The millet porridge is an excellent gluten-free alternative to the classic oat porridge that unfortunately not everyone can tolerate. Soft and creamy, enriched with plenty of fresh fruit, it can be eaten for both breakfast and snack. Millet porridge can be cooked with milk, water, or plant-based milk. For a vegan version, replace honey with agave syrup.
Porridge is a cereal soup cooked in water or milk and then served hot for breakfast. A protein-rich and nutritious dish with low-fat content and a great filling power. Porridge originates from Northern Europe and Russia, with its name deriving from the archaic English word pottage, meaning soup or stew. Initially, it was used to thicken soups with barley or other grains until the arrival of bread, making it a food for the poor, as bread was very expensive. It only started to appear in wealthy meals in the 18th century.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 475.85 (Kcal)
- Carbohydrates 56.74 (g) of which sugars 25.55 (g)
- Proteins 15.12 (g)
- Fat 22.60 (g) of which saturated 4.57 (g)of which unsaturated 2.94 (g)
- Fibers 5.61 (g)
- Sodium 779.03 (mg)
Indicative values for a portion of 430 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/4 cup hulled millet
- 3/4 cup milk (water or plant-based)
- 1 tsp honey (sugar or agave syrup)
- 1 g ground cinnamon
- 5.3 oz strawberries
- 1/3 oz blueberries
- 1 tsp hazelnut paste (or pistachio, or almond)
- 1 pinch salt
Tools
- 1 Pot
- 1 Spoon
- 1 Bowl
- 1 Knife
- 1 Strainer
Method
Rinse the millet in a strainer under running water.
Pour it into a pot and add the milk, or alternatively, a plant-based drink of your choice, or water.
Cook for 20 minutes, adding more liquid if necessary.
The mixture should remain soft and creamy.
5 minutes before removing from the heat, add the sugar and a pinch of salt.
Let cool slightly and pour into a bowl.
Meanwhile, wash and dry the fruit well, slice the strawberries, and place them on the porridge.
Also add the blueberries and the nut butter.
Serve warm or cold.
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ATTENTION: consult the Italian Celiac Association’s handbook and read the ingredients carefully to ensure they are gluten-free.
Tips
It can be stored for 3 days in the refrigerator.
It can be stored for 3 days in the refrigerator.
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