge is thick and creamy.
Step 5: Sweeten and Serve
Stir in maple syrup or honey. Spoon into bowls and top with your choice of chopped nuts, seeds, or dried fruit.
💡 Tips
- Use canned pumpkin or make your own purée from steamed pumpkin.
- Add a splash more milk if the porridge becomes too thick.
- For extra protein, stir in a spoon of nut butter or Greek yogurt before serving.
- Keeps well in the fridge for up to 3 days—reheat with a bit of milk.
